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Preparation and characterization of foods and food supplements containing selected vitamins
Krupičková, Lucie ; Hoová, Julie (referee) ; Skoumalová, Petra (advisor)
The thesis is focused on preparation of protected form of vitamins for aplication to food and diatery supplemets. The theoretical part characterizes vitamins and describes their role in human organism. Furthermore, this chapter summarizes different methods of determination vitamins soluble in water and encapsulation of substances into liposomes. The last sections are focused on functional foods and dietary supplements. In experimental part, an optimalization of determination method was made. Selected vitamins were encapsulated into liposomes. Size, stability, encapsulation efficiency, long-term stability and long-term encapsulation efficiency after two weeks was determined there. All prepared liposomes were found to be stable enough. Furthermore, the vitamin solutions, liposomes and lyophilized particles were analyzed during the process of model digestion. The active forms of vitamins were degraded during the model digestion of vitamin solutions. Vitamins were gradually released from the liposomes and lyophilized particles into the digestive juice. The analysis of content declared by producer was executed for functional foods and dietary supplements. Finally, applications of protected form of vitamins into the food and dietary supplemets were created.
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Fermentation of different cereals by the probiotic bacteria Lactobacillus plantarum 299v
Hamalová, Sabina ; Španová, Alena (referee) ; Prof.Siv Ahrne (advisor)
Počet obyvatel trpících různými infekčními, zánětlivými a alergickými nemocemi stejně jako výskyt laktózové nesnášenlivosti a vysoké hodnoty krevního cholesterolu, má narůstající tendenci. Některé z těchto zdravotních problémů jsou způsobeny nevyváženou střevní mikroflorou. Probiotika jsou pak chápána (nejen) jako potravní komponenty, které přispívají k ustanovení mikrobiální rovnováhy (Parker, 1974) mezi zdraví prospěšnými a škodlivými bakteriemi. Z tohoto důvodu, terapie založená na podávání probiotik pacientům přitáhla zájem ze strany vědců. Vhodný probiotický kmen se pak volí v závislosti na požadovaném zdravotním účinku (příp. zdravotním problému, který má být probiotickou terapií léčen). Lactobacillus plantarum 299v již prokázal své blahodárné účinky na lidech a zároveň byla i potvrzena jeho zdravotní bezpečnost, díky čemuž může tato bakterie být kategorizována jako probiotický kmen (Probi AB, Sweden). I díky tomu je Lactobacillus plantarum 299v ve značné oblibě přidáván do mnoha fukčních potravin a prodáván na trhu pod různými jmény, probiotický nápoj ProViva je jedním takovým příkladem. Cílem této práce bylo studovat fermentační proces na žitném, ječmenném a sojovém substrátu pomocí kmene Lactobacillus plantarum 299v, přičemž zvýšená pozornost byla věnována právě soji a ječmeni jako potenciálně novým substrátům pro výše uvedenou bakterii. Hlavními záměry bylo zkoumání růstu a metabolické aktivity bakterie Lactobacillus plantarum 299v v asociaci s různými cereálními substráty, a později bylo studováno totéž také ve směsi fermentované cereální komponenty s běžně dostupným ovocným džusem. K tomu, aby se dosáhlo optimálních podmínek fermentace, je třeba vzít v úvahu několik aspektů. Hlavní role při konceptování nového fermentovaného produktu patří především zpracování a taktéž kompozici surového materiálu, růstové kapacitě a produktivitě bakteriální kultury a stabilitě finálního produktu během skladování (De Vuyst, 2000). Tyto parametry jsou důležité hlavně ze strany výrobců. Krom toho jsou tu ale i zákazníci, pro něž je přijatelnost produktu založena z velké části na organoleptických vlastnostech finálního probiotického produktu, tj. aromatu a chuti. Přítomnost a dostupnost různých jednotlivých nutrientů, která byla obsažena ve fermentačním médiu výsledkem rozdílných použitých cereálních substrátů, pravděpodobně vyústila v odlišnosti metabolických drah, což pak později mohlo způsobit rozdíly v organoleptických vlastnostech finálního produktu.
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Kvalita a uplatnění funkčních cukrovinek
Uchytilová, Agáta
This thesis deals with the quality and application of functional confectionery. Its literature search focuses on confectionery and functional foods. Chocolate products are discussed in detail, including the content of bioactive ingredients and methods of fortification. The part of the research devoted to functional foods focuses on their characteristics, their production and their possible applications in the fight against diseases of civilization. In the practical part of the work, a recipe for fortified pralines was developed. These were fortified with two types of protein powders – animal and plant, which were added in different concentrations. Subsequently, samples were compared with each other using sensory questionnaires. The samples containing animal protein were better evaluated. The protein content and water activity of the prepared samples were also determined. Determination of protein content confirmed a significant increase in protein content with protein dose. Water activity decreased with increasing amount of protein powder addition.
