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master's thesis
Primjena ekstrakata komine grožđa u niskotemperaturnim eutektičnim otapalima u prehrambenoj industriji
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2022. urn:nbn:hr:159:936423
Rožić, Valentina
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Biochemical Engineering
Laboratory for Cell Technology, Application and Biotransformations

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

Cite this document

Rožić, V. (2022). Primjena ekstrakata komine grožđa u niskotemperaturnim eutektičnim otapalima u prehrambenoj industriji (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:936423

Rožić, Valentina. "Primjena ekstrakata komine grožđa u niskotemperaturnim eutektičnim otapalima u prehrambenoj industriji." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2022. https://urn.nsk.hr/urn:nbn:hr:159:936423

Rožić, Valentina. "Primjena ekstrakata komine grožđa u niskotemperaturnim eutektičnim otapalima u prehrambenoj industriji." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2022. https://urn.nsk.hr/urn:nbn:hr:159:936423

Rožić, V. (2022). 'Primjena ekstrakata komine grožđa u niskotemperaturnim eutektičnim otapalima u prehrambenoj industriji', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 23 November 2024, https://urn.nsk.hr/urn:nbn:hr:159:936423

Rožić V. Primjena ekstrakata komine grožđa u niskotemperaturnim eutektičnim otapalima u prehrambenoj industriji [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2022 [cited 2024 November 23] Available at: https://urn.nsk.hr/urn:nbn:hr:159:936423

V. Rožić, "Primjena ekstrakata komine grožđa u niskotemperaturnim eutektičnim otapalima u prehrambenoj industriji", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2022. Available at: https://urn.nsk.hr/urn:nbn:hr:159:936423

Metadata
TitlePrimjena ekstrakata komine grožđa u niskotemperaturnim eutektičnim otapalima u prehrambenoj industriji
Title (english)Application of grape pomace extracts in deep eutectic solvents in the food industry
AuthorValentina Rožić
MentorIvana Radojčić Redovniković (mentor)
Committee memberKristina Radošević (predsjednik povjerenstva)
Committee memberKarin Kovačević-Ganić (član povjerenstva)
Committee memberNatka Ćurko (član povjerenstva)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Biochemical Engineering)
(Laboratory for Cell Technology, Application and Biotransformations)
Zagreb
Defense date and country2022-11-23, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Biotechnology
Abstract
Za zelenu ekstrakciju bioaktivnih spojeva upotrebljavaju se prirodna niskotemperaturna eutektična otapala (NADES), kao potencijalna zamjena za štetna konvencionalna otapala. Ekstrakti u NADES-u imaju GRAS status i smatraju su sigurnima za ljudsku prehranu. Komina grožđa, nusproizvod vinske industrije, bogata je bioaktivnim spojevima primjenjivima u prehrambenoj industriji. Bioaktivnost polifenola u hrani ovisi o njihovoj stabilnosti u procesu probave, stoga je cilj ovoga rada ispitati stabilnost polifenola iz komine grožđa u NADES-u. Pripremljeni su ekstrakti komine grožđa bogati vinskom kiselinom i polifenolima u NADES-ima prethodno odabranima COSMOtherm programom. Najviši sadržaj vinske kiseline dobiven je pomoću otapala kolin klorid:urea. Betain:saharoza odabrana je za ekstrakciju polifenola. HPLC analizom određena je prisutnost katehina, epikatehina, epigalokatehina te rutin trihidrata. Na temelju svih ispitanih parametara, NADES može uspješno zamijeniti konvencionalna otapala u procesu ekstrakcije. Također, analizirana je razgradnja polifenola u NADES-u in vitro simulacijom gastrointestinalnoga trakta te propusnost polifenola kroz umjetnu membranu PAMPA metodom. S obzirom na uočenu biostabilnost polifenola u NADES-u, ispitani ekstrakti imaju potencijal primjene u prehrambenoj industriji.
Abstract (english)
For the green extraction of bioactive compounds, natural deep eutectic solvents (NADES) are used, as a potential replacement for harmful conventional solvents. NADES extracts have GRAS status and are considered safe for human consumption. Grape pomace, a byproduct of the wine industry, is rich in bioactive compounds applicable in the food industry. The bioactivity of polyphenols in food depends on their stability in the digestion process, therefore the aim of this work is to examine the stability of polyphenols from grape pomace in NADES. Grape pomace extracts rich in tartaric acid and polyphenols were prepared in NADES previously selected using COSMOtherm. The highest content of tartaric acid was obtained using the solvent choline chloride:urea. Betaine:sucrose was chosen for polyphenol extraction. HPLC analysis determined the presence of catechin, epicatechin, epigallocatechin and rutin trihydrate. Based on all tested parameters, NADES can successfully replace conventional solvents in the extraction process. Therefore, the polyphenol degradation in NADES was analyzed by simulating the gastrointestinal tract in vitro and the permeability of polyphenols through an artificial membrane using the PAMPA method. Considering the observed biostability of polyphenols in NADES, the tested extracts have the potential application in the food industry.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:936423
Study programmeTitle: Bioprocess Engineering
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra inženjer/inženjerka bioprocesnog inženjerstva (magistar/magistra inženjer/inženjerka bioprocesnog 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 on2024-04-23 13:52:29