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Pregled bibliografske jedinice broj: 1093921

Microencapsulation of Olive Leaf Extract by Spray Drying


Dobrinčić, Ana; Tuđen, Lucija; Repajić, Maja; Elez Garofulić, Ivona; Zorić, Zoran; Dragović-Uzelac, Verica; Levaj, Branka
Microencapsulation of Olive Leaf Extract by Spray Drying // Acta alimentaria, 49 (2020), 4; 475-482 doi:10.1556/066.2020.49.4.13 (međunarodna recenzija, članak, znanstveni)


CROSBI ID: 1093921 Za ispravke kontaktirajte CROSBI podršku putem web obrasca

Naslov
Microencapsulation of Olive Leaf Extract by Spray Drying

Autori
Dobrinčić, Ana ; Tuđen, Lucija ; Repajić, Maja ; Elez Garofulić, Ivona ; Zorić, Zoran ; Dragović-Uzelac, Verica ; Levaj, Branka

Izvornik
Acta alimentaria (0139-3006) 49 (2020), 4; 475-482

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni

Ključne riječi
olive leaf ; polyphenols ; spray drying ; maltodextrin ; inulin ; gum arabic

Sažetak
The aim of this research was to obtain a high value powder of olive leaf extract (OLE) rich in polyphenols by spray drying. Since carrier, polyphenols/carrier ratio, and inlet temperature could have an impact on process yield and polyphenol retention, to define the most promising drying conditions for OLE experiment with gallic acid model solutions (GAS) was conducted. Influence of carrier type (maltodextrin, inulin, gum arabic, and their two-component blends), polyphenols/carrier ratio, and temperature on process yield of spray dried GAS was examined, and for each carrier the most promising temperature and ratio were selected. Optimal temperature for all GAS samples was 150 °C, and optimal gallic acid/carrier ratio for samples with inulin or gum arabic was 3:1, while for all other combinations it was 5:1. In OLE powder produced under these conditions, polyphenol content and physical properties (rehydration, bulk density) were determined. Mixture of maltodextrin and gum arabic resulted in the highest OLE product yield (54.48%) and the highest polyphenol retention (56.50%) obtaining good physical properties (bulk density=0.31 g ml–1, rehydration time=98 s), while use of inulin resulted in the lowest yield (32.71%), polyphenol retention (28.24%), bulk density (0.25 g ml–1), and the highest rehydration time (140 s).

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

Napomena
Ovo je istraživanje provedeno je u sklopu projekta "Bioaktivne molekule ljekovitog bilja kao prirodni antioksidansi, mikrobiocidi i konzervansi" (KK.01.1.1.04.0093) sufinanciranim sredstvima vlade Republike Hrvatske i Europske unije putem Europskog fonda za regionalni razvoj-Operativni program Konkurentnost i kohezija 2014.-2020.



POVEZANOST RADA


Projekti:
EK-KF-KK.01.1.1.04.0093 - Bioaktivne molekule ljekovitog bilja kao prirodni antioksidansi, mikrobiocidi i konzervansi (Dragović-Uzelac, Verica, EK - Ulaganje u znanost i inovacije – prvi poziv) ( POIROT)

Ustanove:
Prehrambeno-biotehnološki fakultet, Zagreb

doi

Citiraj ovu publikaciju

Dobrinčić, Ana; Tuđen, Lucija; Repajić, Maja; Elez Garofulić, Ivona; Zorić, Zoran; Dragović-Uzelac, Verica; Levaj, Branka
Microencapsulation of Olive Leaf Extract by Spray Drying // Acta alimentaria, 49 (2020), 4; 475-482 doi:10.1556/066.2020.49.4.13 (međunarodna recenzija, članak, znanstveni)
Dobrinčić, A., Tuđen, L., Repajić, M., Elez Garofulić, I., Zorić, Z., Dragović-Uzelac, V. & Levaj, B. (2020) Microencapsulation of Olive Leaf Extract by Spray Drying. Acta alimentaria, 49 (4), 475-482 doi:10.1556/066.2020.49.4.13.
@article{article, year = {2020}, pages = {475-482}, DOI = {10.1556/066.2020.49.4.13}, keywords = {olive leaf, polyphenols, spray drying, maltodextrin, inulin, gum arabic}, journal = {Acta alimentaria}, doi = {10.1556/066.2020.49.4.13}, volume = {49}, number = {4}, issn = {0139-3006}, title = {Microencapsulation of Olive Leaf Extract by Spray Drying}, keyword = {olive leaf, polyphenols, spray drying, maltodextrin, inulin, gum arabic} }
@article{article, year = {2020}, pages = {475-482}, DOI = {10.1556/066.2020.49.4.13}, keywords = {olive leaf, polyphenols, spray drying, maltodextrin, inulin, gum arabic}, journal = {Acta alimentaria}, doi = {10.1556/066.2020.49.4.13}, volume = {49}, number = {4}, issn = {0139-3006}, title = {Microencapsulation of Olive Leaf Extract by Spray Drying}, keyword = {olive leaf, polyphenols, spray drying, maltodextrin, inulin, gum arabic} }

Časopis indeksira:


  • Current Contents Connect (CCC)
  • Web of Science Core Collection (WoSCC)
    • Science Citation Index Expanded (SCI-EXP)
    • SCI-EXP, SSCI i/ili A&HCI
  • Scopus


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