{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,13]],"date-time":"2026-10-13T19:53:10Z","timestamp":1791921190820,"version":"4.3.4"},"reference-count":51,"publisher":"Wiley","issue":"3","license":[{"start":{"date-parts":[[2021,8,6]],"date-time":"2021-08-06T00:00:00Z","timestamp":1628208000000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"}],"content-domain":{"domain":["scijournals.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["J Sci Food Agric"],"published-print":{"date-parts":[[2022,2]]},"abstract":"<jats:title>Abstract<\/jats:title>\n                  <jats:sec>\n                    <jats:title>BACKGROUND<\/jats:title>\n                    <jats:p>Ellagic acid (EA), a potent dietary antioxidant, has limited bioavailability owing to its rapid absorption in the stomach and small intestine, and EA is transformed to more bioavailable compounds \u2013 urolithins \u2013 in the colon. An encapsulation system that sustains the release of EA in the gastrointestinal system and delivers more EA into the colon could improve the oral bioavailability of EA. Electrosprayed EA\u2010loaded alginate\u2013pectin beads were produced and coated with low\u2010 (LC) and high\u2010molecular\u2010weight chitosan (HC). The EA release from uncoated and coated beads under simulated gastrointestinal conditions was evaluated. The samples were characterized by particle size, gel strength, scanning electron microscopy (SEM) and Fourier transform infrared (FTIR) analysis.<\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>RESULTS<\/jats:title>\n                    <jats:p>The encapsulation efficiency (EE%) of EA ranged from 49.53% to 69.85% for uncoated beads, which was elevated up to 86.50% by coating, and LC coating provided higher EE%. Pectin addition to alginate and chitosan coating reduced the gel strength and changed the size depending on the molecular weight of chitosan. SEM images of pectin\u2010added beads showed fewer cracks but more wrinkles, and chitosan coating presented more aggregated surfaces. The ionic interaction of alginate\u2013pectin\u2013chitosan and the entrapment of EA were confirmed by FTIR. In the gastric medium, EA release was very low from uncoated beads (15.2\u201319.8%), and totally restricted by chitosan coating. In the intestinal stage, EA release from LC\u2010coated alginate\u2013pectin beads was only 18%, and it was between 55% and 65% for uncoated or HC\u2010coated counterparts.<\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>CONCLUSION<\/jats:title>\n                    <jats:p>The LC\u2010coated alginate\u2013pectin beads could be further explored as a potential system for colon\u2010targeted delivery of EA. \u00a9 2021 Society of Chemical Industry<\/jats:p>\n                  <\/jats:sec>","DOI":"10.1002\/jsfa.11430","type":"journal-article","created":{"date-parts":[[2021,7,24]],"date-time":"2021-07-24T06:20:40Z","timestamp":1627107640000},"page":"965-975","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":28,"title":["Electrosprayed chitosan\u2010coated alginate\u2013pectin beads as potential system for colon\u2010targeted delivery of ellagic acid"],"prefix":"10.1002","volume":"102","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-9653-5557","authenticated-orcid":false,"given":"Canan Y","family":"Karakas","sequence":"first","affiliation":[{"name":"Food Engineering Department, Chemical and Metallurgical Engineering Faculty Yildiz Technical University  Istanbul Turkey"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-8055-3622","authenticated-orcid":false,"given":"Hatice R","family":"Ordu","sequence":"additional","affiliation":[{"name":"Food Engineering Department, Chemical and Metallurgical Engineering Faculty Yildiz Technical University  Istanbul Turkey"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-4905-095X","authenticated-orcid":false,"given":"Fatih","family":"Bozkurt","sequence":"additional","affiliation":[{"name":"Food Engineering Department, Chemical and Metallurgical Engineering Faculty Yildiz Technical University  Istanbul Turkey"},{"name":"Food Engineering Department, Engineering and Architecture Faculty Mu\u015f Alparslan University  Mu\u015f Turkey"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-8615-7321","authenticated-orcid":false,"given":"Ayse","family":"Karadag","sequence":"additional","affiliation":[{"name":"Food Engineering Department, Chemical and Metallurgical Engineering Faculty Yildiz Technical University  Istanbul Turkey"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2021,8,6]]},"reference":[{"key":"e_1_2_7_2_1","doi-asserted-by":"publisher","DOI":"10.1021\/jf902107d"},{"key":"e_1_2_7_3_1","doi-asserted-by":"publisher","DOI":"10.1088\/1361-6528\/ab912c"},{"key":"e_1_2_7_4_1","doi-asserted-by":"publisher","DOI":"10.3390\/app10103353"},{"key":"e_1_2_7_5_1","doi-asserted-by":"publisher","DOI":"10.3109\/13880200903078503"},{"key":"e_1_2_7_6_1","doi-asserted-by":"publisher","DOI":"10.3945\/an.116.012575"},{"key":"e_1_2_7_7_1","doi-asserted-by":"publisher","DOI":"10.1002\/(SICI)1097-0010(20000515)80:7<1063::AID-JSFA605>3.0.CO;2-Q"},{"key":"e_1_2_7_8_1","doi-asserted-by":"publisher","DOI":"10.2147\/IJN.S147740"},{"key":"e_1_2_7_9_1","doi-asserted-by":"publisher","DOI":"10.1002\/9781119563754.ch9"},{"key":"e_1_2_7_10_1","doi-asserted-by":"publisher","DOI":"10.1093\/jn\/136.10.2481"},{"key":"e_1_2_7_11_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.partic.2015.09.004"},{"key":"e_1_2_7_12_1","doi-asserted-by":"publisher","DOI":"10.1111\/ijfs.12358"},{"key":"e_1_2_7_13_1","doi-asserted-by":"publisher","DOI":"10.1080\/00222348.2015.1110551"},{"key":"e_1_2_7_14_1","doi-asserted-by":"publisher","DOI":"10.1002\/app.41334"},{"key":"e_1_2_7_15_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2014.07.011"},{"key":"e_1_2_7_16_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodres.2009.09.010"},{"key":"e_1_2_7_17_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.carbpol.2019.01.019"},{"key":"e_1_2_7_18_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.msec.2017.09.003"},{"key":"e_1_2_7_19_1","doi-asserted-by":"publisher","DOI":"10.1111\/1750-3841.12023"},{"key":"e_1_2_7_20_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.powtec.2019.01.016"},{"key":"e_1_2_7_21_1","doi-asserted-by":"publisher","DOI":"10.1039\/C3FO60702J"},{"key":"e_1_2_7_22_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodres.2018.01.038"},{"key":"e_1_2_7_23_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodhyd.2017.08.031"},{"key":"e_1_2_7_24_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodhyd.2016.06.029"},{"key":"e_1_2_7_25_1","unstructured":"SundaramJandDuranceT.Particle size distribution of alginate\u2013pectin microspheres: effect of composition and methods of production in2007 ASAE Annual Meeting St Joseph MI. 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