|MAROVÁ Ivana||Brno University of Technology|
|Spoluautoři MATOUŠKOVÁ Petra, BYRTUSOVÁ Dana, PATOČKOVÁ Klára, BOKROVÁ Jitka, HURTOVÁ Jana, BENEŠOVÁ Pavla|
Presented work is focused on possibilities of encapsulation some complex natural sources of phenolics, caffeine and vitamins in core-shell type organic micro- and nanoparticles. Encapsulation of these substances is suitable to controlled release of caffeine and for disguising of bitter taste of phenolics. Water extracts of guarana, ginseng and goji were prepared and the concentrations of phenolics, anthocyanins, caffeine and vitamin C were evaluated. Extracts were packed into liposomes and polysaccharide particles (alginate, chitosan) using encapsulator B-392P (Büchi) or manual procedures. The efficiency of encapsulation was determined by HPLC/UV-VIS (individual phenolics – rutin, morin, myricetin, luteolin; caffeine, vitamin C) and by spectrophotometry (phenolics). Stability of the particles was followed in model/real foods and in a model physiological environment. Size of prepared particles was determined by dynamic light scattering. In this work it was found that polysaccharide particles with higher activity and stability were obtained by encapsulator, while in the liposomes better results were obtained in manually prepared particles. Liposomes exhibited the smallest particle size (80 – 200 nm), the highest efficiency encapsulation, excellent stability and the best value of zeta potential (-40 mV). Polysaccharide particles prepared manually were smaller (500 – 3000 nm) and less stable than core-shell microparticles formed by encapsulator (diameter 200 and 300 mm). Prepared particles could be used to modern types of energy drinks, food supplements and also some cosmetics applications. ACKNOWLEDGEMENTS: This work was supported by project “Materials Research Centre – Sustainability and Development” No. LO1211 (Ministry of Education, Youth and Sport of the Czech Republic).