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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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Analysis of active substances contained in lavender and thyme extracts
Vašíčková, Milada ; Vysoká, Marie (referee) ; Skoumalová, Petra (advisor)
The presented bachelor thesis is focued on active substances contained in lavandula officinalis and common thyme extracts, mainly their possible antimicrobial and antioxidant effects. The theoretical part desrcibes chosen plants, compounds with antimicrobial and antioxidant effects, methods how to obtain and identify said compounds. In the experimental part, aquenous, ethanolic and oil extracts were prepared. Mentioned extracts were spectrophotometrically characterised for total content of polyphenols, total content of flavonoids and antioxidant activity. In conclusion possible applications of extracts in food industry instead of synthetic preservatives and their fotification were discussed.
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The use of aromatic herbs in the production of white sausages
Havlíková, Michaela ; Skoumalová, Petra (referee) ; Mikulíková, Renata (advisor)
The aim of the bachelor thesis is to compare the sensory properties of white sausages with the addition of different concentrations and types of herbs. Selected were basil, thyme and lavender. The aim was also to assess the microbial activity of selected herbs. The theoretical part describes the Czech legislation that controls the production and composition of sausages, the characteristics of raw materials that are used in the production of white sausages and the technological process of production. The theoretical part also deals with the theory of sensory analysis and microbiological determination of antimicrobial properties of used herbs. The experimental part describes the preparation of samples, sensory analysis and microbial test. In the sensory analysis, the evaluators assessed the different properties of the submitted samples by comparing only the concentrations of one herb. Next was a test performed to compare one concentration of all herbs against each other. Aqueous and organic herb extracts were prepared for the microbial test and the absorbance values on the microtiter plate were subsequently measured.
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Analysis of essences in some plant materials
Koloničná, Markéta ; Svoboda, Zdeněk (referee) ; Mikulíková, Renata (advisor)
The peppermint (Mentha piperita) and the levander (Lavandula angustifolia) are the aromatic herbs with the healing and spices effects. Their essencial oils serve to production of the aromatic substances, they are used in the cosmetic and the food industry. In this thesis were analyzed substances which are contained in levander and peppermint oils. These oils were extracted through the destillation with the water steam, next they were analyzed by the gas chromatograph and the mass spectrometer. The aim of the thesis was found which substances contain these oils. In the levander oils were proofed the highest amounts of the cineole, linalool and the linalyl-acetate. In the peppermint oils were proofed the highest amounts of the menthon and the menthol.
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Sales Promotion and Advertising of Company
Zimolková, Klára ; Klobásová, Markéta (referee) ; Mráček, Pavel (advisor)
This bachelor thesis is concerned with the issue of marketing communication, in particular, it focuses on sales promotion and advertising of Lavandia s.r.o. The thesis is divided into three parts. The first part contains the theoretical knowledge that forms the basis for the remaining two parts. The second part of the thesis analyses and evaluates the current state of the chosen company, includes a competitor analysis and an evaluation of the questionnaire survey. The last part presents the proposals for improving the marketing communication of the company in question.
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Odrůdové sortimenty rodu Lavandula ve světle historických dat
Vančurová, Lucie
The bachelor's thesis on the topic Varietal assortments of the genus Lavandula in the light of historical data deals in more detail with the genus Lavandula from the botanical, geographical, cultivation and breeding point of view. It also includes topics about the history, taxonomy and use of lavender in our country and in the world. The main goal of this work was to develop a study presenting an assortment of varieties of the genus Lavandula as a contribution to the reconstruction of historic gardens and parks. Introduce the described cultivars in terms of botanical, geographical, cultivation and breeding and last but not least compare the use of historical varieties with current ones. In elaborating this work, I based on the study of period sources, on the basis of which I studied which varieties were grown mainly in the 19th century and in the first half of the 20th century. I see the application of this work mainly in garden architecture, where it can serve as a basis for the restoration of historic parks and gardens.
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The use of aromatic herbs in the production of white sausages
Havlíková, Michaela ; Skoumalová, Petra (referee) ; Mikulíková, Renata (advisor)
The aim of the bachelor thesis is to compare the sensory properties of white sausages with the addition of different concentrations and types of herbs. Selected were basil, thyme and lavender. The aim was also to assess the microbial activity of selected herbs. The theoretical part describes the Czech legislation that controls the production and composition of sausages, the characteristics of raw materials that are used in the production of white sausages and the technological process of production. The theoretical part also deals with the theory of sensory analysis and microbiological determination of antimicrobial properties of used herbs. The experimental part describes the preparation of samples, sensory analysis and microbial test. In the sensory analysis, the evaluators assessed the different properties of the submitted samples by comparing only the concentrations of one herb. Next was a test performed to compare one concentration of all herbs against each other. Aqueous and organic herb extracts were prepared for the microbial test and the absorbance values on the microtiter plate were subsequently measured.
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Biological activities of Lavandula angustifolia essential oil
Bílková, Zuzana ; Martin, Jan (advisor) ; Tůmová, Lenka (referee)
Zuzana Bílková, Biological activities of Lavandula angustifolia essential oil, Thesis, Charles University in Prague, Faculty of Pharmacy in Hradec Králové, thesis author: PharmDr. Jan Martin, PhD., Hradec Králové, 2013, 72 pages. The thesis called "Biological activities of Lavandula angustifolia essential oil" is interested in biological activities of Lavandula angustifolia essential oil, specifically antifungal, antioxidant, anti-inflammatory, cytotoxicity, nematicidal and repellency activities. The aim of work was to find out, if the oil can be used in these indications and become natural substitution to the chemical compound toxic to the environment. Antifungal activity was tested against the most common human patogenes, low toxicity proves that essential oil can be used on human cells without causing any harm. Antioxidant activity was tested on NO reaction, nematicidal activity was tried on proctection of crop where nematodes cause huge economic loss. Repellency activity can protect both decorative and agricultural plants. Key words: Lavandula angustifolia, biological activities, anti-inflammatory, antifungal, cytotoxicity, repellency, antioxidant, nematicidal, essential oil.
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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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Variabilita obsahu a složení silic u vybraných druhů koření (Carum carvi L., Thymus vulgaris L., Lavandula angustifolia Mill.)
Čípková, Tereza
The thesis deals with the topic of „Variability of essential oils in selected types of medi-cinal and aromatic herbs and spices“, focusing on the amount of essential oils in caraway (Carum carvi L.), where the amount of carvone and limonene are observed, next in thyme (Thymus vulgaris L.) in which the presence and amount of thymol and carvacrol were studied and lastly, in lavender (Lavandula angustifolia Mill.) whose oils linalool, cineol, linalyl acetate, myrcene, camphor and limonene are usually studied. There was an academic research conducted regarding essential oils of selected plants. The oils were determined experimentally using the materials that are at the disposal of the Department of Crop Science, Breeding and Plant Medicine at the Faculty of Agriculture at Mendel university in Brno based on Pharmacopea Bohemica for formulary. Successively, chro-matographic methods were used to determine the amount of essential oils.
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