Precipitation and encapsulation of rosemary antioxidants by supercritical antisolvent process

Autores
Visentin, Alexis Nahuel; Rodriguez Rojo, S.; Navarrete, A.; Maestri, Damian; Cocero, María José
Año de publicación
2012
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The encapsulation of antioxidants with biocompatible polymers is essential for their protection against degradation factors like light and oxygen, and facilitates its solubility in the target medium. This work presents the co-precipitation of an ethanolic extract of rosemary leaves by supercritical antisolvent (SAS) process in poloxamers in order to improve the aqueous solubility of the extract. In a first step, the precipitation of antioxidants by SAS was studied in the range of temperatures from 25 to 50 ºC and pressures from 8 to 12 MPa. Total content of polyphenols was quantified according to the Folin–Cicalteu method. Also HPLC analyses were performed to verify the presence of some of the major rosemary antioxidants, carnosic and rosmarinic acid. The dissolution rate of rosemary polyphenols from particles was measured in isotonic phosphate buffer solution (pH = 6.8). The encapsulation of the extract was successfully achieved with a yield up to 100%. The total polyphenolic content was dissolved from the encapsulated product, in the aqueous medium, after 1 h, whereas only 15% of the antioxidants of the pure precipitate
were dissolved after 8 h.
Fil: Visentin, Alexis Nahuel. Universidad Nacional de Rio Cuarto. Facultad de Ingeniería. Departamento de Tecnología Química; Argentina. Escuela de Ingenierías Industriales. Universidad de Valladolid. Escuela de Ingenierías Industriales; España
Fil: Rodriguez Rojo, S.. Universidad Nacional de Rio Cuarto. Facultad de Ingeniería. Departamento de Tecnología Química; Argentina
Fil: Navarrete, A.. Universidad de Valladolid. Escuela de Ingenierías Industriales; España
Fil: Maestri, Damian. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto Multidisciplinario de Biología Vegetal. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas Físicas y Naturales. Instituto Multidisciplinario de Biología Vegetal; Argentina
Fil: Cocero, María José. Escuela de Ingenierías Industriales. Universidad de Valladolid. Escuela de Ingenierías Industriales; España
Materia
Rosemary Antioxidants
Precipitation
Encapsulation
Supercritical Antisolvent Process
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/17365
Acceder
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repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Precipitation and encapsulation of rosemary antioxidants by supercritical antisolvent processVisentin, Alexis NahuelRodriguez Rojo, S.Navarrete, A.Maestri, DamianCocero, María JoséRosemary AntioxidantsPrecipitationEncapsulationSupercritical Antisolvent Processhttps://purl.org/becyt/ford/2.4https://purl.org/becyt/ford/2The encapsulation of antioxidants with biocompatible polymers is essential for their protection against degradation factors like light and oxygen, and facilitates its solubility in the target medium. This work presents the co-precipitation of an ethanolic extract of rosemary leaves by supercritical antisolvent (SAS) process in poloxamers in order to improve the aqueous solubility of the extract. In a first step, the precipitation of antioxidants by SAS was studied in the range of temperatures from 25 to 50 ºC and pressures from 8 to 12 MPa. Total content of polyphenols was quantified according to the Folin–Cicalteu method. Also HPLC analyses were performed to verify the presence of some of the major rosemary antioxidants, carnosic and rosmarinic acid. The dissolution rate of rosemary polyphenols from particles was measured in isotonic phosphate buffer solution (pH = 6.8). The encapsulation of the extract was successfully achieved with a yield up to 100%. The total polyphenolic content was dissolved from the encapsulated product, in the aqueous medium, after 1 h, whereas only 15% of the antioxidants of the pure precipitate<br />were dissolved after 8 h.Fil: Visentin, Alexis Nahuel. Universidad Nacional de Rio Cuarto. Facultad de Ingeniería. Departamento de Tecnología Química; Argentina. Escuela de Ingenierías Industriales. Universidad de Valladolid. Escuela de Ingenierías Industriales; EspañaFil: Rodriguez Rojo, S.. Universidad Nacional de Rio Cuarto. Facultad de Ingeniería. Departamento de Tecnología Química; ArgentinaFil: Navarrete, A.. Universidad de Valladolid. Escuela de Ingenierías Industriales; EspañaFil: Maestri, Damian. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto Multidisciplinario de Biología Vegetal. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas Físicas y Naturales. Instituto Multidisciplinario de Biología Vegetal; ArgentinaFil: Cocero, María José. Escuela de Ingenierías Industriales. Universidad de Valladolid. Escuela de Ingenierías Industriales; EspañaElsevier2012-03info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/17365Visentin, Alexis Nahuel; Rodriguez Rojo, S.; Navarrete, A.; Maestri, Damian; Cocero, María José; Precipitation and encapsulation of rosemary antioxidants by supercritical antisolvent process; Elsevier; Journal Of Food Engineering; 109; 1; 3-2012; 9-150260-8774enginfo:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S026087741100553Xinfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.jfoodeng.2011.10.015info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T10:14:37Zoai:ri.conicet.gov.ar:11336/17365instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-29 10:14:37.854CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Precipitation and encapsulation of rosemary antioxidants by supercritical antisolvent process
title Precipitation and encapsulation of rosemary antioxidants by supercritical antisolvent process
spellingShingle Precipitation and encapsulation of rosemary antioxidants by supercritical antisolvent process
Visentin, Alexis Nahuel
Rosemary Antioxidants
Precipitation
Encapsulation
Supercritical Antisolvent Process
title_short Precipitation and encapsulation of rosemary antioxidants by supercritical antisolvent process
title_full Precipitation and encapsulation of rosemary antioxidants by supercritical antisolvent process
title_fullStr Precipitation and encapsulation of rosemary antioxidants by supercritical antisolvent process
title_full_unstemmed Precipitation and encapsulation of rosemary antioxidants by supercritical antisolvent process
title_sort Precipitation and encapsulation of rosemary antioxidants by supercritical antisolvent process
dc.creator.none.fl_str_mv Visentin, Alexis Nahuel
Rodriguez Rojo, S.
