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Food and Feed Research
2017, vol. 44, br. 1, str. 23-29
jezik rada: engleski
vrsta rada: originalan članak
doi:10.5937/FFR1701023B

Creative Commons License 4.0
Inkapsulacija resveratrola u sferične čestice na bazi hidrogelova dozvoljenih za upotrebu u hrani
aUniverzitet u Beogradu, Tehnološko-metalurški fakultet, Katedra za hemijsko inženjerstvo
bSrpska akademija nauke i umetnosti (SANU), Beograd, Institut tehničkih nauka
cUniverzitet u Beogradu, Poljoprivredni fakultet, Odsek/institut za prehrambenu tehnologiju i biohemiju

e-adresa: bisailovic@tmf.bg.ac.rs

Projekat

Razvoj novih inkapsulacionih i enzimskih tehnologija za proizvodnju biokatalizatora i biološki aktivnih komponenata hrane u cilju povecanja njene konkurentnosti, kvaliteta i bezbednosti (MPNTR - 46010)

Sažetak

Ovaj rad daje podatke o pripremi i karakterizaciji čestica koje sadrže lipozome sa inkapsuliranom aktivnom komponentom resveratrolom. Komponente koje ulaze u sastav ovih čestica odabrane su tako da mogu jednostavno da se primene u prehrambenoj industriji. Prikazan je uticaj različitih koncentracija početnih rastvora polimera čija upotreba je dozvoljena u hrani, a samim tim i njihove viskoznosti na veličinu formiranih čestica, njihov oblik i raspodelu veličina, ali i na otpuštanje resveratrola iz ovih složenih sistema. Prečnik čestica bio je između 360 i 754 μm, dok je uska raspodela veličina detektovana u svim uzorcima. Otpuštanje resveratrola praćeno je u Francovoj difuzionoj ćeliji gde su rezultati ukazali na produženo oslobađanje resveratrola u svim uzorcima. Ipak, uzorak koji je imao najveći udeo polimera u početnom rastvoru (2,5% w/w) najsporije je otpuštao aktivnu komponentu. Ovi rezultati daju korisne podatke o kompleksnim sistemima gde je aktivna komponenta inkapsulirana u lipozome dalje obložena polimerom čime doprinose potencijalnoj aplikaciji ovih i sličnih sistema u prehrambene proizvode.

Ključne reči

resveratrol; alginat; otpuštanje; sferičnost; čestice

Reference

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