Croatian scientific bibliography (CROSBI)

Bibliographic record number: 770190


Author: Barić, Tihana
Title: Inkapsulacija kurkumina ionotropnim geliranjem u pektinski matriks sa različitim surfaktantima
Type: graduate thesis
Faculty: Prehrambeno-biotehnološki fakultet
University: Sveučilište u Zagrebu
Location: Zagreb
Date: 17.07.
Year: 2015
Page: 62
Mentor: Komes, Draženka
Keywords: kurkumin; inkapsulacija; pektin; surfaaktant; topljivost; antioksidativna aktivnost
Aim of thesis was to encapsulate curcumin in pectin microparticles by iontropic gelation method to improve its solubility, bioavailability and to preserve its antioxidative activity. Five types of microparticles were produced. The study showed that the best surfactant is Solutol HS 15 for improving solubility of curcumin in water. Encapsulation efficiency is high in the case of all microparticles produced. Curcumin is stable at different environmental conditions through four days. Curcumin release from matrix of pectin microparticles was controlled for 7 hours and only in the case of Solutol microparticles 100% of release was achieved. Percentige of DPPH inhibition is reduced after encapsulation. Beta-lactoglobulin protects curcumin against the effects of temperature. Transportation of curcumin through the cell monolayer is transcellular. Solutol HS 15 showed to be highly toxic for cells.
Project / theme: 058-0000000-3470
Original language: ENG
Research fields:
Food processing technology
Contrib. to CROSBI by: Aleksandra Vojvodić (, 20. Srp. 2015. u 09:32 sati