Preparation and Comparative Characterization of Alginate-Made Microcapsules and Microspheres Containing Tomato, Seabuckthorn Juices and Pumpkin Oil

  • Florina Csernatoni University of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca Center for Applied Biotechnology CCD-BIODIATECH, Proplanta Cluj-Napoca
  • Raluca Pop Center for Applied Biotechnology CCD-BIODIATECH, Proplanta Cluj-Napoca University of Medicine and Pharmacy Iuliu Hatieganu Cluj-Napoca
  • Florina Romanciuc University of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca Center for Applied Biotechnology CCD-BIODIATECH, Proplanta Cluj-Napoca
  • Oana Pop University of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca
  • Florinela Fetea University of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca
  • Floricuța Ranga University of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca
  • Ramona Bianca Moș Tehnical University Cluj-Napoca
  • Carmen Socaciu University of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca Center for Applied Biotechnology CCD-BIODIATECH, Proplanta Cluj-Napoca
DOI: https://doi.org/10.15835/buasvmcn-fst:11044
Keywords: microcapsules, microspheres, tomato juice, sea buckthorn juice, pumpkin oil

Abstract

Recent studies have shown the benefits of tomatoes, seabuckthorn juices and pumpkin oil, rich in bioactives with antioxidant capacity, in the prevention of prostate diseases. To stabilize their antioxidant activity, microencapsulation represent a good technological alternative, improving the stability and bioavailability of bioactive molecules ( phenolic derivatives, carotenoids, phytosterols, vitamins).   The aim of the study was to prepare and characterize microspheres and microcapsules based on emulsions made of natural polymers like Natrium alginate mixed with tomato and/or seabuckthorn juices, with or without pumpkin oil.  The viscosity of emulsions, the morphology of microcapsules and microspheres were characterized comparatively and the bioactives were monitored by UV-Vis spectrometry.  In the lipophilic extract there were identified, before and after encapsulation, different classes of compounds, from lipids, to phenolic acid derivatives, flavonoids and carotenoids. Carotenoids were the major components having concentrations from 9.16 up to 19.71 mg/100 g sample. The viscosity of  each emulsion including juices, oil and natrium alginate 2%, before encapsulation, showed differences, dependent on the oil addition and speed of homogenization. The macroscopic and microscopic structure of microspheres and microcapsules were comparatively evaluated. Both microspheres and microcapsules had external diameters  ranging from 750 to 900 μm and the microcapsules’ oily core of 150-180 μm. The results obtained from emulsion’s viscosity will be correlated with the rigidity and optimal release rate of bioactive molecules from microcapsules and microspheres.  Further studies are directed towards these aspects.

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Published
2015-05-21
Issue
Vol. 72 No. 1 (2015): BULLETIN OF UNIVERSITY OF AGRICULTURAL SCIENCES AND VETERINARY MEDICINE CLUJ-NAPOCA. FOOD SCIENCE AND TECHNOLOGY
Section
Research Articles
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