Navarrete, A.
Maestri, Damian
Cocero, María José
author Visentin, Alexis Nahuel
author_facet Visentin, Alexis Nahuel
Rodriguez Rojo, S.
Navarrete, A.
Maestri, Damian
Cocero, María José
author_role author
author2 Rodriguez Rojo, S.
Navarrete, A.
Maestri, Damian
Cocero, María José
author2_role author
author
author
author
dc.subject.none.fl_str_mv Rosemary Antioxidants
Precipitation
Encapsulation
Supercritical Antisolvent Process
topic Rosemary Antioxidants
Precipitation
Encapsulation
Supercritical Antisolvent Process
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.4
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv The encapsulation of antioxidants with biocompatible polymers is essential for their protection against degradation factors like light and oxygen, and facilitates its solubility in the target medium. This work presents the co-precipitation of an ethanolic extract of rosemary leaves by supercritical antisolvent (SAS) process in poloxamers in order to improve the aqueous solubility of the extract. In a first step, the precipitation of antioxidants by SAS was studied in the range of temperatures from 25 to 50 ºC and pressures from 8 to 12 MPa. Total content of polyphenols was quantified according to the Folin–Cicalteu method. Also HPLC analyses were performed to verify the presence of some of the major rosemary antioxidants, carnosic and rosmarinic acid. The dissolution rate of rosemary polyphenols from particles was measured in isotonic phosphate buffer solution (pH = 6.8). The encapsulation of the extract was successfully achieved with a yield up to 100%. The total polyphenolic content was dissolved from the encapsulated product, in the aqueous medium, after 1 h, whereas only 15% of the antioxidants of the pure precipitate<br />were dissolved after 8 h.
Fil: Visentin, Alexis Nahuel. Universidad Nacional de Rio Cuarto. Facultad de Ingeniería. Departamento de Tecnología Química; Argentina. Escuela de Ingenierías Industriales. Universidad de Valladolid. Escuela de Ingenierías Industriales; España
Fil: Rodriguez Rojo, S.. Universidad Nacional de Rio Cuarto. Facultad de Ingeniería. Departamento de Tecnología Química; Argentina
Fil: Navarrete, A.. Universidad de Valladolid. Escuela de Ingenierías Industriales; España
Fil: Maestri, Damian. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto Multidisciplinario de Biología Vegetal. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas Físicas y Naturales. Instituto Multidisciplinario de Biología Vegetal; Argentina
Fil: Cocero, María José. Escuela de Ingenierías Industriales. Universidad de Valladolid. Escuela de Ingenierías Industriales; España
description The encapsulation of antioxidants with biocompatible polymers is essential for their protection against degradation factors like light and oxygen, and facilitates its solubility in the target medium. This work presents the co-precipitation of an ethanolic extract of rosemary leaves by supercritical antisolvent (SAS) process in poloxamers in order to improve the aqueous solubility of the extract. In a first step, the precipitation of antioxidants by SAS was studied in the range of temperatures from 25 to 50 ºC and pressures from 8 to 12 MPa. Total content of polyphenols was quantified according to the Folin–Cicalteu method. Also HPLC analyses were performed to verify the presence of some of the major rosemary antioxidants, carnosic and rosmarinic acid. The dissolution rate of rosemary polyphenols from particles was measured in isotonic phosphate buffer solution (pH = 6.8). The encapsulation of the extract was successfully achieved with a yield up to 100%. The total polyphenolic content was dissolved from the encapsulated product, in the aqueous medium, after 1 h, whereas only 15% of the antioxidants of the pure precipitate<br />were dissolved after 8 h.
publishDate 2012
dc.date.none.fl_str_mv 2012-03
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/17365
Visentin, Alexis Nahuel; Rodriguez Rojo, S.; Navarrete, A.; Maestri, Damian; Cocero, María José; Precipitation and encapsulation of rosemary antioxidants by supercritical antisolvent process; Elsevier; Journal Of Food Engineering; 109; 1; 3-2012; 9-15
0260-8774
url http://hdl.handle.net/11336/17365
identifier_str_mv Visentin, Alexis Nahuel; Rodriguez Rojo, S.; Navarrete, A.; Maestri, Damian; Cocero, María José; Precipitation and encapsulation of rosemary antioxidants by supercritical antisolvent process; Elsevier; Journal Of Food Engineering; 109; 1; 3-2012; 9-15
0260-8774
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S026087741100553X
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.jfoodeng.2011.10.015
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.070432

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