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undergraduate thesis
Uloga enkapsulacije u prijenosu bioaktivnih tvari
2020. urn:nbn:hr:109:606284
Nemet, Anja
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Process Engineering
Sub-department of Unit Operations

Cite this document

Nemet, A. (2020). Uloga enkapsulacije u prijenosu bioaktivnih tvari (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:606284

Nemet, Anja. "Uloga enkapsulacije u prijenosu bioaktivnih tvari." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2020. https://urn.nsk.hr/urn:nbn:hr:109:606284

Nemet, Anja. "Uloga enkapsulacije u prijenosu bioaktivnih tvari." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2020. https://urn.nsk.hr/urn:nbn:hr:109:606284

Nemet, A. (2020). 'Uloga enkapsulacije u prijenosu bioaktivnih tvari', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 29 January 2025, https://urn.nsk.hr/urn:nbn:hr:109:606284

Nemet A. Uloga enkapsulacije u prijenosu bioaktivnih tvari [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2020 [cited 2025 January 29] Available at: https://urn.nsk.hr/urn:nbn:hr:109:606284

A. Nemet, "Uloga enkapsulacije u prijenosu bioaktivnih tvari", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2020. Available at: https://urn.nsk.hr/urn:nbn:hr:109:606284

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Metadata
TitleUloga enkapsulacije u prijenosu bioaktivnih tvari
Title (english)The Role of Encapsulation in Mass Transfer of Bioactive Compounds
AuthorAnja Nemet
MentorAna Bucić-Kojić (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Process Engineering)
(Sub-department of Unit Operations)
Osijek
Defense date and country2020-06-29, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Enkapsulacija se može definirati kao proces ugrađivanja aktivne tvari u malu kapsulu s ciljem povećanja stabilnosti ili kontroliranog otpuštanja ciljane tvari. Za formiranje kapsula koriste se različite tehnike enkapsulacije koje su opisane u ovom radu kao što su: sušenje raspršivanjem, hlađenje raspršivanjem, sušenje smrzavanjem, ekstruzija, emulgiranje, koacervacija, molekularna inkluzija, ionsko geliranje, enkapsulacija u kvascu te primjena liposoma u enkapsulaciji. Na proces enkapsulacije utječu brojni parametri uključujući: pH, temperaturu, koncentraciju i vrstu tvari za enkapsuliranje (npr. polimera) i dr. Kontrolirano otpuštanje enkapsuliranih aktivnih tvari jedna je od važnih uloga enkapsulacije što je posebno bitno kod obogaćivanja hrane bioaktivnim tvarima, kod probave i apsorpcije bioaktivnih tvari u ljudskom organizmu te kod isporuke lijekova u organizmu ljudi.
Abstract (english)
Encapsulation may be defined as a process to entrap active substance within a small capsule with the aim of increasing the stability or controlled release of the target substance. Different encapsulation techniques described in this paper are used for capsule formation, such as spray drying, spray cooling, freeze-drying, extrusion, emulsification, coacervation, molecular inclusion, ionic gelation, yeast encapsulation and application of liposomes in encapsulation. The encapsulation process is influenced by a number of parameters including pH, temperature, concentration, and type of encapsulating substance (e.g. polymer), etc. The controlled release of encapsulated active substances has an important role in the enrichment of food with bioactive substances, in the digestion and absorption of bioactive substances in the human body and the delivery of drugs in humans.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:606284
ProjectNumber: IP-2018-01-1227
Title: Razvoj održivog integriranog procesa proizvodnje biološki aktivnih izolata iz proizvodnih ostataka prehrambene industrije
Acronym: POPI-WinCEco
Leader: Ana Bucić-Kojić
Jurisdiction: Croatia
Funder: HRZZ
Funding stream: IP
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
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Created on2020-07-09 07:54:13