
<oai_dc:dc xmlns:dc="http://purl.org/dc/elements/1.1/" xmlns:oai_dc="http://www.openarchives.org/OAI/2.0/oai_dc/">
  <dc:creator id="https://orcid.org/0000-0002-2086-9593">Šavikin, Katarina</dc:creator>
  <dc:creator id="https://orcid.org/0000-0002-6736-3637">Ćujić Nikolić, Nada</dc:creator>
  <dc:creator id="https://orcid.org/0000-0002-5793-3739">Zdunić, Gordana</dc:creator>
  <dc:creator id="https://orcid.org/0000-0002-9684-2637">Živković, Jelena</dc:creator>
  <dc:creator>Bugarski, Branko</dc:creator>
  <dc:format>application/pdf</dc:format>
  <dc:format>3280752 bytes</dc:format>
  <dc:description xml:lang="eng">The aim of the study was to obtain an added-value supplement based on honey and
microencapsulated chokeberry pomace extract. The fruits were pressed to obtain juice pomace.
The influence of different temperatures and length of drying of the pomace on the content of
bioactive ingredients was examined and the following conditions were chosen as optimal: a
temperature of 45°C; drying time of 36 hours. After extraction optimization the following
parameters were selected as optimal: extraction time of 90 minutes, 50% ethanol and a ratio of
drug to solvent of 1:10. The quantification of individual anthocyanins (cyanidin galactoside,
cyanidin glucoside, cyanidin arabinoside and cyanidin xyloside) was performed using HPLC
where cyanidin galactoside was the most abundant (6.82±0.06 mg/g). Carriers based on
hydrogels or waxes with or without addition of inulin were tested using by electrostatic
extrusion encapsulation technique. Also, various process parameters that influenced the
microencapsulation process were analyzed. A medium-viscosity alginate with 5% inulin was
selected as carrier. Encapsulation efficiency, cyanidin galactoside release from microparticles,
particle size, FTIR and SEM analysis were done. Two types of particles were prepared, i.e.
non-dried and dried particles. The lyophilization conditions were optimized for drying of
microparticles. During formulation, three types of honey were tested: acacia, meadow and
linden. Formulations were made with 3%, 5%, 7%, 10% and 20% of microparticles in honey,
with and without heating at 2 temperatures (35 and 450C). Final formulation was prepared with
acacia honey, 10% of undried microparticles with heating of honey on a temperature of 35°C.</dc:description>
  <dc:source>BOOK OF ABSTRACTS</dc:source>
  <dc:source>number: PP100</dc:source>
  <dc:source>startpage: 255</dc:source>
  <dc:source>endpage: 255</dc:source>
  <dc:title xml:lang="eng">FORMULATION OF HONEY-BASED SUPPLEMENT ENRICHED WITH MICROENCAPSULATED CHOKEBERRY POMACE EX</dc:title>
  <dc:rights>All rights reserved</dc:rights>
  <dc:language>eng</dc:language>
  <dc:identifier>https://unilib.phaidrabg.rs/o:7747</dc:identifier>
  <dc:identifier>ISSN: 2682-9487</dc:identifier>
  <dc:type>info:eu-repo/semantics/conferenceProceedings</dc:type>
  <dc:date>2025</dc:date>
</oai_dc:dc>
