prikaz prve stranice dokumenta Formuliranje inkapsuliranih sustava polifenolnog ekstrakta dobričice (Glechoma hederacea L.) primjenom liposoma i ionskog geliranja
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master's thesis
Formuliranje inkapsuliranih sustava polifenolnog ekstrakta dobričice (Glechoma hederacea L.) primjenom liposoma i ionskog geliranja
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2022. urn:nbn:hr:159:082078
Štefančić, Martina
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Chemistry and Technology of Carbohydrates and Confectionery Products

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

Cite this document

Štefančić, M. (2022). Formuliranje inkapsuliranih sustava polifenolnog ekstrakta dobričice (Glechoma hederacea L.) primjenom liposoma i ionskog geliranja (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:082078

Štefančić, Martina. "Formuliranje inkapsuliranih sustava polifenolnog ekstrakta dobričice (Glechoma hederacea L.) primjenom liposoma i ionskog geliranja." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2022. https://urn.nsk.hr/urn:nbn:hr:159:082078

Štefančić, Martina. "Formuliranje inkapsuliranih sustava polifenolnog ekstrakta dobričice (Glechoma hederacea L.) primjenom liposoma i ionskog geliranja." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2022. https://urn.nsk.hr/urn:nbn:hr:159:082078

Štefančić, M. (2022). 'Formuliranje inkapsuliranih sustava polifenolnog ekstrakta dobričice (Glechoma hederacea L.) primjenom liposoma i ionskog geliranja', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 29 May 2024, https://urn.nsk.hr/urn:nbn:hr:159:082078

Štefančić M. Formuliranje inkapsuliranih sustava polifenolnog ekstrakta dobričice (Glechoma hederacea L.) primjenom liposoma i ionskog geliranja [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2022 [cited 2024 May 29] Available at: https://urn.nsk.hr/urn:nbn:hr:159:082078

M. Štefančić, "Formuliranje inkapsuliranih sustava polifenolnog ekstrakta dobričice (Glechoma hederacea L.) primjenom liposoma i ionskog geliranja", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2022. Available at: https://urn.nsk.hr/urn:nbn:hr:159:082078

Metadata
TitleFormuliranje inkapsuliranih sustava polifenolnog ekstrakta dobričice (Glechoma hederacea L.) primjenom liposoma i ionskog geliranja
Title (english)Formulation of encapsulation systems of ground ivy (Glechoma hederacea L.) polyphenolic extract by liposomes and ionic gelation
AuthorMartina Štefančić
MentorDraženka Komes (mentor)
Committee memberKsenija Durgo (predsjednik povjerenstva)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Engineering)
(Laboratory for Chemistry and Technology of Carbohydrates and Confectionery Products)
Zagreb
Defense date and country2022-03-28, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Nutrition
Abstract
Cilj ovog rada bio je formulirati inkapsulirane sustave polifenolnih ekstrakata dobričice (Glechoma hederacea L.) primjenom metode inkapsuliranja u liposome i ionskog geliranja te karakterizacija inkapsuliranih sustava spektrofotometrijskom i HPLC metodologijom. Kao nosači za inkapsulaciju ekstrakta metodom ionskog geliranja korišteni su alginat i njegove kombinacije s proteinima riže, bundeve i kikirikija. U ekstraktu dobričice određeni su udjeli ukupnih polifenola (1186,20 mg GAE Lˉ¹) i ružmarinske kiseline (46,04 mg Lˉ¹) kao dominatnog polifenola. Hidrogel česticama i inkapsuliranim sustavima liposoma određene su fizikalno-kemijske karakteristike, inkapsulacijska učinkovitost i antioksidacijski kapacitet. Najveća inkapsulacijska učinkovitost ukupnih polifenola (84,06 %) i ružmarinske kiseline (78,16 %) te najpoželjnija fizikalno-kemijska svojstva određena su u sustavu alginata i proteina riže. Liposomalna inkapsulacijska učinkovitost ukupnih polifenola iznosila je 94,66 %, a ružmarinske kiseline 97,64 %. Liposomi s inkapsuliranim ekstraktom dobričice bili su homogeniji i manji od praznih liposoma, koji su prema vrijednostima zeta potencijala bili stabilniji.
Abstract (english)
Aim of this paper was to formulate encapsulation systems of ground ivy (Glechoma hederacea L.) polyphenolic extract by ionic gelation and liposomes. Ground ivy extract was examined and results showed high total polyphenol content (1186,20 mg GAE Lˉ¹) and confirmed that the main polyphenol is rosmarinic acid (46,04 ± 0,15 mg Lˉ¹). Pure alginate and its combinations with rice, pumpkin and peanut proteins were used as delivery systems for encapsulation of extract polyphenols. Obtained hydrogel beads and liposomes were tested for physical-chemical properties, encapsulation efficiency and antioxidant capacity. Hydrogel beads formed with alginate and rice proteins showed the highest encapsulation efficiency of total polyphenols (84,06 %) and of rosmarinic acid (78,16 %), and also, the most convenient physical-chemical properties. Liposomal encapsulation efficiency of total polyphenols was 94,66 % and of rosmarinic acid was 97,64 %. Loaded liposomes were more homogeneous and smaller in size compared to empty liposomes, which showed greater stability, according to the zeta potential values.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:082078
Study programmeTitle: Nutrition
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra nutricionizma (magistar/magistra nutricionizma)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence Attribution-NoDerivatives 4.0 International (CC BY-ND 4.0) icon
Created on2022-05-27 09:45:37