|
|
Encapsulation of active components and their applications in food industry
Malčíková, Hana ; Němcová, Andrea (referee) ; Skoumalová, Petra (advisor)
The Diploma thesis is focused on encapsulation of bioactive compounds which are contained in selected superfoods for the purpose of application to childrens nutrition supplements. In view of the nature of selected samples, which are seaweed, walnuts, hemp seed and flax seed, the emphasis is put on the content of omega-3 and omega-6 acids. The theoretical part introduces topic of children food, further it describes the nature of selected superfoods and last but not least it contains screening of available childrens food supplements containing omega-3 fatty acids on the market. In the experimental part, an optimization of the appropriate type of extract was made. A 24 hour aqueous macerate and 20% ethanol macerate were selected for next analyzes. Samples were characterized by content of polyphenols, flavonoids and the antioxidant activity and they were used to forming of extracts were encapsulated into liposomes for which their encapsulation efficiency, stability and long-term stability have been tested. Hexan extracts were also prepared for the same reasons. It was found that liposomes of selected superfoods should not be stored for 12 weeks. The samples were used analyzed for the carbohydrate content by the duboise method, a protein content by the Kjeldahl method and the determination of the fatty acid profile by gas chromatography. Furthermore, the content of carotenoids and chlorophylls in algae samples was determined by spectrophotometry and this analysis was verified by high-performance liquid chromatography. The technique of high-performance liquid chromatography was also used to verified a content of polyphenols in the algae samples. Finally, a sensory analysis of prepared alginate supplements containing algae and cold-pressed oils was performer in combinations to achieve a higher omega-3 and omega-6 fatty acid content. The F01-labeled sample containing wakame algae was evaluated as the best one.
|
|
|
Modern vegetable oils useful in food and cosmetics
Plachtová, Kateřina ; Mravcová, Ludmila (referee) ; Zemanová, Jana (advisor)
The aim of this Bachelor’s thesis was to make a literary research of currently most used vegetable oils in food technology, cosmetics and pharmaceuticals focusing on health benefits, possibilities of use. Two selected modern vegetable oils were specified that are currently a subject of research in respektive fields. The selected modern oils were carrot seed oil and raspberry seed oil. A literary recherche was drawn up dealing with these oils from the perspective of their composition, charakteristics, properties and use in food technology, cosmetics and pharmaceuticals. In the experimental part of the thesis the fatty characteristics of carrot seed oil and raspberry seed oil were determined: acid value, saponification value, ester number, iodine value, peroxide value. Also fatty acids present in the oils were identified and quantified using gas chromatography with flame ionization detector. Fatty acids were analysed as their methylesters. Derivatization was was performer by alkalic esterification using methanolic solution of potassium hydroxide. In conclusion, selected oils were compared in terms of fatty characteristics and fatty acid profiles. Fatty acid composition was also compared to fatty acid composition found in literature sources.
|
|
|
Hodnocení fyzikálně-chemických parametrů zrajících sýrů
Strojilová, Hana
The diploma thesis on the topic "Evaluation of Physicochemical Parameters of Ri-pened Cheeses" deals with the topic of the history of cheeses and their composition in its theoretical part. The thesis also mentions the importance of dairy products in nutri-tion. Other chapters are devoted to the technological production of cheeses with low-heated and high-heated cheese curd and their important representatives. In the last chapters of the theoretical part there is a general description of the used methods for the determination of fatty acids in the formulas. The experimental part of the thesis is focused on basic analytical methods that allow control of individual components of cheese with its packaging. At the same time, a comparison of sampling of Gouda chee-se and Edam cheese was made. Additionally, an experiment was carried out in the ex-perimental part, during which individual fatty acids were extracted. The extraction of fatty acids was carried out according to the method of Hara and Radin. The samples were derivatized and analysed by using a gas chromatograph. Individual percentage values of acids were compared in all samples together. Furthermore, the content of individual fatty acids was evaluated with samples compared by type of cheese. For the experimental part, samples of cheeses with low-heated cheese curd were used there.
