Microencapsulation of natural antioxidants from Pterospartum tridentatum in different alginate and inulin systems
Isailović, Bojana (Faculty of Technology and Metallurgy, Belgrade (Serbia)) | Kalušević, Ana (Faculty of Agriculture, Belgrade (Serbia). Department of Food Technology and Biochemistry) | Žuržul, Nataša (Faculty of Technology and Metallurgy, Belgrade (Serbia)) | Teresa-Coelho, Maria (Technical University of Lisbon, Lisboa (Portugal). CEER – Biosystems Engineering) | Đorđević, Verica (Faculty of Technology and Metallurgy, Belgrade (Serbia)) | Alves, Vitor D. (Technical University of Lisbon, Lisboa (Portugal). CEER – Biosystems Engineering) | Sousa, Isabel (Technical University of Lisbon, Lisboa (Portugal). CEER – Biosystems Engineering) | Moldão-Martins, Margarida (Technical University of Lisbon, Lisboa (Portugal). CEER – Biosystems Engineering) | Bugarski, Branko (Faculty of Technology and Metallurgy, Belgrade (Serbia)) | Nedović, Viktor A. (Faculty of Agriculture, Belgrade-Zemun (Serbia))
The bioactivity of natural antioxidants from plant extracts is well known. Still, the effectiveness of these natural antioxidants, namely polyphenols, depends on preserving their stability, which can be increased by microencapsulation. The aim of this study was to protect natural antioxidants from the aqueous extract of Portuguese wild herb Pterospartum tridentatum by encapsulation in alginate hydrogel microbeads. Microbeads were prepared by electrostatic extrusion technique: plain Ca-alginate microbeads and Ca-alginate microbeads with 10 and 20 mass% of inulin as a filler substance. Total polyphenol content (TPC) and the radical scavenging activity using ABTS and DPPH cations were determined. The release studies of polyphenols from microbeads were performed. The microbeads were analysed by Fourier transform infrared spectroscopy (FTIR), scanning electron microscopy (SEM) and optical microscopy (OM). Encapsulation efficiency (EE) was in the range from 49 to 73%. Antioxidant assays and release studies showed that alginate-inulin microbeads appeared to be suitable dosage forms. The inclusion of inulin contributes to improved microbeads structure, as well as to nutritional values of food. Thereby, potential applications of these microbeads could be functional food products, an increasingly valued market.
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