Diffusion of polyphenols from alginate, alginate/chitosan, and alginate/inulin particles
Samo za registrovane korisnike
2019
Autori
Pravilović, RadoslavaBalanč, Bojana
Đorđević, Verica
Bošković-Vragolović, Nevenka
Bugarski, Branko
Pjanović, Rada
Članak u časopisu (Objavljena verzija)
Metapodaci
Prikaz svih podataka o dokumentuApstrakt
Thymus serpyllum L (thyme) aqueous extract was encapsulated within three different types of particles. Thus, electrostatic extrusion was applied to obtain alginate, alginate/chitosan, and alginate/inulin particles with encapsulated extract which is known as a rich source of polyphenolic compounds. The effect of admixed chitosan and inulin was evaluated from the point of polyphenols release by using Franz diffusion cell. The alginate/chitosan particles exhibited the effective diffusion coefficient of 1.94 center dot 10(-9) center dot m(2) s(-1) which was about 2.7 times lower in comparison to that of alginate/inulin particles and about 6.3 times lower than the effective diffusion coefficient of plain alginate particles. Swelling studies also confirmed decreased permeability of composite particles compared to plain alginate particles. In addition, according to the Korsmeyer-Peppas model, the composite particles exhibited anomalous diffusion of polyphenols controlled by molecular diffusio...n and polymer relaxation. Practical applications The calcium alginate particles are meant for delivery of biologically active compounds in foods with added value. Coating of alginate particles using chitosan has been investigated to control release of encapsulated biologically active compounds, but also as an improver of the particles structure.
Izvor:
Journal of Food Process Engineering, 2019, 42, 4Izdavač:
- Wiley, Hoboken
Finansiranje / projekti:
- Razvoj novih inkapsulacionih i enzimskih tehnologija za proizvodnju biokatalizatora i biološki aktivnih komponenata hrane u cilju povećanja njene konkurentnosti, kvaliteta i bezbednosti (RS-MESTD-Integrated and Interdisciplinary Research (IIR or III)-46010)
DOI: 10.1111/jfpe.13043
ISSN: 0145-8876
WoS: 000474591600047
Scopus: 2-s2.0-85062559302
Kolekcije
Institucija/grupa
Tehnološko-metalurški fakultetTY - JOUR AU - Pravilović, Radoslava AU - Balanč, Bojana AU - Đorđević, Verica AU - Bošković-Vragolović, Nevenka AU - Bugarski, Branko AU - Pjanović, Rada PY - 2019 UR - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/4230 AB - Thymus serpyllum L (thyme) aqueous extract was encapsulated within three different types of particles. Thus, electrostatic extrusion was applied to obtain alginate, alginate/chitosan, and alginate/inulin particles with encapsulated extract which is known as a rich source of polyphenolic compounds. The effect of admixed chitosan and inulin was evaluated from the point of polyphenols release by using Franz diffusion cell. The alginate/chitosan particles exhibited the effective diffusion coefficient of 1.94 center dot 10(-9) center dot m(2) s(-1) which was about 2.7 times lower in comparison to that of alginate/inulin particles and about 6.3 times lower than the effective diffusion coefficient of plain alginate particles. Swelling studies also confirmed decreased permeability of composite particles compared to plain alginate particles. In addition, according to the Korsmeyer-Peppas model, the composite particles exhibited anomalous diffusion of polyphenols controlled by molecular diffusion and polymer relaxation. Practical applications The calcium alginate particles are meant for delivery of biologically active compounds in foods with added value. Coating of alginate particles using chitosan has been investigated to control release of encapsulated biologically active compounds, but also as an improver of the particles structure. PB - Wiley, Hoboken T2 - Journal of Food Process Engineering T1 - Diffusion of polyphenols from alginate, alginate/chitosan, and alginate/inulin particles IS - 4 VL - 42 DO - 10.1111/jfpe.13043 ER -
@article{ author = "Pravilović, Radoslava and Balanč, Bojana and Đorđević, Verica and Bošković-Vragolović, Nevenka and Bugarski, Branko and Pjanović, Rada", year = "2019", abstract = "Thymus serpyllum L (thyme) aqueous extract was encapsulated within three different types of particles. Thus, electrostatic extrusion was applied to obtain alginate, alginate/chitosan, and alginate/inulin particles with encapsulated extract which is known as a rich source of polyphenolic compounds. The effect of admixed chitosan and inulin was evaluated from the point of polyphenols release by using Franz diffusion cell. The alginate/chitosan particles exhibited the effective diffusion coefficient of 1.94 center dot 10(-9) center dot m(2) s(-1) which was about 2.7 times lower in comparison to that of alginate/inulin particles and about 6.3 times lower than the effective diffusion coefficient of plain alginate particles. Swelling studies also confirmed decreased permeability of composite particles compared to plain alginate particles. In addition, according to the Korsmeyer-Peppas model, the composite particles exhibited anomalous diffusion of polyphenols controlled by molecular diffusion and polymer relaxation. Practical applications The calcium alginate particles are meant for delivery of biologically active compounds in foods with added value. Coating of alginate particles using chitosan has been investigated to control release of encapsulated biologically active compounds, but also as an improver of the particles structure.", publisher = "Wiley, Hoboken", journal = "Journal of Food Process Engineering", title = "Diffusion of polyphenols from alginate, alginate/chitosan, and alginate/inulin particles", number = "4", volume = "42", doi = "10.1111/jfpe.13043" }
Pravilović, R., Balanč, B., Đorđević, V., Bošković-Vragolović, N., Bugarski, B.,& Pjanović, R.. (2019). Diffusion of polyphenols from alginate, alginate/chitosan, and alginate/inulin particles. in Journal of Food Process Engineering Wiley, Hoboken., 42(4). https://doi.org/10.1111/jfpe.13043
Pravilović R, Balanč B, Đorđević V, Bošković-Vragolović N, Bugarski B, Pjanović R. Diffusion of polyphenols from alginate, alginate/chitosan, and alginate/inulin particles. in Journal of Food Process Engineering. 2019;42(4). doi:10.1111/jfpe.13043 .
Pravilović, Radoslava, Balanč, Bojana, Đorđević, Verica, Bošković-Vragolović, Nevenka, Bugarski, Branko, Pjanović, Rada, "Diffusion of polyphenols from alginate, alginate/chitosan, and alginate/inulin particles" in Journal of Food Process Engineering, 42, no. 4 (2019), https://doi.org/10.1111/jfpe.13043 . .