Encapsulation of resveratrol into Ca-alginate submicron particles
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2015
Authors
Istenić, KatjaBalanc, Bojana
Djordjević, Verica B.
Bele, Marjan
Nedović, Viktor
Bugarski, Branko
Ulrih, Nataša Poklar
Article (Published version)
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Resveratrol-loaded alginate submicron particles were prepared by emulsification followed by external gelation. Scanning electron microscopy analysis of the air-dried and freeze-dried submicron particles demonstrated their spherical shape, from 100 nm to 600 nm in size. The encapsulation efficiency and loading for resveratrol were 24.5% (+/- 1.6%) and 0.3% (+/- 0.05%), respectively. The interactions between the encapsulated resveratrol and alginate were characterised by Fourier transform infrared spectroscopy and differential scanning calorimetry. The release from the alginate submicron particles was successfully described by the linear superimposition model, which allowed concluding that resveratrol transport is governed by Fick's diffusion. The alginate submicron particles were prepared from materials that are considered as generally recognized as safe, and thus have good potential for use as a resveratrol delivery system in food products.
Keywords:
Encapsulation / Submicron particles / Emulsification / Alginate / ResveratrolSource:
Journal of Food Engineering, 2015, 167, 196-203Publisher:
- Elsevier Sci Ltd, Oxford
Funding / projects:
- COST actionEuropean Cooperation in Science and Technology (COST) [FA1001]
- Ministry of Education, Science and Sport, Republic of Slovenia [P4-0121]
- Novel encapsulation and enzyme technologies for designing of new biocatalysts and biologically active compounds targeting enhancement of food quality, safety and competitiveness (RS-MESTD-Integrated and Interdisciplinary Research (IIR or III)-46010)
DOI: 10.1016/j.jfoodeng.2015.04.007
ISSN: 0260-8774
WoS: 000362856400016
Scopus: 2-s2.0-84942293800
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Poljoprivredni fakultetTY - JOUR AU - Istenić, Katja AU - Balanc, Bojana AU - Djordjević, Verica B. AU - Bele, Marjan AU - Nedović, Viktor AU - Bugarski, Branko AU - Ulrih, Nataša Poklar PY - 2015 UR - http://aspace.agrif.bg.ac.rs/handle/123456789/3671 AB - Resveratrol-loaded alginate submicron particles were prepared by emulsification followed by external gelation. Scanning electron microscopy analysis of the air-dried and freeze-dried submicron particles demonstrated their spherical shape, from 100 nm to 600 nm in size. The encapsulation efficiency and loading for resveratrol were 24.5% (+/- 1.6%) and 0.3% (+/- 0.05%), respectively. The interactions between the encapsulated resveratrol and alginate were characterised by Fourier transform infrared spectroscopy and differential scanning calorimetry. The release from the alginate submicron particles was successfully described by the linear superimposition model, which allowed concluding that resveratrol transport is governed by Fick's diffusion. The alginate submicron particles were prepared from materials that are considered as generally recognized as safe, and thus have good potential for use as a resveratrol delivery system in food products. PB - Elsevier Sci Ltd, Oxford T2 - Journal of Food Engineering T1 - Encapsulation of resveratrol into Ca-alginate submicron particles EP - 203 SP - 196 VL - 167 DO - 10.1016/j.jfoodeng.2015.04.007 ER -
@article{ author = "Istenić, Katja and Balanc, Bojana and Djordjević, Verica B. and Bele, Marjan and Nedović, Viktor and Bugarski, Branko and Ulrih, Nataša Poklar", year = "2015", abstract = "Resveratrol-loaded alginate submicron particles were prepared by emulsification followed by external gelation. Scanning electron microscopy analysis of the air-dried and freeze-dried submicron particles demonstrated their spherical shape, from 100 nm to 600 nm in size. The encapsulation efficiency and loading for resveratrol were 24.5% (+/- 1.6%) and 0.3% (+/- 0.05%), respectively. The interactions between the encapsulated resveratrol and alginate were characterised by Fourier transform infrared spectroscopy and differential scanning calorimetry. The release from the alginate submicron particles was successfully described by the linear superimposition model, which allowed concluding that resveratrol transport is governed by Fick's diffusion. The alginate submicron particles were prepared from materials that are considered as generally recognized as safe, and thus have good potential for use as a resveratrol delivery system in food products.", publisher = "Elsevier Sci Ltd, Oxford", journal = "Journal of Food Engineering", title = "Encapsulation of resveratrol into Ca-alginate submicron particles", pages = "203-196", volume = "167", doi = "10.1016/j.jfoodeng.2015.04.007" }
Istenić, K., Balanc, B., Djordjević, V. B., Bele, M., Nedović, V., Bugarski, B.,& Ulrih, N. P.. (2015). Encapsulation of resveratrol into Ca-alginate submicron particles. in Journal of Food Engineering Elsevier Sci Ltd, Oxford., 167, 196-203. https://doi.org/10.1016/j.jfoodeng.2015.04.007
Istenić K, Balanc B, Djordjević VB, Bele M, Nedović V, Bugarski B, Ulrih NP. Encapsulation of resveratrol into Ca-alginate submicron particles. in Journal of Food Engineering. 2015;167:196-203. doi:10.1016/j.jfoodeng.2015.04.007 .
Istenić, Katja, Balanc, Bojana, Djordjević, Verica B., Bele, Marjan, Nedović, Viktor, Bugarski, Branko, Ulrih, Nataša Poklar, "Encapsulation of resveratrol into Ca-alginate submicron particles" in Journal of Food Engineering, 167 (2015):196-203, https://doi.org/10.1016/j.jfoodeng.2015.04.007 . .