Encapsulation and release profiles of caffeine from microparticles
Нема приказа
Аутори
Belščak-Cvitanović, AnaĐorđević, Verica
Komes, Drazenka
Stojanović, R.
Bušić, A.
Ljubičić, I.
Nedović, Viktor
Bugarski, Branko
Конференцијски прилог (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
The purpose of this study was to encapsulate caffeine in alginate-chitosan cross-linked microparticles enriched with ascorbic acid by applying electrostatic extrusion technique. Three different forms of caffeine were encapsulated: liquid extract of caffeine from the plant guarana (Paullinia cupana), food-grade solid caffeine and analytical-grade caffeine. High performance liquid chromatography (HPLC-PDA) was used to evaluate the release kinetics of caffeine from microbeads in water, while the corresponding antioxidant capacity was evaluated by applying the ABTS radical scavenging assay. Scanning electron microscopy and laser diffraction particle size determination were used to provide information about the physical properties of microparticles. The microbeads encapsulating caffeine were uniformly sized spheres of about 600-800 μm. The encapsulation efficiency of all microparticles ranged between 70-80%. Caffeine was mainly released within 10-15 min, depending on the used caffeine form,... while the ascorbic acid was relatively rapidly released from microbeads according to antioxidant capacity exhibited in water. The obtained results suggest that electrostatic extrusion can be applied for the entrapment of caffeine in alginate-chitosan microbeads, while the addition of ascorbic acid further enhances the antioxidant activity of such obtained microcapsules.
Кључне речи:
Alginate / Antioxidant capacity / Ascorbic acid / Caffeine / Chitosan / EncapsulationИзвор:
CEFood 2012 - Proceedings of 6th Central European Congress on Food, 2012, 1040-1045Издавач:
- 6th Central European Congress on Food, CEFood 2012
Институција/група
Tehnološko-metalurški fakultetTY - CONF AU - Belščak-Cvitanović, Ana AU - Đorđević, Verica AU - Komes, Drazenka AU - Stojanović, R. AU - Bušić, A. AU - Ljubičić, I. AU - Nedović, Viktor AU - Bugarski, Branko PY - 2012 UR - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/2020 AB - The purpose of this study was to encapsulate caffeine in alginate-chitosan cross-linked microparticles enriched with ascorbic acid by applying electrostatic extrusion technique. Three different forms of caffeine were encapsulated: liquid extract of caffeine from the plant guarana (Paullinia cupana), food-grade solid caffeine and analytical-grade caffeine. High performance liquid chromatography (HPLC-PDA) was used to evaluate the release kinetics of caffeine from microbeads in water, while the corresponding antioxidant capacity was evaluated by applying the ABTS radical scavenging assay. Scanning electron microscopy and laser diffraction particle size determination were used to provide information about the physical properties of microparticles. The microbeads encapsulating caffeine were uniformly sized spheres of about 600-800 μm. The encapsulation efficiency of all microparticles ranged between 70-80%. Caffeine was mainly released within 10-15 min, depending on the used caffeine form, while the ascorbic acid was relatively rapidly released from microbeads according to antioxidant capacity exhibited in water. The obtained results suggest that electrostatic extrusion can be applied for the entrapment of caffeine in alginate-chitosan microbeads, while the addition of ascorbic acid further enhances the antioxidant activity of such obtained microcapsules. PB - 6th Central European Congress on Food, CEFood 2012 C3 - CEFood 2012 - Proceedings of 6th Central European Congress on Food T1 - Encapsulation and release profiles of caffeine from microparticles EP - 1045 SP - 1040 UR - https://hdl.handle.net/21.15107/rcub_technorep_2020 ER -
@conference{ author = "Belščak-Cvitanović, Ana and Đorđević, Verica and Komes, Drazenka and Stojanović, R. and Bušić, A. and Ljubičić, I. and Nedović, Viktor and Bugarski, Branko", year = "2012", abstract = "The purpose of this study was to encapsulate caffeine in alginate-chitosan cross-linked microparticles enriched with ascorbic acid by applying electrostatic extrusion technique. Three different forms of caffeine were encapsulated: liquid extract of caffeine from the plant guarana (Paullinia cupana), food-grade solid caffeine and analytical-grade caffeine. High performance liquid chromatography (HPLC-PDA) was used to evaluate the release kinetics of caffeine from microbeads in water, while the corresponding antioxidant capacity was evaluated by applying the ABTS radical scavenging assay. Scanning electron microscopy and laser diffraction particle size determination were used to provide information about the physical properties of microparticles. The microbeads encapsulating caffeine were uniformly sized spheres of about 600-800 μm. The encapsulation efficiency of all microparticles ranged between 70-80%. Caffeine was mainly released within 10-15 min, depending on the used caffeine form, while the ascorbic acid was relatively rapidly released from microbeads according to antioxidant capacity exhibited in water. The obtained results suggest that electrostatic extrusion can be applied for the entrapment of caffeine in alginate-chitosan microbeads, while the addition of ascorbic acid further enhances the antioxidant activity of such obtained microcapsules.", publisher = "6th Central European Congress on Food, CEFood 2012", journal = "CEFood 2012 - Proceedings of 6th Central European Congress on Food", title = "Encapsulation and release profiles of caffeine from microparticles", pages = "1045-1040", url = "https://hdl.handle.net/21.15107/rcub_technorep_2020" }
Belščak-Cvitanović, A., Đorđević, V., Komes, D., Stojanović, R., Bušić, A., Ljubičić, I., Nedović, V.,& Bugarski, B.. (2012). Encapsulation and release profiles of caffeine from microparticles. in CEFood 2012 - Proceedings of 6th Central European Congress on Food 6th Central European Congress on Food, CEFood 2012., 1040-1045. https://hdl.handle.net/21.15107/rcub_technorep_2020
Belščak-Cvitanović A, Đorđević V, Komes D, Stojanović R, Bušić A, Ljubičić I, Nedović V, Bugarski B. Encapsulation and release profiles of caffeine from microparticles. in CEFood 2012 - Proceedings of 6th Central European Congress on Food. 2012;:1040-1045. https://hdl.handle.net/21.15107/rcub_technorep_2020 .
Belščak-Cvitanović, Ana, Đorđević, Verica, Komes, Drazenka, Stojanović, R., Bušić, A., Ljubičić, I., Nedović, Viktor, Bugarski, Branko, "Encapsulation and release profiles of caffeine from microparticles" in CEFood 2012 - Proceedings of 6th Central European Congress on Food (2012):1040-1045, https://hdl.handle.net/21.15107/rcub_technorep_2020 .