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Bibliographic record number: 521006

Journal

Authors: Manojlovic, Verica; Stojanovic, Radoslava; Belscak-Cvitanovic, Ana; Komes, Drazenka; Nedovic, Viktor; Bugarski, Branko
Title: Encapsulation of thyme (Thymus serpyllum L.) aqueous extract in Ca-alginate microbeads
Source: Proceedings of the XVIII International Conference on Bioencapsulation / Sarmento, Bruno ; Fonseca, Luis (ed). - Porto, Portugal : Bioencapsulation Research Group , 2010. .
Meeting: XVIII International Conference on Bioencapsulation
Location and date: Porto, Portugal, 01-02.10.2010.
Keywords: Alginate; Electrostatic extrusion; Polyphenols; Thyme
Abstract:
Microencapsulation of thyme aqueous extract within Ca-alginate hydrogel matrix by electrostatic extrusion has been assessed. A part of microbeads was dried in a drying-oven at 50 °C for 24h, while the other part was freeze dried. Also, inulin was investigated as a filler to improve final properties of alginate microbeads. The most of polyphenolic compounds was released relatively rapidly from native hydrogel beads and reaches a plateau after about 10 min. In case of microbeads containing inulin as a filler, the release was extended to 15 min. Simultaneously with the increase in TPC of the surrounding medium, the antioxidant capacity continuously increases, which confirms that polyphenolic compounds are responsible for the antioxidant effect of obtained microbeads. Freeze-dried microbeads appeared to be suitable dosage forms since they exhibit significantly higher antioxidant capacity compared to hydrogel or heat-dried forms. The release of polyphenols from the hydrogel microbeads is consistent with difussion controlled release through the alginate gel matrix. The inclusion of a filler substance such as inulin or sugar contributes not only to improved cellular bead structure but also to enhanced biological activity.
Type of meeting: Poster
Type of presentation in a journal: Full-text (1500 words and more)
Type of peer-review: International peer-review
Project / theme: 058-0000000-3470
Original language: ENG
Category: Znanstveni
Research fields:
Food processing technology
Contrib. to CROSBI by: abelscak@pbf.hr (abelscak@pbf.hr), 18. Srp. 2011. u 20:29 sati



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