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undergraduate thesis
Utjecaj pululana na mikroinkapsulaciju vanilina
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2022. urn:nbn:hr:109:808885
Smiljanić, Marija
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

Smiljanić, M. (2022). Utjecaj pululana 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:109:808885

Smiljanić, Marija. "Utjecaj pululana na mikroinkapsulaciju vanilina." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2022. https://urn.nsk.hr/urn:nbn:hr:109:808885

Smiljanić, Marija. "Utjecaj pululana na mikroinkapsulaciju vanilina." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2022. https://urn.nsk.hr/urn:nbn:hr:109:808885

Smiljanić, M. (2022). 'Utjecaj pululana 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:109:808885

Smiljanić M. Utjecaj pululana 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:109:808885

M. Smiljanić, "Utjecaj pululana 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:109:808885

Metadata
TitleUtjecaj pululana na mikroinkapsulaciju vanilina
Title (english)Influence of Pullulan on Microencapsulation of Vanillin
AuthorMarija Smiljanić
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 country2022-09-16, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
U ovom radu određivao se utjecaj različitih koncentracija pululana na zadržavanje vanilina u hidrogel inkapsulatima. Pripremljeni su hidrogelovi s alginatom i dodatkom 0,5 %, 1 %, 1,5 % ili 2 % pululana. U pripremljenim uzorcima određen je udio pululana i antioksidacijska aktivnost. Udio vanilina određen je tekućinskom kromatografijom a za određivanje antioksidacijske aktivnosti korištene DPPH, ABTS, CUPRAC, FRAP i Folin-Ciocalteu metode. Najveći udio vanilina utvrđen je u hidrogel inkapsulatima s dodatkom 0,5 % pululana, a samim time taj uzorak ima i najveću antioksidacijsku aktivnost. Najmanji udio vanilina određen je u hidrogelu s 1,5 % pululana.
Abstract (english)
In this work, the influence of different concentrations of pullulan on the retention of vanillin in hydrogel encapsulates was determined. Hydrogels with alginate and 0.5%, 1%, 1.5% or 2% pullulan were prepared. The vanillin content and antioxidant activity of prepared samples were evaluated. The amount of vanillin was determined by liquid chromatography, while the DPPH, ABTS, CUPRAC, FRAP and Folin-Ciocalteu methods were used to determine the antioxidant activity. When obtaining the results, it was observed that the largest amount of vanillin was retained with the addition of 0.5% pullulan, and thus that showed the highest antioxidant activity. Also, the lowest amount of vanillin was determined in the hydrogel with 1,5% pullulan.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:808885
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 on2022-09-19 13:46:16