Application of encapsulated natural bioactive compounds from red pepper waste in yogurt
Аутори
Šeregelj, VanjaTumbas Šaponjac, Vesna
Lević, Steva
Kalušević, Ana
Ćetković, Gordana
Čanadanović-Brunet, Jasna
Nedović, Viktor
Stajčić, Slađana
Vulić, Jelena
Vidaković, Ana
Чланак у часопису (Рецензирана верзија)
Метаподаци
Приказ свих података о документуАпстракт
Aim: The aim of study was to encapsulate red pepper waste (RPW) bioactives and
monitor their stability in yogurt.
Methods: RPW extract was encapsulated in whey protein using spray and freeze drying
techniques. Physicochemical characteristics of encapsulates were evaluated, and better
encapsulates were used to develop functional yogurt. Retention of bioactives was
followed over 21 days of storage, and sensory analyses were assessed.
Results: Freeze dried encapsulates (FDE) showed better characteristics like water
activity, moisture content, solubility, flowing and colour properties, and therefore
incorporated in yogurt. Yogurt with FDE successfully retained carotenoids (71.43%)
and caused increasing of polyphenol retention (up to 123.73%). This yogurt exhibited
higher sensory and general acceptability scores compared to control sample. The
fortification of yogurts had positive influence on maintaining the initial number of lactic
acid bacteria during storage.
Conclusion: Fr...eeze drying and utilization of pepper waste are efficient for functional
food development, with improved nutritional, colour and bioactive properties.
Кључне речи:
Red pepper waste / carotenoids / polyphenols / encapsulation / yogurt fortificationИзвор:
Journal of Microencapsulation Micro and Nano Carriers, 2019, 36, 8, 704-714Издавач:
- Taylor&Francis
Финансирање / пројекти:
- Развој производа и адитива од воћа и поврћа са високим садржајем биоактивних једињења (RS-MESTD-Technological Development (TD or TR)-31044)
- Развој нових инкапсулационих и ензимских технологија за производњу биокатализатора и биолошки активних компонената хране у циљу повећања њене конкурентности, квалитета и безбедности (RS-MESTD-Integrated and Interdisciplinary Research (IIR or III)-46010)
DOI: 10.1080/02652048.2019.1668488
ISSN: 0265-2048
WoS: 000488414600001
Scopus: 2-s2.0-85074355459
Институција/група
Poljoprivredni fakultetTY - JOUR AU - Šeregelj, Vanja AU - Tumbas Šaponjac, Vesna AU - Lević, Steva AU - Kalušević, Ana AU - Ćetković, Gordana AU - Čanadanović-Brunet, Jasna AU - Nedović, Viktor AU - Stajčić, Slađana AU - Vulić, Jelena AU - Vidaković, Ana PY - 2019 UR - http://aspace.agrif.bg.ac.rs/handle/123456789/5774 AB - Aim: The aim of study was to encapsulate red pepper waste (RPW) bioactives and monitor their stability in yogurt. Methods: RPW extract was encapsulated in whey protein using spray and freeze drying techniques. Physicochemical characteristics of encapsulates were evaluated, and better encapsulates were used to develop functional yogurt. Retention of bioactives was followed over 21 days of storage, and sensory analyses were assessed. Results: Freeze dried encapsulates (FDE) showed better characteristics like water activity, moisture content, solubility, flowing and colour properties, and therefore incorporated in yogurt. Yogurt with FDE successfully retained carotenoids (71.43%) and caused increasing of polyphenol retention (up to 123.73%). This yogurt exhibited higher sensory and general acceptability scores compared to control sample. The fortification of yogurts had positive influence on maintaining the initial number of lactic acid bacteria during storage. Conclusion: Freeze drying and utilization of pepper waste are efficient for functional food development, with improved nutritional, colour and bioactive properties. PB - Taylor&Francis T2 - Journal of Microencapsulation Micro and Nano Carriers T1 - Application of encapsulated natural bioactive compounds from red pepper waste in yogurt EP - 714 IS - 8 SP - 704 VL - 36 DO - 10.1080/02652048.2019.1668488 ER -
@article{ author = "Šeregelj, Vanja and Tumbas Šaponjac, Vesna and Lević, Steva and Kalušević, Ana and Ćetković, Gordana and Čanadanović-Brunet, Jasna and Nedović, Viktor and Stajčić, Slađana and Vulić, Jelena and Vidaković, Ana", year = "2019", abstract = "Aim: The aim of study was to encapsulate red pepper waste (RPW) bioactives and monitor their stability in yogurt. Methods: RPW extract was encapsulated in whey protein using spray and freeze drying techniques. Physicochemical characteristics of encapsulates were evaluated, and better encapsulates were used to develop functional yogurt. Retention of bioactives was followed over 21 days of storage, and sensory analyses were assessed. Results: Freeze dried encapsulates (FDE) showed better characteristics like water activity, moisture content, solubility, flowing and colour properties, and therefore incorporated in yogurt. Yogurt with FDE successfully retained carotenoids (71.43%) and caused increasing of polyphenol retention (up to 123.73%). This yogurt exhibited higher sensory and general acceptability scores compared to control sample. The fortification of yogurts had positive influence on maintaining the initial number of lactic acid bacteria during storage. Conclusion: Freeze drying and utilization of pepper waste are efficient for functional food development, with improved nutritional, colour and bioactive properties.", publisher = "Taylor&Francis", journal = "Journal of Microencapsulation Micro and Nano Carriers", title = "Application of encapsulated natural bioactive compounds from red pepper waste in yogurt", pages = "714-704", number = "8", volume = "36", doi = "10.1080/02652048.2019.1668488" }
Šeregelj, V., Tumbas Šaponjac, V., Lević, S., Kalušević, A., Ćetković, G., Čanadanović-Brunet, J., Nedović, V., Stajčić, S., Vulić, J.,& Vidaković, A.. (2019). Application of encapsulated natural bioactive compounds from red pepper waste in yogurt. in Journal of Microencapsulation Micro and Nano Carriers Taylor&Francis., 36(8), 704-714. https://doi.org/10.1080/02652048.2019.1668488
Šeregelj V, Tumbas Šaponjac V, Lević S, Kalušević A, Ćetković G, Čanadanović-Brunet J, Nedović V, Stajčić S, Vulić J, Vidaković A. Application of encapsulated natural bioactive compounds from red pepper waste in yogurt. in Journal of Microencapsulation Micro and Nano Carriers. 2019;36(8):704-714. doi:10.1080/02652048.2019.1668488 .
Šeregelj, Vanja, Tumbas Šaponjac, Vesna, Lević, Steva, Kalušević, Ana, Ćetković, Gordana, Čanadanović-Brunet, Jasna, Nedović, Viktor, Stajčić, Slađana, Vulić, Jelena, Vidaković, Ana, "Application of encapsulated natural bioactive compounds from red pepper waste in yogurt" in Journal of Microencapsulation Micro and Nano Carriers, 36, no. 8 (2019):704-714, https://doi.org/10.1080/02652048.2019.1668488 . .