Encapsulation of polyphenolic antioxidants from medicinal plant extracts in alginate–chitosan system enhanced with ascorbic acid by electrostatic extrusion

Belščak‐Cvitanović, Ana; Stojanović, Radoslava; Manojlović, Verica; Komes, Draženka; Cindrić, Iva Juranović; Nedović, Viktor; Bugarski, Branko

doi:10.1016/j.foodres.2011.03.030

Cited by 209 publications

(115 citation statements)

References 40 publications

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“…Kamimura et al (2014) reported that the encapsulation efficiency values of pure carvacrol in HPβCD prepared by kneading and freeze-drying methods were around 78% and 84%, respectively. Chemical components from yarrow plant was also encapsulated in the other carriers such as alginate-chitosan system and the system exhibited 82.4% efficiency of polyphenol encapsulation (Belscak-Cvitanovic et al, 2011;Dordevic et al, 2015). This technique provided high encapsulation efficiency of phenolic compounds extracted from aqueous phase of yarrow plant.…”

Section: Resultsmentioning

confidence: 99%

Encapsulation of yarrow essential oil in hydroxypropyl-beta-cyclodextrin: physiochemical characterization and evaluation of bio-efficacies

Rakmai

Cheirsilp

Agrasar

et al. 2017

CyTA - Journal of Food

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Essential oil from yarrow (Achillea millefolium L. s. l.) has a broad spectrum of pharmacological activities. However, active chemical components of yarrow oil are sensitive to environmental factors such as, light, oxygen and temperature. Encapsulation of essential oil offers solutions for the limitation. Yarrow oil was encapsulated in hydroxypropyl-β-cyclodextrin (HPβCD) through freezedrying technique with encapsulation efficiency of 45%. Inclusion complex formation was examined by scanning electron microscope, Fourier transformed infrared spectroscopy and UV-vis analysis and phase solubility study. Yarrow oil gave strong antioxidant activity of 72% DPPH scavenging at 50 μg/mL. HPβCD could protect active compounds of essential oil and retained antioxidant activity after sunlight exposure. Yarrow oil also exhibited antibacterial activity against Staphylococcus aureus and Escherichia coli with the minimum inhibitory concentration (MIC) values of 250 μg/mL and 500 μg/mL, respectively. The antibacterial efficacy was much improved after encapsulation against both S. aureus and E. coli with the MIC value of 62.5 μg/mL.Encapsulación de aceite esencial de milenrama en hidroxipropil-beta-ciclodextrina. Caracterización fisicoquímica y evaluación de bioeficiencia. RESUMENEl aceite esencial de la milenrama (Achillea millefolium L. s. l.) presenta un amplio espectro de actividades farmacológicas. Sin embargo, los componentes químicos activos del aceite son sensibles a factores ambientales tales como, luz, oxígeno y temperatura. La encapsulación del aceite esencial ofrece soluciones para esta limitación. El aceite se encapsuló en hidroxipropil-β-ciclodextrina (HPβCD) mediante la técnica de liofilización con un rendimiento del 45%. La formación del complejo de inclusión se analizó mediante técnicas de SEM, FT-IR y UV-vis y se realizó un estudio de solubilidad. El aceite presentó una fuerte actividad antioxidante de 72% de DPPH. HPβCD protege los compuestos activos de aceite esencial y retoene la actividad antioxidante después de la exposición a luz solar. El aceite también exhibió actividad antibacteriana contra Staphylococcus aureus y Escherichia coli con valores mínimos de concentración inhibitoria (MIC) de 250 μg/mL y 500 μg/mL, respectivamente. La eficacia antibacteriana mejoró mucho después de la encapsulación contra S. aureus y E. coli con un valor de CIM de 62,5 μg /ml. ARTICLE HISTORY

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Section: Resultsmentioning

confidence: 99%

Encapsulation of yarrow essential oil in hydroxypropyl-beta-cyclodextrin: physiochemical characterization and evaluation of bio-efficacies

