Development, Characterization and Incorporation of Alginate-Plant Protein Covered Liposomes Containing Ground Ivy (<i>Glechoma hederacea</i> L.) Extract into Candies
Danijela Šeremet,
Martina Štefančić,
Predrag Petrović,
Sunčica Kuzmić,
Shefkije Doroci,
Ana Mandura Jarić,
Aleksandra Vojvodić Cebin,
Rada Pjanović,
Draženka Komes
Affiliations
Danijela Šeremet
Department of Food Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierotti St 6, 10 000 Zagreb, Croatia
Martina Štefančić
Department of Food Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierotti St 6, 10 000 Zagreb, Croatia
Predrag Petrović
Department of Chemical Engineering, Faculty of Technology and Metallurgy, University of Belgrade, Karnegijeva 4, 11 000 Belgrade, Serbia
Sunčica Kuzmić
Forensic Science Centre “Ivan Vučetić” Zagreb, Forensic Science Office, University of Zagreb, Ilica 335, 10 000 Zagreb, Croatia
Shefkije Doroci
Department of Food Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierotti St 6, 10 000 Zagreb, Croatia
Ana Mandura Jarić
Department of Food Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierotti St 6, 10 000 Zagreb, Croatia
Aleksandra Vojvodić Cebin
Department of Food Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierotti St 6, 10 000 Zagreb, Croatia
Rada Pjanović
Department of Chemical Engineering, Faculty of Technology and Metallurgy, University of Belgrade, Karnegijeva 4, 11 000 Belgrade, Serbia
Draženka Komes
Department of Food Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierotti St 6, 10 000 Zagreb, Croatia
Ground ivy (Glechoma hederacea L.) has been known as a medicinal plant in folk medicine for generations and, as a member of the Lamiaceae family, is characterized with a high content of rosmarinic acid. The aim of the present study was to formulate delivery systems containing bioactive compounds from ground ivy in encapsulated form and incorporated into candies. Liposomes were examined as the encapsulation systems that were additionally coated with an alginate–plant protein gel to reduce leakage of the incorporated material. Bioactive characterization of the ground ivy extract showed a high content of total phenolics (1186.20 mg GAE/L) and rosmarinic acid (46.04 mg/L). The formulation of liposomes with the high encapsulation efficiency of rosmarinic acid (97.64%), with at least a double bilayer and with polydisperse particle size distribution was achieved. Alginate microparticles reinforced with rice proteins provided the highest encapsulation efficiency for rosmarinic acid (78.16%) and were therefore used for the successful coating of liposomes, as confirmed by FT-IR analysis. Coating liposomes with alginate–rice protein gel provided prolonged controlled release of rosmarinic acid during simulated gastro-intestinal digestion, and the same was noted when they were incorporated into candies.
