Utilize este identificador para referenciar este registo: http://hdl.handle.net/10362/182281
Título: CO2-Based Encapsulation of Rutin-Rich Extracts from Black Elderberry Waste Using Advanced PGSS Process
Autor: Mutavski, Zorana
Vidović, Senka
Ambrus, Rita
Šavikin, Katarina
Baixinho, João
Fernández, Naiara
Nastić, Nataša
Palavras-chave: amphiphilic carriers
black elderberry waste
encapsulation
particles from gas-saturated solutions (PGSS)
rutin preservation
Food Science
Microbiology
Health(social science)
Health Professions (miscellaneous)
Plant Science
Data: 5-Dez-2024
Resumo: For the first time, rutin-rich extracts from black elderberry waste (BEW) were encapsulated using the particles from gas-saturated solutions (PGSS) method to improve the preservation of rutin. The extracts used in this study were obtained using five different extraction techniques under optimal conditions, as follows: conventional solid–liquid extraction (SLE) and four non-conventional techniques—ultrasound-assisted extraction (UAE), microwave-assisted extraction (MAE), enhanced solvent extraction (ESE), and supercritical CO2 pretreatment—followed by ESE (SFE-CO2 + ESE). The PGSS process of the obtained extracts was performed using two amphiphilic carriers, glycerol monostearate (GlyMS) and gelucire (Gel), in a mass ratio of 1:6, in favor of the carrier. The efficiency of the PGSS process was evaluated based on the encapsulation yield (EnY), encapsulation efficiency (EE), and physical properties of the encapsulated extracts. The results showed that the SLE extract encapsulated with GlyMS had the highest EnY (92.47%). The Gel only in combination with the ESE extract exceeded the 50% efficacy threshold, with an EnY of 55.18%. The encapsulated SLE extract with Gel showed excellent flow properties and the highest EE (98.91%). These results emphasize the advantages of the PGSS process, including its efficiency and adaptability to produce encapsulated rutin-enriched BEW extracts for pharmaceutical, nutraceutical, and cosmetic applications.
Descrição: Funding Information: This work has been supported by the Serbian Ministry of Education, Science and Technological Development (451-03-66/2024-03/200134, 451-03-65/2024-03/200134 and 451-03-66/2024-03/200003). This article is based upon work from COST Action GREENERING, CA18224, supported by COST (European Cooperation in Science and Technology). iBET acknowledges iNOVA4Health\u2014UIDB/04462/2020 and UIDP/04462/2020\u2014a program financially supported by Funda\u00E7\u00E3o para a Ci\u00EAncia e Tecnologia (FCT)/Minist\u00E9rio da Ci\u00EAncia, Tecnologia e Ensino Superior, through national funds and financial support received from The Associate Laboratory LS4FUTURE, supported by FCT through funding of LA/P/0087/2020 (DOI 10.54499/LA/P/0087/2020). J.B. acknowledges FCT for its financial support through the 2021.06269.BD grant. Publisher Copyright: © 2024 by the authors.
Peer review: yes
URI: http://hdl.handle.net/10362/182281
DOI: https://doi.org/10.3390/foods13233929
ISSN: 2304-8158
Aparece nas colecções:Home collection (ITQB)

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