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Pregled bibliografske jedinice broj: 854751

Application of whey protein isolates and zein for formulation of alginate-based delivery systems encapsulating Ganoderma lucidum polyphenols


Bušić, Arijana; Belščak-Cvitanović, Ana; Wang, Yi; Vojvodić, Aleksandra; Karlović, Sven; Špoljarić, Igor; Mršić, Gordan; Veršec, Petra; Vučilovski, Jasmina; Komes, Draženka
Application of whey protein isolates and zein for formulation of alginate-based delivery systems encapsulating Ganoderma lucidum polyphenols // Croatian Journal of Food Science and Technology, 8 (2016), 2; 99-106 doi:10.17508/CJFST.2016.8.2.09 (podatak o recenziji nije dostupan, članak, znanstveni)


Naslov
Application of whey protein isolates and zein for formulation of alginate-based delivery systems encapsulating Ganoderma lucidum polyphenols

Autori
Bušić, Arijana ; Belščak-Cvitanović, Ana ; Wang, Yi ; Vojvodić, Aleksandra ; Karlović, Sven ; Špoljarić, Igor ; Mršić, Gordan ; Veršec, Petra ; Vučilovski, Jasmina ; Komes, Draženka

Izvornik
Croatian Journal of Food Science and Technology (1847-3466) 8 (2016), 2; 99-106

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

Ključne riječi
Alginate; Ganoderma lucidum polyphenols; ionic gelation; whey protein isolates; zein

Sažetak
Due to rich phytochemical composition of medicinal mushroom Ganoderma lucidum, especially ß-glucan-based polysaccharides and triterpenes, but as well polyphenols, amino acids, proteins, Ganoderma 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. The aim of this study was to characterize and encapsulate polyphenols from aqueous extract of Ganoderma, using ionic gelation of alginate (A) and its combination with whey protein isolates (WPI) and zein (Z). Obtained hydrogel beads were scanned for physico-chemical and morphological properties, encapsulation efficiency of polyphenols and their release kinetics in simulated gastrointestinal fluids. The addition of WPI to alginate resulted with reduction of particle size and spherical shape of beads, while beads formulated with zein were characterized as larger, with irregular morphology. Encapsulation efficiency of total polyphenols was determined as follows: 76.91% (A-WPI) <83.91% (A) <85.42% (A-Z). By employing WPI in alginate delivery system, the most extended release of polyphenols 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.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

Uključenost u ostale bibliografske baze podataka:


  • CAB Abstracts
  • FSTA: Food Science and Technology Abstracts
  • EBSCOhost database
  • Portal of Croatian Scientific Journals (HRČAK)


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