Design of biopolymer carriers enriched with natural emulsifiers for improved controlled release of thyme essential oil
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2020
Authors
Volić, MinaObradović, Nataša
Đorđević, Verica
Luković, Nevena
Knežević-Jugović, Zorica
Bugarski, Branko
Article (Published version)
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This work aims to characterize a novel system for thyme essential oil delivery based on the combination of natural emulsifiers (soy protein and soy lecithin) and alginate, produced using the extrusion technique. The formulations are optimized concerning alginate and soy protein concentrations (both 1 to 1.5 wt.%), and consequently lecithin amount, in order to achieve spherical beads in the range 2.0 to 2.3 mm and 1.2 to 1.4 mm, wet and dry, respectively. Fourier-transform infrared analysis was performed, proving that there are interactions between all components. Lecithin-soy protein synergistic combination improved entrapment efficiency of total polyphenols (for nearly 12%) and decreased thymol release in a simulated gastric solution for nearly 35%, in comparison with beads without lecithin. The addition of lecithin enhances the thermal properties of the polysaccharide-protein systems at 50 degrees C after 3 hr of heating. The mechanical stability of the biopolymer carriers is improve...d with lecithin addition and the elastic modulus varied from 80.06 to 123.7 kPa, depending on the formulation. Alginate/soy protein/lecithin are effective carriers for the encapsulation, protection, and controlled release of thyme essential oil. Practical Application There is unfortunately growing human resistance to antibiotics. This work offers a novel system for effective protection and controlled release of thyme essential oil in the small intestine. The mechanical and thermal properties of the carrier were estimated as they indicate how the beads will be able to resist stress during their incorporation into food (i.e. cookies-mixing, baking). The proposed approach offers ''green advantage'' as arises from all-natural materials.
Source:
Journal of Food Science, 2020, 85, 11, 3833-3842Publisher:
- Wiley, Hoboken
Funding / projects:
- Ministry of Science, Technological Development and Innovation of the Republic of Serbia, institutional funding - 200135 (University of Belgrade, Faculty of Technology and Metallurgy) (RS-MESTD-inst-2020-200135)
DOI: 10.1111/1750-3841.15499
ISSN: 0022-1147
PubMed: 33084058
WoS: 000579696600001
Scopus: 2-s2.0-85092940791
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Tehnološko-metalurški fakultetTY - JOUR AU - Volić, Mina AU - Obradović, Nataša AU - Đorđević, Verica AU - Luković, Nevena AU - Knežević-Jugović, Zorica AU - Bugarski, Branko PY - 2020 UR - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/4367 AB - This work aims to characterize a novel system for thyme essential oil delivery based on the combination of natural emulsifiers (soy protein and soy lecithin) and alginate, produced using the extrusion technique. The formulations are optimized concerning alginate and soy protein concentrations (both 1 to 1.5 wt.%), and consequently lecithin amount, in order to achieve spherical beads in the range 2.0 to 2.3 mm and 1.2 to 1.4 mm, wet and dry, respectively. Fourier-transform infrared analysis was performed, proving that there are interactions between all components. Lecithin-soy protein synergistic combination improved entrapment efficiency of total polyphenols (for nearly 12%) and decreased thymol release in a simulated gastric solution for nearly 35%, in comparison with beads without lecithin. The addition of lecithin enhances the thermal properties of the polysaccharide-protein systems at 50 degrees C after 3 hr of heating. The mechanical stability of the biopolymer carriers is improved with lecithin addition and the elastic modulus varied from 80.06 to 123.7 kPa, depending on the formulation. Alginate/soy protein/lecithin are effective carriers for the encapsulation, protection, and controlled release of thyme essential oil. Practical Application There is unfortunately growing human resistance to antibiotics. This work offers a novel system for effective protection and controlled release of thyme essential oil in the small intestine. The mechanical and thermal properties of the carrier were estimated as they indicate how the beads will be able to resist stress during their incorporation into food (i.e. cookies-mixing, baking). The proposed approach offers ''green advantage'' as arises from all-natural materials. PB - Wiley, Hoboken T2 - Journal of Food Science T1 - Design of biopolymer carriers enriched with natural emulsifiers for improved controlled release of thyme essential oil EP - 3842 IS - 11 SP - 3833 VL - 85 DO - 10.1111/1750-3841.15499 ER -
@article{ author = "Volić, Mina and Obradović, Nataša and Đorđević, Verica and Luković, Nevena and Knežević-Jugović, Zorica and Bugarski, Branko", year = "2020", abstract = "This work aims to characterize a novel system for thyme essential oil delivery based on the combination of natural emulsifiers (soy protein and soy lecithin) and alginate, produced using the extrusion technique. The formulations are optimized concerning alginate and soy protein concentrations (both 1 to 1.5 wt.%), and consequently lecithin amount, in order to achieve spherical beads in the range 2.0 to 2.3 mm and 1.2 to 1.4 mm, wet and dry, respectively. Fourier-transform infrared analysis was performed, proving that there are interactions between all components. Lecithin-soy protein synergistic combination improved entrapment efficiency of total polyphenols (for nearly 12%) and decreased thymol release in a simulated gastric solution for nearly 35%, in comparison with beads without lecithin. The addition of lecithin enhances the thermal properties of the polysaccharide-protein systems at 50 degrees C after 3 hr of heating. The mechanical stability of the biopolymer carriers is improved with lecithin addition and the elastic modulus varied from 80.06 to 123.7 kPa, depending on the formulation. Alginate/soy protein/lecithin are effective carriers for the encapsulation, protection, and controlled release of thyme essential oil. Practical Application There is unfortunately growing human resistance to antibiotics. This work offers a novel system for effective protection and controlled release of thyme essential oil in the small intestine. The mechanical and thermal properties of the carrier were estimated as they indicate how the beads will be able to resist stress during their incorporation into food (i.e. cookies-mixing, baking). The proposed approach offers ''green advantage'' as arises from all-natural materials.", publisher = "Wiley, Hoboken", journal = "Journal of Food Science", title = "Design of biopolymer carriers enriched with natural emulsifiers for improved controlled release of thyme essential oil", pages = "3842-3833", number = "11", volume = "85", doi = "10.1111/1750-3841.15499" }
Volić, M., Obradović, N., Đorđević, V., Luković, N., Knežević-Jugović, Z.,& Bugarski, B.. (2020). Design of biopolymer carriers enriched with natural emulsifiers for improved controlled release of thyme essential oil. in Journal of Food Science Wiley, Hoboken., 85(11), 3833-3842. https://doi.org/10.1111/1750-3841.15499
Volić M, Obradović N, Đorđević V, Luković N, Knežević-Jugović Z, Bugarski B. Design of biopolymer carriers enriched with natural emulsifiers for improved controlled release of thyme essential oil. in Journal of Food Science. 2020;85(11):3833-3842. doi:10.1111/1750-3841.15499 .
Volić, Mina, Obradović, Nataša, Đorđević, Verica, Luković, Nevena, Knežević-Jugović, Zorica, Bugarski, Branko, "Design of biopolymer carriers enriched with natural emulsifiers for improved controlled release of thyme essential oil" in Journal of Food Science, 85, no. 11 (2020):3833-3842, https://doi.org/10.1111/1750-3841.15499 . .