The functional potential of immortelle (Helichrysum italicum) based edible films reinforced with proteins and hydrogel particles
Authorized Users Only
2019
Authors
Karaca, SaraTrifković, Kata T.
Busić, Arijana
Đorđević, Verica
Belščak-Cvitanović, Ana
Vojvodić-Cebin, Aleksandra
Bugarski, Branko
Komes, Drazenka
Article (Published version)
Metadata
Show full item recordAbstract
Since most studies regarding immortelle (Helichrysum italicum) are focused on the properties and composition of its essential oil, the aim of this study was to develop edible films based on immortelle water extract. Alginate and pectin combined with various proteins served as carriers for the formulation of biodegradable films and hydrogel particles. Films with different biopolymers and incorporated hydrogel particles were prepared by casting method and hydrogel particles were produced by ionic gelation. The bioactive profile (the content of total (TPC) and specific polyphenols, hydroxycinnamic acids (HCAC) and antioxidant capacity (AC)) of the developed matrices was characterized using spectrophotometric methods and high performance liquid chromatography (HPLC). Zeta-potential and rheological properties of alginate- and pectin-based film-forming solutions and physicochemical (color, particle size, film thickness, dry matter content) and sensory properties of the developed particles an...d films were evaluated. The highest TPC (31.31 mg GAE/g sample) and HCAC (27.20 mg CAE/g sample) as well as the highest AC (0.15 mmol TE/g sample) was determined in pectin-based films. The addition of proteins decreased the content of the examined bioactive parameters, while the addition of hydrogel particles altered their physico-chemical properties. The obtained results indicate a great application potential of the developed biodegradable matrices.
Keywords:
Antioxidant capacity / Coating films / Immortelle / Ionic gelation / PolyphenolsSource:
LWT-Food Science and Technology, 2019, 99, 387-395Publisher:
- Academic Press
Funding / projects:
- Bilateral Croatian-Serbian scientific project "Development of microencapsulates and edible films with bioactive compounds for functional food and packaging applications" - Croatian Ministry of Science and Education
- Ministry of Education, Science and Technological Development, Republic of Serbia
Note:
- Peer reviewed manuscript: http://technorep.tmf.bg.ac.rs/handle/123456789/5037
Related info:
DOI: 10.1016/j.lwt.2018.09.039
ISSN: 0023-6438
WoS: 000450375100050
Scopus: 2-s2.0-85054437051
Institution/Community
Tehnološko-metalurški fakultetTY - JOUR AU - Karaca, Sara AU - Trifković, Kata T. AU - Busić, Arijana AU - Đorđević, Verica AU - Belščak-Cvitanović, Ana AU - Vojvodić-Cebin, Aleksandra AU - Bugarski, Branko AU - Komes, Drazenka PY - 2019 UR - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/4337 AB - Since most studies regarding immortelle (Helichrysum italicum) are focused on the properties and composition of its essential oil, the aim of this study was to develop edible films based on immortelle water extract. Alginate and pectin combined with various proteins served as carriers for the formulation of biodegradable films and hydrogel particles. Films with different biopolymers and incorporated hydrogel particles were prepared by casting method and hydrogel particles were produced by ionic gelation. The bioactive profile (the content of total (TPC) and specific polyphenols, hydroxycinnamic acids (HCAC) and antioxidant capacity (AC)) of the developed matrices was characterized using spectrophotometric methods and high performance liquid chromatography (HPLC). Zeta-potential and rheological properties of alginate- and pectin-based film-forming solutions and physicochemical (color, particle size, film thickness, dry matter content) and sensory properties of the developed particles and films were evaluated. The highest TPC (31.31 mg GAE/g sample) and HCAC (27.20 mg CAE/g sample) as well as the highest AC (0.15 mmol TE/g sample) was determined in pectin-based films. The addition of proteins decreased the content of the examined bioactive parameters, while the addition of hydrogel particles altered their physico-chemical properties. The obtained results indicate a great application potential of the developed biodegradable matrices. PB - Academic Press T2 - LWT-Food Science and Technology T1 - The functional potential of immortelle (Helichrysum italicum) based edible films reinforced with proteins and hydrogel particles EP - 395 SP - 387 VL - 99 DO - 10.1016/j.lwt.2018.09.039 ER -
@article{ author = "Karaca, Sara and Trifković, Kata T. and Busić, Arijana and Đorđević, Verica and Belščak-Cvitanović, Ana and Vojvodić-Cebin, Aleksandra and Bugarski, Branko and Komes, Drazenka", year = "2019", abstract = "Since most studies regarding immortelle (Helichrysum italicum) are focused on the properties and composition of its essential oil, the aim of this study was to develop edible films based on immortelle water extract. Alginate and pectin combined with various proteins served as carriers for the formulation of biodegradable films and hydrogel particles. Films with different biopolymers and incorporated hydrogel particles were prepared by casting method and hydrogel particles were produced by ionic gelation. The bioactive profile (the content of total (TPC) and specific polyphenols, hydroxycinnamic acids (HCAC) and antioxidant capacity (AC)) of the developed matrices was characterized using spectrophotometric methods and high performance liquid chromatography (HPLC). Zeta-potential and rheological properties of alginate- and pectin-based film-forming solutions and physicochemical (color, particle size, film thickness, dry matter content) and sensory properties of the developed particles and films were evaluated. The highest TPC (31.31 mg GAE/g sample) and HCAC (27.20 mg CAE/g sample) as well as the highest AC (0.15 mmol TE/g sample) was determined in pectin-based films. The addition of proteins decreased the content of the examined bioactive parameters, while the addition of hydrogel particles altered their physico-chemical properties. The obtained results indicate a great application potential of the developed biodegradable matrices.", publisher = "Academic Press", journal = "LWT-Food Science and Technology", title = "The functional potential of immortelle (Helichrysum italicum) based edible films reinforced with proteins and hydrogel particles", pages = "395-387", volume = "99", doi = "10.1016/j.lwt.2018.09.039" }
Karaca, S., Trifković, K. T., Busić, A., Đorđević, V., Belščak-Cvitanović, A., Vojvodić-Cebin, A., Bugarski, B.,& Komes, D.. (2019). The functional potential of immortelle (Helichrysum italicum) based edible films reinforced with proteins and hydrogel particles. in LWT-Food Science and Technology Academic Press., 99, 387-395. https://doi.org/10.1016/j.lwt.2018.09.039
Karaca S, Trifković KT, Busić A, Đorđević V, Belščak-Cvitanović A, Vojvodić-Cebin A, Bugarski B, Komes D. The functional potential of immortelle (Helichrysum italicum) based edible films reinforced with proteins and hydrogel particles. in LWT-Food Science and Technology. 2019;99:387-395. doi:10.1016/j.lwt.2018.09.039 .
Karaca, Sara, Trifković, Kata T., Busić, Arijana, Đorđević, Verica, Belščak-Cvitanović, Ana, Vojvodić-Cebin, Aleksandra, Bugarski, Branko, Komes, Drazenka, "The functional potential of immortelle (Helichrysum italicum) based edible films reinforced with proteins and hydrogel particles" in LWT-Food Science and Technology, 99 (2019):387-395, https://doi.org/10.1016/j.lwt.2018.09.039 . .