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Bibliographic record number: 736420

Journal

Authors: Belščak-Cvitanović, Ana; Nedović, Viktor; Đorđević, Verica; Pravilović, Radoslava; Karlović, Sven; Komes, Draženka; Bugarski, Branko
Title: Comparative evaluation of different natural biopolymers and proteins for encapsulation of green tea (Camellia sinensis L.) bioactive compounds
Source: Book of Abstracts of the 1st Congress on Food Structure Design / Vicente, Antonio ; Silva, Christina ; Piazza, Laura (ed). - Braga, Portugal : Universidade do Minho, Departamento de Engenharia Biológica , 2014. 53 (ISBN: 978-989-97478-5-2).
Meeting: 1st Congress on Food Structure Design: Innovation in Food Structure Properties-Relationship
Location and date: Porto, Portugal, 15-17.10.2014.
Keywords: Caffeine; Complex coacervation; Electrostatic extrusion; Green tea; Ionic gelling; Polyphenols
Abstract:
Since the production of nutritively highly valuable food products is one of the major current demands of the global food industry, encapsulation of various bioactive phytochemicals is of great interest and should conform to the large-scale and economic production of food products. In this study various biomaterials, naturally derived polysaccharides and proteins were studied as matrices for the encapsulation of bioactive compounds from aquous extract of green tea. Different formulations of biopolymers such as alginate, carageenan, pectin, chitosan, agar, starch, xanthan, locust bean gum and whey proteins, as plain compounds or blends, were compared in terms of encapsulation attributes and delivery properties of polyphenols, textural and sensory properties. The delivery systems were produced in the form of micro-sized particles by applying either electrostatic extrusion technique or emulsification method and by employing either ionic gellation or complex coacervation (depending on the formulation) as the mechanisms responsible for microparticles formation. Among the evaluated delivery systems, alginate hydrogels blended with whey proteins, modified starch, xanthan or locust bean gum provided the highest encapsulation efficiency of polyphenolic antioxidants and the most retarded release in water. Alginate-xanthan microparticles exhibited the largest particle size (<1300 µm) and the poorest textural properties, while alginate-whey proteins microbeads were characterized with the smallest particle size (700 µm) but the best textural properties. Alginate and whey proteins formulation resulted with the highest encapsulation efficiency of total polyphenolic compounds and caffeine and the lowest bitterness and astringency intensity of the suspended microparticles in water. For the sake of controlled release of green tea polyphenols, the selected matrix-type encapsulates were additionally coated with chitosan or pectin ; the coating led to an extention of polyphenols release to 30 min for chitosan-coated and 80 min for pectin-coated microparticles. As the end-result of this study, optimized dosage form of green tea bioactives were produced.
Type of meeting: Poster
Type of presentation in a journal: Abstract
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: Ana Belščak (abelscak@pbf.hr), 1. Pro. 2014. u 09:51 sati



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