Naslov
Encapsulation of polyphenols from Rubus idaeus L. leaves extract by electrostatic extrusion

Autori
Belščak-Cvitanović, Ana ; Stojanović, Radoslava ; Dujmić, Filip ; Horžić, Dunja ; Manojlović, Verica ; Komes, Draženka ; Nedović, Viktor ; Bugarski, Branko

Vrsta, podvrsta i kategorija rada
Radovi u zbornicima skupova, cjeloviti rad (in extenso), znanstveni

Izvornik
Book of Full Papers of the 5th Central European Congress on Food / - Bratislava : VÚP Food Research Institute, 2010, 7-13

ISBN
978-80-89088-89

Skup
5th Central European Congress on Food

Mjesto i datum
Bratislava, Slovačka, 19.05.2010. - 22.05.2010

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
Alginate; Chitosan; Encapsulation; Polyphenols; Raspberry leaves

Sažetak
Raspberry leaves (R. idaeus L.) have been traditionally used to treat a variety of ailments including diseases of the alimentary canal, air-passage, heart and the cardiovascular system, as well as fever, influenza, diabetes, menstrual pain, diarrhea and colic pain. The dominant majority of biologically active compounds with antioxidative properties which display those positive health effects are polyphenolic compounds. The purpose of this study was to develop polyphenolic dosage forms aimed for novel functional foods. The idea was to determine the polyphenolic profile of raspberry leaves water extracts which are then encapsulated in calcium alginate based microbeads by electrostatic extrusion technique ; in addition, the effectivness of microencapsulation was evaluated with regard to encapsulation efficiency and release profile of polyphenols from alginate and chitosan/alginate microparticles. The obtained microbeads were uniformly sized spheres of about 800 μm. The encapsulation efficiency amounted to a high 80%. Spectrophotometric methods were used to evaluate the content of total phenols and antioxidant capacity of the initial raspberry leaves infusion and the release kinetics of the polyphenolic compounds from the microbeads in water. The thermal behaviour of alginate beads encapsulating polyphenolic raspberry leaves extract was investigated by thermogravimetric (TG-DSC) measurements under heating conditions which mimicked usual food processing to provide information about thermal decomposition of alginate matrix and kinetics of polyphenol release. The obtained results indicate that both evaluated systems can be utilized to entrap the polyphenolic antioxidants of herbal extracts, but the alginate-chitosan system show to have decreased release of polyphenols from the microparticles to the surrounding medium.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

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