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undergraduate thesis
Praćenje stabilnosti višeslojnog mikroenkapsulata bakterija mliječne kiseline
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2019. urn:nbn:hr:109:445673
Vodjerek, Mia
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food and Nutrition Research
Sub-department of Biology and Microbiology

Institutional repository: Repository of the Faculty of Food Technology Osijek

Cite this document

Vodjerek, M. (2019). Praćenje stabilnosti višeslojnog mikroenkapsulata bakterija mliječne kiseline (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:445673

Vodjerek, Mia. "Praćenje stabilnosti višeslojnog mikroenkapsulata bakterija mliječne kiseline." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2019. https://urn.nsk.hr/urn:nbn:hr:109:445673

Vodjerek, Mia. "Praćenje stabilnosti višeslojnog mikroenkapsulata bakterija mliječne kiseline." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2019. https://urn.nsk.hr/urn:nbn:hr:109:445673

Vodjerek, M. (2019). 'Praćenje stabilnosti višeslojnog mikroenkapsulata bakterija mliječne kiseline', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 11 January 2025, https://urn.nsk.hr/urn:nbn:hr:109:445673

Vodjerek M. Praćenje stabilnosti višeslojnog mikroenkapsulata bakterija mliječne kiseline [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2019 [cited 2025 January 11] Available at: https://urn.nsk.hr/urn:nbn:hr:109:445673

M. Vodjerek, "Praćenje stabilnosti višeslojnog mikroenkapsulata bakterija mliječne kiseline", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2019. Available at: https://urn.nsk.hr/urn:nbn:hr:109:445673

Metadata
TitlePraćenje stabilnosti višeslojnog mikroenkapsulata bakterija mliječne kiseline
Title (english)Monitoring the Stability of the Multilayer Microencapsulation of Lactic Acid Bacteria
AuthorMia Vodjerek
MentorLidija Dujmović (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food and Nutrition Research)
(Sub-department of Biology and Microbiology)
Osijek
Defense date and country2019-07-22, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Cilj ovog rada bio je ispitati stabilnost tri različite vrste mikrokapsula, dobivene višeslojnom mikroinkapsulacijom bakterije Lactobacillus plantarum K1 pri različitim uvjetima čuvanja: na sobnoj temperaturi, +4 °C i -20 °C. Polimerni materijali korišteni kao inkapsulirajući matriksi i kao zaštitni slojevi su alginat, pektin i kitozan. Mikrokapsule su dobivene tehnikom ekstruzije. Mikroinkapsulacija L. plantarum K1 je provedena u alginatu te su na pripremljene mikrokapsule dodana dva zaštitna sloja. Prvi zaštitni sloj u jednom je slučaju činio pektin, a u druga dva slučaja kitozan. Na tako pripremljene mikrokapsule dodan je još jedan sloj zaštite za koji su korišteni alginat, kitozan i pektin formirajući tako tri različita tipa mikrokapsula. Spomenuti posljednji sloj zaštite sadržavao je i L. plantarum K1.
Abstract (english)
The aim of this paper was to investigate the stability of three different types of microcapsules obtained by multilayer microcenapsulation of Lactobacillus plantarum K1 bacterium under various storage conditions: room temperature, +4 °C and -20 °C. Polymer materials used as encapsulating matrices and as protective layers are alginate, pectin and chitosan. Microcapsules were obtained by extrusion technique. The microencapsulation of L. plantarum K1 was carried out in alginate and two protective layers were added to the prepared microcapsules. The first protective layer in one case was pectin, and in the other two cases chitosan. Another layer of protection was added to the prepared microcapsules for which alginate, chitosan and pectin were used, thus forming three different types of microcapsules. The last layer of protection also contained L. plantarum K1.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:445673
Study programmeTitle: Food Technology
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2019-07-23 09:01:58