|
|
|
Possibilities of using fish meat in the production of pates
Dohnalová, Barbora ; Szotkowski, Martin (referee) ; Mikulíková, Renata (advisor)
The thesis focuses on the possibilities of using fish meat in the production of pates. The aim of the thesis is to create a sensory acceptable pate with the addition of fish meat. During the development of the recipe, various concentrations of fish meat, additives, and different types of fish were evaluated. Three types of fish were selected for the pate production - carp, pike perch and mackerel. The produced pates were subjected to sensory and chemical analysis. In the sensory analysis, it was found that evaluators who do not regularly consume fish meat were more sensitive to its characteristic taste. Mackerel was the best-rated fish both in terms of the middle concentrations of fish meat and overall evaluation of all pates. The fat content analysis confirmed a lower presence of free fat in pates with the higher addition of fish meat. The nitrogen content analysis in pates confirmed that the presence of crude protein in pates increased with increasing amounts of fish meat. The pate containing only pork meat had a similar crude protein content as the pates with the addition of fish meat. The determination of the fatty acid profile confirmed a lower content of saturated fatty acids in pates with fish meat compared to pork pate. Gas chromatography-mass spectrometry in the mackerel pate revealed a substance called pristan, which is also found in other marine organisms. The conclusion of the thesis is devoted to a detailed description of the achieved results and their discussion. The results of the thesis may be useful for the food industry to expand the range of products containing fish meat.
|
|
|
The Potential Use of the Eustigmatophyceae In the Production of Biofuels
Pilátová, Jana ; Němcová, Yvonne (advisor) ; Pichrtová, Martina (referee)
The eustigmatophytes - yellow-green microalgae - are well known for their high lipid content which is constituted by high amounts of essential polyunsaturated fatty acids (PUFA), such as eicosapentaenoic acid (EPA). This, combined with their high growth rate and an exceptionally high adaptability, makes them very promising feedstock for the biofuels production. In this bachelor thesis the role of eustigmatophytes in the production of biofuels is depicted with consideration of the issue of various cultivation conditions effects on the lipid content and composition. The first review of fatty acid distribution in eustigmatophytes ever reported is provided herein. Thus this work might be tentatively contributing to the strain selection issue - one of the most discussed topics in the biofuels field. The fatty acid distribution is qualitatively and quantitatively changed under various chemical and physical stress conditions. Thus the impact of nitrogen and phosphorous availability alongside with light intensity or temperature on lipid changes are presented. In addition, the process of fatty acid and polyunsaturated fatty acid synthesis is briefly outlined. Recent genetic engineering trends and successes are also mentioned, such as the implementation of high-efficiency homologous recombination to...
|
|
|
Modern vegetable oils useful in food and cosmetics
Plachtová, Kateřina ; Mravcová, Ludmila (referee) ; Zemanová, Jana (advisor)
The aim of this Bachelor’s thesis was to make a literary research of currently most used vegetable oils in food technology, cosmetics and pharmaceuticals focusing on health benefits, possibilities of use. Two selected modern vegetable oils were specified that are currently a subject of research in respektive fields. The selected modern oils were carrot seed oil and raspberry seed oil. A literary recherche was drawn up dealing with these oils from the perspective of their composition, charakteristics, properties and use in food technology, cosmetics and pharmaceuticals. In the experimental part of the thesis the fatty characteristics of carrot seed oil and raspberry seed oil were determined: acid value, saponification value, ester number, iodine value, peroxide value. Also fatty acids present in the oils were identified and quantified using gas chromatography with flame ionization detector. Fatty acids were analysed as their methylesters. Derivatization was was performer by alkalic esterification using methanolic solution of potassium hydroxide. In conclusion, selected oils were compared in terms of fatty characteristics and fatty acid profiles. Fatty acid composition was also compared to fatty acid composition found in literature sources.
