prikaz prve stranice dokumenta Inkapsulacija ekstrakata ružmarina dobivenih visokonaponskim električnim pražnjenjem
  Download
PDF 1.68 MB
master's thesis
Inkapsulacija ekstrakata ružmarina dobivenih visokonaponskim električnim pražnjenjem
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2021. urn:nbn:hr:159:184543
Kucljak, Damir
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Management, Foreign Languages for Specific Purposes and Physical Education and Health
Laboratory for Sustainable Development

Institutional repository: Repository of the Faculty of Food Technology and Biotechnology

Cite this document

Kucljak, D. (2021). Inkapsulacija ekstrakata ružmarina dobivenih visokonaponskim električnim pražnjenjem (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:184543

Kucljak, Damir. "Inkapsulacija ekstrakata ružmarina dobivenih visokonaponskim električnim pražnjenjem." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2021. https://urn.nsk.hr/urn:nbn:hr:159:184543

Kucljak, Damir. "Inkapsulacija ekstrakata ružmarina dobivenih visokonaponskim električnim pražnjenjem." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2021. https://urn.nsk.hr/urn:nbn:hr:159:184543

Kucljak, D. (2021). 'Inkapsulacija ekstrakata ružmarina dobivenih visokonaponskim električnim pražnjenjem', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 04 January 2025, https://urn.nsk.hr/urn:nbn:hr:159:184543

Kucljak D. Inkapsulacija ekstrakata ružmarina dobivenih visokonaponskim električnim pražnjenjem [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2021 [cited 2025 January 04] Available at: https://urn.nsk.hr/urn:nbn:hr:159:184543

D. Kucljak, "Inkapsulacija ekstrakata ružmarina dobivenih visokonaponskim električnim pražnjenjem", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2021. Available at: https://urn.nsk.hr/urn:nbn:hr:159:184543

Metadata
TitleInkapsulacija ekstrakata ružmarina dobivenih visokonaponskim električnim pražnjenjem
Title (english)Encapsulation of rosemary extracts obtained using high voltage electrical discharges
AuthorDamir Kucljak
MentorAnet Režek Jambrak (mentor)
Committee memberMia Kurek (član povjerenstva)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Management, Foreign Languages for Specific Purposes and Physical Education and Health)
(Laboratory for Sustainable Development)
Zagreb
Defense date and country2021-09-20, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Cilj ovog rada bila je inkapsulacija ekstrakata dobivenih pomoću visokonaponskih praţnjenja električne struje koristeći različite omotače. Napravljene su četiri vrste kapsula- jedna je sadrţavala samo natrijev alginat, druga natrijev alginat i hidroksipropil metil celulozu (HPMC), treća natrijev alginat i zein, a četvrta natrijev alginat, HPMC i zein. Kapsulama su odreĎivana fizikalna i kemijska svojstva. Uz to, provedena su otpuštanja polifenola u vodi, klorovodičnoj kiselini i puferu. Otpuštanja su raĎena kroz vremenski period od 120 minuta te su nakon 1, 3, 5, 10, 15, 30, 60 i 120 minuta uzimani uzorci za mjerenje udjela polifenola. Dodatkom zeina i HPMC- a usporeno je otpuštanje polifenola iz kapsula. Iz kapsula su polifenolni spojevi najbrţe otpušteni u fosfatnom puferu. Kapsule sa zeinom imale su veći udio proteina i veći kapacitet punjenja u odnosu na kapsule koje nisu sadrţavale zein. Kapsule s HPMC- om pokazale su veći postotak bubrenja i izmjeren im je veći radijus u odnosu na kapsule koje nisu sadrţavale HPMC. Na temelju dobivenih rezultata moţe se zaključiti da postoji potencijal za korištenje dobivenih kapsula u ljudskoj prehrani.
Abstract (english)
The aim of this study was to encapsulate rosemary extracts obtained by high voltage electrical discharges using different coatings. Four types of capsules were made- one with sodium alginate, one with sodium alginate and hydroxypropylmethyl cellulose (HPMC), one with sodium alginate and zein, and one with sodium alginate, HPMC and zein. The physical and chemical properties of the capsules were determined. Also, the release of polyphenols from the capsules in water, hydrochloric acid and in phosphate buffer was studied. The releases were studied in a time period of 120 minutes in which samples were taken after 1, 3, 5, 10, 15, 30, 60 and 120 minutes for total phenolic content analysis. Adding zein and HPMC slowed down the release of polyphenols from the capsules. The fastest release of polyphenols was measured in the phosphate buffer. Capsules with a zein coating had more protein in their composition and a bigger loading capacity when compared to capsules without zein. Capsules with a HPMC coating were bigger and had better swelling when compared to capsules without HPMC. The obtained results showed that there is potential for using these capsules in human diet.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:184543
Study programmeTitle: Food Engineering
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra inženjer/inženjerka prehrambenog inženjerstva (magistar/magistra inženjer/inženjerka prehrambenog inženjerstva)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence Attribution-NoDerivatives 4.0 International (CC BY-ND 4.0) icon
Created on2021-10-25 12:37:08