Characterization of lyophilized alginate beads with Rosa canina L extract
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2021
Authors
Jovanović, Aleksandra A.Balanč, Bojana
Đorđević, Verica
Živković, Jelena
Šavikin, Katarina
Nedović, Viktor
Bugarski, Branko
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The aim of the present study was the characterization of lyophilized alginate beads with
Rosa canina extract via determination of encapsulation efficiency, total polyphenol and
flavonoid contents, antioxidant capacity, particle size, sphericity factor and polyphenol release in distilled water medium. Electrostatic extrusion process was carried out to obtain calcium-alginate beads with encapsulated R. canina extract, which further lyophilized in freeze
dryer at -75°C and pressure of 0.011 mbar for 24 h and at -65°C and pressure of 0.054 mbar
for 1 h. The total polyphenol content was evaluated spectrophotometrically using modified
Folin-Ciocalteu method, whereas total flavonoid content was determined using colorimetric assay; antioxidant capacity was analyzed in ABTS and DPPH assays. Total polyphenol
and flavonoid contents in lyophilized R. canina extract loaded beads were 68.9±0.4 mg gallic
acid equivalents/g of lyophilized beads and 37.1±3.8 mg catechin equivalents/g, respective...ly. Thus, determined encapsulation efficiency of polyphenols was 55.1±0.3 %. In ABTS assay,
antioxidant activity of lyophilized extract loaded beads was 10.7±0.1 mg Trolox/g, whereas
in DPPH assay, IC50 of lyophilized beads was 4.11±0.02 mg/mL. The size of the lyophilized
R. canina extract encapsulated particles with extract was 460.7±47.7 µm and sphericity factor was 0.12±0.08. In distilled water as a medium, most of polyphenols of lyophilized R.
canina extract loaded beads were released in the first 30 min, and the maximum release plateau was reached at 90 min. Lyophilized R. canina extract loaded alginate beads developed
in this study have potential to be used in food, pharmacological and cosmetic industries,
with the aim to improve functionality, bioavailability and stability of the products.
Keywords:
alginate beads / encapsulation / lyophilization / polyphenols / Rosa caninaSource:
14th Congress of Nutrition Belgrade, Serbia, 2021, -83Publisher:
- Serbian Nutrition Society
Institution/Community
Inovacioni centarTY - CONF AU - Jovanović, Aleksandra A. AU - Balanč, Bojana AU - Đorđević, Verica AU - Živković, Jelena AU - Šavikin, Katarina AU - Nedović, Viktor AU - Bugarski, Branko PY - 2021 UR - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/6440 AB - The aim of the present study was the characterization of lyophilized alginate beads with Rosa canina extract via determination of encapsulation efficiency, total polyphenol and flavonoid contents, antioxidant capacity, particle size, sphericity factor and polyphenol release in distilled water medium. Electrostatic extrusion process was carried out to obtain calcium-alginate beads with encapsulated R. canina extract, which further lyophilized in freeze dryer at -75°C and pressure of 0.011 mbar for 24 h and at -65°C and pressure of 0.054 mbar for 1 h. The total polyphenol content was evaluated spectrophotometrically using modified Folin-Ciocalteu method, whereas total flavonoid content was determined using colorimetric assay; antioxidant capacity was analyzed in ABTS and DPPH assays. Total polyphenol and flavonoid contents in lyophilized R. canina extract loaded beads were 68.9±0.4 mg gallic acid equivalents/g of lyophilized beads and 37.1±3.8 mg catechin equivalents/g, respectively. Thus, determined encapsulation efficiency of polyphenols was 55.1±0.3 %. In ABTS assay, antioxidant activity of lyophilized extract loaded beads was 10.7±0.1 mg Trolox/g, whereas in DPPH assay, IC50 of lyophilized beads was 4.11±0.02 mg/mL. The size of the lyophilized R. canina extract encapsulated