Table 3. Encapsulation efficiency (EE) of different herb and spice water extracts in liposomes and in polysaccharide particles expressed in percentage of entrapped phenolic components.
| Plant extract | EE/% | ||
|---|---|---|---|
| liposome | alginate particle |
chitosan particle | |
| wormwood | (3.7±0.2)a | (28.9±0.8)c | (35.5±2.2)d |
| thyme | (45.2±0.9)e | (36.5±0.9)d | (43.8±2.2)e |
| coneflower | (26.6±0.8)c | (19.0±0.5)b | (28.4±0.8)c |
| liquorice | (60.2±2.4)g | (38.2±0.8)d | (47.3±2.8)f |
| pot marigold | (37.5±0.8)de | (32.0±0.8)c | (35.7±0.9)d |
| sea buckthorn | (20.5±0.5)b | (46.5±1.4)e | (39.5±0.9)e |
| sage | (69.7±5.4)h | (41.9±1.8)e | (50.3±2.9)f |
| rosemary | (35.3±3.3)d | (13.9±0.5)a | (8.1±0.8)a |
| common nettle | (48.0±0.8)f | (18.0±0.4)b | (16.0±0.6)b |
| clove | (2.5±0.4)a | (29.6±0.4)c | (42.1±1.3)e |
| lavender | (71.9±4.8)h | (31.8±0.8)c | (23.0±0.8)c |
| chamomile | (77.0±4.4)h | (22.5±0.7)b | (23.9±0.8)c |
| elderberry | (51.7±5.2)f | (31.5±0.4)c | (24.4±0.8)c |
| plantago | (27.9±0.8)c | (41.6±1.7)e | (37.0±0.6)d |
| marjoram | (37.7±0.7)de | (11.7±0.1)a | (17.8±0.4)b |
| St. John´s wort | (39.5±1.8)e | (20.5±0.4)b | (36.0±0.5)d |
| ginger | (28.9±0.6)c | (68.4±4.4)g | (81.3±5.6)g |
| garlic | (93.0±8.4)i | (62.0±3.3)f | (44.0±0.9)e |
Results are presented as mean value±standard deviation. Values with the same letter in the same column are not statistically different (p>0.05)