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master's thesis
Kinetika otpuštanja fenolnih spojeva iz liofilizacijom inkapsuliranih ekstrakata tropa grožđa sorte cabernet sauvignon
2023. urn:nbn:hr:109:567684
Nemet, Anja
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Process Engineering
Sub-department of Unit Operations

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Nemet, A. (2023). Kinetika otpuštanja fenolnih spojeva iz liofilizacijom inkapsuliranih ekstrakata tropa grožđa sorte cabernet sauvignon (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:567684

Nemet, Anja. "Kinetika otpuštanja fenolnih spojeva iz liofilizacijom inkapsuliranih ekstrakata tropa grožđa sorte cabernet sauvignon." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2023. https://urn.nsk.hr/urn:nbn:hr:109:567684

Nemet, Anja. "Kinetika otpuštanja fenolnih spojeva iz liofilizacijom inkapsuliranih ekstrakata tropa grožđa sorte cabernet sauvignon." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2023. https://urn.nsk.hr/urn:nbn:hr:109:567684

Nemet, A. (2023). 'Kinetika otpuštanja fenolnih spojeva iz liofilizacijom inkapsuliranih ekstrakata tropa grožđa sorte cabernet sauvignon', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 29 January 2025, https://urn.nsk.hr/urn:nbn:hr:109:567684

Nemet A. Kinetika otpuštanja fenolnih spojeva iz liofilizacijom inkapsuliranih ekstrakata tropa grožđa sorte cabernet sauvignon [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2023 [cited 2025 January 29] Available at: https://urn.nsk.hr/urn:nbn:hr:109:567684

A. Nemet, "Kinetika otpuštanja fenolnih spojeva iz liofilizacijom inkapsuliranih ekstrakata tropa grožđa sorte cabernet sauvignon", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2023. Available at: https://urn.nsk.hr/urn:nbn:hr:109:567684

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TitleKinetika otpuštanja fenolnih spojeva iz liofilizacijom inkapsuliranih ekstrakata tropa grožđa sorte cabernet sauvignon
Title (english)Release Kinetics of Phenolic Compounds from Encapsulated Extracts of Cabernet Sauvignon Grape Pomace by Freeze-Drying
AuthorAnja Nemet
MentorAna Bucić-Kojić (mentor)
Committee memberMirela Planinić (predsjednik povjerenstva)
Committee memberAna Bucić-Kojić (član povjerenstva)
Committee memberMarina Tišma (član povjerenstva)
Committee memberDaliborka Koceva Komlenić (član povjerenstva)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Process Engineering)
(Sub-department of Unit Operations)
Osijek
Defense date and country2023-07-07, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
U radu je ispitan utjecaj različitih omotača na in vitro otpuštanje ukupnih fenolnih spojeva iz inkapsuliranog tropa grožđa sorte cabernet sauvignon. Inkapsulacija je provedena metodom liofilizacije primjenom omotača prirodnog porijekla: natrij alginat, natrij alginat i maltodekstrin (DE 16,5-19,5), natrij alginat i guma arabika te natrij alginat i guma tragacanth. In vitro otpuštanje ukupnih fenolnih spojeva provedeno je u tri faze koje oponašaju probavni sustav: oralna, želučana i crijevna faza. Najveće otpuštanje fenolnih spojeva dobiveno je u želučanoj fazi korištenjem natrij alginata (61,96 \(mg_{UF}/g_{UZ}\)) kao omotača. Primjenom natrij alginata sa gumom arabikom i sa gumom tragacanth najveće otpuštanje fenolnih spojeva odvilo se u crijevnoj fazi u vrijednostima 53,90 te 59,98 \(mg_{UF}/g_{UZ}\). Ispitane su i antioksidacijske aktivnosti nakon svake faze pomoću dvije metode ABTS i FRAP. Usporedbom rezultata, najveće vrijednosti antioksidacijske aktivnosti dobivene su na kraju želučane faze za svaki uzorak. Nadalje, kinetika otpuštanja fenolnih spojeva opisana je korištenjem matematičkih modela. Modelom prvog reda opisano je otpuštanje fenolnih spojeva iz inkapsulata gdje su omotači bili natrij alginat te kombinacija natrij alginata sa maltodekstrinom, dok je kinetika otpuštanja opisana Korsmeyer-Peppas modelom za preostala dva uzorka.
Abstract (english)
In this work the influence of different coatings on the in vitro release of total phenolic compounds from the encapsulated grape pomace extract of Cabernet Sauvignon variety was investigated. Encapsulation was performed by the freeze-drying method using a coating of natural origin: sodium alginate, sodium alginate and maltodextrin (DE 16.5-19.5), sodium alginate and gum arabic, and sodium alginate and gum tragacanth. In vitro release of total phenolic compounds was performed in three phases mimicking the digestive system: oral, gastric, and intestinal. The highest release of phenolic compounds was obtained in the gastric phase using sodium alginate as a coating (61.96 \(mg_{UF}/g_{UZ}\)). When sodium alginate with gum arabic and gum tragacanth was used, the highest release of phenolic compounds occurred in the intestinal phase at 53.90 and 59.98 \(mg_{UF}/g_{UZ}\), respectively. Antioxidant activities were also tested after each phase using both ABTS and FRAP methods. The comparison of the results showed that the highest values of antioxidant activity were obtained at the end of the gastric phase for each sample. Mathematical models were used to describe the release kinetics of the phenolic compounds. The first-order model described the release of phenolic compounds from freeze dried powders in which the coatings used were sodium alginate and a combination of sodium alginate and maltodextrin, while the release kinetics for the combination of sodium alginate with gums were described by the Korsmeyer-Peppas model.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:567684
ProjectNumber: IP-2018-01-1227
Title: Razvoj održivog integriranog procesa proizvodnje biološki aktivnih izolata iz proizvodnih ostataka prehrambene industrije
Title: Development of a sustainable integrated process for the production of bioactive isolates from food industry residues
Acronym: POPI-WinCEco
Leader: Ana Bucić-Kojić
Jurisdiction: Croatia
Funder: HRZZ
Funding stream: Nema
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 conditionsOpen access
Terms of useLicence Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0) icon
Public notePomoć pri izradi: Josipa Martinović, mag. ing.
Created on2023-07-11 10:30:01