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master's thesis
Razvoj inovativnih funkcionalnih čokolada s dodatkom inkapsuliranog polifenolnog ekstrakta dobričice (Glechoma hederacea L.)
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2024. urn:nbn:hr:159:665990
Tuzla, Barbara
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

Tuzla, B. (2024). Razvoj inovativnih funkcionalnih čokolada s dodatkom inkapsuliranog polifenolnog ekstrakta dobričice (Glechoma hederacea L.) (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:665990

Tuzla, Barbara. "Razvoj inovativnih funkcionalnih čokolada s dodatkom inkapsuliranog polifenolnog ekstrakta dobričice (Glechoma hederacea L.)." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2024. https://urn.nsk.hr/urn:nbn:hr:159:665990

Tuzla, Barbara. "Razvoj inovativnih funkcionalnih čokolada s dodatkom inkapsuliranog polifenolnog ekstrakta dobričice (Glechoma hederacea L.)." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2024. https://urn.nsk.hr/urn:nbn:hr:159:665990

Tuzla, B. (2024). 'Razvoj inovativnih funkcionalnih čokolada s dodatkom inkapsuliranog polifenolnog ekstrakta dobričice (Glechoma hederacea L.)', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 02 January 2025, https://urn.nsk.hr/urn:nbn:hr:159:665990

Tuzla B. Razvoj inovativnih funkcionalnih čokolada s dodatkom inkapsuliranog polifenolnog ekstrakta dobričice (Glechoma hederacea L.) [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:159:665990

B. Tuzla, "Razvoj inovativnih funkcionalnih čokolada s dodatkom inkapsuliranog polifenolnog ekstrakta dobričice (Glechoma hederacea L.)", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2024. Available at: https://urn.nsk.hr/urn:nbn:hr:159:665990

Metadata
TitleRazvoj inovativnih funkcionalnih čokolada s dodatkom inkapsuliranog polifenolnog ekstrakta dobričice (Glechoma hederacea L.)
Title (english)Development of innovative functional chocolate with the addition of encapsulated polyphenol extract of ground ivy (Glechoma hederacea L.)
AuthorBarbara Tuzla
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 country2024-09-23, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Cilj ovog rada bio je razviti formulacije inovativnih funkcionalnih čokolada obogaćenih inkapsulatima polifenolnog ekstrakta dobričice (Glechoma hederacea L.), dobivenih sušenjem raspršivanjem i liposomalnom inkapsulacijom. Obje vrste inakspulata dodane su u čokolade direktnim dodatkom u čokoladnu masu ili dodatkom kakaovog maslaca u kojem su prethodno homogenizirani biljni inkapsulati. Novoformuliranim čokoladama određena su fizikalna (udjel čvrstih triglicerida u kakaovom maslacu), bioaktivna (udjel bioaktivnih spojeva i in vitro digestija), teksturalna (tvrdoća), reološka (Casson-ova granica tečenja i plastična viskoznost) i senzorska svojstva te svojstva taljenja (maksimalna temperatura taljenja i specifična entalpija taljenja). Dodatak obje vrste inkapsulata rezultirao je obogaćenim polifenolnim sastavom čokolada u kojima su detektirane ružmarinska i klorogenska kiselina te rutin koji potječu iz dobričice. In vitro digestija čokolada rezultirala je poželjnim kontroliranim i kontinuiranim otpuštanjem ružmarinske kiseline, a dodatak inkapsulata nije se negativno odrazio na reološka i teksturalna svojstva čokolada. Senzorski je najbolje ocjenjena čokolada s dodatkom liposomalnog inkapsulata dobričice, prethodno homogeniziranog u kakaovom maslacu.
Abstract (english)
The aim of this study was to develop formulations of innovative functional chocolates enriched with encapsulated polyphenolic extract of ground ivy (Glechoma hederacea L.), obtained by spray drying and liposomal encapsulation. Both types of encapsulates were added to chocolates by direct addition to the chocolate mass or by the addition of cocoa butter in which plant encapsulates were previously homogenized. The physical (content of solid triglycerides in cocoa butter), bioactive (content of bioactive compounds and in vitro digestion), textural (hardness), rheological (Casson's yield point and plastic viscosity), sensory properties and melting properties (maximum melting temperature and specific melting enthalpy). were determined for the newly formulated chocolates. The addition of both types of encapsulates resulted in an enriched polyphenolic composition of chocolates in which rosmarinic and chlorogenic acids and rutin originating from ground ivy were detected. In vitro digestion of chocolates resulted in desirable controlled and continuous release of rosmarinic acid, and the addition of encapsulates did not negatively affect the rheological and textural properties of chocolates. According to the sensory analysis, the chocolate with the addition of liposomal encapsulated dobricica, previously homogenized in cocoa butter, was rated the best.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:665990
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 on2024-10-22 08:56:17