Encapsulation of resveratrol into Ca-alginate submicron particles
Само за регистроване кориснике
2015
Аутори
Istenić, KatjaBalanč, Bojana
Đorđević, Verica
Bele, Marjan
Nedović, Viktor
Bugarski, Branko
Poklar-Ulrih, Nataša
Чланак у часопису (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
Resveratrol-loaded alginate submicron particles were prepared by emulsification followed by external gelation. Scanning electron microscopy analysis of the air-dried and freeze-dried submicron particles demonstrated their spherical shape, from 100 nm to 600 nm in size. The encapsulation efficiency and loading for resveratrol were 24.5% (+/- 1.6%) and 0.3% (+/- 0.05%), respectively. The interactions between the encapsulated resveratrol and alginate were characterised by Fourier transform infrared spectroscopy and differential scanning calorimetry. The release from the alginate submicron particles was successfully described by the linear superimposition model, which allowed concluding that resveratrol transport is governed by Fick's diffusion. The alginate submicron particles were prepared from materials that are considered as generally recognized as safe, and thus have good potential for use as a resveratrol delivery system in food products.
Кључне речи:
Encapsulation / Submicron particles / Emulsification / Alginate / ResveratrolИзвор:
Journal of Food Engineering, 2015, 167, 196-203Издавач:
- Elsevier Sci Ltd, Oxford
Финансирање / пројекти:
- COST actionEuropean Cooperation in Science and Technology (COST) [FA1001]
- Ministry of Education, Science and Sport, Republic of Slovenia [P4-0121]
- Развој нових инкапсулационих и ензимских технологија за производњу биокатализатора и биолошки активних компонената хране у циљу повећања њене конкурентности, квалитета и безбедности (RS-46010)
DOI: 10.1016/j.jfoodeng.2015.04.007
ISSN: 0260-8774
WoS: 000362856400016
Scopus: 2-s2.0-84942293800
Колекције
Институција/група
Tehnološko-metalurški fakultetTY - JOUR AU - Istenić, Katja AU - Balanč, Bojana AU - Đorđević, Verica AU - Bele, Marjan AU - Nedović, Viktor AU - Bugarski, Branko AU - Poklar-Ulrih, Nataša PY - 2015 UR - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/3132 AB - Resveratrol-loaded alginate submicron particles were prepared by emulsification followed by external gelation. Scanning electron microscopy analysis of the air-dried and freeze-dried submicron particles demonstrated their spherical shape, from 100 nm to 600 nm in size. The encapsulation efficiency and loading for resveratrol were 24.5% (+/- 1.6%) and 0.3% (+/- 0.05%), respectively. The interactions between the encapsulated resveratrol and alginate were characterised by Fourier transform infrared spectroscopy and differential scanning calorimetry. The release from the alginate submicron particles was successfully described by the linear superimposition model, which allowed concluding that resveratrol transport is governed by Fick's diffusion. The alginate submicron particles were prepared from materials that are considered as generally recognized as safe, and thus have good potential for use as a resveratrol delivery system in food products. PB - Elsevier Sci Ltd, Oxford T2 - Journal of Food Engineering T1 - Encapsulation of resveratrol into Ca-alginate submicron particles EP - 203 SP - 196 VL - 167 DO - 10.1016/j.jfoodeng.2015.04.007 ER -
@article{ author = "Istenić, Katja and Balanč, Bojana and Đorđević, Verica and Bele, Marjan and Nedović, Viktor and Bugarski, Branko and Poklar-Ulrih, Nataša", year = "2015", abstract = "Resveratrol-loaded alginate submicron particles were prepared by emulsification followed by external gelation. Scanning electron microscopy analysis of the air-dried and freeze-dried submicron particles demonstrated their spherical shape, from 100 nm to 600 nm in size. The encapsulation efficiency and loading for resveratrol were 24.5% (+/- 1.6%) and 0.3% (+/- 0.05%), respectively. The interactions between the encapsulated resveratrol and alginate were characterised by Fourier transform infrared spectroscopy and differential scanning calorimetry. The release from the alginate submicron particles was successfully described by the linear superimposition model, which allowed concluding that resveratrol transport is governed by Fick's diffusion. The alginate submicron particles were prepared from materials that are considered as generally recognized as safe, and thus have good potential for use as a resveratrol delivery system in food products.", publisher = "Elsevier Sci Ltd, Oxford", journal = "Journal of Food Engineering", title = "Encapsulation of resveratrol into Ca-alginate submicron particles", pages = "203-196", volume = "167", doi = "10.1016/j.jfoodeng.2015.04.007" }
Istenić, K., Balanč, B., Đorđević, V., Bele, M., Nedović, V., Bugarski, B.,& Poklar-Ulrih, N.. (2015). Encapsulation of resveratrol into Ca-alginate submicron particles. in Journal of Food Engineering Elsevier Sci Ltd, Oxford., 167, 196-203. https://doi.org/10.1016/j.jfoodeng.2015.04.007
Istenić K, Balanč B, Đorđević V, Bele M, Nedović V, Bugarski B, Poklar-Ulrih N. Encapsulation of resveratrol into Ca-alginate submicron particles. in Journal of Food Engineering. 2015;167:196-203. doi:10.1016/j.jfoodeng.2015.04.007 .
Istenić, Katja, Balanč, Bojana, Đorđević, Verica, Bele, Marjan, Nedović, Viktor, Bugarski, Branko, Poklar-Ulrih, Nataša, "Encapsulation of resveratrol into Ca-alginate submicron particles" in Journal of Food Engineering, 167 (2015):196-203, https://doi.org/10.1016/j.jfoodeng.2015.04.007 . .