Encapsulation of resveratrol in spherical particles of food grade hydrogels
The paper reports about the preparation and characterization of hydrogel particles containing liposomes loaded with resveratrol as an active compound. The materials used for preparation of the particles were chosen to be suitable for food industry. Different polymer concentrations affect particles s...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
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Institute for Food Technology, Novi Sad
2017-01-01
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| Series: | Food and Feed Research |
| Subjects: | |
| Online Access: | http://scindeks-clanci.ceon.rs/data/pdf/2217-5369/2017/2217-53691701023B.pdf |
| _version_ | 1818766448795844608 |
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| author | Balanč Bojana D. Trifković Kata T. Pravilović Radoslava N. Đorđević Verica B. Marković Smilja B. Nedović Viktor A. Bugarski Branko M. |
| author_facet | Balanč Bojana D. Trifković Kata T. Pravilović Radoslava N. Đorđević Verica B. Marković Smilja B. Nedović Viktor A. Bugarski Branko M. |
| author_sort | Balanč Bojana D. |
| collection | DOAJ |
| description | The paper reports about the preparation and characterization of hydrogel particles containing liposomes loaded with resveratrol as an active compound. The materials used for preparation of the particles were chosen to be suitable for food industry. Different polymer concentrations affect particles shape, size, size distribution, as well as the release kinetics of resveratrol. The diameter of particles varied from 360 to 754 μm, while the narrow size distribution was observed for all types of particles. Release studies were performed in Franz diffusion cell and the results showed the prolonged release of resveratrol from all samples, but the sample with the highest content of polymer (2.5% w/w) in particular stood out. The research provides useful information about liposomes containing active compound encapsulated in hydrogel matrices and offers the basis for its application in the food industry. |
| first_indexed | 2024-12-18T08:34:09Z |
| format | Article |
| id | doaj.art-b990c207c7c14a1c805845d86ec15333 |
| institution | Directory Open Access Journal |
| issn | 2217-5369 2217-5660 |
| language | English |
| last_indexed | 2024-12-18T08:34:09Z |
| publishDate | 2017-01-01 |
| publisher | Institute for Food Technology, Novi Sad |
| record_format | Article |
| series | Food and Feed Research |
| spelling | doaj.art-b990c207c7c14a1c805845d86ec153332022-12-21T21:14:22ZengInstitute for Food Technology, Novi SadFood and Feed Research2217-53692217-56602017-01-01441232910.5937/FFR1701023B2217-53691701023BEncapsulation of resveratrol in spherical particles of food grade hydrogelsBalanč Bojana D.0Trifković Kata T.1Pravilović Radoslava N.2Đorđević Verica B.3Marković Smilja B.4Nedović Viktor A.5Bugarski Branko M.6University of Belgrade, Faculty of Technology and Metallurgy - Department of Chemical Engineering, Belgrade, SerbiaUniversity of Belgrade, Faculty of Technology and Metallurgy - Department of Chemical Engineering, Belgrade, SerbiaUniversity of Belgrade, Faculty of Technology and Metallurgy - Department of Chemical Engineering, Belgrade, SerbiaUniversity of Belgrade, Faculty of Technology and Metallurgy - Department of Chemical Engineering, Belgrade, SerbiaSerbian Academy of Sciences and Arts - SASA, Institute of Technical Sciences , Belgrade, SerbiaUniversity of Belgrade, Faculty of Agriculture - Department of Food Technology and Biochemistry, Belgrade, SerbiaUniversity of Belgrade, Faculty of Technology and Metallurgy - Department of Chemical Engineering, Belgrade, SerbiaThe paper reports about the preparation and characterization of hydrogel particles containing liposomes loaded with resveratrol as an active compound. The materials used for preparation of the particles were chosen to be suitable for food industry. Different polymer concentrations affect particles shape, size, size distribution, as well as the release kinetics of resveratrol. The diameter of particles varied from 360 to 754 μm, while the narrow size distribution was observed for all types of particles. Release studies were performed in Franz diffusion cell and the results showed the prolonged release of resveratrol from all samples, but the sample with the highest content of polymer (2.5% w/w) in particular stood out. The research provides useful information about liposomes containing active compound encapsulated in hydrogel matrices and offers the basis for its application in the food industry.http://scindeks-clanci.ceon.rs/data/pdf/2217-5369/2017/2217-53691701023B.pdfresveratrolsodium alginatereleasesphericityparticles |
| spellingShingle | Balanč Bojana D. Trifković Kata T. Pravilović Radoslava N. Đorđević Verica B. Marković Smilja B. Nedović Viktor A. Bugarski Branko M. Encapsulation of resveratrol in spherical particles of food grade hydrogels Food and Feed Research resveratrol sodium alginate release sphericity particles |
| title | Encapsulation of resveratrol in spherical particles of food grade hydrogels |
| title_full | Encapsulation of resveratrol in spherical particles of food grade hydrogels |
| title_fullStr | Encapsulation of resveratrol in spherical particles of food grade hydrogels |
| title_full_unstemmed | Encapsulation of resveratrol in spherical particles of food grade hydrogels |
| title_short | Encapsulation of resveratrol in spherical particles of food grade hydrogels |
| title_sort | encapsulation of resveratrol in spherical particles of food grade hydrogels |
| topic | resveratrol sodium alginate release sphericity particles |
| url | http://scindeks-clanci.ceon.rs/data/pdf/2217-5369/2017/2217-53691701023B.pdf |
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