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Encapsulation of Rosemary Extracts using High Voltage Electrical Discharge in Calcium Alginate/Zein/Hydroxypropyl Methylcellulose Microparticles

The increased demand for functional food with added health benefits is directing industrial procedures toward more sustainable production of naturally added bioactive compounds. The objective of this research was to investigate the potential of bioactive compounds from rosemary extract obtained usin...

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Autores principales: Nutrizio, Marinela, Jurić, Slaven, Kucljak, Damir, Švaljek, Silvija Lea, Vlahoviček-Kahlina, Kristina, Režek Jambrak, Anet, Vinceković, Marko
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10137539/
https://www.ncbi.nlm.nih.gov/pubmed/37107365
http://dx.doi.org/10.3390/foods12081570
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author Nutrizio, Marinela
Jurić, Slaven
Kucljak, Damir
Švaljek, Silvija Lea
Vlahoviček-Kahlina, Kristina
Režek Jambrak, Anet
Vinceković, Marko
author_facet Nutrizio, Marinela
Jurić, Slaven
Kucljak, Damir
Švaljek, Silvija Lea
Vlahoviček-Kahlina, Kristina
Režek Jambrak, Anet
Vinceković, Marko
author_sort Nutrizio, Marinela
collection PubMed
description The increased demand for functional food with added health benefits is directing industrial procedures toward more sustainable production of naturally added bioactive compounds. The objective of this research was to investigate the potential of bioactive compounds from rosemary extract obtained using high-voltage electrical discharge as a green extraction method, for microencapsulation as a protective method for future application in functional food. Four types of microparticles were made via the ionic gelation method using alginate (Alg), zein (Z), and hydroxypropyl methylcellulose (HPMC) biopolymers and were analyzed considering the physicochemical properties. The diameter of dry microparticles ranged from 651.29 to 1087.37 μm. The shape and morphology analysis of microparticles showed that the obtained microparticles were quite spherical with a granular surface. The high encapsulation efficiency was obtained with a loading capacity of polyphenols up to 11.31 ± 1.47 mg GAE/g (Alg/Z microparticles). The microencapsulation method showed protective effects for rosemary polyphenols against pH changes during digestion. Specifically, the addition of both zein and HPMC to calcium-alginate resulted in microparticles with a prolonged release for better availability of polyphenols in the intestine. This research background indicates that the release of rosemary extract is highly dependent on the initial biopolymer composition with high potential for further functional food applications.
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spelling pubmed-101375392023-04-28 Encapsulation of Rosemary Extracts using High Voltage Electrical Discharge in Calcium Alginate/Zein/Hydroxypropyl Methylcellulose Microparticles Nutrizio, Marinela Jurić, Slaven Kucljak, Damir Švaljek, Silvija Lea Vlahoviček-Kahlina, Kristina Režek Jambrak, Anet Vinceković, Marko Foods Article The increased demand for functional food with added health benefits is directing industrial procedures toward more sustainable production of naturally added bioactive compounds. The objective of this research was to investigate the potential of bioactive compounds from rosemary extract obtained using high-voltage electrical discharge as a green extraction method, for microencapsulation as a protective method for future application in functional food. Four types of microparticles were made via the ionic gelation method using alginate (Alg), zein (Z), and hydroxypropyl methylcellulose (HPMC) biopolymers and were analyzed considering the physicochemical properties. The diameter of dry microparticles ranged from 651.29 to 1087.37 μm. The shape and morphology analysis of microparticles showed that the obtained microparticles were quite spherical with a granular surface. The high encapsulation efficiency was obtained with a loading capacity of polyphenols up to 11.31 ± 1.47 mg GAE/g (Alg/Z microparticles). The microencapsulation method showed protective effects for rosemary polyphenols against pH changes during digestion. Specifically, the addition of both zein and HPMC to calcium-alginate resulted in microparticles with a prolonged release for better availability of polyphenols in the intestine. This research background indicates that the release of rosemary extract is highly dependent on the initial biopolymer composition with high potential for further functional food applications. MDPI 2023-04-07 /pmc/articles/PMC10137539/ /pubmed/37107365 http://dx.doi.org/10.3390/foods12081570 Text en © 2023 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Nutrizio, Marinela
Jurić, Slaven
Kucljak, Damir
Švaljek, Silvija Lea
Vlahoviček-Kahlina, Kristina
Režek Jambrak, Anet
Vinceković, Marko
Encapsulation of Rosemary Extracts using High Voltage Electrical Discharge in Calcium Alginate/Zein/Hydroxypropyl Methylcellulose Microparticles
title Encapsulation of Rosemary Extracts using High Voltage Electrical Discharge in Calcium Alginate/Zein/Hydroxypropyl Methylcellulose Microparticles
title_full Encapsulation of Rosemary Extracts using High Voltage Electrical Discharge in Calcium Alginate/Zein/Hydroxypropyl Methylcellulose Microparticles
title_fullStr Encapsulation of Rosemary Extracts using High Voltage Electrical Discharge in Calcium Alginate/Zein/Hydroxypropyl Methylcellulose Microparticles
title_full_unstemmed Encapsulation of Rosemary Extracts using High Voltage Electrical Discharge in Calcium Alginate/Zein/Hydroxypropyl Methylcellulose Microparticles
title_short Encapsulation of Rosemary Extracts using High Voltage Electrical Discharge in Calcium Alginate/Zein/Hydroxypropyl Methylcellulose Microparticles
title_sort encapsulation of rosemary extracts using high voltage electrical discharge in calcium alginate/zein/hydroxypropyl methylcellulose microparticles
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10137539/
https://www.ncbi.nlm.nih.gov/pubmed/37107365
http://dx.doi.org/10.3390/foods12081570
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