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doctoral thesis
Funkcionalni potencijal dobričice (Glechoma hederacea L.) – karakterizacija sastava i bioloških učinaka, inkapsulacija i inkorporacija u čokoladu
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2024. urn:nbn:hr:159:240182
Šeremet, Danijela
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

Šeremet, D. (2024). Funkcionalni potencijal dobričice (Glechoma hederacea L.) – karakterizacija sastava i bioloških učinaka, inkapsulacija i inkorporacija u čokoladu (Doctoral thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:240182

Šeremet, Danijela. "Funkcionalni potencijal dobričice (Glechoma hederacea L.) – karakterizacija sastava i bioloških učinaka, inkapsulacija i inkorporacija u čokoladu." Doctoral thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2024. https://urn.nsk.hr/urn:nbn:hr:159:240182

Šeremet, Danijela. "Funkcionalni potencijal dobričice (Glechoma hederacea L.) – karakterizacija sastava i bioloških učinaka, inkapsulacija i inkorporacija u čokoladu." Doctoral thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2024. https://urn.nsk.hr/urn:nbn:hr:159:240182

Šeremet, D. (2024). 'Funkcionalni potencijal dobričice (Glechoma hederacea L.) – karakterizacija sastava i bioloških učinaka, inkapsulacija i inkorporacija u čokoladu', Doctoral thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 29 March 2025, https://urn.nsk.hr/urn:nbn:hr:159:240182

Šeremet D. Funkcionalni potencijal dobričice (Glechoma hederacea L.) – karakterizacija sastava i bioloških učinaka, inkapsulacija i inkorporacija u čokoladu [Doctoral thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2024 [cited 2025 March 29] Available at: https://urn.nsk.hr/urn:nbn:hr:159:240182

D. Šeremet, "Funkcionalni potencijal dobričice (Glechoma hederacea L.) – karakterizacija sastava i bioloških učinaka, inkapsulacija i inkorporacija u čokoladu", Doctoral thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2024. Available at: https://urn.nsk.hr/urn:nbn:hr:159:240182

Metadata
TitleFunkcionalni potencijal dobričice (Glechoma hederacea L.) – karakterizacija sastava i bioloških učinaka, inkapsulacija i inkorporacija u čokoladu
Title (english)Functional potential of ground ivy (Glechoma hederacea L.) – characterization of composition and biological effects, encapsulation and incorporation into chocolate
AuthorDanijela Šeremet
MentorDraženka Komes (mentor)
Committee memberKsenija Durgo (predsjednik povjerenstva)
Committee memberKrunoslav Žižek (član povjerenstva)
Committee memberAleksandra Vojvodić Cebin (član 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 country2024-05-08, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Universal decimal classification
(UDC)		663 - Industrial microbiology. Industrial mycology. Zymurgy, fermentation industry. Beverage industry. Stimulant industry
Abstract
U istraživanju je provedeno određivanje bioaktivnog sastava i bioloških učinaka polifenolnog ekstrakta dobričice (Glechoma hederacea L.) koji je u razvijenim inkapsuliranim dozirnim sustavima inkorporiran u inovativne formulacije funkcionalnih čokolada. U tu svrhu, integrirane su konvencionalne i inovativne tehnike ekstrakcije i inkapsulacije, in vitro i in vivo biološki test sustavi te odgovarajuća analitička metodologija. Kao najznačajniji polifenolni spojevi dobričice određeni su... More ružmarinska, klorogenska, kriptoklorogenska i kafeinska kiselina te rutin. Ispitivanja na staničnim linijama probavnog sustava nisu pokazala statistički značajan (p>0,05) citotoksični učinak ekstrakta (0,0125, 0,025, 0,075 i 0,25 mg mL-1), ali uočen je statistički značajan (p<0,05) protektivni učinak na oksidacijska oštećenja modelnih makromolekula DNK i proteina. In vivo metodologijom utvrđen je statistički značajan (p<0,05) genoprotektivni učinak svih koncentracija ekstrakta (250, 500 i 1000 mg kg-1) u ispitivanim organima (bubrezi, slezena i jetra) i krvi štakora, te statistički značajno (p<0,05) smanjenje intenziteta peroksidacije lipida jetre i slezene, ovisno o koncentraciji. Sušenje raspršivanjem, provedeno uz djelomično hidroliziranu guar gumu kao osnovu binarnih sustava nosača s hidrolizatom kolagena, karboksimetil celulozom, mucinom, nutriozom i ksilanom, te liposomalna inkapsulacija omogućili su visoko zadržavanje (> 75 %) polifenolnih spojeva dobričice u inkapsuliranim sustavima. Dodatak obje vrste inkapsulata u čokolade rezultirao je bogatijim i raznovrsnijim bioaktivnim sastavom čokolada uz zadržavanje poželjnog profila taljenja čokolada, kao i karakterističnih teksturalnih i reoloških te atraktivnijih senzorskih svojstava, u odnosu na čokolade bez dodatka inkapsulata. Less
Abstract (english)
In the present study, the characterization of the bioactive composition and biological effects of the ground ivy (Glechoma hederacea L.) polyphenolic extract was performed, which was incorporated into innovative formulations of functional chocolates in the developed encapsulated dosage systems. For that purpose, conventional and innovative extraction techniques, encapsulation, biological in vitro and in vivo test systems, as well as suitable analytical methods, were integrated.... More Rosmarinic, chlorogenic, cryptochlorogenic and caffeic acids and rutin were identified as the main polyphenolic compounds of ground ivy. The study on the human cell lines of the digestive system showed no statistically significant (p>0.05) cytotoxic effect of the extract (0.0125, 0.025, 0.075 and 0.25 mg mL-1), but a statistically significant (p<0.05) protective effect on oxidative damage to model macromolecules of DNA and protein was observed. Using the in vivo methodology, a statistically significant (p<0.05) genoprotective effect of all extract concentrations (250, 500 and 1000 mg kg-1) in the investigated organs (kidney, spleen and liver) and in the blood of rats, as well as a statistically significant (p<0.05) decrease in the intensity of lipid peroxidation of liver and spleen, were observed. Spray drying, carried out using partially hydrolysed guar gum as the base of the binary carrier systems with collagen hydrolyzates, carboxymethyl cellulose, nutriose, mucin and xylan, and liposomal encapsulation enabled a high retention (> 75 %) of ground ivy polyphenolic compounds in the encapsulated systems. The addition of both types of encapsulation systems to chocolates resulted in richer and more diverse bioactive composition, while maintaining the desirable melting profile of the chocolates, as well as the characteristic textural and rheological and more attractive sensory properties, compared to chocolates without the addition of encapsulation systems. Less
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:240182
Promotion2024
Study programmeTitle: Postgraduate PhD Study in Food Technology
Study programme type: university
Study level: postgraduate
Academic / professional title: doktor/doktorica znanosti, područje biotehničkih znanosti, polje prehrambena tehnologija (doktor/doktorica znanosti, područje biotehničkih znanosti, polje prehrambena tehnologija)
Type of resourceText
Extent286 str. ; 30 cm
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
Created on2024-04-05 09:38:21
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