Pregled bibliografske jedinice broj: 1229122
Alginate hydrogel ceads as carriers of wine polyphenols
Alginate hydrogel ceads as carriers of wine polyphenols // XIV Meeting of Young Chemical Engineers - Book of abstracts / Žižek, Krunoslav ; Katančić, Zvonimir ; Kovačić, Marin (ur.).
Zagreb, 2022. str. 158-158 (poster, domaća recenzija, sažetak, znanstveni)
CROSBI ID: 1229122 Za ispravke kontaktirajte CROSBI podršku putem web obrasca
Naslov
Alginate hydrogel ceads as carriers of wine
polyphenols
Autori
Ćorković, Ina ; Pichler, Anita ; Ivić, Ivana ; Šimunović, Josip ; Kopjar, Mirela
Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni
Izvornik
XIV Meeting of Young Chemical Engineers - Book of abstracts
/ Žižek, Krunoslav ; Katančić, Zvonimir ; Kovačić, Marin - Zagreb, 2022, 158-158
Skup
XIV. susret mladih kemijskih inženjera (SMLKI 2022)
Mjesto i datum
Zagreb, Hrvatska, 24.02.2022. - 25.02.2022
Vrsta sudjelovanja
Poster
Vrsta recenzije
Domaća recenzija
Ključne riječi
hydrogel beads ; alginate ; xanthan ; carboxymethylcellulose ; wine polsphenols
Sažetak
The development of more nutritious, safe to eat and functional foods is one of the main challenges that the food industry is currently facing. Microencapsulation technology uses polyphenols and other bioactives that benefit human health and utilizes them to form gel systems as alginate hydrogel beads. In this study, Cabernet Sauvignon red wine concentrates were subjected to the process of microencapsulation. To perform the microencapsulation process, the B-390 BUCHI encapsulator was used under fixed conditions (1000 µm nozzle, 200 mbar, 200 Hz, 1000 V). By dropping mixtures of wine concentrate and alginate (3% A), alginate/xanthan (3% A, 0.1% X) or alginate/carboxymethylcellulose (3% A, 0.1% C) in the calcium chloride solution (5%), hydrogel beads were obtained and the influence of the wall material composition on the polyphenols’ encapsulation was investigated. Individual polyphenols in the hydrogel beads were evaluated using HPLC analysis and the results showed that malvidin-3-glucoside, gallic acid, catechin and rutin were predominant components. The antioxidant activity of hydrogel beads was determined spectrophotometrically. The most effective formulation was alginate alone. Formulated alginate hydrogel beads as carriers of red wine polyphenols could be further used to enhance the nutritional value of foods and beverages into which they are added.
Izvorni jezik
Engleski
Znanstvena područja
Prehrambena tehnologija
POVEZANOST RADA
Projekti:
HRZZ-IP-2019-04-5749 - Formuliranje, priprema i testiranje biopolimernih gelova kao nositelja bioaktivnih i hlapljivih komponenata u inovativnim funkcionalnim proizvodima (bioACTIVEgels) (Kopjar, Mirela, HRZZ ) ( CroRIS)
Ustanove:
Prehrambeno-tehnološki fakultet, Osijek
