Preservation of the active properties of anthocyanins and essential oils by immobilizing in anionic polysaccharides

Friday, December 15, 2017 - 14:00
Rectorate Hall (K. Donelaicio St. 73-402 room)

Author, Institution: Vesta Navikaitė-Šnipaitienė, Kaunas University of Technology

Science Area, Field of Science: Technological Sciences, Chemical Engineering - 05T

Summary of the Doctoral Thesis: Summary

Scientific Supervisor: Assoc. Prof. Dr. Rima KLIMAVIČIUTĖ (Kaunas University of Technology, Technological Sciences, Chemical Engineering, 05T).

Scientific Adviser: Assoc. Prof. Dr. Ramunė RUTKAITĖ (Kaunas University of Technology, Technological Sciences, Chemical Engineering, 05T).

Dissertation Defence Board of Chemical Engineering Science Field:
Prof. Dr. Petras Rimantas VENSKUTONIS (Kaunas University of Technology, Technological Sciences, Chemical Engineering, 05T) – chairman;
Assoc. Prof. Dr. Veronique COMA (University of Bordeaux, Technological Sciences, Chemical Engineering, 05T);
Prof. Dr. Habil. Juozas Vidas GRAŽULEVIČIUS (Kaunas University of Technology, Technological Sciences, Chemical Engineering, 05T);
Assoc. Prof. Dr. Jolita OSTRAUSKAITĖ (Kaunas University of Technology, Technological Sciences, Chemical Engineering, 05T);
Prof. Dr. Sonata TRUMBECKAITĖ (Lithuanian University of Health Sciences, Biomedical Sciences, Pharmacy, 08B).

The doctoral dissertation is available on the internet and at the library of Kaunas University of Technology (K. Donelaičio g. 20,Kaunas)

Annotation:

The anthocyanins and essential oils are derived from plants and are denoted by their biological activity, greater safety for human and environment than synthetic substances. However, the application of these compounds is often limited by instability of anthocyanins and rapid release of active compounds from essential oils.
The aim of this research is the preservation of the active properties of anthocyanins and essential oils by immobilizing them in anionic polysaccharides. Ionic complexes consisting of such polysaccharides as dextran sulfate, κ- or ι-carrageenan and anthocyanins were obtained due to electrostatic interaction between the flavylium cations of anthocyanins and the anionic sulfate groups of polysaccharides. During the adsorption of anthocyanins on sulfated polysaccharides, anthocyanins are isolated from the crude extract of the wild bilberry while preserving their antioxidant properties; later on, they can be released into various media. Lyophilized microgranules of the cross-linked κ-carrageenan and anthocyanins complex have been used to prepare a prototype of rectal suppositories.
The active coatings comprised of thyme essential oil or eugenol and cellulose acetate or acrylic binder/hydrophobically modified starch on polymer films have been developed, and their antibacterial activity against E. coli and L. monocytogenes has been demonstrated. They effectively inhibited free radicals without direct contact with the investigative substrate. Films with active coatings containing eugenol were developed and used for fresh beef packaging. It was found that fresh beef in such packaging was protected from lipid oxidation and meat discoloration for 14 days.