Encapsulation of bioactives for value-added food
Само за регистроване кориснике
2021
Конференцијски прилог (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
The latest trends in contemporary industrial production of foods involve the inclusion
of bioactive compounds with potential health benefits, such as vitamins, probiotics,
minerals, polyphenols, omega-3-fatty acids, and phytosterols into the foodstuff.
Most of them are sensitive to surrounding conditions and influences that might
cause the loss of functionality or degradation of an ingredient before it has time to
act. Encapsulation is widely used for the protection and preservation of the stability
of an active compound during processing, storage, and consumption. It provides a
physical barrier between active compounds and the environment. There is a multitude
of possible benefits of encapsulated bioactives in the food industry. Encapsulation has
to provide an adequate concentration and uniform dispersion of actives. The interest
for encapsulated active compounds relies also on the possibility to overcome solubility
incompatibilities between ingredients, e.g., active compou...nds and the food matrices.
Another goal of employing encapsulation is to modify the physical characteristics of
the original material in order to allow easier handling, to help the separation of the
components of the mixture that would otherwise react with one another. In addition,
encapsulation can be applied to prevent reaction with other components in food
products such as oxygen or water.
Furthermore, encapsulation is used to mask unpleasant feelings during eating, such
as bitter taste and astringency of polyphenols. It is also a useful tool to provide delivery
of bioactive molecules (e.g., antioxidants, minerals, vitamins, phytosterols) and living
cells (e.g., probiotics) at the desired place or within an appropriate time.
The paper describes several examples of different encapsulation techniques/carrier
materials/bioactive molecules developed in our laboratories for the production of
value-added food.
Извор:
Book of Abstracts of the 3rd Annual Conference of the Pan-Balkan Alliance of Natural Products and Drug Discovery Associations (PANDA), 2021, 19-Издавач:
- Institute for Biological Research “Siniša Stanković” – National Institute of Republic of Serbia (IBISS), University of Belgrade, Serbia
Институција/група
Poljoprivredni fakultetTY - CONF AU - Nedović, Viktor AU - Salević, Ana AU - Lević, Steva AU - Đorđević, Verica AU - Balanč, Bojana AU - Bugarski, Branko PY - 2021 UR - http://aspace.agrif.bg.ac.rs/handle/123456789/6853 AB - The latest trends in contemporary industrial production of foods involve the inclusion of bioactive compounds with potential health benefits, such as vitamins, probiotics, minerals, polyphenols, omega-3-fatty acids, and phytosterols into the foodstuff. Most of them are sensitive to surrounding conditions and influences that might cause the loss of functionality or degradation of an ingredient before it has time to act. Encapsulation is widely used for the protection and preservation of the stability of an active compound during processing, storage, and consumption. It provides a physical barrier between active compounds and the environment. There is a multitude of possible benefits of encapsulated bioactives in the food industry. Encapsulation has to provide an adequate concentration and uniform dispersion of actives. The interest for encapsulated active compounds relies also on the possibility to overcome solubility incompatibilities between ingredients, e.g., active compounds and the food matrices. Another goal of employing encapsulation is to modify the physical characteristics of the original material in order to allow easier handling, to help the separation of the components of the mixture that would otherwise react with one another. In addition, encapsulation can be applied to prevent reaction with other components in food products such as oxygen or water. Furthermore, encapsulation is used to mask unpleasant feelings during eating, such as bitter taste and astringency of polyphenols. It is also a useful tool to provide delivery of bioactive molecules (e.g., antioxidants, minerals, vitamins, phytosterols) and living cells (e.g., probiotics) at the desired place or within an appropriate time. The paper describes several examples of different encapsulation techniques/carrier materials/bioactive molecules developed in our laboratories for the production of value-added food. PB - Institute for Biological Research “Siniša Stanković” – National Institute of Republic of Serbia (IBISS), University of Belgrade, Serbia C3 - Book of Abstracts of the 3rd Annual Conference of the Pan-Balkan Alliance of Natural Products and Drug Discovery Associations (PANDA) T1 - Encapsulation of bioactives for value-added food SP - 19 UR - https://hdl.handle.net/21.15107/rcub_agrospace_6853 ER -
@conference{ author = "Nedović, Viktor and Salević, Ana and Lević, Steva and Đorđević, Verica and Balanč, Bojana and Bugarski, Branko", year = "2021", abstract = "The latest trends in contemporary industrial production of foods involve the inclusion of bioactive compounds with potential health benefits, such as vitamins, probiotics, minerals, polyphenols, omega-3-fatty acids, and phytosterols into the foodstuff. Most of them are sensitive to surrounding conditions and influences that might cause the loss of functionality or degradation of an ingredient before it has time to act. Encapsulation is widely used for the protection and preservation of the stability of an active compound during processing, storage, and consumption. It provides a physical barrier between active compounds and the environment. There is a multitude of possible benefits of encapsulated bioactives in the food industry. Encapsulation has to provide an adequate concentration and uniform dispersion of actives. The interest for encapsulated active compounds relies also on the possibility to overcome solubility incompatibilities between ingredients, e.g., active compounds and the food matrices. Another goal of employing encapsulation is to modify the physical characteristics of the original material in order to allow easier handling, to help the separation of the components of the mixture that would otherwise react with one another. In addition, encapsulation can be applied to prevent reaction with other components in food products such as oxygen or water. Furthermore, encapsulation is used to mask unpleasant feelings during eating, such as bitter taste and astringency of polyphenols. It is also a useful tool to provide delivery of bioactive molecules (e.g., antioxidants, minerals, vitamins, phytosterols) and living cells (e.g., probiotics) at the desired place or within an appropriate time. The paper describes several examples of different encapsulation techniques/carrier materials/bioactive molecules developed in our laboratories for the production of value-added food.", publisher = "Institute for Biological Research “Siniša Stanković” – National Institute of Republic of Serbia (IBISS), University of Belgrade, Serbia", journal = "Book of Abstracts of the 3rd Annual Conference of the Pan-Balkan Alliance of Natural Products and Drug Discovery Associations (PANDA)", title = "Encapsulation of bioactives for value-added food", pages = "19", url = "https://hdl.handle.net/21.15107/rcub_agrospace_6853" }
Nedović, V., Salević, A., Lević, S., Đorđević, V., Balanč, B.,& Bugarski, B.. (2021). Encapsulation of bioactives for value-added food. in Book of Abstracts of the 3rd Annual Conference of the Pan-Balkan Alliance of Natural Products and Drug Discovery Associations (PANDA) Institute for Biological Research “Siniša Stanković” – National Institute of Republic of Serbia (IBISS), University of Belgrade, Serbia., 19. https://hdl.handle.net/21.15107/rcub_agrospace_6853
Nedović V, Salević A, Lević S, Đorđević V, Balanč B, Bugarski B. Encapsulation of bioactives for value-added food. in Book of Abstracts of the 3rd Annual Conference of the Pan-Balkan Alliance of Natural Products and Drug Discovery Associations (PANDA). 2021;:19. https://hdl.handle.net/21.15107/rcub_agrospace_6853 .
Nedović, Viktor, Salević, Ana, Lević, Steva, Đorđević, Verica, Balanč, Bojana, Bugarski, Branko, "Encapsulation of bioactives for value-added food" in Book of Abstracts of the 3rd Annual Conference of the Pan-Balkan Alliance of Natural Products and Drug Discovery Associations (PANDA) (2021):19, https://hdl.handle.net/21.15107/rcub_agrospace_6853 .