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Characterization of selected complex vitamin supplements
Bandarenka, Andrei ; Fialová, Lenka (referee) ; Márová, Ivana (advisor)
Modern society places great emphasis on a healthy lifestyle and balanced diet, leading to increased interest in products with high levels of vitamins, minerals, and other health-promoting substances. Consequently, there has been an increased interest in various dietary supplements, including so-called "greens" products. These supplements are designed to provide a concentrated source of nutrients from various green plants while also containing a high proportion of vitamins, minerals, antioxidants, and other bioactive compounds. The aim of this thesis is to characterize complex food supplements in terms of their composition and content of active ingredients to better understand their mechanisms of action and identify substances responsible for their health-promoting effects. The theoretical part of the work focuses on describing legislation of dietary supplements, including their characteristics and the evolution of interest in them over recent decades. Furthermore, the theoretical part addresses the description of basic components commonly found in supplements, such as vitamins, plants, algae, prebiotics, and probiotics. Finally, methods for determining these components and the most frequently used techniques for their analysis are described. In the experimental part, 12 different plant-based dietary supplements falling into the category known as "greens" were selected. The content of phenolic compounds, chlorophylls, carotenoids, and antioxidants were determined in these products. Additionally, the influence of these products on the growth of bacterial cultures and the metabolic activity of gram-negative and gram-positive bacteria was examined. Analysis of the vitamin C and B-group vitamins content in these supplements was also conducted. The test results showed that the examined supplements are a rich source of phenolic compounds, chlorophyll, antioxidants, and vitamin C. Furthermore, it was found that these products can be used as prebiotics in the diet. Based on the conducted tests, it was concluded that "greens" food supplements offer a wide range of health benefits and can be considered a useful contribution to a balanced diet and a healthy lifestyle. Practically, in all conducted tests, the products with a high matcha content achieved the best results, making this ingredient a key component for creating quality dietary supplements from plant-based ingredients.
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Possibilities of enhancing the flavour of fresh cheeses by the addition of spices
Bandarenka, Andrei ; Vítová, Eva (referee) ; Mikulíková, Renata (advisor)
This bachelor thesis deals with the preparation and sensory evaluation of fresh cheeses with the addition of different types of spices. The theoretical part of the thesis is focused on the characteristics of the spices used and the description of the most important components of the milk. The characteristics of the cheeses, their distribution, composition and basic production procedures are also presented. At the end of the theoretical part, the sensory evaluation and methods of determination of antimicrobial activity of substances were described. The experimental part of the thesis is focused on the production of fresh cheeses with the addition of different spices (red pepper, turmeric, cumin and fenugreek) followed by the sensory evaluation of these cheeses. Samples of fresh cheeses were produced at the Faculty of Chemistry of Brno University of Technology, where their sensory analysis was carried out. The aim of the sensory evaluation was to determine the best seasoning for the cheeses. Another part of the experimental work was devoted to the determination of antimicrobial activity of selected spices by the dilution method. The antimicrobial activity was tested against Gram-positive bacteria Micrococcus luteus and Gram-negative bacteria Serratia marcescens in water and in aqueous solution of dimethyl sulfoxide. On the basis of the data obtained from the sensory analysis and the antimicrobial test, it was found that the best of the spices used for fresh cheese is turmeric , which not only improves the sensory properties of the cheese but also has a strong antimicrobial effect.
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Possibilities of enhancing the flavour of fresh cheeses by the addition of spices
Bandarenka, Andrei ; Vítová, Eva (referee) ; Mikulíková, Renata (advisor)
This bachelor thesis deals with the preparation and sensory evaluation of fresh cheeses with the addition of different types of spices. The theoretical part of the thesis is focused on the characteristics of the spices used and the description of the most important components of the milk. The characteristics of the cheeses, their distribution, composition and basic production procedures are also presented. At the end of the theoretical part, the sensory evaluation and methods of determination of antimicrobial activity of substances were described. The experimental part of the thesis is focused on the production of fresh cheeses with the addition of different spices (red pepper, turmeric, cumin and fenugreek) followed by the sensory evaluation of these cheeses. Samples of fresh cheeses were produced at the Faculty of Chemistry of Brno University of Technology, where their sensory analysis was carried out. The aim of the sensory evaluation was to determine the best seasoning for the cheeses. Another part of the experimental work was devoted to the determination of antimicrobial activity of selected spices by the dilution method. The antimicrobial activity was tested against Gram-positive bacteria Micrococcus luteus and Gram-negative bacteria Serratia marcescens in water and in aqueous solution of dimethyl sulfoxide. On the basis of the data obtained from the sensory analysis and the antimicrobial test, it was found that the best of the spices used for fresh cheese is turmeric , which not only improves the sensory properties of the cheese but also has a strong antimicrobial effect.
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