TY  - JOUR
AU  - Belscak-Cvitanović, Ana
AU  - Stojanović, Radoslava
AU  - Manojlović, Verica
AU  - Komes, Draženka
AU  - Juranović-Cindrić, Iva
AU  - Nedović, Viktor
AU  - Bugarski, Branko
PY  - 2011
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/2640
AB  - In this study the encapsulation of raspberry leaf, hawthorn, ground ivy, yarrow, nettle and olive leaf extracts was performed by electrostatic extrusion in alginate-chitosan microbeads, with ascorbic acid being used for the dissolution of chitosan. The original and encapsulated plant extracts were characterized for their polyphenol content and composition, mineral content and antioxidant capacity. Raspberry leaf encapsulating microbeads exhibited the highest total phenol content and antioxidant capacity, followed by hawthorn, while olive leaf microbeads contained the lowest total phenol content. High encapsulation efficiency was obtained for all extract encapsulating microbeads (80-89%). Nettle extract-containing microparticles were characterized with the largest particle size and irregular shape, due to a high content of microelements (copper, strontium, and zinc), which affected the geling process of alginate. Although the antioxidant stability of hydrogel microcapsules was deteriorated during refrigerated storage, which might be attributed to the instability of ascorbic acid, the obtained microbeads deliver significant biological activity and antioxidant potential which may increase the daily intake of antioxidants when implemented in a food product.
PB  - Elsevier, Amsterdam
T2  - Food Research International
T1  - Encapsulation of polyphenolic antioxidants from medicinal plant extracts in alginate-chitosan system enhanced with ascorbic acid by electrostatic extrusion
EP  - 1101
IS  - 4
SP  - 1094
VL  - 44
DO  - 10.1016/j.foodres.2011.03.030
ER  - 

@article{
author = "Belscak-Cvitanović, Ana and Stojanović, Radoslava and Manojlović, Verica and Komes, Draženka and Juranović-Cindrić, Iva and Nedović, Viktor and Bugarski, Branko",
year = "2011",
abstract = "In this study the encapsulation of raspberry leaf, hawthorn, ground ivy, yarrow, nettle and olive leaf extracts was performed by electrostatic extrusion in alginate-chitosan microbeads, with ascorbic acid being used for the dissolution of chitosan. The original and encapsulated plant extracts were characterized for their polyphenol content and composition, mineral content and antioxidant capacity. Raspberry leaf encapsulating microbeads exhibited the highest total phenol content and antioxidant capacity, followed by hawthorn, while olive leaf microbeads contained the lowest total phenol content. High encapsulation efficiency was obtained for all extract encapsulating microbeads (80-89%). Nettle extract-containing microparticles were characterized with the largest particle size and irregular shape, due to a high content of microelements (copper, strontium, and zinc), which affected the geling process of alginate. Although the antioxidant stability of hydrogel microcapsules was deteriorated during refrigerated storage, which might be attributed to the instability of ascorbic acid, the obtained microbeads deliver significant biological activity and antioxidant potential which may increase the daily intake of antioxidants when implemented in a food product.",
publisher = "Elsevier, Amsterdam",
journal = "Food Research International",
title = "Encapsulation of polyphenolic antioxidants from medicinal plant extracts in alginate-chitosan system enhanced with ascorbic acid by electrostatic extrusion",
pages = "1101-1094",
number = "4",
volume = "44",
doi = "10.1016/j.foodres.2011.03.030"
}

Belscak-Cvitanović, A., Stojanović, R., Manojlović, V., Komes, D., Juranović-Cindrić, I., Nedović, V.,& Bugarski, B.. (2011). Encapsulation of polyphenolic antioxidants from medicinal plant extracts in alginate-chitosan system enhanced with ascorbic acid by electrostatic extrusion. in Food Research International
Elsevier, Amsterdam., 44(4), 1094-1101.
https://doi.org/10.1016/j.foodres.2011.03.030

Belscak-Cvitanović A, Stojanović R, Manojlović V, Komes D, Juranović-Cindrić I, Nedović V, Bugarski B. Encapsulation of polyphenolic antioxidants from medicinal plant extracts in alginate-chitosan system enhanced with ascorbic acid by electrostatic extrusion. in Food Research International. 2011;44(4):1094-1101.
doi:10.1016/j.foodres.2011.03.030 .

Belscak-Cvitanović, Ana, Stojanović, Radoslava, Manojlović, Verica, Komes, Draženka, Juranović-Cindrić, Iva, Nedović, Viktor, Bugarski, Branko, "Encapsulation of polyphenolic antioxidants from medicinal plant extracts in alginate-chitosan system enhanced with ascorbic acid by electrostatic extrusion" in Food Research International, 44, no. 4 (2011):1094-1101,
https://doi.org/10.1016/j.foodres.2011.03.030 . .