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Chemical characterization of alginate-encapsulated plant extracts
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| dc.contributor.author | POPESCU, Liliana | |
| dc.contributor.author | SORAN, Maria-Loredana | |
| dc.contributor.author | LUNG, Ildiko | |
| dc.contributor.author | OPRIŞ, Ocsana | |
| dc.contributor.author | KACSO, Irina | |
| dc.contributor.author | CIORÎŢĂ, Alexandra | |
| dc.contributor.author | GHENDOV-MOSANU, Aliona | |
| dc.contributor.author | MACARI, Artur | |
| dc.contributor.author | BARBAROȘ, Maria- Marcela | |
| dc.contributor.author | STURZA, Rodica | |
| dc.date.accessioned | 2022-11-15T10:59:19Z | |
| dc.date.available | 2022-11-15T10:59:19Z | |
| dc.date.issued | 2022 | |
| dc.identifier.citation | POPESCU, Liliana, SORAN, Maria-Loredana, LUNG, Ildiko et al. Chemical characterization of alginate-encapsulated plant extracts. In: Modern Technologies, in the Food Industry – 2022: proc. of the Intern. Conf., MTFI – 2022, 20-22 October 2022. Chişinău: Tehnica-UTM, 2022, p. 74. ISBN 978-9975-45-851-1. | en_US |
| dc.identifier.isbn | 978-9975-45-851-1 | |
| dc.identifier.uri | http://repository.utm.md/handle/5014/21679 | |
| dc.description.abstract | In this study, hydroethanolic extracts of three species of plants: basil (Ocimum basilicum), rosemary (Rosmarinus officinalis) and summer savory (Satureja hortensis) were encapsulated in sodium alginate using the drop technique. Afterwards the microcapsules were dried by lyophilization. In order to characterize the microcapsules, the following parameters were determined: solubility, swelling index, encapsulation yield and efficiency, scanning electron microscopy (SEM), Fourier-transform infrared spectroscopy (FTIR) and differential scanning calorimetry (DSC). | en_US |
| dc.language.iso | en | en_US |
| dc.publisher | Universitatea Tehnică a Moldovei | en_US |
| dc.rights | Attribution-NonCommercial-NoDerivs 3.0 United States | * |
| dc.rights.uri | http://creativecommons.org/licenses/by-nc-nd/3.0/us/ | * |
| dc.subject | plant extracts | en_US |
| dc.subject | hydroethanolic extracts | en_US |
| dc.subject | cream cheese | en_US |
| dc.subject | yogurt | en_US |
| dc.title | Chemical characterization of alginate-encapsulated plant extracts | en_US |
| dc.type | Article | en_US |
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2022
20–22 October, 2022
Except where otherwise noted, this item's license is described as Attribution-NonCommercial-NoDerivs 3.0 United States