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master's thesis
Inkapsulacija polifenolnih spojeva trave ive (Teucrium montanum L.) elektroispredanjem
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2023. urn:nbn:hr:159:129640
Miletić, Laura
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

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Miletić, L. (2023). Inkapsulacija polifenolnih spojeva trave ive (Teucrium montanum L.) elektroispredanjem (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:129640

Miletić, Laura. "Inkapsulacija polifenolnih spojeva trave ive (Teucrium montanum L.) elektroispredanjem." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2023. https://urn.nsk.hr/urn:nbn:hr:159:129640

Miletić, Laura. "Inkapsulacija polifenolnih spojeva trave ive (Teucrium montanum L.) elektroispredanjem." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2023. https://urn.nsk.hr/urn:nbn:hr:159:129640

Miletić, L. (2023). 'Inkapsulacija polifenolnih spojeva trave ive (Teucrium montanum L.) elektroispredanjem', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 17 June 2024, https://urn.nsk.hr/urn:nbn:hr:159:129640

Miletić L. Inkapsulacija polifenolnih spojeva trave ive (Teucrium montanum L.) elektroispredanjem [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2023 [cited 2024 June 17] Available at: https://urn.nsk.hr/urn:nbn:hr:159:129640

L. Miletić, "Inkapsulacija polifenolnih spojeva trave ive (Teucrium montanum L.) elektroispredanjem", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2023. Available at: https://urn.nsk.hr/urn:nbn:hr:159:129640

Metadata
TitleInkapsulacija polifenolnih spojeva trave ive (Teucrium montanum L.) elektroispredanjem
Title (english)Encapsulation of polyphenolic compounds of the grass ive (Teucrium montanum L.) by electrospinning
AuthorLaura Miletić
MentorDraženka Komes (mentor)
MentorAna Mandura Jarić (pomoć pri izradi, neposredni voditelj)
Committee memberKsenija Marković (predsjednik povjerenstva)
Committee memberKsenija Durgo (član povjerenstva)
Committee memberBožidar Šantek (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 country2023-03-24, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Cilj ovog rada je inkapsulacija polifenolog ekstrakta trave ive (Teucrium montanum L.) elektroispredanjem uz primjenu dva nosača: pululana (10, 12 i 15 %) i polietilen oksida (5 i 8 %). Provedena je fizikalna karakterizacija otopina nosača pri čemu su određeni konduktivnost, viskoznost i površinska napetost. Inkapsulacijska učinkovitost i kinetika otpuštanja (in vitro uvjeti) polifenolnih spojeva iz formiranih nanovlakana praćeni su spektrotometrijskim metodama određivanja udjela ukupnih polifenola (TPC) i antioksidacijskog kapaciteta (DPPH), dok su dominantni polifenolni spojevi ehinakozid i verbaskozid određeni HPLC-DAD metodologijom. Morfološka karakterizacija dobivenih nanovlakana provedena je skenirajućim elektronskim mikroskopom (SEM). Za razliku od polietilen oksida, koji se nije pokazao pogodnim nosačem za inkapsulaciju polifenolnog ekstrakta trave ive, pululan je pokazao dobra svojstva elektroispredanja u svim udjelima. Ehinakozid je inkapsuliran u višem udjelu u odnosu na verbaskozid. Najbolji rezultate pokazala su nanovlakna formirana s 15 %-tnim pululanom, pri čemu je inkapsulacijska učinkovitost ukupnih polifenola iznosila 98,65 %, a ehinakozida 92,92 %.
Abstract (english)
The aim of this paper is the encapsulation of the polyphenolic extract of mountain germander (Teucrium montanum L.) by electrospinning with the use of two carriers: pullulan (10, 12 and 15 %) and polyethylene oxide (5 and 8 %). The physical characterization of solution carriers was carried out where conductivity, viscosity and surface tension were determined. The encapsulation efficiency and release kinetics (in vitro conditions) of polyphenolic compounds from the formed nanofibers were monitored by spectrometric methods of determining the proportion of total polyphenols (TPC) and antioxidant capacity (DPPH), while the dominant polyphenolic compounds echinacoside and verbascoside were determined by HPLC-DAD methodology. Morphological characterization of the obtained nanofibers was carried out by scanning electron microscope (SEM). Unlike polyethylene oxide, which did not prove to be a suitable carrier for the encapsulation of polyphenolic extract of mountain germander, pullulan showed good electrospinning properties in all proportions. Echinacoside was encapsulated in a higher proportion than verbascoside. The best results were obtained from nanofibers formed with 15 % pullulan, where the total encapsulation efficiency of polyphenols was 98.65 %, and encapsulation efficiency of echinacoside was 92.92 %.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:129640
Study programmeTitle: Food Safety Management
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra inženjer/inženjerka upravljanja sigurnošću hrane (magistar/magistra inženjer/inženjerka upravljanja sigurnošću hrane)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence Attribution-NoDerivatives 4.0 International (CC BY-ND 4.0) icon
Created on2024-05-21 08:37:43