|
|
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.
|
|
|
Possibilities of using rose hips in the food industry
Maráčková, Adéla ; Kovalčík, Adriána (referee) ; Mikulíková, Renata (advisor)
This thesis focuses on the possibilities of using rose hips in the food industry. The aim of this thesis was to design and create sensory acceptable food products which are made from rose hips. A recipe was created for rosehip jams, chutneys and jellies. During the development of the recipe, individual flavors of rosehip products were evaluated. Freshly ground spices combined with fruits and vegetables were used to flavor the products. According to the optimized recipe for chutney, 1 standard and 3 types with spices were produced: chili, allspice and ginger. A recipe for jams was also prepared - 1 standard and 3 types: cardamom, cinnamon and rosehip jam in combination with apple jam in a ratio of 1:1. Finally, a jelly recipe was created - 1 standard and 3 types with spices: cinnamon, allspice and anise. Individual rosehip products were subjected to sensory analysis and their organoleptic properties were evaluated. The sensory analysis was divided into three parts – for jellies, jams and chutneys. The best rated was a sample of rosehip jelly without the addition of spices. Among the jams, the best rated sample was the jam with the addition of cardamom, which was popular with the respondents because of its pleasant and non-traditional taste. For rosehip chutney, the sample without the addition of spices was the best rated. The mass spectrometry method was used to determine the presence of ionones in the samples, the presence of which is typical for rose hips. The presence and concentration of vitamin C, lipophilic substances and total pigments were determined in the respective rosehip products using the high-performance liquid chromatography method. It was verified by the method of high-performance liquid chromatography that a considerable amount of vitamins was preserved even after the preparation of the resulting products, which were heated. The results of the work pointed to the potential of rosehips, which can be used in the food industry.
|
|
|
Optimization of Combined Chitosan Particles and their Characterization for Application Use
Netopilík, Tibor ; Hudečková, Helena (referee) ; Márová, Ivana (advisor)
The thesis deals with the preparation and characterization of nanoparticles for cosmetic and food applications. The thesis explores various methods of preparing nanoparticles, including liposomes and chitosomes, and analyses their properties and stability in different model environments. The experimental part includes the determination of the encapsulation efficiency of different vitamins by HPLC and UV-VIS spectrophotometry. Results show the influence of various factors such as time, type of environment and method of preparation on stability and efficiency of the nanoparticles. Furthermore, the optimization of the preparation is carried out chitosomes using ultrasound and magnetic stirrer. Cosmetic products enriched with these nanoparticles were developed and their sensory analysis was proved. This work contributes to the understanding of nanoparticle preparation processes and provides useful information for the development of new cosmetic and food products with improved properties and stability.
|
|
|
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.
|
|
|
Introducing of method of pyridoxine determination by liquid chromatography in food products and resources
Nechyba, Ondřej ; Benešová, Karolína (referee) ; Vespalcová, Milena (advisor)
This master‘s thesis deals with quantification of vitamin B6 in beverages, food supplements and raw materials in food industry. The literature retrieval part summarizes general information about vitamines, vitamine B6, nicotine acid and vitamine B1. Further on in this part there is described principle of high pressure liquid chromatography and quantification of individual vitamines. In the experimental there are listed used tools, apparatus and chemicals. There is described preparation of idividual samples of food supplements, energy drinks, multivitamine drinks, beers and brewer’s malts. This chapter also contains information about chromatographic separatory systems Shimadzu and SpectraSystem. The quantification was performed by high pressure liquid chromatography on a reverse phase with gradient elution and two ways of detection, fluorescent and spectrofotmetric. The result of experimental activities and vitamine content in analysed samples are presented in the next chapter. In the final contains summarization of results obtained in experimental part. The maser’s thesis was measured in the laboratory of Institute of Food Science and Biotechnology, Faculty of Chemistry, Brno University of Technology.
|
|
|
Encapsulation of vitamins and provitamins into nanoparticles
Martinusíková, Katarína ; Wikarská, Monika (referee) ; Skoumalová, Petra (advisor)
This bachelor thesis is focused on the encapsulation of vitamins in liposomes and the subsequent observation of the properties of this form. The theoretical part is focused on the history of vitamins, their classification into groups, but mainly the general characterization of all vitamins. It describes their function in the human body, the consequences of their deficiencies and also the sources of their income. It also describes the technique of encapsulation in liposomes and their characterization and use in the food industry. The experimental part is focused on the preparation of specific liposomes of vitamins and their mixtures. These prepared liposomes are subsequently characterized by properties such as size, stability and encapsulation efficiency. Long-term stability of prepared liposome particles over 2 and 5 weeks were also investigated. In the conclusion of this thesis are summarized all the results of observations and the subsequent suggestion of the possible use of this technique in food products.
