| Name: | Description: | Size: | Format: | |
|---|---|---|---|---|
| 1.3 MB | Adobe PDF |
Advisor(s)
Abstract(s)
Rosmarinus officinalis L., commonly referred as rosemary, is native of the Mediterranean region being
its leaf extracts normally used in traditional medicine. In particular, its phenolic extracts have been
demonstrating hepatoprotective, antihyperglycemic, antiulcerogenic and antibacterial properties [1].
However, it should be highlighted that the bioactive compounds when exposed at adverse conditions
(extreme pH, light, moisture, storage, food processing conditions) are generally prone to degradation
leading to the consequent loss of bioactivity [2]. Thus, microencapsulation technology emerges as a
suitable process by which the core material, enriched in bioactive compounds, is packed within the wall
material to form capsules. This methodology helps, not only to protect functional compounds, such as
polyphenols and other antioxidants, but also to ensure controlled release, or target deliver to a specific
site [3]. In this work, a lyophilized rosemary aqueous extract prepared by infusion was
microencapsulated and further incorporated in cottage cheese samples for new functional foods
development.
Description
Keywords
Citation
Ribeiro, Andreia; Caleja, Cristina; Barros, Lillian; Santos-Buelga, Celestino; Ferreira, Isabel C.F.R.; Barreiro, M.F. (2015) – Microencapsulation of Rosmarinus officinalis L. (rosemary) aqueous extract for application in functional foods. In 6th Workshop on Green Chemistry and Nanotechnologies in Polymer Chemistry. Bragança. ISBN 978-972-745-188-3