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Characterization of beverages and food supplements containig caffeine
Patočková, Klára ; Pekař, Miloslav (referee) ; Márová, Ivana (advisor)
This master thesis is focused on characterization of some energy drinks and formulation of their modified composition. The theoretical part was focused on summary of energy drinks and some of their natural components - guarana, goji as well as on techniques of encapsulation. In the experimental part concentrations of caffeine, vitamin C, polyphenols and carbohydrates in commercially purchased drinks was evaluated. Subsequently, three kinds of particles (particles with caffeine, particles with guarana and particles with guarana and goji) by 6 different techniques were prepared. The efficiency of encapsulation was determined by HPLC/UV-VIS (caffeine, vitamin C) and by spectrophotometry (phenolics). Stability of the particles was followed in real food and in a model physiological environment of artificial digestive juices. Size of prepared particles was determined by dynamic light scattering. In this work it was found that particles with best activity and stability were obtained by encapsulator. For manual particles the best results were found in the liposome particles. Liposomes exhibited the smallest particle size, the highest efficiency encapsulation, excellent stability in real food and juices and the best value of zeta potential.
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Lycium chinense and Lepidium meyenii in new food products
Novotný, Marek ; Vítová, Eva (referee) ; Vespalcová, Milena (advisor)
This diploma thesis deals with application of wolfberry (Lycium chinense) and maca (Lepidium meyenii) in food products. Both plants have high nutrition content and are studied for their health benefits to humans. In case of wolfberry it’s mainly immune-stimulating and antioxidant properties. Maca is known for increasing fertility and there’s also reported lowering of cholesterol and blood sugar. In theoretic part are summarized findings about chemical composition, science studies about effects of these plants, situation on the Czech trade and project of use. Aim of this thesis was to create practical demonstration of use and consumption both plants and to evaluate it by methods of sensory analysis. For this purpose three samples of wolfberry cereal bars and three samples of chocolate with maca powder were produced. These samples were sensory evaluated using ranking test, scale test and profile test. Higher amount of maca in chocolate had worse rating, while use of wolfberry was rated quite well. Therefore three wolfberry cereal bars were produced as the final product in cooperation with bakery and chocolate factory Fikar – bar with fruit filling glazed with chocolate, classical bar glazed and classical bar not glazed with chocolate, as a demonstration of possible industrial use.
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Comparison of Czech and world superfoods
Soldánová, Lucie ; Vojáček, Jan (advisor) ; Slimáková, Margit (referee)
v angličtině k bakalářské práci na téma "Srovnání českých a zahraničních superpotravin" ,Lucie Soldánová, Karlova Univerzita, 1. lékařská fakulta, obor Nutriční terapeut. This bachelor thesis focuses on the topic of superfoods and aims to discover how our crops differ from those from abroad. The work consists of a theoretical and practical part. In the theoretical part of my thesis, I firstly analyze five most well known foreign (avocado, soy, goji, chia seeds and quinoa) and Czech (various seeds, poppy seeds, walnuts, blueberries and vegetable juices) superfoods. Then I compare them on four levels- a nutritional, economical, ecological and ethical one. In the practical part I asked several questions related to the problematics of superfoods and with the use of sent out questionnaires investigated whether people know superfoods, what is their opinion on them, if they buy them and whether they think about their origin and deeper problematics of the import of exotic crops. I discovered that more than 75 percent of those questioned are aware of superfoods. Whole 40 percent of people were somewhat sceptical of these foods and only 18,5 percent expressed full trust in them. Almost 73 percent of respondents buy superfoods at least once a week, which reflects their more frequent consumption, while the...
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Superfoods - why choose them in nutrition?
Dominik, Michal ; Vilikus, Zdeněk (advisor) ; Pejšová, Hana (referee)
This thesis summarize information about Salvia hispanica, known as Chia and Lycium barbarum/chinense, known as Goji, which are plants that provide seeds and fruits used as superfoods. The theoretical part of the thesis is divided into a general description, content substances, health effects, history of use of these plants and an overview of studies with their use. Studies are focused on the study of antioxidant effects, anti-cancer effects, the influence of use superfoods on metabolism and diseases, and studies on the use of these superfoods in common foods. The practical part of the thesis focused on knowledge into superfoods among the population and the rate of their use. The results show that knowledge about superfoods, including chia and Goji, is good, as well as the use of superfoods in the population. Chia and Goji are currently the most widely used superfoods. Less than a third of respondents observe the positive effects of using superfoods. This thesis presents information to potential consumers why they should include superfoods in the diet.
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Characterization of beverages and food supplements containig caffeine
Patočková, Klára ; Pekař, Miloslav (referee) ; Márová, Ivana (advisor)
This master thesis is focused on characterization of some energy drinks and formulation of their modified composition. The theoretical part was focused on summary of energy drinks and some of their natural components - guarana, goji as well as on techniques of encapsulation. In the experimental part concentrations of caffeine, vitamin C, polyphenols and carbohydrates in commercially purchased drinks was evaluated. Subsequently, three kinds of particles (particles with caffeine, particles with guarana and particles with guarana and goji) by 6 different techniques were prepared. The efficiency of encapsulation was determined by HPLC/UV-VIS (caffeine, vitamin C) and by spectrophotometry (phenolics). Stability of the particles was followed in real food and in a model physiological environment of artificial digestive juices. Size of prepared particles was determined by dynamic light scattering. In this work it was found that particles with best activity and stability were obtained by encapsulator. For manual particles the best results were found in the liposome particles. Liposomes exhibited the smallest particle size, the highest efficiency encapsulation, excellent stability in real food and juices and the best value of zeta potential.
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Lycium chinense and Lepidium meyenii in new food products
Novotný, Marek ; Vítová, Eva (referee) ; Vespalcová, Milena (advisor)
This diploma thesis deals with application of wolfberry (Lycium chinense) and maca (Lepidium meyenii) in food products. Both plants have high nutrition content and are studied for their health benefits to humans. In case of wolfberry it’s mainly immune-stimulating and antioxidant properties. Maca is known for increasing fertility and there’s also reported lowering of cholesterol and blood sugar. In theoretic part are summarized findings about chemical composition, science studies about effects of these plants, situation on the Czech trade and project of use. Aim of this thesis was to create practical demonstration of use and consumption both plants and to evaluate it by methods of sensory analysis. For this purpose three samples of wolfberry cereal bars and three samples of chocolate with maca powder were produced. These samples were sensory evaluated using ranking test, scale test and profile test. Higher amount of maca in chocolate had worse rating, while use of wolfberry was rated quite well. Therefore three wolfberry cereal bars were produced as the final product in cooperation with bakery and chocolate factory Fikar – bar with fruit filling glazed with chocolate, classical bar glazed and classical bar not glazed with chocolate, as a demonstration of possible industrial use.
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