The aim of this study was to investigate encapsulation processes of Thymus serpyllum L. aqueous extract in chitosan and alginate-chitosan microbeads and its consecutive release. Chitosan microbeads were prepared in water-in-oil (W/O) microemulsion, while alginate-chitosan microbeads were prepared by electrostatic extrusion. The outer surface of microbeads was observed by optical microscopy. The interaction between chitosan or alginate-chitosan microbeads and extract compounds were analyzed by FT-IR. Release profiles of polyphenolic compounds from the microbeads in water was monitored. Experimental results show that the applied methods gave chitosan and alginate-chitosan microbeads with an average diameter of 390 μm and 890 μm, respectively. FT-IR analyses confirmed the presence of polyphenolic extract within the synthetized microbeads. The encapsulation efficiency was determined with respect to total polyphenolic content. Chitosan microbeads showed lower encapsulation efficiency of ∼10...%, but prolonged release, compared to alginate-chitosan microbeads where encapsulation efficiency was ∼70%. The uniformity of the obtained microbeads was confirmed by optical microscopy. This study showed that, by some synthesis modification of both, chitosan and alginate-chitosan microbeads have the potential to be used for encapsulation of aqueous phenolic extracts.
Keywords:
Alginate / Chitosan / Encapsulation / Polyphenols / Release study
Source:
CEFood 2012 - Proceedings of 6th Central European Congress on Food, 2012, 1052-1058
Publisher:
6th Central European Congress on Food, CEFood 2012
TY - CONF
AU - Trifković, Kata T.
AU - Milašinović, Nikola
AU - Isailović, Bojana
AU - Kalagasidis Krušić, Melina
AU - Đorđević, Verica
AU - Knežević-Jugović, Zorica
AU - Bugarski, Branko
PY - 2012
UR - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/1991
AB - The aim of this study was to investigate encapsulation processes of Thymus serpyllum L. aqueous extract in chitosan and alginate-chitosan microbeads and its consecutive release. Chitosan microbeads were prepared in water-in-oil (W/O) microemulsion, while alginate-chitosan microbeads were prepared by electrostatic extrusion. The outer surface of microbeads was observed by optical microscopy. The interaction between chitosan or alginate-chitosan microbeads and extract compounds were analyzed by FT-IR. Release profiles of polyphenolic compounds from the microbeads in water was monitored. Experimental results show that the applied methods gave chitosan and alginate-chitosan microbeads with an average diameter of 390 μm and 890 μm, respectively. FT-IR analyses confirmed the presence of polyphenolic extract within the synthetized microbeads. The encapsulation efficiency was determined with respect to total polyphenolic content. Chitosan microbeads showed lower encapsulation efficiency of ∼10%, but prolonged release, compared to alginate-chitosan microbeads where encapsulation efficiency was ∼70%. The uniformity of the obtained microbeads was confirmed by optical microscopy. This study showed that, by some synthesis modification of both, chitosan and alginate-chitosan microbeads have the potential to be used for encapsulation of aqueous phenolic extracts.
PB - 6th Central European Congress on Food, CEFood 2012
C3 - CEFood 2012 - Proceedings of 6th Central European Congress on Food
T1 - Encapsulation of Thymus serpyllum L. aqueous extract in chitosan and alginate-chitosan microbeads
EP - 1058
SP - 1052
UR - https://hdl.handle.net/21.15107/rcub_technorep_1991
ER -
@conference{
author = "Trifković, Kata T. and Milašinović, Nikola and Isailović, Bojana and Kalagasidis Krušić, Melina and Đorđević, Verica and Knežević-Jugović, Zorica and Bugarski, Branko",
year = "2012",
abstract = "The aim of this study was to investigate encapsulation processes of Thymus serpyllum L. aqueous extract in chitosan and alginate-chitosan microbeads and its consecutive release. Chitosan microbeads were prepared in water-in-oil (W/O) microemulsion, while alginate-chitosan microbeads were prepared by electrostatic extrusion. The outer surface of microbeads was observed by optical microscopy. The interaction between chitosan or alginate-chitosan microbeads and extract compounds were analyzed by FT-IR. Release profiles of polyphenolic compounds from the microbeads in water was monitored. Experimental results show that the applied methods gave chitosan and alginate-chitosan microbeads with an average diameter of 390 μm and 890 μm, respectively. FT-IR analyses confirmed the presence of polyphenolic extract within the synthetized microbeads. The encapsulation efficiency was determined with respect to total polyphenolic content. Chitosan microbeads showed lower encapsulation efficiency of ∼10%, but prolonged release, compared to alginate-chitosan microbeads where encapsulation efficiency was ∼70%. The uniformity of the obtained microbeads was confirmed by optical microscopy. This study showed that, by some synthesis modification of both, chitosan and alginate-chitosan microbeads have the potential to be used for encapsulation of aqueous phenolic extracts.",
publisher = "6th Central European Congress on Food, CEFood 2012",
journal = "CEFood 2012 - Proceedings of 6th Central European Congress on Food",
title = "Encapsulation of Thymus serpyllum L. aqueous extract in chitosan and alginate-chitosan microbeads",
pages = "1058-1052",
url = "https://hdl.handle.net/21.15107/rcub_technorep_1991"
}
Trifković, K. T., Milašinović, N., Isailović, B., Kalagasidis Krušić, M., Đorđević, V., Knežević-Jugović, Z.,& Bugarski, B.. (2012). Encapsulation of Thymus serpyllum L. aqueous extract in chitosan and alginate-chitosan microbeads. in CEFood 2012 - Proceedings of 6th Central European Congress on Food
6th Central European Congress on Food, CEFood 2012., 1052-1058.
https://hdl.handle.net/21.15107/rcub_technorep_1991
Trifković KT, Milašinović N, Isailović B, Kalagasidis Krušić M, Đorđević V, Knežević-Jugović Z, Bugarski B. Encapsulation of Thymus serpyllum L. aqueous extract in chitosan and alginate-chitosan microbeads. in CEFood 2012 - Proceedings of 6th Central European Congress on Food. 2012;:1052-1058.
https://hdl.handle.net/21.15107/rcub_technorep_1991 .
Trifković, Kata T., Milašinović, Nikola, Isailović, Bojana, Kalagasidis Krušić, Melina, Đorđević, Verica, Knežević-Jugović, Zorica, Bugarski, Branko, "Encapsulation of Thymus serpyllum L. aqueous extract in chitosan and alginate-chitosan microbeads" in CEFood 2012 - Proceedings of 6th Central European Congress on Food (2012):1052-1058,
https://hdl.handle.net/21.15107/rcub_technorep_1991 .
