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dc.creatorBelščak-Cvitanović, Ana
dc.creatorStojanović, Radoslava
dc.creatorManojlović, Verica
dc.creatorKomes, Drazenka
dc.creatorJuranović-Cindrić, Iva
dc.creatorNedović, Viktor
dc.creatorBugarski, Branko
dc.date.accessioned2021-03-10T11:38:11Z
dc.date.available2021-03-10T11:38:11Z
dc.date.issued2011
dc.identifier.issn0963-9969
dc.identifier.urihttp://TechnoRep.tmf.bg.ac.rs/handle/123456789/1936
dc.description.abstractIn this study the encapsulation of raspberry leaf, hawthorn, ground ivy, yarrow, nettle and olive leaf extracts was performed by electrostatic extrusion in alginate-chitosan microbeads, with ascorbic acid being used for the dissolution of chitosan. The original and encapsulated plant extracts were characterized for their polyphenol content and composition, mineral content and antioxidant capacity. Raspberry leaf encapsulating microbeads exhibited the highest total phenol content and antioxidant capacity, followed by hawthorn, while olive leaf microbeads contained the lowest total phenol content. High encapsulation efficiency was obtained for all extract encapsulating microbeads (80-89%). Nettle extract-containing microparticles were characterized with the largest particle size and irregular shape, due to a high content of microelements (copper, strontium, and zinc), which affected the geling process of alginate. Although the antioxidant stability of hydrogel microcapsules was deteriorated during refrigerated storage, which might be attributed to the instability of ascorbic acid, the obtained microbeads deliver significant biological activity and antioxidant potential which may increase the daily intake of antioxidants when implemented in a food product.en
dc.publisherElsevier, Amsterdam
dc.relationMinistry of Science, Education and Sports, Republic of CroatiaMinistry of Science, Education and Sports, Republic of Croatia [058-0000000-3470]
dc.relationinfo:eu-repo/grantAgreement/MESTD/Integrated and Interdisciplinary Research (IIR or III)/46010/RS//
dc.rightsrestrictedAccess
dc.sourceFood Research International
dc.subjectAlginateen
dc.subjectAntioxidant capacityen
dc.subjectAscorbic aciden
dc.subjectChitosanen
dc.subjectElectrostatic extrusionen
dc.subjectMedicinal plantsen
dc.subjectPolyphenolsen
dc.titleEncapsulation of polyphenolic antioxidants from medicinal plant extracts in alginate-chitosan system enhanced with ascorbic acid by electrostatic extrusionen
dc.typearticle
dc.rights.licenseARR
dc.citation.epage1101
dc.citation.issue4
dc.citation.other44(4): 1094-1101
dc.citation.rankaM21
dc.citation.spage1094
dc.citation.volume44
dc.identifier.doi10.1016/j.foodres.2011.03.030
dc.identifier.rcubconv_3597
dc.identifier.scopus2-s2.0-79955635527
dc.identifier.wos000291453100036
dc.type.versionpublishedVersion


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