prikaz prve stranice dokumenta Utjecaj hitozana na mikroinkapsulaciju vanilina
Access restricted to students and staff of home institution
undergraduate thesis
Utjecaj hitozana na mikroinkapsulaciju vanilina
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2022. urn:nbn:hr:109:754539
Škraba, Mirta
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Fruits and Vegetables Technology

Institutional repository: Repository of the Faculty of Food Technology Osijek

Cite this document

Škraba, M. (2022). Utjecaj hitozana na mikroinkapsulaciju vanilina (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:754539

Škraba, Mirta. "Utjecaj hitozana na mikroinkapsulaciju vanilina." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2022. https://urn.nsk.hr/urn:nbn:hr:109:754539

Škraba, Mirta. "Utjecaj hitozana na mikroinkapsulaciju vanilina." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2022. https://urn.nsk.hr/urn:nbn:hr:109:754539

Škraba, M. (2022). 'Utjecaj hitozana na mikroinkapsulaciju vanilina', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 23 July 2024, https://urn.nsk.hr/urn:nbn:hr:109:754539

Škraba M. Utjecaj hitozana na mikroinkapsulaciju vanilina [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2022 [cited 2024 July 23] Available at: https://urn.nsk.hr/urn:nbn:hr:109:754539

M. Škraba, "Utjecaj hitozana na mikroinkapsulaciju vanilina", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2022. Available at: https://urn.nsk.hr/urn:nbn:hr:109:754539

Metadata
TitleUtjecaj hitozana na mikroinkapsulaciju vanilina
Title (english)Influence of Chitosan on Microencapsulation of Vanillin
AuthorMirta Škraba
MentorMirela Kopjar (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
(Sub-department of Fruits and Vegetables Technology)
Osijek
Defense date and country2022-09-13, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
U ovom radu ispitivan je utjecaj dodatka različitih koncentracija hitozana (0,5 %, 1 %, 1,5 % i 2 %) na inkapsuliranje vanilina u inkapsulate alginat. Korištenjem HPLC metode određeni su udjeli vanilina u inkapsulatima. Dobivenim inkapsulatima određena je antioksidacijska aktivnost korištenjem DPPH, ABTS, FRAP, CUPRAC i Folin-Ciocalteu metoda. Najveći udio vanilina utvrđen je u inkapsulatima pripremljenim s alginatom (2267,91 mg/kg). Dodatkom hitozana utvrđeno je smanjenje inkapsulacije vanilina. Najveći udio vanilina utvrđen je u inkapsulatima s 1,5 % hitozana (1885,71 mg/kg) a najmanji s 0,5 hitozana (1379,29 mg/kg). Istovremeno se dodatkom hitozana antioksidacijska aktivnost inkapsulata se je povećala jer hitozan posjeduje antioksidacijsku sposobnost.
Abstract (english)
The aim of this research was to investigate influence of the addition of different concentrations of chitosan (0.5%, 1%, 1.5% and 2%) on the vanillin/alginate encapsulate. Using the HPLC method, the amount of vanillin in the encapsulates was determined. The antioxidant activity of the obtained encapsulates was determined using the DPPH, ABTS, FRAP, CUPRAC and Folin-Ciocalteu methods. The highest amount of vanillin was determined in encapsulates with alginate (2267.91 mg/kg). With addition of chitosan, decrease of vanillin amount was determined. The highest amount of vanillin was determined in encapsulates prepared with 1.5% chitosan (1885.71 mg/kg) and the lowest with 0.5 chitosan (1379.29 mg/kg). At the same time, the antioxidant activity of the encapsulate increased with the addition of chitosan since chitosan possess antioxidant properties.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:754539
ProjectNumber: IP-2019-04-5749
Title: Formuliranje, priprema i testiranje biopolimernih gelova kao nositelja bioaktivnih i hlapljivih komponenata u inovativnim funkcionalnim proizvodima
Title: Design, fabrication and testing of biopolymer gels as delivery systems for bioactive and volatile compounds in innovative functional foods
Acronym: bioACTIVEgels
Leader: Mirela Kopjar
Jurisdiction: Croatia
Funder: HRZZ
Funding stream: Nema
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 on2022-09-14 10:49:14