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Perspektivy využití laktoferinu
Pavlík, Patrik
The thesis is focused on summarization of knowledge on lactoferrin, its sources of production, methods of isolation, biochemical properties, structure and resistance to denaturation under different conditions. At the same time, the biological effects of lactoferrin on the human body are specified, mainly focusing on antiviral effects, immune support and athletes performance enhancement. Moreover, the encapsulation methods of Lf and its delivery to the body are described here, where the most effective method of Lf, still remains the oral administration method. The current utilization of Lf in food processing and other fields is discussed. In the experimental part, food matrices suitable for 3D printable edible coating were prepared. By following encapsulation of Lf into food matrix, a functional food can be developed.
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Pekárenské výrobky a těstoviny jako funkční potraviny
Lehkoživová, Victoria Patricie
The bachelor thesis focuses on bakery products and pasta and the possibilities of their fortification with substances of significant nutritional value for the human organism. In the first part the thesis focuses on the characteristics of the input raw materials, i.e., cereals. In the next part the production technologies and products are described. The literature search concludes with a discussion of important and nutritionally valuable substances, including their possible applications for fortification. Products Cereal products are an essential component in human nutrition. Therefore, they can be used very effectively for targeted fortification and increasing the nutritional value of products, They can contribute to to significantly expand the portfolio of functional foods. In the practical part, the 9 recipes of bakery products fortified with raw materials containing nutritionally valuable substances were developed. Their sensory acceptability was evaluated and the results were processed in tabular and graphical form.
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Preparation and characterization of foods and food supplements containing selected vitamins
Krupičková, Lucie ; Hoová, Julie (referee) ; Skoumalová, Petra (advisor)
The thesis is focused on preparation of protected form of vitamins for aplication to food and diatery supplemets. The theoretical part characterizes vitamins and describes their role in human organism. Furthermore, this chapter summarizes different methods of determination vitamins soluble in water and encapsulation of substances into liposomes. The last sections are focused on functional foods and dietary supplements. In experimental part, an optimalization of determination method was made. Selected vitamins were encapsulated into liposomes. Size, stability, encapsulation efficiency, long-term stability and long-term encapsulation efficiency after two weeks was determined there. All prepared liposomes were found to be stable enough. Furthermore, the vitamin solutions, liposomes and lyophilized particles were analyzed during the process of model digestion. The active forms of vitamins were degraded during the model digestion of vitamin solutions. Vitamins were gradually released from the liposomes and lyophilized particles into the digestive juice. The analysis of content declared by producer was executed for functional foods and dietary supplements. Finally, applications of protected form of vitamins into the food and dietary supplemets were created.
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Nové směry v technologii výroby mražených krémů
Kašparová, Aneta
Diploma thesis deals with new technologies, which could be used in the ice cream manufacture. First three theoretical parts are about casual ingredients and ice cream manufacture process. Last two parts are dedicated to food with beneficial bacteria and how it influences human body. The practical part is devoted to ice cream manufacture from different milk based and plant based ice cream mixes with carob addition as a stabilizer and probiotics bacteria, which were incorporated to the mixes in different times of activations. Sensory evaluation proved, that replacement of milk has positive effect to the ice cream just as the probiotic incorporation, which causes pleasant yoghurt taste. Microbiological analysis proved sufficient content of living bacteria and therefore a benefical impact on human health.
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Využití funkčních potravin v terapii nádorových onemocnění
Vašíčková, Kateřina
This diploma thesis with the name „Use of Functional Food in Cancer Therapy“ is focused on the study of the possibility of using nutraceuticals of functional food in cancer therapy. Literary part of this work deals with the topic of functional food and their positive effects on human body, especially in prevention and treatment of various type of diseases. One of the main topic is cancer and its treatment options. These days, research using nutraceuticals as a supplementary treatment or monotherapy modality of cancer is often the subject of research. In this work, the effect of nutraceutical curcumin, whose antitumor effects were tested in vitro in both monotherapy and supplementary breast cancer treatment, were investigated. As a supplementary treatment, curcumin was tested in synergy with the cytostatic doxorubicin. Biologically active molecules have been encapsulated into a cavity of protein nanocarrier apoferritin, which has been promoted to support molecule´s therapeutic effects while protecting non-transformed breast cells. The encapsulation efficiency was about 68–72 % for all applied molecules. Stability of encapsulated curcumin and doxorubicin complexes stored in aqueous medium at 4 °C and 20 °C for 48 hours was determined by monitoring the change in optical properties, the size and surface ζ-potential of the nanoparticles or premature drug release from the nanotransporter. In addition, a colloidal stability test have been confirmed the increased protection of biologically active molecules by the process of direct encapsulation. In solutions simulating the internal environment of the organism (blood plasma, cytoplasm, endosomes), the amount of the released molecules from the apoferritin cavity was monitored at 37 °C for 48 hours. The colloidal stability test determined the blood plasma behavior for 48 hours. The toxicity of the tested complexes against the tumor cell lines MDA-MB-231 and MDA-MB-468 was determined by several cell experiments. The HBL-100 cell line was consider as a control non-transformed cells. The research of this diploma thesis determined the oxidative stress of cell lines induced by prepared com-plexes and the rate of internalization of these formulations into cells. Biocompatibility was determined by monitoring protein corona formation on the surface of nanoparticles, activation of C3 complement component, genotoxic effects on healthy breast cell lines and hemolysis of erythrocytes in human blood.
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