@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"
}
