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Preparation of edible antimicrobial packaging
Kozubová, Petra ; Dzurická, Lucia (referee) ; Skoumalová, Petra (advisor)
This bachelor’s thesis is focused on preparation and characterization of eatable packaging. Eatable packaging consists of two components, antimicrobial component and base of packaging. The task of eatable packaging is to protect product against antimicrobial attack and to extend durability of the product. As antimicrobial components were used water and oil extracts of several herbs (mint, nettle, lavender, cinnamon, cloves, vanilla, ginger and rhinoceros). Oil extracts were also encapsulated into liposomes for better application. Firstly, concentrations of polyphenoles and antioxidants of extracts were determined. Oil extract of clove contained the highest concentration of both determined substances. Encapsulation efficiency, stability and size of liposomes were tested too. All prepared liposomes were stable and relatively of the same size. Also high encapsulation efficiency was observed. Next, antimicrobial activity of prepared extracts and liposome particles against yeast Candida glabrata and two bacteria strains Escherichia coli and Staphycococcus epidermidis was tested and the high antimicrobial activity reported mainly all tested liposomes. Then alginate, chitosan and carboxymethylcellulose and their combinations respectively were used as bases of packaging. Created film had to meet several parameters, especially suitable sensory properties such as pleasant taste and smell, as well as invisibility, gloss, affordability and suitable manipulability. Combination of 2% carboxymethylcellulose and 1% alginate in a ration of 2:1 with liposomes of mint as antimicrobial component achieved the best results.
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Determination of volatile substances of natural extracts intended for cosmetic application
Paskevych, Olha ; Řezáčová, Veronika (referee) ; Mravcová, Ludmila (advisor)
Tato bakalářská práce je soustředěná na zkoumaní přírodních komerčně dostupných extraktů, které se používají do přírodní kosmetiky. Literární rešerše byla zaměřena na téma obsahu těkavých látek v přírodních extraktech používaných v kosmetice, jejich charakterizace a možnosti stanovení, problematika výskytu alergenů v přírodní kosmetice. Na základě tohoto přehledu byla navržena optimální metoda pro analýzu vzorků přírodních extraktů s přihlédnutím k dostupné analytické instrumentaci. Následující výtažky byly studovány se zaměřením na kvalitativní stanovení: mandle, aloe vera, hřebíček, Etiopská káva, zázvor, cibule.
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History of Indonesian Spice Trade
Hrnčířová, Zuzana ; Pokorný, Ondřej (advisor) ; Petrů, Tomáš (referee)
The aim of this work is to summarize all the important points in the history of Indonesian spice trade led by Europeans. In the introduction is geographical definition, as well as a general description of the various kinds of spices exported from Indonesia. Following a major part devoted to the history of the trade with this commodity, from early Portuguese business contacts to the Dutch Golden Age spice trade. Then the focuse are the Dutch, who consequently held a leadership role in trading. The conclusion of the work summarizes the reasons of the decline in demand for spices in the 19th century and thus concludes the period of prosperity and profit from the sale of this trading article.
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Preparation of edible antimicrobial packaging
Kozubová, Petra ; Dzurická, Lucia (referee) ; Skoumalová, Petra (advisor)
This bachelor’s thesis is focused on preparation and characterization of eatable packaging. Eatable packaging consists of two components, antimicrobial component and base of packaging. The task of eatable packaging is to protect product against antimicrobial attack and to extend durability of the product. As antimicrobial components were used water and oil extracts of several herbs (mint, nettle, lavender, cinnamon, cloves, vanilla, ginger and rhinoceros). Oil extracts were also encapsulated into liposomes for better application. Firstly, concentrations of polyphenoles and antioxidants of extracts were determined. Oil extract of clove contained the highest concentration of both determined substances. Encapsulation efficiency, stability and size of liposomes were tested too. All prepared liposomes were stable and relatively of the same size. Also high encapsulation efficiency was observed. Next, antimicrobial activity of prepared extracts and liposome particles against yeast Candida glabrata and two bacteria strains Escherichia coli and Staphycococcus epidermidis was tested and the high antimicrobial activity reported mainly all tested liposomes. Then alginate, chitosan and carboxymethylcellulose and their combinations respectively were used as bases of packaging. Created film had to meet several parameters, especially suitable sensory properties such as pleasant taste and smell, as well as invisibility, gloss, affordability and suitable manipulability. Combination of 2% carboxymethylcellulose and 1% alginate in a ration of 2:1 with liposomes of mint as antimicrobial component achieved the best results.
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Determination of volatile substances of natural extracts intended for cosmetic application
Paskevych, Olha ; Řezáčová, Veronika (referee) ; Mravcová, Ludmila (advisor)
Tato bakalářská práce je soustředěná na zkoumaní přírodních komerčně dostupných extraktů, které se používají do přírodní kosmetiky. Literární rešerše byla zaměřena na téma obsahu těkavých látek v přírodních extraktech používaných v kosmetice, jejich charakterizace a možnosti stanovení, problematika výskytu alergenů v přírodní kosmetice. Na základě tohoto přehledu byla navržena optimální metoda pro analýzu vzorků přírodních extraktů s přihlédnutím k dostupné analytické instrumentaci. Následující výtažky byly studovány se zaměřením na kvalitativní stanovení: mandle, aloe vera, hřebíček, Etiopská káva, zázvor, cibule.
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Antimikrobiální vlastnosti rostlinných látek
Žižlavská, Barbora
This diploma thesis deals with the antimicrobial properties of herbal substances. Characteristics of these substances, including mechanism of action on microorganisms and their industrial use, is presented in the theoretical part. The aim of microbiological analysis was to determine the extent of diluted (10%) and concentrated essential oils isolated from clove (Syzygium aromaticum), cinnamon (Cinnamomum), and thyme (Thymus vulgaris) against bacteria (Escherichia coli, Enterococcus faecalis, Enterococcus faecium) and yeast (Yarrowia lipolytica, Candida tropicalis and Saccharomyces cerevisiae). To determine them, the disc diffusion method was used. The results confirmed an antimicrobial effect of tested essential oils. Concentrated thyme essential oil had the hightest inhibitory activity on all used microbial strains.
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History of Indonesian Spice Trade
Hrnčířová, Zuzana ; Pokorný, Ondřej (advisor) ; Petrů, Tomáš (referee)
The aim of this work is to summarize all the important points in the history of Indonesian spice trade led by Europeans. In the introduction is geographical definition, as well as a general description of the various kinds of spices exported from Indonesia. Following a major part devoted to the history of the trade with this commodity, from early Portuguese business contacts to the Dutch Golden Age spice trade. Then the focuse are the Dutch, who consequently held a leadership role in trading. The conclusion of the work summarizes the reasons of the decline in demand for spices in the 19th century and thus concludes the period of prosperity and profit from the sale of this trading article.
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