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master's thesis
Razvoj i karakterizacija čokolada obogaćenih liposomalnim inkapsulatom polifenolnih spojeva haritakija (Terminalia chebula Retz.)
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2024. urn:nbn:hr:159:155411
Budimir, Iva
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

Budimir, I. (2024). Razvoj i karakterizacija čokolada obogaćenih liposomalnim inkapsulatom polifenolnih spojeva haritakija (Terminalia chebula Retz.) (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:155411

Budimir, Iva. "Razvoj i karakterizacija čokolada obogaćenih liposomalnim inkapsulatom polifenolnih spojeva haritakija (Terminalia chebula Retz.)." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2024. https://urn.nsk.hr/urn:nbn:hr:159:155411

Budimir, Iva. "Razvoj i karakterizacija čokolada obogaćenih liposomalnim inkapsulatom polifenolnih spojeva haritakija (Terminalia chebula Retz.)." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2024. https://urn.nsk.hr/urn:nbn:hr:159:155411

Budimir, I. (2024). 'Razvoj i karakterizacija čokolada obogaćenih liposomalnim inkapsulatom polifenolnih spojeva haritakija (Terminalia chebula Retz.)', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 02 January 2025, https://urn.nsk.hr/urn:nbn:hr:159:155411

Budimir I. Razvoj i karakterizacija čokolada obogaćenih liposomalnim inkapsulatom polifenolnih spojeva haritakija (Terminalia chebula Retz.) [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2024 [cited 2025 January 02] Available at: https://urn.nsk.hr/urn:nbn:hr:159:155411

I. Budimir, "Razvoj i karakterizacija čokolada obogaćenih liposomalnim inkapsulatom polifenolnih spojeva haritakija (Terminalia chebula Retz.)", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2024. Available at: https://urn.nsk.hr/urn:nbn:hr:159:155411

Metadata
TitleRazvoj i karakterizacija čokolada obogaćenih liposomalnim inkapsulatom polifenolnih spojeva haritakija (Terminalia chebula Retz.)
Title (english)Development and characterization of chocolate enriched with liposomal encapsulate of polyphenol compounds of haritaki (Terminalia chebula Retz.)
AuthorIva Budimir
MentorDraženka Komes (mentor)
MentorDanijela Šeremet (pomoć pri izradi, neposredni voditelj)
Committee memberKsenija Marković (predsjednik povjerenstva)
Committee memberAleksandra Vojvodić Cebin (član povjerenstva)
Committee memberKsenija Durgo (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 country2024-07-16, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Cilj ovog rada bio je formulacija liposomalnih dozirnih sustava polifenolnih spojeva ekstrakta haritakija (Terminalia chebula Retz.) te njihova inkorporacija u čokoladu u svrhu razvoja funkcionalnog konditorskog proizvoda. Formuliranim liposomalnim sustavima određena su fizikalna (veličina, indeks polidisperzije i zeta potencijal) i bioaktivna (inkapsulacijska učinkovitost i simulirana digestija) svojstva, a novoformuliranim čokoladama (sa i bez dodatka 10 % liposomalnog inkapsulata) bioaktivna, reološka, teksturalna, fizikalna i senzorska svojstva. Liposomalna inkapsulacija rezultirala je visokom učinkovitošću inkapsulacije ukupnih polifenola (97,2 %) i omogućila je njihovo kontinuirano i kontrolirano otpuštanje u uvjetima simulirane probave. Dodatak liposomalnog inkapsulata haritakija značajno je (p0,05) promijenile. Rezultati senzorske analize čokolada potvrdili su da je provedena dobra homogenizacija liposomalnog inkapsulata unutar matriksa čokolade te da je biljni okus haritakija uspješno zamaskiran inkorporacijom u čokoladu u inkapsuliranom obliku.
Abstract (english)
The aim of the present study was to formulate liposomal delivery systems for the polyphenolic compounds of haritaki extract (Terminalia chebula Retz.) and incorporate them into chocolate to develop functional confectionery product. The formulated liposomal systems were characterized by their physical and bioactive properties, while the newly formulated chocolates (with and without the addition of 10 % liposomal encapsulate) were characterized by their bioactive, rheological, textural, physical and sensory properties. The liposomal encapsulation technique resulted in a high encapsulation efficiency for total polyphenols (97.2 %) and enabled their continuous and controlled release under simulated digestion conditions. The addition of haritaki liposomal encapsulation system in the chocolate significantly affected the increase in the median volume distribution, rheological parameters, while hardness and maximum melting temperature were not significantly altered. The results of sensory analysis of chocolate confirmed a good homogenization of the liposomal encapsulate in the chocolate matrix, while the herbal taste of haritaki was successfully masked.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:155411
Study programmeTitle: Food Engineering
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra inženjer/inženjerka prehrambenog inženjerstva (magistar/magistra inženjer/inženjerka prehrambenog 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 on2024-08-27 09:14:22