Encapsulation of thyme essential oil in alginatecasein beads for intestinal delivery
2018
Volić, Mina | Obradović, Nataša | Djordjević, Verica | Knežević-Jugović, Zorica (https://orcid.org/0000-0003-3009-1698) | Pećinar, Ilinka (https://orcid.org/0000-0002-5332-4696) | Stevanović-Dajić, Zora (https://orcid.org/0000-0001-9275-4499) | Bugarski, Branko (https://orcid.org/0000-0002-1846-8555)
Due to the increasing consumer awareness of the unhealthy effect of synthetic antioxidants, there is a growing interest in finding new alternative herbal preparation that will have an antioxidant effect. Number of studies have shown that thyme oil has strong antioxidant effect due to the high content of polyphenols and other components. However, bioactive components of essential oils are unstable and easily volatile compounds, so great attention is focused on the development of encapsulation techniques that enable the biological activity of given substance to be retained, as well as it is controlled and localized release when reaching the target tissue. This study examined the possibility of encapsulation of thyme essential oil into particles based on alginate and selected protein. Alginate-casein beads have been obtained by combining the emulsion process, electrostatic extrusion and gelification. In this work, the obtained beads have been examined from the aspect of influence of alginate and casein mass ratio on encapsulation degree, particle size and shape, as well as on the kinetic release of a bioactive component from these particles in simulated gastrointestinal conditions. The degree of encapsulation and concentration of bioactive component has been determined by monitoring of the content of the total polyphenolic compounds by the standard spectrophotometric method using Folin-Ciocalteu‟s reagens. Thyme oil was liberated in SIF with the delay of 150 min, suggesting that alginate-casein complex beads have a function of intestinal delivery.
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