TY  - JOUR
AU  - Belscak-Cvitanović, Ana
AU  - Jurić, Slaven
AU  - Djordjević, Verica
AU  - Barisić, Lidija
AU  - Komes, Draženka
AU  - Jezek, Damir
AU  - Bugarski, Branko
AU  - Nedović, Viktor
PY  - 2017
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4469
AB  - In this study principal component analysis and artificial neural networks were used to evaluate the potential of using binary mixtures of sodium alginate and other polysaccharide biopolymers as the carriers for microencapsulation of green tea bioactive compounds. Using binary mixtures of alginate and adjunct biopolymers increased the particle size (from 722 to 1344 mu m) and textural parameters of the microbeads. Chemometric techniques revealed the combination of biopolymers and their ratio as the main factors influencing the encapsulation performance. The combination of alginate with hydroxypropyl methylcellulose and locust bean gum enabled to retain the highest (-)-epigallocatechin gallate and caffeine contents, the highest total phenols encapsulation efficiency, and their most retarded release in water, confirming these as the best delivery systems of polyphenol-type active compounds and signifying their potent food applications.
PB  - Taylor & Francis Inc, Philadelphia
T2  - International Journal of Food Properties
T1  - Chemometric evaluation of binary mixtures of alginate and polysaccharide biopolymers as carriers for microencapsulation of green tea polyphenols
EP  - 1986
IS  - 9
SP  - 1971
VL  - 20
DO  - 10.1080/10942912.2016.1225762
ER  - 

@article{
author = "Belscak-Cvitanović, Ana and Jurić, Slaven and Djordjević, Verica and Barisić, Lidija and Komes, Draženka and Jezek, Damir and Bugarski, Branko and Nedović, Viktor",
year = "2017",
abstract = "In this study principal component analysis and artificial neural networks were used to evaluate the potential of using binary mixtures of sodium alginate and other polysaccharide biopolymers as the carriers for microencapsulation of green tea bioactive compounds. Using binary mixtures of alginate and adjunct biopolymers increased the particle size (from 722 to 1344 mu m) and textural parameters of the microbeads. Chemometric techniques revealed the combination of biopolymers and their ratio as the main factors influencing the encapsulation performance. The combination of alginate with hydroxypropyl methylcellulose and locust bean gum enabled to retain the highest (-)-epigallocatechin gallate and caffeine contents, the highest total phenols encapsulation efficiency, and their most retarded release in water, confirming these as the best delivery systems of polyphenol-type active compounds and signifying their potent food applications.",
publisher = "Taylor & Francis Inc, Philadelphia",
journal = "International Journal of Food Properties",
title = "Chemometric evaluation of binary mixtures of alginate and polysaccharide biopolymers as carriers for microencapsulation of green tea polyphenols",
pages = "1986-1971",
number = "9",
volume = "20",
doi = "10.1080/10942912.2016.1225762"
}

Belscak-Cvitanović, A., Jurić, S., Djordjević, V., Barisić, L., Komes, D., Jezek, D., Bugarski, B.,& Nedović, V.. (2017). Chemometric evaluation of binary mixtures of alginate and polysaccharide biopolymers as carriers for microencapsulation of green tea polyphenols. in International Journal of Food Properties
Taylor & Francis Inc, Philadelphia., 20(9), 1971-1986.
https://doi.org/10.1080/10942912.2016.1225762

Belscak-Cvitanović A, Jurić S, Djordjević V, Barisić L, Komes D, Jezek D, Bugarski B, Nedović V. Chemometric evaluation of binary mixtures of alginate and polysaccharide biopolymers as carriers for microencapsulation of green tea polyphenols. in International Journal of Food Properties. 2017;20(9):1971-1986.
doi:10.1080/10942912.2016.1225762 .

Belscak-Cvitanović, Ana, Jurić, Slaven, Djordjević, Verica, Barisić, Lidija, Komes, Draženka, Jezek, Damir, Bugarski, Branko, Nedović, Viktor, "Chemometric evaluation of binary mixtures of alginate and polysaccharide biopolymers as carriers for microencapsulation of green tea polyphenols" in International Journal of Food Properties, 20, no. 9 (2017):1971-1986,
https://doi.org/10.1080/10942912.2016.1225762 . .