Fostering Lavender as a Source for Valuable Bioactives for Food and Pharmaceutical Applications through Extraction and Microencapsulation
| Autor: | Sonia Socaci, Francisc Vasile Dulf, Gabriela Bahrim, Petru Alexe, Anca Oancea, Simona Daniela Radu, Oana Craciunescu, Liliana Mihalcea, Gabriela Râpeanu, Nicoleta Stănciuc, Iuliana Aprodu, Vasilica Barbu, Elena Enachi, Mihaela Cotârleț |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2020 |
| Předmět: |
0106 biological sciences
Pharmaceutical Science Capsules Flowers 01 natural sciences Article Analytical Chemistry lcsh:QD241-441 Camphor chemistry.chemical_compound 0404 agricultural biotechnology Linalool lcsh:Organic chemistry 010608 biotechnology Drug Discovery Food science Physical and Theoretical Chemistry lavender Carotenoid chemistry.chemical_classification Limonene Organic Chemistry 04 agricultural and veterinary sciences Antimicrobial supercritical fluids extraction phytochemicals 040401 food science Lavandulyl acetate Lavandula Eucalyptol chemistry Phytochemical Food Chemistry (miscellaneous) extraction Molecular Medicine microencapsulation food flavoring added-value |
| Zdroj: | Molecules, Vol 25, Iss 5001, p 5001 (2020) Molecules Volume 25 Issue 21 |
| ISSN: | 1420-3049 |
| Popis: | Lavender flowers were used in this study as a source of phytochemicals as naturally occurring antioxidants. Two different extraction techniques were applied, such as ultrasound-assisted (UAE) and supercritical fluids (SCE) methods. The comparative evaluation of the phytochemicals profile evidenced a higher content of chlorophyll a and b of 5.22 ± 0.12 mg/g dry weight (D.W.) and 2.95 ± 0.16 mg/g D.W, whereas the carotenoids content was 18.24 ± 0.04 mg/g D.W. in the SCE extract. Seven main compounds were found in both extracts: &beta linalool, eucalyptol, linalool acetate, &beta trans-ocimene, and limonene in SCE and linalool acetate, &beta linalool, 6-methyl-2-(2-oxiranyl)-5-hepten-2-ol, linalool oxide, lavandulyl acetate and camphor in UAE. The (n-3) acids had a higher contribution in SCE. The extracts were microencapsulated in different combinations of wall materials based on polysaccharides and milk proteins. The four variants showed different phytochemical and morphological profiles, with a better encapsulating efficiency for proteins (up to 98%), but with a higher content of encapsulated carotenoids for polysaccharides, the latter showing remarkable antimicrobial activity against selected microorganisms. Carboxymethyl cellulose and whey proteins led to a double encapsulation of lipophilic compounds. The powders were tested in two food matrices as ingredients, with multiple targeted functions, such as flavoring, antimicrobial, antioxidant activity that can successfully replace synthetic additives. |
| Databáze: | OpenAIRE |
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