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| dc.contributor | Santamaría Hernández, Esther | |
| dc.creator | Campo Rodríguez, Neus | |
| dc.date | 2017-09-07T15:59:24Z | |
| dc.date | 2017-09-07T15:59:24Z | |
| dc.date | 2017-06 | |
| dc.date.accessioned | 2024-12-16T10:25:17Z | |
| dc.date.available | 2024-12-16T10:25:17Z | |
| dc.identifier | http://hdl.handle.net/2445/115140 | |
| dc.identifier.uri | http://fima-docencia.ub.edu:8080/xmlui/handle/123456789/19159 | |
| dc.description | Treballs Finals de Grau d'Enginyeria Química, Facultat de Química, Universitat de Barcelona, Curs: 2016-2017, Tutora: Esther Santamaría | |
| dc.description | Polyphenols are examples of hydrophilic nutraceuticals, which are contained in a relatively large amount in fruits or vegetables. The concentration or extraction of the fruits allows working at higher concentrations of polyphenols. Polyphenols are compounds rich in antioxidant properties. As antioxidants, they help protect the body's cells from free radicals, thus controlling the rapidity of aging and the development of heart disease, cancer and Alzheimer, among others. Raspberries, belonging to the berry fruit group, are foods rich in polyphenols and therefore provide great health benefits. The introduction into the food of active ingredients that may be beneficial to health requires in many cases an encapsulation that prevents its degradation or facilitates absorption by the body. The objective of this work is to study the encapsulation of concentrates or extracts of fruits to avoid their degradation and to facilitate their incorporation in foods. The number of polyphenols and the percentage of antioxidant activity containing lyophilized raspberry, as well as the degradation of these properties, will be analyzed. Previous experiments will be carried out to analyze the properties correctly, as well as the extraction method, the amount of reagent to be used in the analysis and the most suitable hydrocolloid among the most common, alginate, gellan, etc., which will be gelled by the addition of Cations. Finally, the physical properties of the beads in the texturometer will be analyzed | |
| dc.format | 71 p. | |
| dc.format | application/pdf | |
| dc.language | eng | |
| dc.rights | cc-by-nc-nd (c) Campo, 2017 | |
| dc.rights | http://creativecommons.org/licenses/by-nc-nd/3.0/es/ | |
| dc.rights | info:eu-repo/semantics/openAccess | |
| dc.source | Treballs Finals de Grau (TFG) - Enginyeria Química | |
| dc.subject | Rosàcies | |
| dc.subject | Antioxidants | |
| dc.subject | Polifenols | |
| dc.subject | Hidrocol·loides | |
| dc.subject | Microencapsulació | |
| dc.subject | Treballs de fi de grau | |
| dc.subject | Rosaceae | |
| dc.subject | Antioxidants | |
| dc.subject | Polyphenols | |
| dc.subject | Hydrocolloids | |
| dc.subject | Microencapsulation | |
| dc.subject | Bachelor's theses | |
| dc.title | Study of the encapsulation of hydrophilic nutraceuticals | |
| dc.title | Estudio de la encapsulación de nutracéuticos hidrofílicos | |
| dc.type | info:eu-repo/semantics/bachelorThesis |
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