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Inkapsulacija resveratrola u sferične čestice na bazi hidrogelova dozvoljenih za upotrebu u hrani

dc.creatorBalanč, Bojana
dc.creatorTrifković, Kata T.
dc.creatorPravilović, Radoslava
dc.creatorĐorđević, Verica
dc.creatorMarković, Smilja
dc.creatorNedović, Viktor
dc.creatorBugarski, Branko
dc.date.accessioned2021-03-10T13:19:20Z
dc.date.available2021-03-10T13:19:20Z
dc.date.issued2017
dc.identifier.issn2217-5369
dc.identifier.urihttp://TechnoRep.tmf.bg.ac.rs/handle/123456789/3517
dc.description.abstractThe paper reports about the preparation and characterization of hydrogel particles containing liposomes loaded with resveratrol as an active compound. The materials used for preparation of the particles were chosen to be suitable for food industry. Different polymer concentrations affect particles shape, size, size distribution, as well as the release kinetics of resveratrol. The diameter of particles varied from 360 to 754 μm, while the narrow size distribution was observed for all types of particles. Release studies were performed in Franz diffusion cell and the results showed the prolonged release of resveratrol from all samples, but the sample with the highest content of polymer (2.5% w/w) in particular stood out. The research provides useful information about liposomes containing active compound encapsulated in hydrogel matrices and offers the basis for its application in the food industry.en
dc.description.abstractOvaj rad daje podatke o pripremi i karakterizaciji čestica koje sadrže lipozome sa inkapsuliranom aktivnom komponentom resveratrolom. Komponente koje ulaze u sastav ovih čestica odabrane su tako da mogu jednostavno da se primene u prehrambenoj industriji. Prikazan je uticaj različitih koncentracija početnih rastvora polimera čija upotreba je dozvoljena u hrani, a samim tim i njihove viskoznosti na veličinu formiranih čestica, njihov oblik i raspodelu veličina, ali i na otpuštanje resveratrola iz ovih složenih sistema. Prečnik čestica bio je između 360 i 754 μm, dok je uska raspodela veličina detektovana u svim uzorcima. Otpuštanje resveratrola praćeno je u Francovoj difuzionoj ćeliji gde su rezultati ukazali na produženo oslobađanje resveratrola u svim uzorcima. Ipak, uzorak koji je imao najveći udeo polimera u početnom rastvoru (2,5% w/w) najsporije je otpuštao aktivnu komponentu. Ovi rezultati daju korisne podatke o kompleksnim sistemima gde je aktivna komponenta inkapsulirana u lipozome dalje obložena polimerom čime doprinose potencijalnoj aplikaciji ovih i sličnih sistema u prehrambene proizvode.sr
dc.publisherInstitute for Food Technology, Novi Sad
dc.relationinfo:eu-repo/grantAgreement/MESTD/Integrated and Interdisciplinary Research (IIR or III)/46010/RS//
dc.rightsopenAccess
dc.rights.urihttps://creativecommons.org/licenses/by/4.0/
dc.sourceFood and Feed Research
dc.subjectresveratrolen
dc.subjectsodium alginateen
dc.subjectreleaseen
dc.subjectsphericityen
dc.subjectparticlesen
dc.subjectresveratrolsr
dc.subjectalginatsr
dc.subjectotpuštanjesr
dc.subjectsferičnostsr
dc.subjectčesticesr
dc.titleEncapsulation of resveratrol in spherical particles of food grade hydrogelsen
dc.titleInkapsulacija resveratrola u sferične čestice na bazi hidrogelova dozvoljenih za upotrebu u hranisr
dc.typearticle
dc.rights.licenseBY
dc.citation.epage29
dc.citation.issue1
dc.citation.other44(1): 23-29
dc.citation.rankM24
dc.citation.spage23
dc.citation.volume44
dc.identifier.doi10.5937/FFR1701023B
dc.identifier.fulltexthttp://TechnoRep.tmf.bg.ac.rs/bitstream/id/9555/2217-53691701023B.pdf
dc.identifier.rcubconv_1791
dc.type.versionpublishedVersion


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