Development, Characterization and Incorporation of Alginate‐Plant Protein Covered Liposomes Containing Ground Ivy (Glechoma hederacea L.) Extract into Candies
Authors
Šeremet, DanijelaŠtefančić, Martina
Petrović, Predrag

Kuzmić, Sunčica
Doroci, Shefkije
Mandura Jarić, Ana
Vojvodić Cebin, Aleksandra
Pjanović, Rada

Komes, Draženka
Article (Published version)
Metadata
Show full item recordAbstract
Ground ivy (Glechoma hederacea L.) has been known as a medicinal plant in folk medicine for generations and, as a member of the Lamiaceae family, is characterized with a high content of rosmarinic acid. The aim of the present study was to formulate delivery systems containing bioac-tive compounds from ground ivy in encapsulated form and incorporated into candies. Liposomes were examined as the encapsulation systems that were additionally coated with an alginate–plant protein gel to reduce leakage of the incorporated material. Bioactive characterization of the ground ivy extract showed a high content of total phenolics (1186.20 mg GAE/L) and rosmarinic acid (46.04 mg/L). The formulation of liposomes with the high encapsulation efficiency of rosmarinic acid (97.64%), with at least a double bilayer and with polydisperse particle size distribution was achieved. Alginate microparticles reinforced with rice proteins provided the highest encapsulation efficiency for rosmarinic acid (78.16%) a...nd were therefore used for the successful coating of lipo-somes, as confirmed by FT‐IR analysis. Coating liposomes with alginate–rice protein gel provided prolonged controlled release of rosmarinic acid during simulated gastro‐intestinal digestion, and the same was noted when they were incorporated into candies.
Keywords:
encapsulation / ground ivy / liposomes / plant proteins / polyphenolsSource:
Foods, 2022, 11, 12, 1816-Publisher:
- MDPI
Funding / projects:
- : This research was funded by the Croatian Science Foundation under the project: “Formulating encapsulated systems of bioactive ingredients from traditional plants: mountain germander and ground ivy for the development of innovative functional food products” (IP-2019-045879).
DOI: 10.3390/foods11121816
ISSN: 2304-8158
WoS: 00081836450000
Scopus: 2-s2.0-85132898846
Institution/Community
Tehnološko-metalurški fakultetTY - JOUR AU - Šeremet, Danijela AU - Štefančić, Martina AU - Petrović, Predrag AU - Kuzmić, Sunčica AU - Doroci, Shefkije AU - Mandura Jarić, Ana AU - Vojvodić Cebin, Aleksandra AU - Pjanović, Rada AU - Komes, Draženka PY - 2022 UR - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/5327 AB - Ground ivy (Glechoma hederacea L.) has been known as a medicinal plant in folk medicine for generations and, as a member of the Lamiaceae family, is characterized with a high content of rosmarinic acid. The aim of the present study was to formulate delivery systems containing bioac-tive compounds from ground ivy in encapsulated form and incorporated into candies. Liposomes were examined as the encapsulation systems that were additionally coated with an alginate–plant protein gel to reduce leakage of the incorporated material. Bioactive characterization of the ground ivy extract showed a high content of total phenolics (1186.20 mg GAE/L) and rosmarinic acid (46.04 mg/L). The formulation of liposomes with the high encapsulation efficiency of rosmarinic acid (97.64%), with at least a double bilayer and with polydisperse particle size distribution was achieved. Alginate microparticles reinforced with rice proteins provided the highest encapsulation efficiency for rosmarinic acid (78.16%) and were therefore used for the successful coating of lipo-somes, as confirmed by FT‐IR analysis. Coating liposomes with alginate–rice protein gel provided prolonged controlled release of rosmarinic acid during simulated gastro‐intestinal digestion, and the same was noted when they were incorporated into candies. PB - MDPI T2 - Foods T1 - Development, Characterization and Incorporation of Alginate‐Plant Protein Covered Liposomes Containing Ground Ivy (Glechoma hederacea L.) Extract into Candies IS - 12 SP - 1816 VL - 11 DO - 10.3390/foods11121816 ER -
@article{ author = "Šeremet, Danijela and Štefančić, Martina and Petrović, Predrag and Kuzmić, Sunčica and Doroci, Shefkije and Mandura Jarić, Ana and Vojvodić Cebin, Aleksandra and Pjanović, Rada and Komes, Draženka", year = "2022", abstract = "Ground ivy (Glechoma hederacea L.) has been known as a medicinal plant in folk medicine for generations and, as a member of the Lamiaceae family, is characterized with a high content of rosmarinic acid. The aim of the present study was to formulate delivery systems containing bioac-tive compounds from ground ivy in encapsulated form and incorporated into candies. Liposomes were examined as the encapsulation systems that were additionally coated with an alginate–plant protein gel to reduce leakage of the incorporated material. Bioactive characterization of the ground ivy extract showed a high content of total phenolics (1186.20 mg GAE/L) and rosmarinic acid (46.04 mg/L). The formulation of liposomes with the high encapsulation efficiency of rosmarinic acid (97.64%), with at least a double bilayer and with polydisperse particle size distribution was achieved. Alginate microparticles reinforced with rice proteins provided the highest encapsulation efficiency for rosmarinic acid (78.16%) and were therefore used for the successful coating of lipo-somes, as confirmed by FT‐IR analysis. Coating liposomes with alginate–rice protein gel provided prolonged controlled release of rosmarinic acid during simulated gastro‐intestinal digestion, and the same was noted when they were incorporated into candies.", publisher = "MDPI", journal = "Foods", title = "Development, Characterization and Incorporation of Alginate‐Plant Protein Covered Liposomes Containing Ground Ivy (Glechoma hederacea L.) Extract into Candies", number = "12", pages = "1816", volume = "11", doi = "10.3390/foods11121816" }
Šeremet, D., Štefančić, M., Petrović, P., Kuzmić, S., Doroci, S., Mandura Jarić, A., Vojvodić Cebin, A., Pjanović, R.,& Komes, D.. (2022). Development, Characterization and Incorporation of Alginate‐Plant Protein Covered Liposomes Containing Ground Ivy (Glechoma hederacea L.) Extract into Candies. in Foods MDPI., 11(12), 1816. https://doi.org/10.3390/foods11121816
Šeremet D, Štefančić M, Petrović P, Kuzmić S, Doroci S, Mandura Jarić A, Vojvodić Cebin A, Pjanović R, Komes D. Development, Characterization and Incorporation of Alginate‐Plant Protein Covered Liposomes Containing Ground Ivy (Glechoma hederacea L.) Extract into Candies. in Foods. 2022;11(12):1816. doi:10.3390/foods11121816 .
Šeremet, Danijela, Štefančić, Martina, Petrović, Predrag, Kuzmić, Sunčica, Doroci, Shefkije, Mandura Jarić, Ana, Vojvodić Cebin, Aleksandra, Pjanović, Rada, Komes, Draženka, "Development, Characterization and Incorporation of Alginate‐Plant Protein Covered Liposomes Containing Ground Ivy (Glechoma hederacea L.) Extract into Candies" in Foods, 11, no. 12 (2022):1816, https://doi.org/10.3390/foods11121816 . .