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master's thesis
Inkapsulacija fenolnih spojeva koprive primjenom sušenja raspršivanjem
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2021. urn:nbn:hr:159:417416
Mikulić, Antonija
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Technology of Fruits and Vegetables Preservation and Processing

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

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Mikulić, A. (2021). Inkapsulacija fenolnih spojeva koprive primjenom sušenja raspršivanjem (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:417416

Mikulić, Antonija. "Inkapsulacija fenolnih spojeva koprive primjenom sušenja raspršivanjem." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2021. https://urn.nsk.hr/urn:nbn:hr:159:417416

Mikulić, Antonija. "Inkapsulacija fenolnih spojeva koprive primjenom sušenja raspršivanjem." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2021. https://urn.nsk.hr/urn:nbn:hr:159:417416

Mikulić, A. (2021). 'Inkapsulacija fenolnih spojeva koprive primjenom sušenja raspršivanjem', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 26 August 2024, https://urn.nsk.hr/urn:nbn:hr:159:417416

Mikulić A. Inkapsulacija fenolnih spojeva koprive primjenom sušenja raspršivanjem [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2021 [cited 2024 August 26] Available at: https://urn.nsk.hr/urn:nbn:hr:159:417416

A. Mikulić, "Inkapsulacija fenolnih spojeva koprive primjenom sušenja raspršivanjem", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2021. Available at: https://urn.nsk.hr/urn:nbn:hr:159:417416

Metadata
TitleInkapsulacija fenolnih spojeva koprive primjenom sušenja raspršivanjem
Title (english)Encapsulation of phenolic compounds extracted from nettle using spray-drying
AuthorAntonija Mikulić
MentorIvona Elez Garofulić (mentor)
Committee memberVerica Dragović-Uzelac (član povjerenstva)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Engineering)
(Laboratory for Technology of Fruits and Vegetables Preservation and Processing)
Zagreb
Defense date and country2021-09-23, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
U ovom je radu promatran utjecaj odabranih uvjeta prilikom sušenja raspršivanjem (temperatura, omjer suhe tvari ekstrakta i nosača, vrsta nosača) na svojstva inkapsuliranog ekstrakta koprive (Urtica dioica L.). Ispitivan je utjecaj temperatura od 120 °C, 160 °C i 200 °C te omjer suhe tvari ekstrakta i nosača 1:1, 1:2, 1:3. Kao nosač korišten je čisti maltodekstrin u prvom slučaju, te mješavina maltodekstrina i arapske gume u omjeru 50:50 u drugom slučaju. U tako dobivenim inkapsuliranim ekstraktima praćen je utjecaj na iskorištenje, topljivost, higroskopnost, udio suhe tvari, koncentraciju ukupnih i površinskih fenola te inkapsulacijski kapacitet. Prema statističkoj analizi rezultata optimalni uvjeti za proizvodnju inkapsulata najboljih fizikalno-kemijskih karakteristika su: temperatura sušenja od 200 °C, omjer suhe tvari ekstrakta i nosača 1:3 te maltodekstrin. Za inkapsulate s najboljim inkapsulacijskim kapacitetom optimalni uvjeti su: temperatura sušenja od 120 °C, omjer suhe tvari ekstrakta i nosača 1:2 te kombinacija maltodekstrina i arapske gume (50:50).
Abstract (english)
This work investigates the influence of the selected conditions during spray drying (temperature, ratio of dry extract substance and carrier agent, carrier agent type) on the measured properties of the nettle (Urtica dioica) extract powder. The process was examined under temperatures of 120 °C, 160 °C i 200 °C and core to carrier agent ratio of 1:1, 1:2, and 1:3. Pure maltodextrin was used as a carrier agent in the first case, while 50:50 mixture of maltodextrin and gum Arabic was used in the second case. Observed properties include: yield, solubility, dry matter content, concentration of phenolic compounds (overall and surface), and encapsulation capacity. According to the statistical analysis, the optimal conditions for the production of the encapsulate with the best physiochemical properties are: drying temperature of 200 °C, core to carrier agent ratio of 1:3, and maltodextrine as a carrier. The optimal conditions for the encapsulates with the best ensapsulation capacity are: drying temperature of 120 °C, core to carrier agent ratio of 1:2, and the mixture of maltodextrine and gum Arabic as a carrier (50:50).
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:417416
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 on2021-10-26 09:49:03