Encapsulation of thyme (<i>Thymus serpyllum</i> L.) aqueous extract in calcium alginate beads

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

doi:10.1002/jsfa.4632

Cited by 155 publications

(93 citation statements)

References 37 publications

(45 reference statements)

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“…15 The alginate was already reported as a suitable coating material to protect bioactive natural extracts by microencapsulation, aiming at their incorporation in foods. 16,17 Stojanovic et al 18 studied the alginate encapsulation of aqueous thyme extracts also rich in rosmarinic acid and many polyphenolic compounds similar to rosemary extract; the authors reported the potential of using a hydrogel material for encapsulation of natural compounds to improve their functionality and stability in food products. Another formulation with alginate and rosemary are coating films to inhibit lipid oxidation and the warmed-over flavor formation (WOF) in pre-cooked meats.…”

Section: Introductionmentioning

confidence: 99%

Rosemary extracts in functional foods: extraction, chemical characterization and incorporation of free and microencapsulated forms in cottage cheese

et al. 2016

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a Consumers search for food with functional characteristics beyond its nutritional properties. Thus, the concept of functional food has become a hot topic, allowing us to obtain additional health benefits, including disease prevention. In this context, plants are recognized as sources of a wide range of bioactives, including phenolic compounds. Herein, rosemary aqueous extract was used as a functional ingredient for cottage cheese, after proving that it possesses both higher content of phenolic compounds and antioxidant activity, comparatively with the corresponding hydroethanolic extract. However, a decrease of bioactivity was observed for the cheese samples enriched with the extracts in free form after seven days under storage. Therefore, in order to preserve the antioxidant activity, the rosemary aqueous extract was efficiently microencapsulated by using an atomization/coagulation technique. Overall, the introduction of both free and microencapsulated extracts provided bioactivity that was better preserved with microencapsulated extracts without changing the nutritional value of cottage cheese.

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Section: Introductionmentioning

confidence: 99%

Rosemary extracts in functional foods: extraction, chemical characterization and incorporation of free and microencapsulated forms in cottage cheese

et al. 2016

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“…For example, when thyme extract was encapsulated in alginate particles, TPC amounted 2.5 mg GAE per gram of oven-dried particles (the original aqueous extract contained 2.0 mg GAE /mL). 22 Furthermore, alginate-chitosan microparticles were able to incorporate up to 15 mg GAE /g particles with the aqueous extract from raspberry leaf (containing 32 mg GAE /g of plant dry weight). 21 Chan et al 53 reported values from 140 to 840 mg of Piper sarmentosum extract per gram of calcium alginate particles (depending on the method applied), but in their study the fraction of polyphenolic compounds has not been shown.…”

Section: Xrd Analysismentioning

confidence: 99%

“…14,15 Furthermore, a high content of polyphenolic compounds in herbal infusions imparts bitterness and astringency (often regarded as negative sensory properties), thus decreasing their palatability and lowering their acceptability by the consumers. 16,17 Therefore, in recent years considerable attention has been paid on encapsulation of plant extracts, [18][19][20][21][22][23][24] mostly by in situ methods and using different polymer matrixes. 25 The so-called ''post-loading'' entrapment based on loading of polyphenols on pre-formed polymer particles (readymade support) has the advantage of minimal interactions between a crosslinking agent and bioactive compounds during processing, while giving satisfactory results in respect to encapsulation efficiency.…”

Section: Introductionmentioning

confidence: 99%

“…25 The so-called ''post-loading'' entrapment based on loading of polyphenols on pre-formed polymer particles (readymade support) has the advantage of minimal interactions between a crosslinking agent and bioactive compounds during processing, while giving satisfactory results in respect to encapsulation efficiency. 20,22,23 Among different entrapping materials, chitosan seems to be suitable for controlled release in the gastrointestinal tract of various compounds, drugs and other bioactive compounds for food, agricultural, and pharmaceutical applications. 26 Chitosan exposes unique properties, such as biodegradability and biocompatibility, mucous adhesiveness, low toxicity to animals and humans, as well as the ability to form low-cost delivery systems with distinctive biological properties and diversity.…”

