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undergraduate thesis
Utjecaj vrste nosača na učinkovitost inkapsulacije bioaktivnih spojeva zelene kave
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2014. urn:nbn:hr:159:756539
Radošević, Andrea
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

Radošević, A. (2014). Utjecaj vrste nosača na učinkovitost inkapsulacije bioaktivnih spojeva zelene kave (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:756539

Radošević, Andrea. "Utjecaj vrste nosača na učinkovitost inkapsulacije bioaktivnih spojeva zelene kave." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2014. https://urn.nsk.hr/urn:nbn:hr:159:756539

Radošević, Andrea. "Utjecaj vrste nosača na učinkovitost inkapsulacije bioaktivnih spojeva zelene kave." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2014. https://urn.nsk.hr/urn:nbn:hr:159:756539

Radošević, A. (2014). 'Utjecaj vrste nosača na učinkovitost inkapsulacije bioaktivnih spojeva zelene kave', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 21 December 2024, https://urn.nsk.hr/urn:nbn:hr:159:756539

Radošević A. Utjecaj vrste nosača na učinkovitost inkapsulacije bioaktivnih spojeva zelene kave [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2014 [cited 2024 December 21] Available at: https://urn.nsk.hr/urn:nbn:hr:159:756539

A. Radošević, "Utjecaj vrste nosača na učinkovitost inkapsulacije bioaktivnih spojeva zelene kave", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2014. Available at: https://urn.nsk.hr/urn:nbn:hr:159:756539

Metadata
TitleUtjecaj vrste nosača na učinkovitost inkapsulacije bioaktivnih spojeva zelene kave
Title (english)The effect of carrier system on encapsulation efficiency of bioactive compounds derived from green coffee
AuthorAndrea Radošević
MentorDraženka Komes (mentor)
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 country2014-09-11, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Biotechnology
Abstract
Svrha ovog završnog rada bila je ekstrakcija polifenolnih spojeva i kafeina iz zelene kave te njihova inkapsulacija u pet različitih sustava nosača (2% alginat, alginatpektin, alginat-karagenan, alginat s kitozanskim omotačem i alginat s pektinskim omotačem). Ekstraktima zelene kave dobivenima variranjem različitih uvjeta ekstrakcije (temperatura, vrijeme ekstrakcije, ultrazvuk) određen je udjel polifenola i kafeina te antioksidacijski kapacitet primjenom spektrofotometrijskih metoda i tekućinske kromatografije visoke djelotvornosti (HPLC). Među ispitivanim ekstrakcijskim postupcima, najučinkovitijim se pokazala konvencionalna ekstrakcija miješanjem na 80°C tijekom 20 minuta, koja je rezultirala ekstraktom s najvećim udjelom polifenolnih spojeva, klorogenske kiseline i kafeina te je tako dobiven ekstrakt korišten za inkapsulaciju u različite sustave nosača. Česticama dobivenim inkapsulacijom ekstrakta zelene kave određene su morfološke karakteristike, veličina čestica te reološka svojstva, učinkovitost inkapsulacije polifenola te je praćeno otpuštanje polifenola iz čestica u vodi. Najbolju učinkovitost inkapsulacije polifenolnih spojeva (87.09%) te produljenje otpuštanja istih (20-30 minuta) pokazali su sustavi kombinirani od alginata i pektina.
Abstract (english)
The purpose of this final work was extraction of polyphenolic compounds and caffeine from green coffee beans and their encapsulation using five different carrier systems (2% alginate, alginate-pectin, alginate-carrageenan, alginate with chitosan coating and alginate with pectin coating). In the green coffee extracts, obtained by employing different extraction conditions (temperature, time, ultrasound), their polyphenolic and caffeine contents, as well as antioxidant capacity were determined, using spectrophotometric methods and high performance liquid chromatography (HPLC). Among the employed extraction procedures, the most effective extraction procedure was conventional extraction by stirring at 80°C for 20 minutes, resulting with an extract that exhibited the highest content of polyphenolic compounds, chlorogenic acid and caffeine and thus obtained green coffee extract was further encapsulated in different delivery systems. The formulated particles were characterized for their morphological characteristics, particle size and rheological properties of the carrier systems, as well as the encapsulation efficiency of polyphenols and their release kinetics in distilled water. The best encapsulation efficiency of polyphenolic compounds (87.09%) and a prolonged release of these compounds (up to 20-30 minutes) were determined in case of alginate combined with pectin.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:756539
Study programmeTitle: Biotechnology
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka biotehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka biotehnologije)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
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Created on2017-04-27 13:18:27