Inkapsulacija propolisa kao izvor polifenolnih spojeva

master's thesis

• Title (english): Encapsulation of propolis as a source of polyphenol compounds
• Author: Marko Štrkalj
• Mentor: Marko Vinceković (mentor)
• Committee member: Marko Vinceković (predsjednik povjerenstva)
• Committee member: Nenad Jalšenjak (član povjerenstva)
• Committee member: Lidija Svečnjak (član povjerenstva)
• Committee member: Slaven Jurić (član povjerenstva)
• Granter: University of Zagreb; Faculty of Agriculture; (Department of Chemistry); Zagreb
• Defense date and country: 2021-04-29, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Agronomy

Abstract

Propolis je izvor prirodnih polifenola. Polifenoli su spojevi koji imaju antioksidativna svojstva. To svojstvo čini polifenole zanimljivim za liječenje različitih bolesti poput upale ili raka, ali i za svrhe protiv starenja u kozmetičkim formulacijama ili za prehrambene primjene. Nažalost, ova svojstva odgovorna su i za nedostatak dugoročne stabilnosti, što ove prirodne spojeve čini vrlo osjetljivim na svjetlost i toplinu. Osim toga mnoge od ovih molekula posjeduju vrlo gorak okus, što ograničava njihovu upotrebu u hrani ili oralnim lijekovima. Kako bi se zaobišli ovi nedostaci, pristupilo se metodama inkapsulacije radi dobivanja propolisa u inkapsuliranom obliku. U ovom radu je dan pregled metoda koje se koriste u procesu inkapsulacije propolisa koji se može koristiti kao izvor polifenola.

Abstract (english)

Propolis is a source of natural polyphenols. Polyphenols are compounds that have antioxidant properties. This property makes polyphenols interesting for the treatment of various diseases such as inflammation or cancer, but also for anti-aging purposes in cosmetic formulations or nutritional applications. Unfortunately, these properties are also responsible for the lack of long-term stability, which makes these natural compounds very sensitive to light and heat. Besides, many of these molecules possess a very bitter taste, which limits their use in food or oral medications. To circumvent these shortcomings, delivery systems have been developed using encapsulation methods. This paper provides an overview of the methods used in the process of encapsulation of propolis that can be used as a source of polyphenols.

• Keywords: propolis; polifenoli; antioksidacijska svojstva; inkapsulacija; stabilnost
• Keywords (english): propolis; polyphenols; antioxidant potential; encapsulation; stability
• Language: croatian
• URN:NBN: urn:nbn:hr:204:526396
• Study programme: Title: Horticulture; Study programme type: university; Study level: graduate; Academic / professional title: magistar/ magistra inženjer/inženjerka hortikulture (magistar/ magistra inženjer/inženjerka hortikulture)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Open access
• Created on: 2021-05-17 12:02:42