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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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Optimization of distribution of active particles generated by low temperature plasma on biopolymer surfaces
Krupičková, Lucie ; Kozáková, Zdenka (referee) ; Krčma, František (advisor)
This thesis is focused on the optimization of the distribution of active particles (RONS), generated by the low temperature plasma, on the biopolymer surfaces. The theoretical part characterizes plasma and its active particles. Furthermore, this chapter summarizes its applications in medicine and food industry, also a review of different skin models is listed here. The last section is focused on the skin anatomy and the characterization of selected microorganisms C. glabrata, E. coli and S. epidermidis. In the experimental part, selected biopolymers with specific dyes for detection of active particles were prepared. Furthermore biopolymers were spot treated under different conditions leading to color changes in all biopolymers. This test confirmed a presence of active particles in the plasma. After that, the optimal parameters for active particles distribution over the entire surface were found. Also an experiment, which allowed the UV light to pass through but prohibited the passage of active particles, was made. In this experiment, no color change was noticed, which means, that the reaction of active particles with the colored biopolymer is responsible for the color change. The optimized parameters were used for treatment of agar plates with monoculture of C. glabrata, E. coli, S. epidermidis and with mixed culture C. glabrata + E. coli. Two different plasma torches were used – unipolar microwave discharge torch and surface wave microwave discharge jet. Treated samples were photographed after incubation. Software Aurora then calculated the surface area which was covered by the microbial culture. Based on the data, the microbial reducion was evaluated in comparison with untreated samples. The unipolar microwave discharge torch achieved higher efficiency than the surface wave microwave discharge jet, for all tested microorganisms.
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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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