|
|
|
Characterization of cereal products with fruit component for baby nutrition
Pražáková, Jana ; Lichnová, Andrea (referee) ; Márová, Ivana (advisor)
Present bachelor thesis deals with the characterization of milk cereal products intended for baby food. The theoretical part focuses on the morphology of cereal grains, fortification, an overwiev of supplementary components used to fortification and their properties. For the practical part eight kinds of cereal dairy products of three different producers were chosen. In these products total polyphenols, total flavonoids, reducing and total saccharides and proteins were analyzed. The highest level of polyphenols was measured in product Sunar multicereal. The highest amount of flavonoids (more than 50 % of total phenolics) was found in Nestle fruit product. The highest level of total and reducing saccharides contained Nestlé honey flavour. High amount of proteins was found in products Sunar with multicereal flavour and pears with biscuits. Using HPLC/UV-VIS analysis vitamins C and E were determined. The highest content of vitamin C contained Nestlé with cookie lavor, while high vitamin E level was found in Sunar pear flavor and biscuits. Using HPLC/RI individual saccharides were examined. In all products high amount of lactose was found, mainly in the products of Sunar. Nestlé products contained mostly glukose, while in products Hami sucrose was detected as the most abundant saccharide.
|
|
|
Monitoring of lipophilic vitamins and provitamins in children 's products and possibilities of their fortification
Maráčková, Adéla ; Hoová, Julie (referee) ; Skoumalová, Petra (advisor)
This bachelor thesis deals with the study of lipophilic vitamins with a focus on children's food supplements. It designs own food supplement in the form of gum confectionery with a vitamin mixture encapsulated in liposomes. The theoretical part focuses mainly on the characterization of lipophilic vitamins and their monitoring in the market. The experimental part is focused on their determination in real food supplements (Marťánci, Vibovit Dino and Vitamin Code Kids). Extraction in chloroform and enzymatic methods were chosen as suitable methods of determination, both methods being evaluated chromatographically (HPLC). Finally, liposomes were prepared and characterized. Liposomes prepared in the same way were later added to the preparation of gum confectionery. Finally, several types of dietary supplements with liposomes were proposed, into which lipophilic vitamins were encapsulated. Design of the food supplement itself was in the form of a gum confectionery (in the shape of a gummy bear and a coffee bean) made of gelatin or a mixture of agar and alginate. The proposed dietary supplement was subjected to sensory analysis and its organoleptic properties were evaluated.
|
|
|
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.
|
|
|
Encapsulation of active substances and possibilities of their application in anti-aging products
Horváthová, Iveta ; Němcová, Andrea (referee) ; Skoumalová, Petra (advisor)
The aims of this thesis were encapsulation of selected active substances and their possible application in cosmetic products with anti-aging effects. 6 kinds of active substances were studied – lipophilic vitamin E and vitamin A, hydrophilic vitamin B1 and vitamin B2, and phenolic compounds ferulic acid and chlorogenic acid. In theoretocal part, the general characteristics of active compounds and their use are described. It also includes the description of used methods. Practical part was focused on characterisation of active compounds from the perspective of antioxidant activity and encapsulation into liposomes from soy and sunflower lecithin. Encapsulation effectivity, size, stability and long-term stability of liposomes after four weeks were determined. The most suitable liposomes with active compounds were also tested for safety on human skin cells using the MTT test of cytotoxicity on keratinocytes HaCaT. Furthernore, 3 types of cosmetic products were prepared – day cream, night cream and skin serum. Each kind of cosmetic product was devided into 4 types – the product without any active compounds, the product containing free active compounds, the product with liposomes with active compouds and the product containing empty liposomes. As active compounds all our tested substances were used. Final products were tested 14 days on 15 female volunteers. Before and after products usage parametres of their skin were measured to analyze effect of products on skin rejuvenation. Volunteers were also rating sensory analysis of cosmetic products. The part of this thesis was also creating an online questionnaire about anti-aging cosmetics for publicity to find out the popularity of this kind of cosmetics.
|
guest ::
