Protein-reinforced and chitosan-pectin coated alginate microparticles for delivery of flavan-3-ol antioxidants and caffeine from green tea extract
Само за регистроване кориснике
2015
Аутори
Belščak-Cvitanović, AnaĐorđević, Verica
Karlović, Sven
Pavlović, Vladimir
Komes, Drazenka
Jezek, Damir
Bugarski, Branko
Nedović, Viktor
Чланак у часопису (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
In this study, potential interactions of alginate-proteins and proteins-polyphenols were utilized for the formulation of microparticles encapsulating green tea flavan-3-ols and caffeine. Electrostatic assisted extrusion of alginate-protein (whey proteins, bovine serum albumine, calcium caseinate, soy proteins, hemp proteins) formulations was performed for the production of microparticles and the effect of chitosan or pectin coating was evaluated. Employing alginate in combination with soy or hemp proteins provided large and hard particles, while reinforcement with whey proteins and bovine serum albumin provided the most spherical and softer particles (lower hardness and elasticity), with average diameters around 700-800 mu m. The combination of alginate and calcium caseinate or whey proteins enabled to retain the highest content of polyphenols and caffeine in the formulated particles (up to 80%). Chitosan or pectin coating did not improve the physical and morphological properties or th...e encapsulation efficiency, but conferred better (prolongued) release profile of polyphenols from the particles. The release studies in water and simulated gastric and intestinal fluids revealed burst release of polyphenols (over 50% in first 5-10 min) followed by sustained release up to 120 min. An artificial neural network designed based on all physical and bioactive parameters of the formulated particles, revealed that the combination of alginate with calcium caseinate or bovine serum albumin as the delivery formulation and pectin coating would provide particles with the maximum loading efficiency of green tea polyphenols and proteins as the functional components, which may facilitate their functional properties when delivered to specific target media in the organism.
Кључне речи:
Caffeine / Coating / Electrostatic extrusion / Flavan-3-ols / Green tea / ProteinsИзвор:
Food Hydrocolloids, 2015, 51, 361-374Издавач:
- Elsevier Sci Ltd, Oxford
Финансирање / пројекти:
- COST actionEuropean Cooperation in Science and Technology (COST) [FA1001]
- Ministry of Science, Education and Sports, Republic of CroatiaMinistry of Science, Education and Sports, Republic of Croatia [058 3470]
- Развој нових инкапсулационих и ензимских технологија за производњу биокатализатора и биолошки активних компонената хране у циљу повећања њене конкурентности, квалитета и безбедности (RS-MESTD-Integrated and Interdisciplinary Research (IIR or III)-46010)
DOI: 10.1016/j.foodhyd.2015.05.039
ISSN: 0268-005X
WoS: 000357928200039
Scopus: 2-s2.0-84934913626
Институција/група
Tehnološko-metalurški fakultetTY - JOUR AU - Belščak-Cvitanović, Ana AU - Đorđević, Verica AU - Karlović, Sven AU - Pavlović, Vladimir AU - Komes, Drazenka AU - Jezek, Damir AU - Bugarski, Branko AU - Nedović, Viktor PY - 2015 UR - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/3121 AB - In this study, potential interactions of alginate-proteins and proteins-polyphenols were utilized for the formulation of microparticles encapsulating green tea flavan-3-ols and caffeine. Electrostatic assisted extrusion of alginate-protein (whey proteins, bovine serum albumine, calcium caseinate, soy proteins, hemp proteins) formulations was performed for the production of microparticles and the effect of chitosan or pectin coating was evaluated. Employing alginate in combination with soy or hemp proteins provided large and hard particles, while reinforcement with whey proteins and bovine serum albumin provided the most spherical and softer particles (lower hardness and elasticity), with average diameters around 700-800 mu m. The combination of alginate and calcium caseinate or whey proteins enabled to retain the highest content of polyphenols and caffeine in the formulated particles (up to 80%). Chitosan or pectin coating did not improve the physical and morphological properties or the encapsulation efficiency, but conferred better (prolongued) release profile of polyphenols