A Novel Approach to Serving Plant-Based Confectionery—The Employment of Spray Drying in the Production of Carboxymethyl Cellulose-Based Delivery Systems Enriched with <i>Teucrium montanum</i> L. Extract
Ana Mandura Jarić,
Laura Haramustek,
Laura Nižić Nodilo,
Domagoj Vrsaljko,
Predrag Petrović,
Sunčica Kuzmić,
Antun Jozinović,
Krunoslav Aladić,
Stela Jokić,
Danijela Šeremet,
Aleksandra Vojvodić Cebin,
Draženka Komes
Affiliations
Ana Mandura Jarić
Department of Food Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierotti St 6, 10 000 Zagreb, Croatia
Laura Haramustek
Department of Food Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierotti St 6, 10 000 Zagreb, Croatia
Laura Nižić Nodilo
Institute of Pharmaceutical Technology, Faculty of Pharmacy and Biochemistry, University of Zagreb, Domagojeva St 2, 10 000 Zagreb, Croatia
Domagoj Vrsaljko
Department of Thermodynamics, Mechanical Engineering and Energy, Faculty of Chemical Engineering and Technology, University of Zagreb, Savska St 16, 10 000 Zagreb, Croatia
Predrag Petrović
Department of Chemical Engineering, Faculty of Technology and Metallurgy, University of Belgrade, Karnegijeva St 4, 11 000 Belgrade, Serbia
Sunčica Kuzmić
Forensic Science Centre “Ivan Vučetić” Zagreb, Forensic Science Office, Ilica St 335, 10 000 Zagreb, Croatia
Antun Jozinović
Faculty of Food Technology, Josip Juraj Strossmayer University of Osijek, Franje Kuhača St 20, 31 000 Osijek, Croatia
Krunoslav Aladić
Faculty of Food Technology, Josip Juraj Strossmayer University of Osijek, Franje Kuhača St 20, 31 000 Osijek, Croatia
Stela Jokić
Faculty of Food Technology, Josip Juraj Strossmayer University of Osijek, Franje Kuhača St 20, 31 000 Osijek, Croatia
Danijela Šeremet
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
Draženka Komes
Department of Food Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierotti St 6, 10 000 Zagreb, Croatia
In this study, spray drying was used as a technological solution for the valorization of Teucrium montanum extract into carboxymethyl cellulose-based delivery systems (CMC), individually or in combination with collagen, guar gum, gum arabic, and kappa-carrageenan. The results showed that the process yield and morphological properties were positively influenced by the introduction of CMC binary blends. The employment of CMC resulted in a high encapsulation efficiency (77–96%) for all phenylethanoid glycosides (PGs) analyzed. Due to the low wettability of the microparticles, a relatively gradual in vitro release of the PGs was achieved. Infusion of the filling with hydrophilic T. montanum extract encapsulated in microparticles with high hydrophobic surface area proved to be a practical route for significant confectionery fortification (5–9 mg PGs per dw serving), ensuring prolonged interaction between the food matrix used and the extract under simulated gastrointestinal conditions. Based on sensory evaluation, the introduction of kudzu starch into the jelly matrix has shown a texture-modifying potential.
