Structuring new alginate network aimed for delivery of dandelion (Taraxacum officinale L.) polyphenols using ionic gelation and new filler materials

Bušić, Arijana; Belščak‐Cvitanović, Ana; Cebin, Aleksandra Vojvodić; Karlović, Sven; Kovač, Veronika; Špoljarić, Igor; Mršić, Gordan; Komes, Draženka

doi:10.1016/j.foodres.2018.05.034

Cited by 71 publications

(38 citation statements)

References 37 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…As seen in Figure 2 A, the diameters of prepared microcapsules before adsorption ranged from 2 to 3.5 mm, which agrees well with the results of previous studies [ 19 ]. According to some authors, the diameters of the microcapsules is dependent on the speed at which the beads are extruded: the bead diameter decreases with an increasing extrusion rate [ 5 ].…”

Section: Resultssupporting

confidence: 91%

“…Slightly smaller diameters were measured for microcapsules containing 1% and 2% alginate, compared to microcapsules containing 3% and 4% alginate. Lower-viscosity solutions during the extrusion dripping resulted in microcapsules with smaller diameters in comparison to more viscous solutions, given that the preparation conditions were the same [ 19 ]. After desorption, a decrease in the diameter of microcapsules was detected.…”

Section: Resultsmentioning

confidence: 99%

See 1 more Smart Citation

Evaluation of the Adsorption and Desorption Dynamics of Beet Juice Red Dye on Alginate Microbeads

Birkić

Valinger

Tušek

et al. 2021

Gels

View full text Add to dashboard Cite

The use of alginate microcapsules has often been mentioned as one of the ways to remove dyes from waste solvents, water and materials from the food industry. In addition, alginate can be used as a wall material for the microencapsulation of food dyes and their further application in the food industry. The aims of this study were to: (i) determine the effect of the alginate concentration (1, 2, 3 and 4%) on the ability of the adsorption and desorption of natural beetroot red dye and (ii) evaluate the kinetic parameters of the adsorption and desorption process, as well as the factors affecting and limiting those processes. According to the obtained results, the viscosity of alginate solutions increased with an increase in the alginate concentration. Based on k2 values (the pseudo-second order kinetic rate constant), when a more concentrated solution of alginate was used in the adsorption process, the beads adsorbed a smaller amount of dye. Furthermore, based on the values for n derived from the Korsmeyer–Peppas model, the dye release rates (k) were higher for beads made with lower alginate concentrations, and this release was governed by a pseudo-Fickian diffusion mechanism (n values ranged from 0.2709 to 0.3053).

show abstract

Section: Resultssupporting

confidence: 91%

Section: Resultsmentioning

confidence: 99%

Evaluation of the Adsorption and Desorption Dynamics of Beet Juice Red Dye on Alginate Microbeads

Birkić

Valinger

Tušek

et al. 2021

Gels

View full text Add to dashboard Cite

show abstract

“…It was observed that the addition of pectin to the wall material of hydrogel beads was a useful approach for the encapsulation of polyphenols since ALG/PEC samples had a higher concentration of total polyphenols than ALG samples. In the study of Bušić et al [ 9 ] it was reported that the addition of other polysaccharides (pectin, cellulose derivates and chitosan) or fillers (carob powder or cocoa) to alginate enhanced the encapsulation of polyphenols by the improvement of the alginate porous structure which enabled the encapsulation of compounds with a lower molecular weight. The combination of alginate and pectin with proteins or cellulose derivates ensured the encapsulation of polyphenols by reducing the effective diffusivity through alginate hydrogel microstructure where additional components served as a solid barrier that blocked the transport from the beads to the surroundings.…”

Section: Resultsmentioning

confidence: 99%

“…Beads formed using this technique can protect the encapsulant from external factors, improve its organoleptic properties, or enable its controlled release [ 7 ]. This area is an active field of research since encapsulation of polyphenols and volatiles with polysaccharides as wall materials have been previously investigated [ 8 , 9 , 10 , 11 , 12 , 13 ]. Pectin, alginate, starch, and carrageenan are commonly used materials in microencapsulation processes as the U.S. Food and Drug Administration regards them as GRAS [ 10 ].…”

Section: Introductionmentioning

confidence: 99%

Microencapsulation of Chokeberry Polyphenols and Volatiles: Application of Alginate and Pectin as Wall Materials

