Alginate/soy protein system for essential oil encapsulation with intestinal delivery
Samo za registrovane korisnike
2018
Autori
Volić, MinaPajić-Lijaković, Ivana

Đorđević, Verica
Knežević-Jugović, Zorica

Pecinar, Ilinka

Stevanović-Dajić, Zora

Veljović, Đorđe

Hadnadjev, Miroslav
Bugarski, Branko

article (publishedVersion)

Metapodaci
Prikaz svih podataka o dokumentuApstrakt
Preparation of alginate-soy protein isolate (AL/SPI) complex beads containing essential oil of thyme was carried out by emulsification of thyme oil in aqueous sodium alginate solution blended with SPI solution, followed by atomization via electrostatic extrusion and gelification with calcium ions. The process parameters were optimized by variation of the alginate (1-2.5 wt.%) and SPI (0-1.5 wt.%) concentrations. Dry alginate-SPI particles exhibited wrinkle surface while shape distortion of hydrogel beads occurred with gt = 1.5 wt.% alginate concentration, whereas SPI induced reduction of the particle size. Encapsulation efficiency of 72-80 % based on total polyphenols was achieved. In SGF the samples exhibited oil release of 42-55 % (due to matrix shrinkage and proteins degradation by pepsin activity), while the rest was delivered in SIF within 2.5 h simultaneously with swelling and degradation of the matrix.
Ključne reči:
Alginate / Soy protein isolate / Beads / Thyme oil / Controlled releaseIzvor:
Carbohydrate Polymers, 2018, 200, 15-24Izdavač:
- Elsevier Sci Ltd, Oxford
Finansiranje / projekti:
- info:eu-repo/grantAgreement/MESTD/Integrated and Interdisciplinary Research (IIR or III)/46010/RS// (RS-46010)
DOI: 10.1016/j.carbpol.2018.07.033
ISSN: 0144-8617
PubMed: 30177152