Encapsulation of thyme (Thymus serpyllum L.) aqueous extract in calcium alginate beads
Samo za registrovane korisnike
2012
Autori
Stojanović, RadoslavaBelščak-Cvitanović, Ana
Manojlović, Verica
Komes, Drazenka
Nedović, Viktor
Bugarski, Branko
Članak u časopisu (Objavljena verzija)
Metapodaci
Prikaz svih podataka o dokumentuApstrakt
BACKGROUND: Encapsulation of Thymus serpyllum L. aqueous extract within calcium alginate beads was studied in order to produce dosage formulations containing polyphenolic compounds. Electrostatic extrusion was applied for encapsulation of thyme aqueous extract in alginate gel beads. In addition to hydrogel beads, heat-dried and freeze-dried forms of beads were examined. METHODS: Encapsulation systems were examined and compared in order to choose the optimal one with respect to entrapment efficiency, preservation of antioxidant activity and thermal behaviour under heating conditions simulating the usual food processing. RESULTS: The beads obtained with approximately 2 mg g(-1) of gallic acid equivalents encapsulated in 0.015 g mL(-1) of alginate were spheres of a uniform size of about 730 mu m. Encapsulation efficiency varied in the range 50-80% depending on the encapsulation method. Besides, the analysis reveals that the encapsulation process and the material used did not degrade the b...ioactive compounds, as the total antioxidant content remained unchanged. This was verified by Fourier transform infrared analysis, which proved the absence of chemical interactions between extracted compounds and alginate. Addition of a filler substance, such as sucrose and inulin, in the dried product reduced its collapse and roundness distortion during drying process. CONCLUSION: This study demonstrates the potential of using hydrogel material for encapsulation of plant poplyphenols to improve their functionality and stability in food products.
Ključne reči:
encapsulation / calcium alginate beads / polyphenols / electrostatic extrusionIzvor:
Journal of the Science of Food and Agriculture, 2012, 92, 3, 685-696Izdavač:
- 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)
- Ministry of Science, Education and Sports, Republic of CroatiaMinistry of Science, Education and Sports, Republic of Croatia [058-0000000-3470]
DOI: 10.1002/jsfa.4632
ISSN: 0022-5142
PubMed: 21953367
WoS: 000298798000032
Scopus: 2-s2.0-84855360139
Institucija/grupa
Tehnološko-metalurški fakultetTY - JOUR AU - Stojanović, Radoslava AU - Belščak-Cvitanović, Ana AU - Manojlović, Verica AU - Komes, Drazenka AU - Nedović, Viktor AU - Bugarski, Branko PY - 2012 UR - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/2217 AB - BACKGROUND: Encapsulation of Thymus serpyllum L. aqueous extract within calcium alginate beads was studied in order to produce dosage formulations containing polyphenolic compounds. Electrostatic extrusion was applied for encapsulation of thyme aqueous extract in alginate gel beads. In addition to hydrogel beads, heat-dried and freeze-dried forms of beads were examined. METHODS: Encapsulation systems were examined and compared in order to choose the optimal one with respect to entrapment efficiency, preservation of antioxidant activity and thermal behaviour under heating conditions simulating the usual food processing. RESULTS: The beads obtained with approximately 2 mg g(-1) of gallic acid equivalents encapsulated in 0.015 g mL(-1) of alginate were spheres of a uniform size of about 730 mu m. Encapsulation efficiency varied in the range 50-80% depending on the encapsulation method. Besides, the analysis reveals that the encapsulation process and the material used did not degrade the bioactive compounds, as the total antioxidant content remained unchanged. This was verified by Fourier transform infrared analysis, which proved the absence of chemical interactions between extracted compounds and alginate. Addition of a filler substance, such as sucrose and inulin, in the dried product reduced its collapse and roundness distortion during drying process. CONCLUSION: This study demonstrates the potential of using hydrogel material for encapsulation of plant poplyphenols to improve their functionality and stability in food products. PB - Wiley, Hoboken T2 - Journal of the Science of Food and Agriculture T1 - Encapsulation of thyme (Thymus serpyllum L.) aqueous extract in calcium alginate beads EP - 696 IS - 3 SP - 685 VL - 92 DO - 10.1002/jsfa.4632 ER -
@article{ author = "Stojanović, Radoslava and Belščak-Cvitanović, Ana and Manojlović, Verica and Komes, Drazenka and Nedović, Viktor and Bugarski, Branko", year = "2012", abstract = "BACKGROUND: Encapsulation of Thymus serpyllum L. aqueous extract within calcium alginate beads was studied in order to produce dosage formulations containing polyphenolic compounds. Electrostatic extrusion was applied for encapsulation of thyme aqueous extract in alginate gel beads. In addition to hydrogel beads, heat-dried and freeze-dried forms of beads were examined. METHODS: Encapsulation systems were examined and compared in order to choose the optimal one with respect to entrapment efficiency, preservation of antioxidant activity and thermal behaviour under heating conditions simulating the usual food processing. RESULTS: The beads obtained with approximately 2 mg g(-1) of gallic acid equivalents encapsulated in 0.015 g mL(-1) of alginate were spheres of a uniform size of about 730 mu m. Encapsulation efficiency varied in the range 50-80% depending on the encapsulation method. Besides, the analysis reveals that the encapsulation process and the material used did not degrade the bioactive compounds, as the total antioxidant content remained unchanged. This was verified by Fourier transform infrared analysis, which proved the absence of chemical interactions between extracted compounds and alginate. Addition of a filler substance, such as sucrose and inulin, in the dried product reduced its collapse and roundness distortion during drying process. CONCLUSION: This study demonstrates the potential of using hydrogel material for encapsulation of plant poplyphenols to improve their functionality and stability in food products.", publisher = "Wiley, Hoboken", journal = "Journal of the Science of Food and Agriculture", title = "Encapsulation of thyme (Thymus serpyllum L.) aqueous extract in calcium alginate beads", pages = "696-685", number = "3", volume = "92", doi = "10.1002/jsfa.4632" }
Stojanović, R., Belščak-Cvitanović, A., Manojlović, V., Komes, D., Nedović, V.,& Bugarski, B.. (2012). Encapsulation of thyme (Thymus serpyllum L.) aqueous extract in calcium alginate beads. in Journal of the Science of Food and Agriculture Wiley, Hoboken., 92(3), 685-696. https://doi.org/10.1002/jsfa.4632
Stojanović R, Belščak-Cvitanović A, Manojlović V, Komes D, Nedović V, Bugarski B. Encapsulation of thyme (Thymus serpyllum L.) aqueous extract in calcium alginate beads. in Journal of the Science of Food and Agriculture. 2012;92(3):685-696. doi:10.1002/jsfa.4632 .
Stojanović, Radoslava, Belščak-Cvitanović, Ana, Manojlović, Verica, Komes, Drazenka, Nedović, Viktor, Bugarski, Branko, "Encapsulation of thyme (Thymus serpyllum L.) aqueous extract in calcium alginate beads" in Journal of the Science of Food and Agriculture, 92, no. 3 (2012):685-696, https://doi.org/10.1002/jsfa.4632 . .