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Wyświetlanie 1-2 z 2
Tytuł:
Sinigrin Encapsulation in Liposomes: Influence on In Vitro Digestion and Antioxidant Potential
Autorzy:
Drvenica, Ivana
Blazević, Ivica
Bosković, Perica
Bratanić, Andre
Bugarski, Branko
Bilusić, Tea
Powiązania:
https://bibliotekanauki.pl/articles/2019142.pdf
Data publikacji:
2021-12-01
Wydawca:
Instytut Rozrodu Zwierząt i Badań Żywności Polskiej Akademii Nauk w Olsztynie
Tematy:
sinigrin
liposomes
oxidative stability
gastric digestion
duodenal digestion
antioxidant potential
Opis:
Encapsulation of sinigrin in liposomes with the proliposomal method was performed in order to evaluate the effect of this process on in vitro simulated digestion and antioxidant potential of sinigrin. The recovery of sinigrin after simulated gastric and duodenal digestion of its free and liposomal forms was determined with HPLC-UV using human digestive juices. The antioxidant potential of sinigrin and sinigrin-loaded liposomes was determined with the Rancimat test as their ability to prolong oxidative stability of edible oil . The efficiency of 62% was obtained by encapsulating sinigrin in liposomes. The values of mean diameter, polydispersity index and zeta potential showed satisfactory size uniformity and physical stability of the liposomes containing sinigrin. Liposomes were shown to inhibit the digestion of sinigrin in both human gastric and intestinal juices, clearly enabling its prolonged release. Moreover, sinigrin in the liposomal form significantly prolonged the induction time of edible oil oxidation compared to its free form. The results obtained are encouraging from the point of view of a possible incorporation of the sinigrin-loaded liposomes in real functional food systems or their use as nutraceuticals.
Źródło:
Polish Journal of Food and Nutrition Sciences; 2021, 71, 4; 441-449
1230-0322
2083-6007
Pojawia się w:
Polish Journal of Food and Nutrition Sciences
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Phenolic Extracts from Vaccinium corymbosum L. Loaded in Microemulsions and Liposomes as Enhancers of Olive Oil Oxidative Stability
Autorzy:
Liović, Nikolina
Bošković, Perica
Drvenica, Ivana
Režek Jambrak, Anet
Dropulić, Ana Marija
Krešić, Greta
Nedović, Viktor
Bugarski, Branko
Zorić, Zoran
Pedisić, Sandra
Bilušić, Tea
Powiązania:
https://bibliotekanauki.pl/articles/1369546.pdf
Data publikacji:
2019
Wydawca:
Instytut Rozrodu Zwierząt i Badań Żywności Polskiej Akademii Nauk w Olsztynie
Tematy:
phenolics blueberry
microemulsions
liposomes
Antioxidant
ultrasound
Opis:
Natural phenolic compounds are recognized as bioactive ingredients in food but can also have a role as effective alternatives to synthetic antioxidants in stability improvement of foods prone to oxidation, such as edible oils. This study aimed at the preparation and HPLC-DAD characterization of phenolic extracts from Vaccinium corymbosum L. (raw, pasteurized, freeze-dried and treated with high-intensity ultrasound), and at testing their antioxidant potential in the prevention of olive oil oxidation in the native state and encapsulated into microemulsions and liposomes systems. Water-in-oil structured microemulsions used in this study were prepared using mechanical, ultrasonic, and high pressure homogenization. Liposomes with the average size of 589.1±2.9 nm were produced with the proliposome method using commercially available phosphatidylcholine – Phospolipon 90G. The obtained results showed significant prolongation of the oxidative stability of extra virgin olive oil enriched with encapsulated blueberry phenolic extracts than with native phenolic extracts, regardless of the method used for blueberry processing. Phenolic extracts encapsulated in microemulsions had a stronger effect on the prolongation of olive oil oxidative stability in comparison with the extracts encapsulated in liposomes. The average prolongation rate of oxidative stability was 45.65% by phenolic extracts encapsulated in microemulsions prepared by mechanical homogenization (p=0.012), and 58.72% by microemulsions prepared by ultrasound homogenization (p=0.011). Phenolic extracts encapsulated in microemulsions prepared by high pressure homogenization had no effect on oil oxidative stability prolongation.
Źródło:
Polish Journal of Food and Nutrition Sciences; 2019, 69, 1; 23-33
1230-0322
2083-6007
Pojawia się w:
Polish Journal of Food and Nutrition Sciences
Dostawca treści:
Biblioteka Nauki
Artykuł
    Wyświetlanie 1-2 z 2

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