Microencapsulation of natural antioxidants from Pterospartum tridentatum in different alginate and inulin systems
Type
conferenceObject
Creator
Publisher
Identifier
ISAILOVIĆ, B. [et al.] (2012) - Microencapsulation of natural antioxidants from Pterospartum tridentatum in different alginate and inulin systems. In Central European Congress on Food, 6th, Novi Sad, 23-26 may - Proceedings. [S.l. : s.n.]. P. 1075-1081.
Title
Microencapsulation of natural antioxidants from Pterospartum tridentatum in different alginate and inulin systems
Subject
Encapsulation
Electrostatic extrusion
Antioxidants
Pterospartum tridentatum
Alginate
Electrostatic extrusion
Antioxidants
Pterospartum tridentatum
Alginate
Date
2013-08-02T16:39:39Z
2013-08-02T16:39:39Z
2012
2013-08-02T16:39:39Z
2012
Description
The bioactivity of natural antioxidants from plant extracts is well known. Still, the
effectiveness of these natural antioxidants, namely polyphenols, depends on preserving their stability,
which can be increased by microencapsulation. The aim of this study was to protect natural
antioxidants from the aqueous extract of Portuguese wild herb Pterospartum tridentatum by
encapsulation in alginate hydrogel microbeads. Microbeads were prepared by electrostatic extrusion
technique: plain Ca-alginate microbeads and Ca-alginate microbeads with 10 and 20 mass% of inulin
as a filler substance. Total polyphenol content (TPC) and the radical scavenging activity using ABTS
and DPPH cations were determined. The release studies of polyphenols from microbeads were
performed. The microbeads were analysed by Fourier transform infrared spectroscopy (FTIR),
scanning electron microscopy (SEM) and optical microscopy (OM). Encapsulation efficiency (EE) was
in the range from 49 to 73%. Antioxidant assays and release studies showed that alginate-inulin
microbeads appeared to be suitable dosage forms. The inclusion of inulin contributes to improved
microbeads structure, as well as to nutritional values of food. Thereby, potential applications of these
microbeads could be functional food products, an increasingly valued market.
Access restrictions
openAccess
Language
eng
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