Ćorković

Pichler

Ivić

et al. 2021

Gels

View full text Add to dashboard Cite

Microencapsulation is a rapidly evolving technology that allows preservation of various high-value, but unstable, compounds, such as polyphenols and volatiles. These components of chokeberry juice are reported to have various health-promoting properties. In the present study, hydrogel beads with alginate or alginate and pectin as wall materials and chokeberry juice as active agent were prepared using Encapsulator B-390. The effects of different compositions of wall material as well as the duration of complexation (30 or 90 min) with hardening solution on microencapsulation of chokeberry polyphenols and volatiles were investigated. Spectrophotometric and HPLC analyses showed that beads with pectin addition contained higher concentrations of polyphenols and anthocyanins compared to those prepared with alginate. Antioxidant activities evaluated with FRAP, CUPRAC, DPPH, and ABTS assays followed the same trend. Encapsulation of volatiles which were determined using GC-MS analysis also depended on the composition of hydrogel beads and in some cases on the time of complexation. Results of this study showed that the selection of the wall material is a relevant factor determining the preservation of polyphenols and volatiles. The incorporation of bioactive compounds in hydrogel beads opens up a wide range of possibilities for the development of functional and innovative foods.

show abstract

“…The authors of (Bušić et al, 2018) presented the results of a study in which alginate hydrogels were used to immobilize biologically active compounds. However, the authors report that the structure of the alginate gel network is very porous and mainly results in a high diffusion rate of the immobilized substance, which reduces its effectiveness as a delivery matrix.…”

Section: Hydrogelsmentioning

confidence: 99%

Analysis of innovative technologies of hydrogels from uronate polysaccharides and biodegradable films on their basis

2019

View full text Add to dashboard Cite

The article is devoted to the analysis of the state and dynamics of scientific developments in the field of creating products for life and health, based on hydrogels from uronate polysaccharides (HUP). The article is reflected the results of the global scientific research monitoring and their changes in the field of technologies for the creation and use of HUP. The results of a retrospective analysis of existing technologies based on poorly studied in the field of food technologies uronic acids, as glucuronic, idouronic, hyaluronic were presented. The study showed, that nowadays the industry of products with their content is acquiring market traits, although it has insufficient scientific substantiation. Development segments with widely used uronate polysaccharides – pectins and alginates – according to the types of hydrogels (swollen hydrogel, cross-linked hydrogel, xerogel) were developed. The article presents examples and identified the required properties of substances intended for immobilization or encapsulation in the hydrogel matrix of uronate polysaccharides. The basic principles of uronate polysaccharides crosslinking chains in the hydrogel phase are determined. Possible methods of biologically active substances (BAS) retention in the matrix of uronate polysaccharides to reduce the risk of premature oxidation, destruction, decomposition, decomposition, evaporation were described. The search for information allowed us to identify key technological areas for the development of scientific research on the creation and use of HUP to improve people's lives and health. The archives of the world's leading publications in the field of food chemistry, biotechnology, food engineering, chemistry of new materials, food polymers and hydrocolloids were analyzed. The authors used in their work the resources of the Science Direct search system, which made it possible to determine the most promising and modern lines of development of HUP technologies and products based on them. The analysis of technologies has shown that existing innovative technologies are formed on “basic” technologies for producing solutions of high-molecular compounds under various conditions. Active modernization is carried out in the direction of creating products with immobilized biologically active substances, as well as in attempts to compose a composition with other polysaccharides and/or peptide components. The article notes that existing technologies allow developing other technologies with the help of which it is possible to expand the field of HUP application.

show abstract

Structuring new alginate network aimed for delivery of dandelion (Taraxacum officinale L.) polyphenols using ionic gelation and new filler materials

Cited by 71 publications

References 37 publications

Evaluation of the Adsorption and Desorption Dynamics of Beet Juice Red Dye on Alginate Microbeads

Evaluation of the Adsorption and Desorption Dynamics of Beet Juice Red Dye on Alginate Microbeads

Microencapsulation of Chokeberry Polyphenols and Volatiles: Application of Alginate and Pectin as Wall Materials

Analysis of innovative technologies of hydrogels from uronate polysaccharides and biodegradable films on their basis

Contact Info

Product

Resources

About