Show simple item record

dc.creatorBalanč, Bojana
dc.creatorTrifković, Kata T.
dc.creatorĐorđević, Verica
dc.creatorMarković, Smilja
dc.creatorPjanović, Rada
dc.creatorNedović, Viktor
dc.creatorBugarski, Branko
dc.date.accessioned2021-03-10T13:00:58Z
dc.date.available2021-03-10T13:00:58Z
dc.date.issued2016
dc.identifier.issn0268-005X
dc.identifier.urihttp://TechnoRep.tmf.bg.ac.rs/handle/123456789/3235
dc.description.abstractWe reported the design of liposome-loaded Ca-alginate microspheres as a drug delivery system for controlled release of resveratrol. The effect of admixed sucrose and chitosan coating was assessed in terms of physicochemical, thermal and release properties of liposome-in alginate systems with encapsulated resveratrol. The diameter of liposomes produced by proliposome method increased from 412 to 471 nm with addition of sucrose as a cryoprotectant. DSC analysis revealed that phospolipids interact with each other while forming the lipid bilayer and that resveratrol was incorporated within the lipid bilayer, causing destabilizing effect in the two temperature regions (137-202 degrees C and 240-270 degrees C). Liposomes were entrapped within polymer network and remained intact as determined by SEM cross-sectional observation of the microbeads. Liposomes interfered with the thermal behavior of alginate in the temperature region above 220 degrees C. The presence of liposomes decreased the strength of the beads in comparison to placebo beads, according to mechanical tests on compression. Release studies performed in Franz diffusion cell showed the overall resistance to mass transfer one order of magnitude higher (10(6) s/m) than the resistance ascribed solely to the liposomal membrane. The chitosan coating, visible as a dense surface layer (similar to 7 mu m thick) in dry state, caused decrease in encapsulation efficiency of resveratrol (85% vs. 91%) and in size of the particles (d(50) of 387 vs. 440 mu m); the chitosan also caused weakening of the polymer matrix, but increased resistance to drug diffusion (11.4 x 10(5) s/m) in comparison to the uncoated alginate-liposome formulation (9.1 x 10(5) s/m).en
dc.publisherElsevier Sci Ltd, Oxford
dc.relationinfo:eu-repo/grantAgreement/MESTD/Integrated and Interdisciplinary Research (IIR or III)/46010/RS//
dc.rightsrestrictedAccess
dc.sourceFood Hydrocolloids
dc.subjectResveratrolen
dc.subjectDelivery systemen
dc.subjectAlginateen
dc.subjectLiposomesen
dc.subjectChitosanen
dc.subjectSucroseen
dc.titleNovel resveratrol delivery systems based on alginate-sucrose and alginate-chitosan microbeads containing liposomesen
dc.typearticle
dc.rights.licenseARR
dc.citation.epage842
dc.citation.other61: 832-842
dc.citation.rankaM21
dc.citation.spage832
dc.citation.volume61
dc.identifier.doi10.1016/j.foodhyd.2016.07.005
dc.identifier.rcubconv_5079
dc.identifier.scopus2-s2.0-84978430455
dc.identifier.wos000382253400090
dc.type.versionpublishedVersion


Files in this item

Thumbnail

This item appears in the following Collection(s)

Show simple item record