from the particles. The release studies in water and simulated gastric and intestinal fluids revealed burst release of polyphenols (over 50% in first 5-10 min) followed by sustained release up to 120 min. An artificial neural network designed based on all physical and bioactive parameters of the formulated particles, revealed that the combination of alginate with calcium caseinate or bovine serum albumin as the delivery formulation and pectin coating would provide particles with the maximum loading efficiency of green tea polyphenols and proteins as the functional components, which may facilitate their functional properties when delivered to specific target media in the organism. PB - Elsevier Sci Ltd, Oxford T2 - Food Hydrocolloids T1 - Protein-reinforced and chitosan-pectin coated alginate microparticles for delivery of flavan-3-ol antioxidants and caffeine from green tea extract EP - 374 SP - 361 VL - 51 DO - 10.1016/j.foodhyd.2015.05.039 ER -
@article{ author = "Belščak-Cvitanović, Ana and Đorđević, Verica and Karlović, Sven and Pavlović, Vladimir and Komes, Drazenka and Jezek, Damir and Bugarski, Branko and Nedović, Viktor", year = "2015", abstract = "In this study, potential interactions of alginate-proteins and proteins-polyphenols were utilized for the formulation of microparticles encapsulating green tea flavan-3-ols and caffeine. Electrostatic assisted extrusion of alginate-protein (whey proteins, bovine serum albumine, calcium caseinate, soy proteins, hemp proteins) formulations was performed for the production of microparticles and the effect of chitosan or pectin coating was evaluated. Employing alginate in combination with soy or hemp proteins provided large and hard particles, while reinforcement with whey proteins and bovine serum albumin provided the most spherical and softer particles (lower hardness and elasticity), with average diameters around 700-800 mu m. The combination of alginate and calcium caseinate or whey proteins enabled to retain the highest content of polyphenols and caffeine in the formulated particles (up to 80%). Chitosan or pectin coating did not improve the physical and morphological properties or the encapsulation efficiency, but conferred better (prolongued) release profile of polyphenols from the particles. The release studies in water and simulated gastric and intestinal fluids revealed burst release of polyphenols (over 50% in first 5-10 min) followed by sustained release up to 120 min. An artificial neural network designed based on all physical and bioactive parameters of the formulated particles, revealed that the combination of alginate with calcium caseinate or bovine serum albumin as the delivery formulation and pectin coating would provide particles with the maximum loading efficiency of green tea polyphenols and proteins as the functional components, which may facilitate their functional properties when delivered to specific target media in the organism.", publisher = "Elsevier Sci Ltd, Oxford", journal = "Food Hydrocolloids", title = "Protein-reinforced and chitosan-pectin coated alginate microparticles for delivery of flavan-3-ol antioxidants and caffeine from green tea extract", pages = "374-361", volume = "51", doi = "10.1016/j.foodhyd.2015.05.039" }
Belščak-Cvitanović, A., Đorđević, V., Karlović, S., Pavlović, V., Komes, D., Jezek, D., Bugarski, B.,& Nedović, V.. (2015). Protein-reinforced and chitosan-pectin coated alginate microparticles for delivery of flavan-3-ol antioxidants and caffeine from green tea extract. in Food Hydrocolloids Elsevier Sci Ltd, Oxford., 51, 361-374. https://doi.org/10.1016/j.foodhyd.2015.05.039
Belščak-Cvitanović A, Đorđević V, Karlović S, Pavlović V, Komes D, Jezek D, Bugarski B, Nedović V. Protein-reinforced and chitosan-pectin coated alginate microparticles for delivery of flavan-3-ol antioxidants and caffeine from green tea extract. in Food Hydrocolloids. 2015;51:361-374. doi:10.1016/j.foodhyd.2015.05.039 .
Belščak-Cvitanović, Ana, Đorđević, Verica, Karlović, Sven, Pavlović, Vladimir, Komes, Drazenka, Jezek, Damir, Bugarski, Branko, Nedović, Viktor, "Protein-reinforced and chitosan-pectin coated alginate microparticles for delivery of flavan-3-ol antioxidants and caffeine from green tea extract" in Food Hydrocolloids, 51 (2015):361-374, https://doi.org/10.1016/j.foodhyd.2015.05.039 . .