Encapsulation of Thymus serpyllum L. aqueous extract in chitosan and alginate-chitosan microbeads
Nema prikaza
Autori
Trifković, Kata T.Milašinović, Nikola
Isailović, Bojana
Kalagasidis Krušić, Melina
Đorđević, Verica
Knežević-Jugović, Zorica
Bugarski, Branko
Konferencijski prilog (Objavljena verzija)
Metapodaci
Prikaz svih podataka o dokumentuApstrakt
The aim of this study was to investigate encapsulation processes of Thymus serpyllum L. aqueous extract in chitosan and alginate-chitosan microbeads and its consecutive release. Chitosan microbeads were prepared in water-in-oil (W/O) microemulsion, while alginate-chitosan microbeads were prepared by electrostatic extrusion. The outer surface of microbeads was observed by optical microscopy. The interaction between chitosan or alginate-chitosan microbeads and extract compounds were analyzed by FT-IR. Release profiles of polyphenolic compounds from the microbeads in water was monitored. Experimental results show that the applied methods gave chitosan and alginate-chitosan microbeads with an average diameter of 390 μm and 890 μm, respectively. FT-IR analyses confirmed the presence of polyphenolic extract within the synthetized microbeads. The encapsulation efficiency was determined with respect to total polyphenolic content. Chitosan microbeads showed lower encapsulation efficiency of ∼10...%, but prolonged release, compared to alginate-chitosan microbeads where encapsulation efficiency was ∼70%. The uniformity of the obtained microbeads was confirmed by optical microscopy. This study showed that, by some synthesis modification of both, chitosan and alginate-chitosan microbeads have the potential to be used for encapsulation of aqueous phenolic extracts.
Ključne reči:
Alginate / Chitosan / Encapsulation / Polyphenols / Release studyIzvor:
CEFood 2012 - Proceedings of 6th Central European Congress on Food, 2012, 1052-1058Izdavač:
- 6th Central European Congress on Food, CEFood 2012
Institucija/grupa
Tehnološko-metalurški fakultetTY - CONF AU - Trifković, Kata T. AU - Milašinović, Nikola AU - Isailović, Bojana AU - Kalagasidis Krušić, Melina AU - Đorđević, Verica AU - Knežević-Jugović, Zorica AU - Bugarski, Branko PY - 2012 UR - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/1991 AB - The aim of this study was to investigate encapsulation processes of Thymus serpyllum L. aqueous extract in chitosan and alginate-chitosan microbeads and its consecutive release. Chitosan microbeads were prepared in water-in-oil (W/O) microemulsion, while alginate-chitosan microbeads were prepared by electrostatic extrusion. The outer surface of microbeads was observed by optical microscopy. The interaction between chitosan or alginate-chitosan microbeads and extract compounds were analyzed by FT-IR. Release profiles of polyphenolic compounds from the microbeads in water was monitored. Experimental results show that the applied methods gave chitosan and alginate-chitosan microbeads with an average diameter of 390 μm and 890 μm, respectively. FT-IR analyses confirmed the presence of polyphenolic extract within the synthetized microbeads. The encapsulation efficiency was determined with respect to total polyphenolic content. Chitosan microbeads showed lower encapsulation efficiency of ∼10%, but prolonged release, compared to alginate-chitosan microbeads where encapsulation efficiency was ∼70%. The uniformity of the obtained microbeads was confirmed by optical microscopy. This study showed that, by some synthesis modification of both, chitosan and alginate-chitosan microbeads have the potential to be used for encapsulation of aqueous phenolic extracts. PB - 6th Central European Congress on Food, CEFood 2012 C3 - CEFood 2012 - Proceedings of 6th Central European Congress on Food T1 - Encapsulation of Thymus serpyllum L. aqueous extract in chitosan and alginate-chitosan microbeads EP - 1058 SP - 1052 UR - https://hdl.handle.net/21.15107/rcub_technorep_1991 ER -
@conference{ author = "Trifković, Kata T. and Milašinović, Nikola and Isailović, Bojana and Kalagasidis Krušić, Melina and Đorđević, Verica and Knežević-Jugović, Zorica and Bugarski, Branko", year = "2012", abstract = "The aim of this study was to investigate encapsulation processes of Thymus serpyllum L. aqueous extract in chitosan and alginate-chitosan microbeads and its consecutive release. Chitosan microbeads were prepared in water-in-oil (W/O) microemulsion, while alginate-chitosan microbeads were prepared by electrostatic extrusion. The outer surface of microbeads was observed by optical microscopy. The interaction between chitosan or alginate-chitosan microbeads and extract compounds were analyzed by FT-IR. Release profiles of polyphenolic compounds from the microbeads in water was monitored. Experimental results show that the applied methods gave chitosan and alginate-chitosan microbeads with an average diameter of 390 μm and 890 μm, respectively. FT-IR analyses confirmed the presence of polyphenolic extract within the synthetized microbeads. The encapsulation efficiency was determined with respect to total polyphenolic content. Chitosan microbeads showed lower encapsulation efficiency of ∼10%, but prolonged release, compared to alginate-chitosan microbeads where encapsulation efficiency was ∼70%. The uniformity of the obtained microbeads was confirmed by optical microscopy. This study showed that, by some synthesis modification of both, chitosan and alginate-chitosan microbeads have the potential to be used for encapsulation of aqueous phenolic extracts.", publisher = "6th Central European Congress on Food, CEFood 2012", journal = "CEFood 2012 - Proceedings of 6th Central European Congress on Food", title = "Encapsulation of Thymus serpyllum L. aqueous extract in chitosan and alginate-chitosan microbeads", pages = "1058-1052", url = "https://hdl.handle.net/21.15107/rcub_technorep_1991" }
Trifković, K. T., Milašinović, N., Isailović, B., Kalagasidis Krušić, M., Đorđević, V., Knežević-Jugović, Z.,& Bugarski, B.. (2012). Encapsulation of Thymus serpyllum L. aqueous extract in chitosan and alginate-chitosan microbeads. in CEFood 2012 - Proceedings of 6th Central European Congress on Food 6th Central European Congress on Food, CEFood 2012., 1052-1058. https://hdl.handle.net/21.15107/rcub_technorep_1991
Trifković KT, Milašinović N, Isailović B, Kalagasidis Krušić M, Đorđević V, Knežević-Jugović Z, Bugarski B. Encapsulation of Thymus serpyllum L. aqueous extract in chitosan and alginate-chitosan microbeads. in CEFood 2012 - Proceedings of 6th Central European Congress on Food. 2012;:1052-1058. https://hdl.handle.net/21.15107/rcub_technorep_1991 .
Trifković, Kata T., Milašinović, Nikola, Isailović, Bojana, Kalagasidis Krušić, Melina, Đorđević, Verica, Knežević-Jugović, Zorica, Bugarski, Branko, "Encapsulation of Thymus serpyllum L. aqueous extract in chitosan and alginate-chitosan microbeads" in CEFood 2012 - Proceedings of 6th Central European Congress on Food (2012):1052-1058, https://hdl.handle.net/21.15107/rcub_technorep_1991 .