Section: Introductionmentioning

confidence: 99%

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Chitosan crosslinked microparticles with encapsulated polyphenols: Water sorption and release properties

et al. 2015

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Chitosan-glutaraldehyde microparticles were produced by emulsion crosslinking method to be used as drug delivery system for polyphenols from Thymus serpyllum L. aqueous extract. The effect of preparation conditions, chitosan concentration (1.5-3% w/v), and glutaraldehyde/chitosan (GA/Ch) mass ratio (0.15-1.20) on water and polyphenols transport properties was investigated. Swelling ratio of dry particles (68-230 µm) in water ranged from 280% to 530%, depending on the formulation. The decrease in swelling was observed with increased GA/Ch mass ratio (i.e. crosslinking degree) at the same chitosan concentration, or with increased chitosan concentration at the same GA/Ch mass ratio. The increase in GA/Ch mass ratio was also manifested by increased particle compactness i.e. decreased size and reduced surface roughness. The sorption capacity for polyphenols seems to be a complex interplay of swelling behaviour and interactions chitosan-glutaraldehyde-polyphenols identified by Fourier transmission infrared analysis. An increase in crystallinity of chitosan was observed upon crosslinking with glutaraldehyde and encapsulation of polyphenols, as observed by X-ray diffraction analysis. The results obtained from release kinetics of selected polyphenolic compounds (caffeic acid, rosmarinic acid, total flavonoids, and total phenol content) showed that polyphenols were released at a lower amount (2-4 times) in water, but more rapidly (45-120 min) in comparison with the release in gastric followed by intestinal simulated fluid (SGF-SIF) (120-240 min). The experimental results of the time-dependent swelling in water and polyphenols release in both, water and SGF-SIF, were analyzed with several mathematical models. The results depicted Fickian diffusion as the water transport mechanism. In the case of polyphenols, only empirical Weibull model could be suggested for describing release kinetics.

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“…Due to the unique characteristics such as high swelling ratio, softness and elasticity, hydrogels find various application fields. pH-and temperature-sensitive hydrogels are promising materials for controlled drugdelivery systems (8,9), agriculture (10,11), biosensors (12,13), tissue engineering (14,15) and water purification, and have many other medical and industrial applications (16)(17)(18). For this purpose, the synthesis of hydrogels possessing wide variety of functional groups like hydroxyl groups, amino groups or carboxyl groups have been more and more studied by researchers.…”

Section: Introductionmentioning

confidence: 99%

A Novel Triple-Responsive Hydrogels Based on 2-(Dimethylamino) Ethyl Methacrylate by Copolymerization With 2-(N-morpholino) Ethyl Methacrylate

Taktak

Yildiz

Sert

et al. 2014

Journal of Macromolecular Science, Part A

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A novel triple responsive copolymer hydrogels composed of 2-(dimethylamino) ethyl methacrylate and 2-(N-morpholino) ethyl methacrylate monomers were prepared through free radical polymerization. The structure and morphology of the hydrogels were examined by using infrared spectroscopy (ATR-IR) and scanning electron microscopy (SEM). It was found that poly (DMAEMAco-MEMA) hydrogels exhibited pH-dependent smart swelling and shrinking behavior in buffer solutions which is ascribed to the protonation/deprotonation of the tertiary amine pendant groups of both monomers. The copolymerization of more hydrophobic MEMA monomer with hydrophilic DMAEMA monomer created associated micro domain in the hydrogel structure which is able to induce reversible phase transition of the hydrogel. Therefore, poly (DMAEMA-co-MEMA) hydrogels displayed rapidly responses to the increasing temperature and divalent salt effects by shrink-type behavior. Such a multi-responsive network structure would be very beneficial for biomedical applications.

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Encapsulation of thyme (Thymus serpyllum L.) aqueous extract in calcium alginate beads

Abstract: This study demonstrates the potential of using hydrogel material for encapsulation of plant poplyphenols to improve their functionality and stability in food products.

Cited by 155 publications

References 37 publications

Rosemary extracts in functional foods: extraction, chemical characterization and incorporation of free and microencapsulated forms in cottage cheese

Rosemary extracts in functional foods: extraction, chemical characterization and incorporation of free and microencapsulated forms in cottage cheese

Chitosan crosslinked microparticles with encapsulated polyphenols: Water sorption and release properties

A Novel Triple-Responsive Hydrogels Based on 2-(Dimethylamino) Ethyl Methacrylate by Copolymerization With 2-(N-morpholino) Ethyl Methacrylate

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