Maximizing the potential of natural antimicrobial and antioxidant extracts for food application

abstract

English

Natural antimicrobial and antioxidant extracts have gained attention for their potential health benefits and the ability to replace synthetic analogues in various applications, including the food industry, where natural extracts have experienced a significant boom in recent years. However, the efficiency of these extracts is limited due to the tendency to oxidation. Therefore, strategies to enhance the stability have been studied. One of these extracts that´s being studied for its beneficial effects is that of Filipendula ulmaria, which has been shown to have potential antioxidant and anti-inflammatory effects. Our previous studies have shown that mentioned extract is unstable mainly in terms of its antioxidant and antimicrobial potential. To prevent the degradation, increase the bioavailability, and to ensure a controlled release, the extracts were encapsulated into liposomes prepared via Mozafari method. The liposomes were shown to be stable over 28 days as the diameter did not change drastically, keeping its size around 100 nm. Subsequently, the encapsulation efficiency was measured using UV-VIS spectrometry, the antioxidant activity was determined using ABTS and DPPH assays and the Total Phenolic Content was determined using the Folin-Ciocalteu method. The results have shown a positive effect of encapsulation on the properties of the extract and proved its suitability for application to a selected food product, as e.g. gelatine confectionery.

encapsulation; herbal extract; liposomes; confectionery

RYCHETSKÝ, M.; KADLECOVÁ, Z.; VÍTOVÁ, E.; VOJTOVÁ, L.

13. 10. 2023

Dresden

168

168

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