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master's thesis
Mikroinkapsulacija polifenolnih spojeva zelenog čaja primjenom sušenja raspršivanjem
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2015. urn:nbn:hr:159:143389
Ložnjak, Petra
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

Ložnjak, P. (2015). Mikroinkapsulacija polifenolnih spojeva zelenog čaja primjenom sušenja raspršivanjem (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:143389

Ložnjak, Petra. "Mikroinkapsulacija polifenolnih spojeva zelenog čaja primjenom sušenja raspršivanjem." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2015. https://urn.nsk.hr/urn:nbn:hr:159:143389

Ložnjak, Petra. "Mikroinkapsulacija polifenolnih spojeva zelenog čaja primjenom sušenja raspršivanjem." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2015. https://urn.nsk.hr/urn:nbn:hr:159:143389

Ložnjak, P. (2015). 'Mikroinkapsulacija polifenolnih spojeva zelenog čaja primjenom sušenja raspršivanjem', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 21 December 2024, https://urn.nsk.hr/urn:nbn:hr:159:143389

Ložnjak P. Mikroinkapsulacija polifenolnih spojeva zelenog čaja primjenom sušenja raspršivanjem [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2015 [cited 2024 December 21] Available at: https://urn.nsk.hr/urn:nbn:hr:159:143389

P. Ložnjak, "Mikroinkapsulacija polifenolnih spojeva zelenog čaja primjenom sušenja raspršivanjem", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2015. Available at: https://urn.nsk.hr/urn:nbn:hr:159:143389

Metadata
TitleMikroinkapsulacija polifenolnih spojeva zelenog čaja primjenom sušenja raspršivanjem
Title (english)Microencapsulation of polyphenolic compounds of green tea by spray drying
AuthorPetra Ložnjak
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 country2015-07-17, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Funkcionalni sastojci biljnog podrijetla i izražene biološke aktivnosti trenutačno su jedna od najaktualnijih tema znanstvenika i prehrambene industrije, posebice njihova inkapsulacija s ciljem očuvanja te čak i poboljšanja njihovih bioaktivnih svojstava. U ovom radu ispitana je mogućnost primjene različitih biopolimernih materijala kao nosača za mikroinkapsulaciju bioaktivnih spojeva zelenog čaja primjenom sušenja raspršivanjem pri niskoj temperaturi (130°C). Kao nosači korišteni su prirodni biopolimeri poput inulina, oligofruktoze, modificiranog kukuruznog škroba, alginata, karagenana, pektina, proteina sirutke, brašna graška, arapske gume, guar gume, gume sjemenki rogača i ksantana. Mikroinkapsuliranim uzorcima određene su fizikalne (veličina čestica, boja, gustoća) i reološke karakteristike, bioaktivni sastav primjenom UV-VIS spektrofotometrijskih metoda te tekućinske kromatografije visoke djelotvornosti (HPLC-PDA), dok su senzorska svojstva određena primjenom kvantitativne deskriptivne analize. Dobiveni rezultati pokazali su da upotreba inulina i proteina sirutke kao nosača daje najveći prinos (iskorištenje) proizvoda, dok se upotrebom inulina i pektina omogućuje najbolje očuvanje ukupnih polifenola i flavan-3-ola. Korištenje oligofruktoze i karagenana omogućilo je najbolje očuvanje boje, dok su uzorci u kojima su nosači bili modificirani kukuruzni škrob, inulin i karagenan pokazali najbolja senzorska svojstva, odnosno, niski intenzitet gorčine i trpkoće uz visoki intenzitet arome zelenog čaja. Upotreba hidrokoloidnih guma kao nosača omogućila je proizvodnju mikroinkapsuliranih prahova najmanje veličine čestica, dok je primjena inulina i oligofruktoze u tu svrhu rezultirala dobivanjem prahova velikih i nehomogenih čestica.
Abstract (english)
Plant derived functional ingredients with pronounced biological activity are currently one of the most popular research topics among both scientists and food industry, especially their encapsulation aiming to preserve or even improve their bioactive properties. In this study the potential of using different biopolymer materials as carriers for microencapsulation of green tea bioactive compounds by spray drying at low temperatures (130°C) was examined. The used carriers were natural biopolymers such as inulin, oligofructose, modified corn starch, alginate, carrageenan, pectin, whey protein, pea protein, acacia gum, guar gum, locust bean gum and xanthan. After microencapsulation, physical (particle size, color, density) and rheological properties of produced powders were determined, as well as the bioactive profile by UV-Vis spectrophotometry and high performance liquid chromatography (HPLC-PDA), while sensory properties of the samples were determined by using quantitative descriptive analysis. The obtained results showed that the use of inulin and whey proteins as the carriers enable the highest product yield, while the use of inulin and pectin allow the best loading capacity of total polyphenols and flavan-3-ols. The use of oligofructose and carrageenan enabled the best color preservation, while using starch, inulin and carrageenan provided the best sensory scored samples with lower bitterness and astringency intensity and a high green tea flavour intensity. Using hydrocolloid gums as the carriers, enabled the production of microencapsulated powders with the smallest particle size, while using inulin and oligofructose for that purpose resulted with larger and unhomogenous powders.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:143389
Study programmeTitle: Nutrition
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra nutricionizma (magistar/magistra nutricionizma)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2017-04-28 08:59:00