Show simple item record

dc.creatorKalušević, Ana
dc.creatorLević, Steva
dc.creatorĐorđević, Verica
dc.creatorBeatović, D.
dc.creatorJelačić, S.
dc.creatorBugarski, Branko
dc.creatorNedović, Viktor
dc.date.accessioned2021-03-10T11:41:45Z
dc.date.available2021-03-10T11:41:45Z
dc.date.issued2012
dc.identifier.urihttp://TechnoRep.tmf.bg.ac.rs/handle/123456789/1993
dc.description.abstractBasil (Ocimum basilicum) is an aromatic plant widely used as a culinary herb, commonly added as fresh. There are many scientific studies that have confirmed health benefits of the basil oil. Bioactive compounds of the essential oils found in basil have antioxidant and antimicrobial properties. However, effectiveness of these compounds depends on preserving their stability, which can be increased by encapsulation. The aim of this study was to encapsulate the basil essential oil (EO) in alginate microbeads in order to protect and stabilize bioactive compounds in it. Calcium alginate microbeads entrapping the EO were produced by electrostatic extrusion technique. The obtained microbeads were characterized from the aspect of total phenol content, encapsulation efficiency and antioxidant capacity. Total polyphenol content (TPC) of microbeads was analyzed by the Folin-Ciocalteu reagent. Encapsulation efficiency was calculated as the ratio between the TPC in the citrate solution of dissolved microbeads and the TPC of the initial EO. The radical scavenging activity was determined as Trolox equivalent antioxidant capacity (TEAC) and by using stable free radical 1,1-diphenyl-2-picrylhydrazyl (DPPH). The rehydration properties of air dried calcium alginate gel microbeads were investigated in water and phosphate buffer solution. Also, samples were analyzed by optical microscopy (OM). Encapsulation efficiency was obtained to be approximately 60 %. The results of TEAC and DPPH tests indicate that antioxidant activity was preserved at a satisfactory level. The average diameters of fresh and dried microbeads were 860.8±44.9 and 416.0±37.2 μm, respectively. The particles, with and without EO, rehydrated in buffer were highly swollen, from 5000 to 10000 %w/w. The results suggest that alginate microbeads encapsulating EO appeared to be suitable dosage forms. Thus, possible applications of these microbeads could be in the production of functional foods.en
dc.publisher6th Central European Congress on Food, CEFood 2012
dc.rightsrestrictedAccess
dc.sourceCEFood 2012 - Proceedings of 6th Central European Congress on Food
dc.subjectAlginate microbeadsen
dc.subjectBasilen
dc.subjectEncapsulationen
dc.subjectEssential oilen
dc.subjectRehydrationen
dc.titleEncapsulation of basil (Ocimum basilicum) essential oilen
dc.typearticle
dc.rights.licenseARR
dc.citation.epage1092
dc.citation.other: 1087-1092
dc.citation.spage1087
dc.identifier.pmid
dc.identifier.rcubconv_6670
dc.identifier.scopus2-s2.0-84926064640
dc.type.versionpublishedVersion


Files in this item

FilesSizeFormatView

There are no files associated with this item.

This item appears in the following Collection(s)

Show simple item record