TY  - JOUR
AU  - Stojanović, Radoslava
AU  - Belscak-Cvitanović, Ana
AU  - Manojlović, Verica
AU  - Komes, Draženka
AU  - Nedović, Viktor
AU  - Bugarski, Branko
PY  - 2012
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/2999
AB  - BACKGROUND: Encapsulation of Thymus serpyllum L. aqueous extract within calcium alginate beads was studied in order to produce dosage formulations containing polyphenolic compounds. Electrostatic extrusion was applied for encapsulation of thyme aqueous extract in alginate gel beads. In addition to hydrogel beads, heat-dried and freeze-dried forms of beads were examined. METHODS: Encapsulation systems were examined and compared in order to choose the optimal one with respect to entrapment efficiency, preservation of antioxidant activity and thermal behaviour under heating conditions simulating the usual food processing. RESULTS: The beads obtained with approximately 2 mg g(-1) of gallic acid equivalents encapsulated in 0.015 g mL(-1) of alginate were spheres of a uniform size of about 730 mu m. Encapsulation efficiency varied in the range 50-80% depending on the encapsulation method. Besides, the analysis reveals that the encapsulation process and the material used did not degrade the bioactive compounds, as the total antioxidant content remained unchanged. This was verified by Fourier transform infrared analysis, which proved the absence of chemical interactions between extracted compounds and alginate. Addition of a filler substance, such as sucrose and inulin, in the dried product reduced its collapse and roundness distortion during drying process. CONCLUSION: This study demonstrates the potential of using hydrogel material for encapsulation of plant poplyphenols to improve their functionality and stability in food products.
PB  - Wiley, Hoboken
T2  - Journal of the Science of Food and Agriculture
T1  - Encapsulation of thyme (Thymus serpyllum L.) aqueous extract in calcium alginate beads
EP  - 696
IS  - 3
SP  - 685
VL  - 92
DO  - 10.1002/jsfa.4632
ER  - 

@article{
author = "Stojanović, Radoslava and Belscak-Cvitanović, Ana and Manojlović, Verica and Komes, Draženka and Nedović, Viktor and Bugarski, Branko",
year = "2012",
abstract = "BACKGROUND: Encapsulation of Thymus serpyllum L. aqueous extract within calcium alginate beads was studied in order to produce dosage formulations containing polyphenolic compounds. Electrostatic extrusion was applied for encapsulation of thyme aqueous extract in alginate gel beads. In addition to hydrogel beads, heat-dried and freeze-dried forms of beads were examined. METHODS: Encapsulation systems were examined and compared in order to choose the optimal one with respect to entrapment efficiency, preservation of antioxidant activity and thermal behaviour under heating conditions simulating the usual food processing. RESULTS: The beads obtained with approximately 2 mg g(-1) of gallic acid equivalents encapsulated in 0.015 g mL(-1) of alginate were spheres of a uniform size of about 730 mu m. Encapsulation efficiency varied in the range 50-80% depending on the encapsulation method. Besides, the analysis reveals that the encapsulation process and the material used did not degrade the bioactive compounds, as the total antioxidant content remained unchanged. This was verified by Fourier transform infrared analysis, which proved the absence of chemical interactions between extracted compounds and alginate. Addition of a filler substance, such as sucrose and inulin, in the dried product reduced its collapse and roundness distortion during drying process. CONCLUSION: This study demonstrates the potential of using hydrogel material for encapsulation of plant poplyphenols to improve their functionality and stability in food products.",
publisher = "Wiley, Hoboken",
journal = "Journal of the Science of Food and Agriculture",
title = "Encapsulation of thyme (Thymus serpyllum L.) aqueous extract in calcium alginate beads",
pages = "696-685",
number = "3",
volume = "92",
doi = "10.1002/jsfa.4632"
}

Stojanović, R., Belscak-Cvitanović, A., Manojlović, V., Komes, D., Nedović, V.,& Bugarski, B.. (2012). Encapsulation of thyme (Thymus serpyllum L.) aqueous extract in calcium alginate beads. in Journal of the Science of Food and Agriculture
Wiley, Hoboken., 92(3), 685-696.
https://doi.org/10.1002/jsfa.4632

Stojanović R, Belscak-Cvitanović A, Manojlović V, Komes D, Nedović V, Bugarski B. Encapsulation of thyme (Thymus serpyllum L.) aqueous extract in calcium alginate beads. in Journal of the Science of Food and Agriculture. 2012;92(3):685-696.
doi:10.1002/jsfa.4632 .

Stojanović, Radoslava, Belscak-Cvitanović, Ana, Manojlović, Verica, Komes, Draženka, Nedović, Viktor, Bugarski, Branko, "Encapsulation of thyme (Thymus serpyllum L.) aqueous extract in calcium alginate beads" in Journal of the Science of Food and Agriculture, 92, no. 3 (2012):685-696,
https://doi.org/10.1002/jsfa.4632 . .

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 . .