ArticleFoods (Basel, Switzerland)2023
Encapsulation of Rosemary Extracts using High Voltage Electrical Discharge in Calcium Alginate/Zein/Hydroxypropyl Methylcellulose Microparticles.
Article in Foods (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.
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Who cites it
8 citing papers in PubMed, 19 citations in OpenAlex.
- Antitumor-Relevant Evaluation of Liquid and MicroencapsulatedMolecules (Basel, Switzerland) · 2026Article
- Unlocking the Potential ofFoods (Basel, Switzerland) · 2026Review
- Functional Characterisation of Rosemary-Enhanced Alginate Films for Strawberry Preservation.International journal of food science · 2026Article
- Antifungal activities of Rosmarinus extracts against Fusarium oxysporum, the pathogenic fungus of Anoectochilus stem rot.BMC plant biology · 2025Article
- Alginate Microbeads for Trapping Phenolic Antioxidants in Rosemary (Gels (Basel, Switzerland) · 2025Article
- Application of pumpkin-leaf protein concentrate as a matrix component for the encapsulation of folic acid.Food chemistry: X · 2025Article
- Alginate Spheres: Influence of Agar and Xanthan Gum Incorporation on Membrane Stability and Permeability.Polymers · 2024Article
- Structures, Properties, and Bioengineering Applications of Alginates and Hyaluronic Acid.Polymers · 2023Review
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Authors and funding
7 authors at 1 institution in 1 country.
Funding
Abstract
The increased demand for functional food with added health benefits is directing industrial procedures toward more sustainable production of naturally added bioactive compounds. The objective of this research was to investigate the potential of bioactive compounds from rosemary extract obtained using high-voltage electrical discharge as a green extraction method, for microencapsulation as a protective method for future application in functional food. Four types of microparticles were made via the ionic gelation method using alginate (Alg), zein (Z), and hydroxypropyl methylcellulose (HPMC) biopolymers and were analyzed considering the physicochemical properties. The diameter of dry microparticles ranged from 651.29 to 1087.37 μm. The shape and morphology analysis of microparticles showed that the obtained microparticles were quite spherical with a granular surface. The high encapsulation efficiency was obtained with a loading capacity of polyphenols up to 11.31 ± 1.47 mg GAE/g (Alg/Z microparticles). The microencapsulation method showed protective effects for rosemary polyphenols against pH changes during digestion. Specifically, the addition of both zein and HPMC to calcium-alginate resulted in microparticles with a prolonged release for better availability of polyphenols in the intestine. This research background indicates that the release of rosemary extract is highly dependent on the initial biopolymer composition with high potential for further functional food applications.
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