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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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    20–22 October, 2022

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Attribution-NonCommercial-NoDerivs 3.0 United States Except where otherwise noted, this item's license is described as Attribution-NonCommercial-NoDerivs 3.0 United States

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