TY  - JOUR
AU  - Šeremet, Danijela
AU  - Štefančić, Martina
AU  - Petrović, Predrag
AU  - Kuzmić, Sunčica
AU  - Doroci, Shefkije
AU  - Mandura Jarić, Ana
AU  - Vojvodić Cebin, Aleksandra
AU  - Pjanović, Rada
AU  - Komes, Draženka
PY  - 2022
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/5327
AB  - Ground ivy (Glechoma hederacea L.) has been known as a medicinal plant in folk medicine for generations and, as a member of the Lamiaceae family, is characterized with a high content of rosmarinic acid. The aim of the present study was to formulate delivery systems containing bioac-tive compounds from ground ivy in encapsulated form and incorporated into candies. Liposomes were examined as the encapsulation systems that were additionally coated with an alginate–plant protein gel to reduce leakage of the incorporated material. Bioactive characterization of the ground ivy extract showed a high content of total phenolics (1186.20 mg GAE/L) and rosmarinic acid (46.04 mg/L). The formulation of liposomes with the high encapsulation efficiency of rosmarinic acid (97.64%), with at least a double bilayer and with polydisperse particle size distribution was achieved. Alginate microparticles reinforced with rice proteins provided the highest encapsulation efficiency for rosmarinic acid (78.16%) and were therefore used for the successful coating of lipo-somes, as confirmed by FT‐IR analysis. Coating liposomes with alginate–rice protein gel provided prolonged controlled release of rosmarinic acid during simulated gastro‐intestinal digestion, and the same was noted when they were incorporated into candies.
PB  - MDPI
T2  - Foods
T1  - Development, Characterization and Incorporation of Alginate‐Plant Protein Covered Liposomes Containing Ground Ivy (Glechoma hederacea L.) Extract into Candies
IS  - 12
SP  - 1816
VL  - 11
DO  - 10.3390/foods11121816
ER  - 

@article{
author = "Šeremet, Danijela and Štefančić, Martina and Petrović, Predrag and Kuzmić, Sunčica and Doroci, Shefkije and Mandura Jarić, Ana and Vojvodić Cebin, Aleksandra and Pjanović, Rada and Komes, Draženka",
year = "2022",
abstract = "Ground ivy (Glechoma hederacea L.) has been known as a medicinal plant in folk medicine for generations and, as a member of the Lamiaceae family, is characterized with a high content of rosmarinic acid. The aim of the present study was to formulate delivery systems containing bioac-tive compounds from ground ivy in encapsulated form and incorporated into candies. Liposomes were examined as the encapsulation systems that were additionally coated with an alginate–plant protein gel to reduce leakage of the incorporated material. Bioactive characterization of the ground ivy extract showed a high content of total phenolics (1186.20 mg GAE/L) and rosmarinic acid (46.04 mg/L). The formulation of liposomes with the high encapsulation efficiency of rosmarinic acid (97.64%), with at least a double bilayer and with polydisperse particle size distribution was achieved. Alginate microparticles reinforced with rice proteins provided the highest encapsulation efficiency for rosmarinic acid (78.16%) and were therefore used for the successful coating of lipo-somes, as confirmed by FT‐IR analysis. Coating liposomes with alginate–rice protein gel provided prolonged controlled release of rosmarinic acid during simulated gastro‐intestinal digestion, and the same was noted when they were incorporated into candies.",
publisher = "MDPI",
journal = "Foods",
title = "Development, Characterization and Incorporation of Alginate‐Plant Protein Covered Liposomes Containing Ground Ivy (Glechoma hederacea L.) Extract into Candies",
number = "12",
pages = "1816",
volume = "11",
doi = "10.3390/foods11121816"
}

Šeremet, D., Štefančić, M., Petrović, P., Kuzmić, S., Doroci, S., Mandura Jarić, A., Vojvodić Cebin, A., Pjanović, R.,& Komes, D.. (2022). Development, Characterization and Incorporation of Alginate‐Plant Protein Covered Liposomes Containing Ground Ivy (Glechoma hederacea L.) Extract into Candies. in Foods
MDPI., 11(12), 1816.
https://doi.org/10.3390/foods11121816

Šeremet D, Štefančić M, Petrović P, Kuzmić S, Doroci S, Mandura Jarić A, Vojvodić Cebin A, Pjanović R, Komes D. Development, Characterization and Incorporation of Alginate‐Plant Protein Covered Liposomes Containing Ground Ivy (Glechoma hederacea L.) Extract into Candies. in Foods. 2022;11(12):1816.
doi:10.3390/foods11121816 .

Šeremet, Danijela, Štefančić, Martina, Petrović, Predrag, Kuzmić, Sunčica, Doroci, Shefkije, Mandura Jarić, Ana, Vojvodić Cebin, Aleksandra, Pjanović, Rada, Komes, Draženka, "Development, Characterization and Incorporation of Alginate‐Plant Protein Covered Liposomes Containing Ground Ivy (Glechoma hederacea L.) Extract into Candies" in Foods, 11, no. 12 (2022):1816,
https://doi.org/10.3390/foods11121816 . .