|
|
|
Encapsulation of active components and their applications in food industry
Malčíková, Hana ; Němcová, Andrea (referee) ; Skoumalová, Petra (advisor)
The Diploma thesis is focused on encapsulation of bioactive compounds which are contained in selected superfoods for the purpose of application to childrens nutrition supplements. In view of the nature of selected samples, which are seaweed, walnuts, hemp seed and flax seed, the emphasis is put on the content of omega-3 and omega-6 acids. The theoretical part introduces topic of children food, further it describes the nature of selected superfoods and last but not least it contains screening of available childrens food supplements containing omega-3 fatty acids on the market. In the experimental part, an optimization of the appropriate type of extract was made. A 24 hour aqueous macerate and 20% ethanol macerate were selected for next analyzes. Samples were characterized by content of polyphenols, flavonoids and the antioxidant activity and they were used to forming of extracts were encapsulated into liposomes for which their encapsulation efficiency, stability and long-term stability have been tested. Hexan extracts were also prepared for the same reasons. It was found that liposomes of selected superfoods should not be stored for 12 weeks. The samples were used analyzed for the carbohydrate content by the duboise method, a protein content by the Kjeldahl method and the determination of the fatty acid profile by gas chromatography. Furthermore, the content of carotenoids and chlorophylls in algae samples was determined by spectrophotometry and this analysis was verified by high-performance liquid chromatography. The technique of high-performance liquid chromatography was also used to verified a content of polyphenols in the algae samples. Finally, a sensory analysis of prepared alginate supplements containing algae and cold-pressed oils was performer in combinations to achieve a higher omega-3 and omega-6 fatty acid content. The F01-labeled sample containing wakame algae was evaluated as the best one.
|
|
|
The Potential Use of the Eustigmatophyceae In the Production of Biofuels
Pilátová, Jana ; Němcová, Yvonne (advisor) ; Pichrtová, Martina (referee)
The eustigmatophytes - yellow-green microalgae - are well known for their high lipid content which is constituted by high amounts of essential polyunsaturated fatty acids (PUFA), such as eicosapentaenoic acid (EPA). This, combined with their high growth rate and an exceptionally high adaptability, makes them very promising feedstock for the biofuels production. In this bachelor thesis the role of eustigmatophytes in the production of biofuels is depicted with consideration of the issue of various cultivation conditions effects on the lipid content and composition. The first review of fatty acid distribution in eustigmatophytes ever reported is provided herein. Thus this work might be tentatively contributing to the strain selection issue - one of the most discussed topics in the biofuels field. The fatty acid distribution is qualitatively and quantitatively changed under various chemical and physical stress conditions. Thus the impact of nitrogen and phosphorous availability alongside with light intensity or temperature on lipid changes are presented. In addition, the process of fatty acid and polyunsaturated fatty acid synthesis is briefly outlined. Recent genetic engineering trends and successes are also mentioned, such as the implementation of high-efficiency homologous recombination to...
|
|
|
Nutritional analysis and optimization of breeding of selected species of edible insects under conditions of the Czech Republic with regard to human health
Adámková, Anna ; Kouřimská, Lenka (advisor)
All over the world, the edible insects are considered a highly nutritious food with high protein and fat content. However, the nutritional value of insect is not constant. It can be affected by species, developmental stage, rearing technology or nutrition.
Therefore, this thesis was aimed at obtaining the selected nutritional value of edible insects. Analyses were focused on the determination of the crude protein content, fat content, fatty acid profile and sterols in selected species of edible insects, which can be commonly reared in the Czech Republic. At the same time we also analysed samples of insects reared on the island of Sumatra to evaluate the influence of the climate on the nutritional value. The main aim of the thesis was the determination of optimal breeding conditions, developmental stages and feed rations for obtaining good production of insects with nutritional properties suitable for human nutrition. The analyses showed a high nutritional value of selected insect species, but also confirmed the significant differences in the content of individual nutrients between different species depending on the climate conditions and developmental stage. Comparing the fat and crude protein content in edible insects and other conventional sources of meat it has been found, that the examined insect is similar to beef concerning the fat and crude protein content. The results obtained are the basis for determining the appropriate rearing conditions and developmental stages for obtaining insect with the desired nutritional properties for human nutrition.
|
|
| |
guest ::