Rakmai

Cheirsilp

Agrasar

et al. 2017

CyTA - Journal of Food

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“…The total carbohydrates content amounted to (25.63 %). Mineral analysis, the content of soluble polysaccharides (15.01 %) and tannins (0.04 %) were determined as presented in the paper by Belščak-Cvitanović et al (2011). For the extractions, dried nettle was ground to powder using a mortar and pestle and sieved to produce plant material of unified particle size.…”

Section: Extraction Efficiency Of Polyphenolic Compounds From Nettlementioning

confidence: 99%

Nettle (Urtica dioica L.) extracts as functional ingredients for production of chocolates with improved bioactive composition and sensory properties

et al. 2015

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Pursuant to the tendencies of producing functional foods, attractive to a wide range of consumers, in this study chocolates enriched with freeze dried (FD) and concentrated (CE) nettle extracts were formulated, and their polyphenolic and antioxidant capacity stability evaluated during 12 months of storage. A simple aqueous extraction procedure of nettle was developed, and the defined extract evaluated for its cytotoxic and antioxidant/prooxidant activity on human colon cancer cell line (SW 480). An increase in total polyphenolic content, chlorogenic acid and flavonoid derivatives (originating from nettle extract) contents was achieved in enriched chocolates. Implementation of FD extract enabled higher increase of polyphenolic content in comparison to CE extract. During storage, fluctuations of polyphenolic content were observed, but the final bioactive parameters did not differ (or increased) from the initial ones. Nettle enriched chocolates exhibited more intense bitterness and astringency, while dark chocolates were preferred over milk and semisweet ones.

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“…Similarly, BelscakCvitanovic et al [22] conducted a study on the release of phenolic compounds from various plants and observed that all the release profiles conformed to the Fickian diffusion model. Taking these two studies into account, it can be pointed out that phenolic compounds, having a low molecular weight, can easily permeate through the capsules and cannot interact through adsorption or ionic interaction with the encapsulating polymeric material [23].…”

Section: Advances In Materials Science and Engineeringmentioning

confidence: 89%

Release Kinetic Studies of Stevia rebaudiana Extract Capsules from Sodium Alginate and Inulin by Ionotropic Gelation

Martínez

Ruiz

Campos

2018

Advances in Materials Science and Engineering

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is study was oriented towards encapsulation of S. rebaudiana extract and the study of its release kinetics. e desired encapsulation was achieved by the ionotropic gelation method using sodium alginate and inulin of polymeric constituents. Characterization of the capsules was performed by micrometric properties, encapsulation efficiency, in vitro extract release analysis, and biological activity of released extract. e in vitro release profiles from different capsules were applied on different kinetic models. e prepared capsules were found spherical in shape with diameters ranging from 2.07 to 2.63 mm, having the encapsulation efficiencies of 43.77% and 56.53% for phenolic compounds and steviol glycosides, respectively. e best-fit model with the highest correlation coefficient was observed in the Ritger-Peppas model, indicating diffusion controlled principle. e release exponent n value obtained from the Korsmeyer-Peppas model varied between 0.2273 and 1.1719, confirming that the mechanism of S. rebaudiana extract bioactive compounds release was diffusion controlled.

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Encapsulation of polyphenolic antioxidants from medicinal plant extracts in alginate–chitosan system enhanced with ascorbic acid by electrostatic extrusion

Cited by 209 publications

References 40 publications

Encapsulation of yarrow essential oil in hydroxypropyl-beta-cyclodextrin: physiochemical characterization and evaluation of bio-efficacies

Encapsulation of yarrow essential oil in hydroxypropyl-beta-cyclodextrin: physiochemical characterization and evaluation of bio-efficacies

Nettle (Urtica dioica L.) extracts as functional ingredients for production of chocolates with improved bioactive composition and sensory properties

Release Kinetic Studies of Stevia rebaudiana Extract Capsules from Sodium Alginate and Inulin by Ionotropic Gelation

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