Naslov
Encapsulation of vanillin in alginate/chitosan hydrogel beads

Autori
Ćorković, Ina ; Škraba, Mirta ; Pichler, Anita ; Šimunović, Josip ; Kopjar, Mirela

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
Book of abstract of 19th International conference Ružička days "Today science - tomorrow industry" / Babić, Jurislav - Osijek : Zagreb, 2022, 96-96

Skup
19. Ružičkini dani "Danas znanost - sutra industrija"

Mjesto i datum
Vukovar, Hrvatska, 21.09.2022. - 23.09.2022

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
vanillin ; alginate ; hydrogel ; beads ; chitosan

Sažetak
Vanillin is a natural product occurring in tropical specie Vanilla planifolia. It is used as a flavor enhancer in the food industry, perfumery and pharmaceuticals [1]. It has been previously reported that vanillin is more than a flavoring agent and could serve as a potential antioxidant [2]. Considering the importance of vanillin application in the food area, we applied the encapsulation technique using vibration technology (Encapsulator B-390) to produce alginate and alginate/chitosan hydrogel beads containing vanillin as core material. The aim of the study was to investigate the effect of chitosan addition to wall material on vanillin concentration. Results showed that the addition of chitosan (0.5%, 1%, 2% and 3%) caused a decrease in vanillin concentration determined by the HPLC method compared to a sample containing only alginate as wall material. However, chitosan addition caused an increase in antioxidant activities, which were determined spectrophotometrically since chitosan enhances antioxidant activity. Formulated hydrogel beads are potential delivery systems of vanillin and could be used as an ingredient in functional foods as all components used in their preparation are nutritionally rich and safe for consumption.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA