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Preparation and characterization of food and cosmetic products containing selected vitamins
Kubošová, Jana ; Pavelková, Renata (referee) ; Skoumalová, Petra (advisor)
This bachelor thesis deals with the preparation and characterization of encapsulated forms of lipophilic vitamins in model conditions, focusing on cosmetic and food applications. The theoretical part describes the individual vitamins, their physiological effects, physical and chemical properties, sources and sequels of hypo/hypervitaminoses. Furthermore, their contribution in medicine, food industry and cosmetics, methods of determination and in the last part of the encapsulation method are discussed. Special attention is dedicated to the technique of particles encapsulation using liposomes, which was used in the practical part. The experimental part is focused on the study of liposomes of selected substances of vitamin nature. Namely, the issue of cholecalciferol, tocopherol and -carotene was addressed, for which a suitable method of determination was introduced. Subsequently, encapsulation of these substances and characterization of the prepared liposomes took place. Their size, stability and encapsulation efficiency, which reached high percentages, were determined. Liposomes were further put to the stability tests in digestive juices and model medium simulating cosmetic products. During the measured time, the release of encapsulated substances into the surroundings and their gradual degradation was monitored. At the end of the work, analytes were extracted from real foods and cosmetic products and the measured concentrations were compared with the declared values.
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Preparation and characterization of food and cosmetic products containing selected vitamins
Kubošová, Jana ; Pavelková, Renata (referee) ; Skoumalová, Petra (advisor)
This bachelor thesis deals with the preparation and characterization of encapsulated forms of lipophilic vitamins in model conditions, focusing on cosmetic and food applications. The theoretical part describes the individual vitamins, their physiological effects, physical and chemical properties, sources and sequels of hypo/hypervitaminoses. Furthermore, their contribution in medicine, food industry and cosmetics, methods of determination and in the last part of the encapsulation method are discussed. Special attention is dedicated to the technique of particles encapsulation using liposomes, which was used in the practical part. The experimental part is focused on the study of liposomes of selected substances of vitamin nature. Namely, the issue of cholecalciferol, tocopherol and -carotene was addressed, for which a suitable method of determination was introduced. Subsequently, encapsulation of these substances and characterization of the prepared liposomes took place. Their size, stability and encapsulation efficiency, which reached high percentages, were determined. Liposomes were further put to the stability tests in digestive juices and model medium simulating cosmetic products. During the measured time, the release of encapsulated substances into the surroundings and their gradual degradation was monitored. At the end of the work, analytes were extracted from real foods and cosmetic products and the measured concentrations were compared with the declared values.
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