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Structuring new alginate network aimed for delivery of dandelion (Taraxacum officinale L.) polyphenols using ionic gelation and new filler materials


Bušić, Arijana; Belščak-Cvitanović, Ana; Vojvodić Cebin, Aleksandra; Karlović, Sven; Kovač, Veronika; Špoljarić, Igor; Mršić, Gordan; Komes, Draženka
Structuring new alginate network aimed for delivery of dandelion (Taraxacum officinale L.) polyphenols using ionic gelation and new filler materials // Food research international, 111 (2018), 244-255 doi:10.1016/j.foodres.2018.05.034 (međunarodna recenzija, članak, znanstveni)


Naslov
Structuring new alginate network aimed for delivery of dandelion (Taraxacum officinale L.) polyphenols using ionic gelation and new filler materials

Autori
Bušić, Arijana ; Belščak-Cvitanović, Ana ; Vojvodić Cebin, Aleksandra ; Karlović, Sven ; Kovač, Veronika ; Špoljarić, Igor ; Mršić, Gordan ; Komes, Draženka

Izvornik
Food research international (0963-9969) 111 (2018); 244-255

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

Ključne riječi
Alginate ; Binary mixtures ; Calcium chloride ; Carob ; Cocoa powder ; Dandelion ; Fillers ; Ionic gelation

Sažetak
Alginate hydrogels are often used for immobilization of plant-derived bioactive compounds by fast and simple ionic gelation technique. However, the structure of alginate gel network is very porous and mostly result with high-diffusion rates of encapsulated compound, what limits its application as delivery vehicle. In order to prevent losses of bioactives and prepare efficient encapsulation systems, the aim of this study was to evaluate a potential of new natural fillers, cocoa powder (CP) and carob (C) for structuring alginate network aimed for encapsulation of aqueous dandelion (Taraxacum officinale L.) leaf extract using ionic gelation. Whey protein isolates served as a standard filler. The influence of different concentrations of gelling medium (2% and 3% calcium chloride) on encapsulation properties of alginate systems was also evaluated. Calcium concentration affected morphological properties (more acceptable when using 3% CaCl2), while textural properties and encapsulation efficiency of polyphenols and retained antioxidant capacity were more influenced by selected delivery materials. Alginate-whey protein isolates beads were scored with the highest loading capacity of polyphenols (> 93%), while newly formulated binary mixtures (alginate-cocoa powder and alginate-carob) also enabled highly efficient entrapment of polyphenols (> 88%). The slowest release of polyphenols in simulated gastrointestinal fluids were obtained when alginate was combined with CP and C, where system alginate-cocoa powder prepared with lower concentration of calcium chloride (2% CaCl2) enabled the most extended release of total polyphenols and hydroxycinnamic acids. Obtained results strongly justified implementation of new plant-derived functional fillers (cocoa powder and carob) for encapsulation purposes and opened new directions for designing of binary carrier's.

Izvorni jezik
Engleski

Znanstvena područja
Kemija, Prehrambena tehnologija

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
  • MEDLINE


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