Naslov
Development, Characterization and Incorporation of Alginate-Plant Protein Covered Liposomes Containing Ground Ivy (Glechoma hederacea L.) Extract into Candies

Autori
Šeremet, Danijela ; Štefančić, Martina ; Petrović, Predrag ; Kuzmić, Sunčica ; Doroci, Shefkije ; Mandura Jarić, Ana ; Vojvodić Cebin, Aleksandra ; Pjanović, Rada ; Komes, Draženka

Izvornik
Foods (2304-8158) 11 (2022), 12; 1816, 16

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

Ključne riječi
encapsulation ; ground ivy ; liposomes ; plant proteins ; polyphenols

Sažetak
Ground ivy (Glechoma hederacea L.) has been known as a medicinal plant in folk medicine for generations and, as a member of the Lamiaceae family, is characterized with a high content of rosmarinic acid. The aim of the present study was to formulate delivery systems containing bioactive compounds from ground ivy in encapsulated form and incorporated into candies. Liposomes were examined as the encapsulation systems that were additionally coated with an alginate–plant protein gel to reduce leakage of the incorporated material. Bioactive characterization of the ground ivy extract showed a high content of total phenolics (1186.20 mg GAE/L) and rosmarinic acid (46.04 mg/L). The formulation of liposomes with the high encapsulation efficiency of rosmarinic acid (97.64%), with at least a double bilayer and with polydisperse particle size distribution was achieved. Alginate microparticles reinforced with rice proteins provided the highest encapsulation efficiency for rosmarinic acid (78.16%) and were therefore used for the successful coating of lipo‐ somes, as confirmed by FT‐IR analysis. Coating liposomes with alginate–rice protein gel provided prolonged controlled release of rosmarinic acid during simulated gastro intestinal digestion, and the same was noted when they were incorporated into candies.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA