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dc.creatorŠeremet, Danijela
dc.creatorVugrinec, Kristina
dc.creatorPetrović, Predrag
dc.creatorButorac, Ana
dc.creatorKuzmić, Sunčica
dc.creatorVojvodić Cebin, Aleksandra
dc.creatorMandura, Ana
dc.creatorLovrić, Marija
dc.creatorPjanović, Rada
dc.creatorKomes, Draženka
dc.date.accessioned2022-03-04T11:28:08Z
dc.date.available2022-03-04T11:28:08Z
dc.date.issued2022
dc.identifier.issn0308-8146
dc.identifier.urihttp://TechnoRep.tmf.bg.ac.rs/handle/123456789/4987
dc.description.abstractConventional and innovative (microwave-assisted and subcritical water extraction) techniques were applied to investigate the bioactive content of traditional plant - Teucrium montanum. Verbascoside and echinacoside, identified and quantified using LC-MS/MS and HPLC-PAD, were found to be the predominant phenolics in all extracts. Infusion (30 degrees C, 30 min) was characterized with the highest total phenolic content and antioxidant capacity and was further used for encapsulation into liposomes. Formulation of liposomes with a high encapsulation efficiency of echinacoside (68.27%) and verbascoside (80.60%), satisfactory physical properties, including size (326.2 nm) and polydispersity index (0.34), was achieved, although determined zeta potential (-23.03 mV) indicated their instability. Formulated liposomes were successfully coated with pectin and alginate that was also proved by FTIR analysis. Liposomes coated with pectin showed the most desirable in vitro digestion release of verbascoside and echinacoside, while alginate as liposome surface layer proved to be more appropriate for their retention during storage time.en
dc.publisherElsevier Ltd.
dc.rightsrestrictedAccess
dc.sourceFood Chemistry
dc.subjectExtractionen
dc.subjectIncorporationen
dc.subjectLiposomesen
dc.subjectMountain germanderen
dc.subjectTeucrium montanum L.en
dc.titleFormulation and characterization of liposomal encapsulated systems of bioactive ingredients from traditional plant mountain germander (Teucrium montanum L.) for the incorporation into coffee drinksen
dc.typearticle
dc.rights.licenseARR
dc.citation.other370(): -
dc.citation.rankaM21~
dc.citation.spage131257
dc.citation.volume370
dc.identifier.doi10.1016/j.foodchem.2021.131257
dc.identifier.pmid34788947
dc.identifier.scopus2-s2.0-85117228377
dc.identifier.wos000710508700005
dc.type.versionpublishedVersion


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