Zadržavanje fenolnih spojeva u prahovima ekstrakta cvijeta trnine tijekom sušenja raspršivanjem

Tandara, Monika

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master's thesis

Zadržavanje fenolnih spojeva u prahovima ekstrakta cvijeta trnine tijekom sušenja raspršivanjem

Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. urn:nbn:hr:159:299819

Tandara, Monika

University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Technology of Fruits and Vegetables Preservation and Processing

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APA 6th Edition

Tandara, M. (2017). Zadržavanje fenolnih spojeva u prahovima ekstrakta cvijeta trnine tijekom sušenja raspršivanjem (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:299819

MLA 8th Edition

Tandara, Monika. "Zadržavanje fenolnih spojeva u prahovima ekstrakta cvijeta trnine tijekom sušenja raspršivanjem." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. https://urn.nsk.hr/urn:nbn:hr:159:299819

Chicago 17th Edition

Harvard

Tandara, M. (2017). 'Zadržavanje fenolnih spojeva u prahovima ekstrakta cvijeta trnine tijekom sušenja raspršivanjem', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 05 January 2025, https://urn.nsk.hr/urn:nbn:hr:159:299819

Vancouver

Tandara M. Zadržavanje fenolnih spojeva u prahovima ekstrakta cvijeta trnine tijekom sušenja raspršivanjem [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2017 [cited 2025 January 05] Available at: https://urn.nsk.hr/urn:nbn:hr:159:299819

IEEE

M. Tandara, "Zadržavanje fenolnih spojeva u prahovima ekstrakta cvijeta trnine tijekom sušenja raspršivanjem", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2017. Available at: https://urn.nsk.hr/urn:nbn:hr:159:299819

Cite this item: https://urn.nsk.hr/urn:nbn:hr:159:299819

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Title	Zadržavanje fenolnih spojeva u prahovima ekstrakta cvijeta trnine tijekom sušenja raspršivanjem
Title (english)	The retention of phenolic compounds in blackthorn flower extract powders produced by spray drying
Author	Monika Tandara
Mentor	Verica Dragović Uzelac (mentor)
Granter	University of Zagreb Faculty of Food Technology and Biotechnology (Department of Food Engineering) (Laboratory for Technology of Fruits and Vegetables Preservation and Processing) Zagreb
Defense date and country	2017-09-25, Croatia
Scientific / art field, discipline and subdiscipline	BIOTECHNICAL SCIENCES Food Technology
Abstract	Proizvodnja prahova biljnih ekstrakata postupkom sušenja raspršivanjem jedan je od učinkovitih načina očuvanja bioaktivnih svojstava. Cilj ovog rada bio je primjenom sušenja raspršivanjem proizvesti prah ekstrakta cvijeta trnine te utvrditi utjecaj temperature (120-180 ºC), omjera nosača i suhe tvari ekstrakta (0,7-2) i udjela arapske gume (0,2-0,8) na sadržaj suhe tvari, koncentraciju ukupnih i površinskih fenola te enkapsulacijski kapacitet. Povećanjem temperature, sadržaj suhe tvari se povećava, a koncentracija površinskih fenola smanjuje. Niži udjel arapske gume u nosaču utječe na povećanje suhe tvari i koncentracije ukupnih fenola. Povećanje omjera nosača i suhe tvari pozitivno utječe na enkapsulacijski kapacitet jer je zabilježeno smanjenje koncentracije površinskih fenola i porast koncentracije ukupnih fenola. Pri optimalnim uvjetima sušenja (temperatura 200,45 ºC, omjer nosača i suhe tvari 1,96:1 te udio AG 0) dobiven je prah najboljih svojstava u kojem je sadržaj suhe tvari iznosio 99,65 %, maseni udio ukupnih fenola 114,35 mg GAE/g s. tv. e., maseni udio površinskih fenola 7,45 mg GAE/g s. tv. e. te enkapsulacijski kapacitet 93,99 %.
Abstract (english)	The production of herbal extracts by spray drying is one of the most effective ways of preserving bioactive properties. The aim of this study was to produce powder from blackthorn flower extract by spray drying and to determinate the effect of temperature (120-180 ºC), carrier: solid content ratio (0,7-2) and arabic gum proportion (0,2-0,8) on the dry matter content, total and surface phenolic concentration and encapsulation efficiency. Increased temperature was followed by increased dry matter content and decreased surface phenolic concentration. Decreased arabic gum proportion in the carrier influenced the increase of dry matter and total phenolic concentration. Increasing of the carrier: solid content ratio positively affected on encapsulation efficiency because there was also noted that surface phenolic concentration decreased and total phenolic concentration increased. Spray drying in optimal conditions (temperature 200,45 ºC, carrier: solid content ratio 1,96:1 and arabic gum proportion 0) resulted with powder of the best properties that contained 99,65 % dry matter, mass fraction of total phenolics 114,35 mg GAE/g s. tv. e., mass fraction of surface phenolics 7,45 mg GAE/g s. tv. e. and 93,99 % encapsulation efficiency.
Keywords
Keywords (english)
Language	croatian
URN:NBN	urn:nbn:hr:159:299819
Study programme	Title: 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 resource	Text
File origin	Born digital
Access conditions	Open access
Terms of use
Repository	Repository of the Faculty of Food Technology and Biotechnology
Created on	2017-11-13 14:01:42