Application of encapsulated natural bioactive compounds from red pepper waste in yogurt
Нема приказа
Аутори
Seregelj, VanjaTumbas-Saponjac, Vesna
Lević, Steva
Kalušević, Ana
Cetković, Gordana
Canadanović-Brunet, Jasna
Nedović, Viktor
Stajcić, Sladana
Vulić, Jelena
Vidaković, Ana
Чланак у часопису (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
Aim: The aim of this 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 a positive influence on maintaining the initial number of lactic acid bacteria during storage. Conclusion: Freeze... drying and utilisation 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, 2019, 36, 8, 704-714Издавач:
- Taylor & Francis Ltd, Abingdon
Финансирање / пројекти:
- [CA15136]
- Развој производа и адитива од воћа и поврћа са високим садржајем биоактивних једињења (RS-31044)
- Развој нових инкапсулационих и ензимских технологија за производњу биокатализатора и биолошки активних компонената хране у циљу повећања њене конкурентности, квалитета и безбедности (RS-46010)
DOI: 10.1080/02652048.2019.1668488
ISSN: 0265-2048
PubMed: 31516053
WoS: 000488414600001
Scopus: 2-s2.0-85074355459
Институција/група
Poljoprivredni fakultetTY - JOUR AU - Seregelj, Vanja AU - Tumbas-Saponjac, Vesna AU - Lević, Steva AU - Kalušević, Ana AU - Cetković, Gordana AU - Canadanović-Brunet, Jasna AU - Nedović, Viktor AU - Stajcić, Sladana AU - Vulić, Jelena AU - Vidaković, Ana PY - 2019 UR - http://aspace.agrif.bg.ac.rs/handle/123456789/4929 AB - Aim: The aim of this 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 a positive influence on maintaining the initial number of lactic acid bacteria during storage. Conclusion: Freeze drying and utilisation of pepper waste are efficient for functional food development, with improved nutritional, colour and bioactive properties. PB - Taylor & Francis Ltd, Abingdon T2 - Journal of Microencapsulation 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 = "Seregelj, Vanja and Tumbas-Saponjac, Vesna and Lević, Steva and Kalušević, Ana and Cetković, Gordana and Canadanović-Brunet, Jasna and Nedović, Viktor and Stajcić, Sladana and Vulić, Jelena and Vidaković, Ana", year = "2019", abstract = "Aim: The aim of this 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 a positive influence on maintaining the initial number of lactic acid bacteria during storage. Conclusion: Freeze drying and utilisation of pepper waste are efficient for functional food development, with improved nutritional, colour and bioactive properties.", publisher = "Taylor & Francis Ltd, Abingdon", journal = "Journal of Microencapsulation", 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" }
Seregelj, V., Tumbas-Saponjac, V., Lević, S., Kalušević, A., Cetković, G., Canadanović-Brunet, J., Nedović, V., Stajcić, S., Vulić, J.,& Vidaković, A.. (2019). Application of encapsulated natural bioactive compounds from red pepper waste in yogurt. in Journal of Microencapsulation Taylor & Francis Ltd, Abingdon., 36(8), 704-714. https://doi.org/10.1080/02652048.2019.1668488
Seregelj V, Tumbas-Saponjac V, Lević S, Kalušević A, Cetković G, Canadanović-Brunet J, Nedović V, Stajcić S, Vulić J, Vidaković A. Application of encapsulated natural bioactive compounds from red pepper waste in yogurt. in Journal of Microencapsulation. 2019;36(8):704-714. doi:10.1080/02652048.2019.1668488 .
Seregelj, Vanja, Tumbas-Saponjac, Vesna, Lević, Steva, Kalušević, Ana, Cetković, Gordana, Canadanović-Brunet, Jasna, Nedović, Viktor, Stajcić, Sladana, Vulić, Jelena, Vidaković, Ana, "Application of encapsulated natural bioactive compounds from red pepper waste in yogurt" in Journal of Microencapsulation, 36, no. 8 (2019):704-714, https://doi.org/10.1080/02652048.2019.1668488 . .