D. Simanavičiūtė “Immobilization of phenolic acids and natural extracts in cationic polysaccharides” doctoral thesis defence

Author, Institution: Deimantė Simanavičiūtė, Kaunas University of Technology

Science area, field of science: Technological Sciences, Chemical Engineering 05T

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

Scientific Advisor: Assoc. Prof. Dr. Rima Klimavičiūtė (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;
Prof. Dr. Jurga Bernatonienė (Lithuanian University of Health Sciences, Biomedical Sciences, Pharmacy, 08B);
Assoc. Prof. Dr. Veronik Coma (University of Bordeaux, Technological Sciences, Chemical Engineering, 05T);
Prof. Dr. Jolita Ostrauskaitė (Kaunas University of Technology, Technological Sciences, Chemical Engineering, 05T);
Prof. Dr. Virgilijus Valeika (Kaunas University of Technology, Technological Sciences, Chemical Engineering, 05T).

The doctoral dissertation is available at the library of Kaunas University of Technology (K. Donelaičio St. 20, Kaunas).

Annotation:
Phenolic acids such as hydroxybenzenecarboxylic and hydroxycinnamic acids possess good antimicrobial and antioxidant properties, anti-inflammatory and anti-inflammatory effects, as well as effects on the cardiovascular system. However, these compounds are unstable, sensitive to heat, alkaline, oxidation and light, and therefore quickly lose their beneficial properties.
The aim of this research is the preservation of phenolic acids and natural extracts components antioxidant activity by their adsorption on cationic polysaccharides. It has been established that vanillic, caffeic, chlorogenic and rosmarinic acids as well as the chlorogenic acid isomers present in artichoke and green coffee bean extracts could form ionic complexes with cross-linked cationic starch or chitosan in water. Moreover,  the complexes of cationic starch derivatives or chitosan and vanillic, caffeic, chlorogenic and rosmarinic acids as well as the chlorogenic acid isomers included in natural extracts exhibit the prolonged antioxidant activity which is related with the gradual desorption of phenolic acids from microgranules or particles of obtained complexes.
The obtained chitosan and green coffee bean extract complex powder has been applied in the preparation of antioxidant herbal tea bag prototype. Herbal tea packaging bags containing chitosan and green coffee bean extract complex exhibit an antioxidant effect and enriches the aqueous extracts of herbal teas with phenolic compounds as well as chlorogenic acid isomers.