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master's thesis
Formuliranje inkapsuliranih dozirnih sustava ekstrakata dobričice (Glechoma hederacea L.) sušenjem raspršivanjem
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2023. urn:nbn:hr:159:057874
Žepić, Ivana
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

Žepić, I. (2023). Formuliranje inkapsuliranih dozirnih sustava ekstrakata dobričice (Glechoma hederacea L.) sušenjem raspršivanjem (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:057874

Žepić, Ivana. "Formuliranje inkapsuliranih dozirnih sustava ekstrakata dobričice (Glechoma hederacea L.) sušenjem raspršivanjem." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2023. https://urn.nsk.hr/urn:nbn:hr:159:057874

Žepić, Ivana. "Formuliranje inkapsuliranih dozirnih sustava ekstrakata dobričice (Glechoma hederacea L.) sušenjem raspršivanjem." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2023. https://urn.nsk.hr/urn:nbn:hr:159:057874

Žepić, I. (2023). 'Formuliranje inkapsuliranih dozirnih sustava ekstrakata dobričice (Glechoma hederacea L.) sušenjem raspršivanjem', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 23 November 2024, https://urn.nsk.hr/urn:nbn:hr:159:057874

Žepić I. Formuliranje inkapsuliranih dozirnih sustava ekstrakata dobričice (Glechoma hederacea L.) sušenjem raspršivanjem [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2023 [cited 2024 November 23] Available at: https://urn.nsk.hr/urn:nbn:hr:159:057874

I. Žepić, "Formuliranje inkapsuliranih dozirnih sustava ekstrakata dobričice (Glechoma hederacea L.) sušenjem raspršivanjem", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2023. Available at: https://urn.nsk.hr/urn:nbn:hr:159:057874

Metadata
TitleFormuliranje inkapsuliranih dozirnih sustava ekstrakata dobričice (Glechoma hederacea L.) sušenjem raspršivanjem
Title (english)Formulation of encapsulated dosing systems of ground ivy (Glechoma hederacea L.) extract with spray drying
AuthorIvana Žepić
MentorDraženka Komes (mentor)
MentorDanijela Šeremet (pomoć pri izradi, neposredni voditelj)
Committee memberKsenija Marković (predsjednik povjerenstva)
Committee memberKsenija Durgo (član povjerenstva)
Committee memberDubravka Novotni (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 country2023-07-14, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Cilj ovoga rada bio je formulirati inkapsulirane dozirne sustave polifenolnog ekstrakta dobričice (Glechoma hederacea L.) tehnikom sušenja raspršivanjem, uz primjenu različitih nosača. Pripremljeno je šest dozirnih sustava ekstrakta dobričice, pri čemu je u jednom kao nosač bila djelomično hidrolizirana guar guma, dok je u preostalih pet uzoraka 25 % djelomično hidrolizirane guar gume zamijenjeno slijedećim polimerima: hidrolizirani kolagen, karboksimetil celuloza, nutrioza, mucin i ksilan. Formuliranim inkapsulatima određena su fizikalna i bioaktivna svojstva. Najveća inkapsulacijska učinkovitost za najdominantniji polifenolni spoj dobričice, ružmarinsku kiselinu, određena je u sustavu s djelomično hidroliziranom guar gumom i mucinom (94,64 %). Najbolja kinetika otpuštanja ukupnih polifenola i hidroksicimetnih kiselina u simuliranim uvjetima probavnog sustava određena je u uzorku s hidroliziranom guar gumom i karboksimetil celulozom. Razvijene su nove formulacije čokolada obogaćenih s inkapsulatima djelomično hidrolizirane guar gume i karboksimetil celuloze i djelomično hidrolizirane guar gume i ksilana te liofiliziranim ekstraktom.
Abstract (english)
The aim of this study was to formulate encapsulated dosage systems of the phenolic extract of ground ivy (Glechoma hederacea L.) using the spray drying technique, with the application of different carriers. Six dosage systems of ground ivy extract were prepared, where one of them used partially hydrolyzed guar gum as a carrier, while in the remaining five samples, 25% of partially hydrolyzed guar gum was replaced with the following polymers: hydrolyzed collagen, carboxymethyl cellulose, nutriose, mucin, and xylan. The formulated encapsulates were characterized for their physical and bioactive properties. The highest encapsulation efficiency for the most dominant polyphenolic compound of ground ivy, rosmarinic acid, was determined in the system with partially hydrolyzed guar gum and mucin (94.64 %). The best release kinetics of total polyphenols and hydroxycinnamic acids under simulated conditions of the digestive system were determined in the sample with hydrolyzed guar gum and carboxymethyl cellulose. New formulations of chocolates enriched with encapsulates of partially hydrolyzed guar gum and carboxymethyl cellulose, and partially hydrolyzed guar gum and xylan, as well as lyophilized extract, were developed.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:057874
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 on2024-06-11 08:07:30