TY  - CONF
AU  - Belscak-Cvitanović, Ana
AU  - Djordjević, Verica
AU  - Komes, Draženka
AU  - Stojanović, R.
AU  - Bušić, A.
AU  - Ljubičić, I.
AU  - Nedović, Viktor
AU  - Bugarski, Branko
PY  - 2012
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/2733
AB  - The purpose of this study was to encapsulate caffeine in alginate-chitosan cross-linked microparticles enriched with ascorbic acid by applying electrostatic extrusion technique. Three different forms of caffeine were encapsulated: liquid extract of caffeine from the plant guarana (Paullinia cupana), food-grade solid caffeine and analytical-grade caffeine. High performance liquid chromatography (HPLC-PDA) was used to evaluate the release kinetics of caffeine from microbeads in water, while the corresponding antioxidant capacity was evaluated by applying the ABTS radical scavenging assay. Scanning electron microscopy and laser diffraction particle size determination were used to provide information about the physical properties of microparticles. The microbeads encapsulating caffeine were uniformly sized spheres of about 600-800 μm. The encapsulation efficiency of all microparticles ranged between 70-80%. Caffeine was mainly released within 10-15 min, depending on the used caffeine form, while the ascorbic acid was relatively rapidly released from microbeads according to antioxidant capacity exhibited in water. The obtained results suggest that electrostatic extrusion can be applied for the entrapment of caffeine in alginate-chitosan microbeads, while the addition of ascorbic acid further enhances the antioxidant activity of such obtained microcapsules.
PB  - 6th Central European Congress on Food, CEFood 2012
C3  - CEFood 2012 - Proceedings of 6th Central European Congress on Food
T1  - Encapsulation and release profiles of caffeine from microparticles
EP  - 1045
SP  - 1040
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_2733
ER  - 

@conference{
author = "Belscak-Cvitanović, Ana and Djordjević, Verica and Komes, Draženka and Stojanović, R. and Bušić, A. and Ljubičić, I. and Nedović, Viktor and Bugarski, Branko",
year = "2012",
abstract = "The purpose of this study was to encapsulate caffeine in alginate-chitosan cross-linked microparticles enriched with ascorbic acid by applying electrostatic extrusion technique. Three different forms of caffeine were encapsulated: liquid extract of caffeine from the plant guarana (Paullinia cupana), food-grade solid caffeine and analytical-grade caffeine. High performance liquid chromatography (HPLC-PDA) was used to evaluate the release kinetics of caffeine from microbeads in water, while the corresponding antioxidant capacity was evaluated by applying the ABTS radical scavenging assay. Scanning electron microscopy and laser diffraction particle size determination were used to provide information about the physical properties of microparticles. The microbeads encapsulating caffeine were uniformly sized spheres of about 600-800 μm. The encapsulation efficiency of all microparticles ranged between 70-80%. Caffeine was mainly released within 10-15 min, depending on the used caffeine form, while the ascorbic acid was relatively rapidly released from microbeads according to antioxidant capacity exhibited in water. The obtained results suggest that electrostatic extrusion can be applied for the entrapment of caffeine in alginate-chitosan microbeads, while the addition of ascorbic acid further enhances the antioxidant activity of such obtained microcapsules.",
publisher = "6th Central European Congress on Food, CEFood 2012",
journal = "CEFood 2012 - Proceedings of 6th Central European Congress on Food",
title = "Encapsulation and release profiles of caffeine from microparticles",
pages = "1045-1040",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_2733"
}

Belscak-Cvitanović, A., Djordjević, V., Komes, D., Stojanović, R., Bušić, A., Ljubičić, I., Nedović, V.,& Bugarski, B.. (2012). Encapsulation and release profiles of caffeine from microparticles. in CEFood 2012 - Proceedings of 6th Central European Congress on Food
6th Central European Congress on Food, CEFood 2012., 1040-1045.
https://hdl.handle.net/21.15107/rcub_agrospace_2733

Belscak-Cvitanović A, Djordjević V, Komes D, Stojanović R, Bušić A, Ljubičić I, Nedović V, Bugarski B. Encapsulation and release profiles of caffeine from microparticles. in CEFood 2012 - Proceedings of 6th Central European Congress on Food. 2012;:1040-1045.
https://hdl.handle.net/21.15107/rcub_agrospace_2733 .

Belscak-Cvitanović, Ana, Djordjević, Verica, Komes, Draženka, Stojanović, R., Bušić, A., Ljubičić, I., Nedović, Viktor, Bugarski, Branko, "Encapsulation and release profiles of caffeine from microparticles" in CEFood 2012 - Proceedings of 6th Central European Congress on Food (2012):1040-1045,
https://hdl.handle.net/21.15107/rcub_agrospace_2733 .