TY  - 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 . .