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Bibliographic record number: 851879

Journal

Authors: Bušić, Arijana; Komes, Draženka; Veršec, Petra; Vučilovski, Jasmina; Belščak-Cvitanović, Ana; Vojvodić, Aleksandra; Wang, Yi
Title: Application of whey protein isolates and zein for formulation of alginate-based delivery systems encapsulating Ganoderma lucidum polyphenols
Source: Book of abstracts of International Conference 16th Ružička days, "Today science-tomorrow industry" / Jukić, Ante (ed). - Zagreb : Hrvatsko društvo kemijskih inženjera i tehnologa ; Prehrambeno-tehnološki fakultet Osijek Sveučilišta Josipa Jurja Strossmayera u Osijeku , 2016. 68-68 (ISBN: 978-953-6894-58-1).
Meeting: International Conference 16th Ružička days, "Today science-tomorrow industry"
Location and date: Vukovar, Hrvatska, 21-23.09.2016.
Keywords: alginate ; Ganoderma lucidum polyphenols ; ionic gelation ; whey protein isolates ; zein
Abstract:
Due to rich phytochemical composition of medicinal mushroom Ganoderma lucidum, especially ß-glucan-based polysaccharides and triterpenes, but as well polyphenols, amino acids, proteins, it is often used in various nutraceutical and functional food products. These products are lately formulated with microencapsulated forms of active compounds in order to prevent their degradation after oral consumption and during processing conditions. Since there is a lack in scientific data of Ganoderma polyphenolics, and especially their encapsulation, the aim of this study was to characterize and encapsulate polyphenols from aqueous extract of Ganoderma. In that order, ionic gelation of alginate (A), and its combination with whey protein isolates (WPI) and zein was used. Obtained hydrogel beads were scanned for physico-chemical and morphological properties, encapsulation efficiency of polyphenols and their release kinetics in simulated gastric and intestinal fluids. Total polyphenols (TP) exhibited 1.45 mg gallic acid equivalents/g of sample, among which total flavonoids amounted up to 45% of TP. The addition of WPI to alginate resulted with the reduction of particle size and spherical shape of beads, while beads formulated with zein were characterized as larger, with irregular morphology. Encapsulation efficiency of TP was determined in following order: 76.91% (A-WPI) <83.91% (A) <85.42% (A-zein). By employing WPI in alginate delivery system the most extended release of TP in simulated gastrointestinal fluids was achieved. Implementation of additional coatings resulted with enhanced properties of plain alginate carrier, where alginate-based hydrogels immobilizing Ganoderma polyphenols proved to be potential functional ingredients.
Type of meeting: Poster
Type of presentation in a journal: Abstract
Type of peer-review: International peer-review
Original language: ENG
Category: Znanstveni
Research fields:
Food processing technology
Contrib. to CROSBI by: Arijana Bušić (abusic@pbf.hr), 22. Pro. 2016. u 15:18 sati



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