Abstract
In the present study, the influence of different encapsulation techniques (lyophilization and spray drying) on gelatin, as a carrier system for delivery of polyphenols compounds, on wild thyme extracts and on encapsulated extracts was investigated. FTIR analyses has shown the presence of carbohydrates, polysaccharides, polyphenols, flavonoids, monoterpenes and carboxylates in the dried extracts, while FTIR spectrum of the encapsulated extracts has shown almost exclusively gelatin-based stripes, indicating the efficient encapsulation of the active ingredients of the extracts and therefore their protection. Scanning electron microscopy has shown that the lyophilization process produced irregularly shaped particles, while spray drying formed spherical and pseudo-spherical particles with rough surface. Using the method of diffraction of laser light, it has been found that spray dried encapsulate possessed significantly lower particle size and significantly better uniformity in comparison to the lyophilized sample. According to the results obtained in differential scanning calorimetry, endothermic peak of lyophilized gelatin encapsulate appeared at higher temperature, thus it can be concluded that lyophilized sample was more thermostable than spray dried parallel. Additionally, the values of enthalpy of gelatin encapsulates were significantly higher compared to pure extracts, which confirmed the presence of stabilizing interactions between the encapsulated components and a carrier.
Highlights
Prema FTIR spektrima, razlike između uticaja liofilizacije i sprej sušenja na strukturu želatina, vidljive su kao manje promene kod pozicija traka koje potiču od OH grupa, kao i u poziciji amid II trake
According to the results obtained in differential scanning calorimetry, endothermic peak of lyophilized gelatin encapsulate appeared at higher temperature, it can be concluded that lyophilized sample was more thermostable than spray dried parallel
Summary
Biljni materijal i nosač - Biljni materijal za izradu ekstrakata predstavlja herbu T. serpyllum i komercijalni je proizvod Instituta za proučavanje lekovitog bilja „Dr Josif Pančić“, Beograd, Srbija. Proces inkapsulacije - Procesu inkapsulacije je prethodio proces uparavanja etanola iz dobijenog ekstrakta, upotrebom vakuum uparivača, Hei-VAP Advantage (Heidolph, Nemačka), pri temperaturi od 4045°C, pritisku od 50 mbar i brzini rotacije od 150 obrtaja u minuti. Potom su ekstrakti pomešani sa 5% želatina (50 mL ekstrakta iz kog je uklonjen etanol i 2,5 g želatina) i smeša je homogenizovana na magnetnoj mešalici RTC basic (IKA, Nemačka), pri temperaturi od 40°C, u toku 15 minuta. U uređaju Beta 2-8 LD plus (Christ, Nemačka), na -75°C, pri pritisku od 0,011 mbar, u periodu od 24 časa, zatim na -65°C, pri pritisku od 0,054 mbar, u dodatnom satu, dobijeni su suvi želatin, ekstrakt majčine dušice i želatinski inkapsulat ekstrakta (slika 2). Oduzimanje bazne linije i određivanje vrednosti entalpije (J/g) izvedeno je upotrebom softverskog programa CALISTO PROCESSING
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