کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
10277249 | 464302 | 2015 | 27 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Encapsulation of resveratrol into Ca-alginate submicron particles
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کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
مهندسی شیمی
مهندسی شیمی (عمومی)
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چکیده انگلیسی
Resveratrol-loaded alginate submicron particles were prepared by emulsification followed by external gelation. Scanning electron microscopy analysis of the air-dried and freeze-dried submicron particles demonstrated their spherical shape, from 100 nm to 600 nm in size. The encapsulation efficiency and loading for resveratrol were 24.5% (±1.6%) and 0.3% (±0.05%), respectively. The interactions between the encapsulated resveratrol and alginate were characterised by Fourier transform infrared spectroscopy and differential scanning calorimetry. The release from the alginate submicron particles was successfully described by the linear superimposition model, which allowed concluding that resveratrol transport is governed by Fick's diffusion. The alginate submicron particles were prepared from materials that are considered as generally recognized as safe, and thus have good potential for use as a resveratrol delivery system in food products.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Food Engineering - Volume 167, Part B, December 2015, Pages 196-203
Journal: Journal of Food Engineering - Volume 167, Part B, December 2015, Pages 196-203
نویسندگان
Katja IsteniÄ, Bojana D. BalanÄ, Verica B. DjordjeviÄ, Marjan Bele, Viktor A. NedoviÄ, Branko M. Bugarski, NataÅ¡a Poklar Ulrih,