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undergraduate thesis
Optimiranje postupka inkapsulacije eteričnog ulja komorača
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2022. urn:nbn:hr:159:340051
Cegledi, Karla
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

Cite this document

Cegledi, K. (2022). Optimiranje postupka inkapsulacije eteričnog ulja komorača (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:340051

Cegledi, Karla. "Optimiranje postupka inkapsulacije eteričnog ulja komorača." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2022. https://urn.nsk.hr/urn:nbn:hr:159:340051

Cegledi, Karla. "Optimiranje postupka inkapsulacije eteričnog ulja komorača." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2022. https://urn.nsk.hr/urn:nbn:hr:159:340051

Cegledi, K. (2022). 'Optimiranje postupka inkapsulacije eteričnog ulja komorača', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 17 November 2024, https://urn.nsk.hr/urn:nbn:hr:159:340051

Cegledi K. Optimiranje postupka inkapsulacije eteričnog ulja komorača [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2022 [cited 2024 November 17] Available at: https://urn.nsk.hr/urn:nbn:hr:159:340051

K. Cegledi, "Optimiranje postupka inkapsulacije eteričnog ulja komorača", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2022. Available at: https://urn.nsk.hr/urn:nbn:hr:159:340051

Metadata
TitleOptimiranje postupka inkapsulacije eteričnog ulja komorača
Title (english)Optimization of fennel essential oil encapsulation process
AuthorKarla Cegledi
MentorIvona Elez Garofulić (mentor)
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 country2022-07-08, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Nutrition
Abstract
Eterično ulje komorača pokazuje mnoga antimikrobna i antioksidativna svojstva. Široko je primjenjivo u prehrambenoj i farmaceutskoj industriji, no zbog hlapljivosti i podložnosti oksidaciji, primjena mu je ograničena. Stoga je cilj ovog rada bio ispitati kako odabrani uvjeti sušenja raspršivanjem (temperatura od 120-200 °C i različiti omjeri nosača maltodekstrina i β-ciklodekstrina 1:1, 3:1, 1:3) utječu na fizikalno-kemijska svojstva (suhu tvar, topljivost, veličinu čestica, higroskopnost, iskorištenje, zadržavanje ulja i učinkovitost) praha eteričnog ulja komorača te odrediti optimalne uvjete za proizvodnju praha najboljih svojstava. Općenito, povećanjem temperature i udjela nosača maltodekstrina, raste topljivost, veličina čestica, higroskopnost, zadržavanje ulja i učinkovitost, dok porastom temperature i udjela nosača β-ciklodekstrina raste iskorištenje procesa. Sadržaj suhe tvari raste porastom temperature, dok udio nosača nije imao signifikantan utjecaj. Optimalni uvjeti za proizvodnju praha najboljih fizikalno-kemijskih svojstava su temperatura sušenja od 200 ºC i udio nosača maltodekstrina i β-ciklodekstrina 3:1.
Abstract (english)
Fennel essential oil shows many antimicrobial and antioxidant properties. It is widely applicable in the food and pharmaceutical industries, but due to its volatility and susceptibility to oxidation, its application is limited. Therefore, the aim of this study was to examine how the selected spray drying conditions (temperature of 120-200 °C and different ratios of maltodextrin and β-cyclodextrin carriers 1: 1, 3:1, 1:3) affect the physicochemical properties (dry matter, solubility, particle size, hygroscopicity, yield, oil retention and efficiency) of fennel essential oil powder and determine the optimal conditions to produce powder of the best properties. In general, increase of the temperature and content of maltodextrin carrier increases solubility, particle size, hygroscopicity, oil retention and efficiency, while increasing the temperature and content of β-cyclodextrin carrier increases process yield. The dry matter content increased with increase of the temperature, while the ratio of carriers did not have a significant effect. The optimal conditions for the production of powder with the best physicochemical properties are a drying temperature of 200 ºC and a ratio of maltodextrin and β-cyclodextrin carriers of 3: 1.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:340051
Study programmeTitle: Nutrition
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) nutricionizma (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) 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 on2022-09-27 09:52:14