particles with extract was 460.7±47.7 µm and sphericity factor was 0.12±0.08. In distilled water as a medium, most of polyphenols of lyophilized R. canina extract loaded beads were released in the first 30 min, and the maximum release plateau was reached at 90 min. Lyophilized R. canina extract loaded alginate beads developed in this study have potential to be used in food, pharmacological and cosmetic industries, with the aim to improve functionality, bioavailability and stability of the products. PB - Serbian Nutrition Society C3 - 14th Congress of Nutrition Belgrade, Serbia T1 - Characterization of lyophilized alginate beads with Rosa canina L extract EP - 83 UR - https://hdl.handle.net/21.15107/rcub_technorep_6440 ER -
@conference{ author = "Jovanović, Aleksandra A. and Balanč, Bojana and Đorđević, Verica and Živković, Jelena and Šavikin, Katarina and Nedović, Viktor and Bugarski, Branko", year = "2021", abstract = "The aim of the present study was the characterization of lyophilized alginate beads with Rosa canina extract via determination of encapsulation efficiency, total polyphenol and flavonoid contents, antioxidant capacity, particle size, sphericity factor and polyphenol release in distilled water medium. Electrostatic extrusion process was carried out to obtain calcium-alginate beads with encapsulated R. canina extract, which further lyophilized in freeze dryer at -75°C and pressure of 0.011 mbar for 24 h and at -65°C and pressure of 0.054 mbar for 1 h. The total polyphenol content was evaluated spectrophotometrically using modified Folin-Ciocalteu method, whereas total flavonoid content was determined using colorimetric assay; antioxidant capacity was analyzed in ABTS and DPPH assays. Total polyphenol and flavonoid contents in lyophilized R. canina extract loaded beads were 68.9±0.4 mg gallic acid equivalents/g of lyophilized beads and 37.1±3.8 mg catechin equivalents/g, respectively. Thus, determined encapsulation efficiency of polyphenols was 55.1±0.3 %. In ABTS assay, antioxidant activity of lyophilized extract loaded beads was 10.7±0.1 mg Trolox/g, whereas in DPPH assay, IC50 of lyophilized beads was 4.11±0.02 mg/mL. The size of the lyophilized R. canina extract encapsulated particles with extract was 460.7±47.7 µm and sphericity factor was 0.12±0.08. In distilled water as a medium, most of polyphenols of lyophilized R. canina extract loaded beads were released in the first 30 min, and the maximum release plateau was reached at 90 min. Lyophilized R. canina extract loaded alginate beads developed in this study have potential to be used in food, pharmacological and cosmetic industries, with the aim to improve functionality, bioavailability and stability of the products.", publisher = "Serbian Nutrition Society", journal = "14th Congress of Nutrition Belgrade, Serbia", title = "Characterization of lyophilized alginate beads with Rosa canina L extract", pages = "83", url = "https://hdl.handle.net/21.15107/rcub_technorep_6440" }
Jovanović, A. A., Balanč, B., Đorđević, V., Živković, J., Šavikin, K., Nedović, V.,& Bugarski, B.. (2021). Characterization of lyophilized alginate beads with Rosa canina L extract. in 14th Congress of Nutrition Belgrade, Serbia Serbian Nutrition Society.. https://hdl.handle.net/21.15107/rcub_technorep_6440
Jovanović AA, Balanč B, Đorđević V, Živković J, Šavikin K, Nedović V, Bugarski B. Characterization of lyophilized alginate beads with Rosa canina L extract. in 14th Congress of Nutrition Belgrade, Serbia. 2021;:null-83. https://hdl.handle.net/21.15107/rcub_technorep_6440 .
Jovanović, Aleksandra A., Balanč, Bojana, Đorđević, Verica, Živković, Jelena, Šavikin, Katarina, Nedović, Viktor, Bugarski, Branko, "Characterization of lyophilized alginate beads with Rosa canina L extract" in 14th Congress of Nutrition Belgrade, Serbia (2021), https://hdl.handle.net/21.15107/rcub_technorep_6440 .