prikaz prve stranice dokumenta Inkapsulacija kurkumina iontropskim geliranjem u pektinski matriks sa različitim surfaktantima
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master's thesis
Inkapsulacija kurkumina iontropskim geliranjem u pektinski matriks sa različitim surfaktantima
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2015. urn:nbn:hr:159:544737
Barić, Tihana
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

Barić, T. (2015). Inkapsulacija kurkumina iontropskim geliranjem u pektinski matriks sa različitim surfaktantima (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:544737

Barić, Tihana. "Inkapsulacija kurkumina iontropskim geliranjem u pektinski matriks sa različitim surfaktantima." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2015. https://urn.nsk.hr/urn:nbn:hr:159:544737

Barić, Tihana. "Inkapsulacija kurkumina iontropskim geliranjem u pektinski matriks sa različitim surfaktantima." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2015. https://urn.nsk.hr/urn:nbn:hr:159:544737

Barić, T. (2015). 'Inkapsulacija kurkumina iontropskim geliranjem u pektinski matriks sa različitim surfaktantima', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 21 December 2024, https://urn.nsk.hr/urn:nbn:hr:159:544737

Barić T. Inkapsulacija kurkumina iontropskim geliranjem u pektinski matriks sa različitim surfaktantima [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:159:544737

T. Barić, "Inkapsulacija kurkumina iontropskim geliranjem u pektinski matriks sa različitim surfaktantima", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2015. Available at: https://urn.nsk.hr/urn:nbn:hr:159:544737

Metadata
TitleInkapsulacija kurkumina iontropskim geliranjem u pektinski matriks sa različitim surfaktantima
Title (english)Curcumin encapsulation by iontropic gelation in pectin matrix with different surfactants
AuthorTihana Barić
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
Cilj rada bio je inkapsulirati kurkumin u pektinske mikročestice metodom iontropskog geliranja kako bi se poboljšala njegova topljivost, bioraspoloživost te očuvala antioksidativna aktivnost. Pet vrsti mikročestica je proizvedeno. Studija je pokazala da je Solutol HS 15 najbolji surfaktant za poboljšavanje topljivosti kurkumina u vodi. Učinkovitost inkapsulacije visoka je za sve proizvedene čestice. Kurkumin se pokazao stabilan u svim okolišnim uvijetima kroz vremenski period od četiri dana. Otpuštanje kurkumina iz matriksa pektinskih mikročestica praćeno je kroz 7 sati te je jedino u slučaju Solutol mikročestica postignuto 100 % otpuštanje. Postotak inhibicije DPPH se smanjuje nakon inkapuslacije. Beta-laktoglobulin štiti kurkumin od utjecaja temperature. Vrsta transporta kurkumina kroz monosloj stanica je transcelularni. Solutol HS 15 pokazao se visoko toksičnim za stanice.
Abstract (english)
Aim of thesis was to encapsulate curcumin in pectin beads by iontropic gelation method to improve its solubility, bioavailability and to preserve its antioxidative activity. Five types of beads were produced. The study showed that the best surfactant is Solutol HS 15 for improving solubility of curcumin in water. Encapsulation efficiency is high in the case of all beads produced. Curcumin is stable at different environmental conditions through four days. Curcumin release from matrix of pectin beads was controlled for 7 hours and only in the case of Solutol beads 100% of release was achieved. Percentage of DPPH inhibition is reduced after encapsulation. Beta-lactoglobulin protects curcumin against the effects of temperature. Transportation of curcumin through the cell monolayer is transcellular. Solutol HS 15 showed to be highly toxic for cells.
Keywords
Keywords (english)
Languageenglish
URN:NBNurn:nbn:hr:159:544737
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 conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2017-05-05 09:24:27