TY  - JOUR
AU  - Vulić, Jelena
AU  - Seregelj, Vanja
AU  - Kalušević, Ana
AU  - Lević, Steva
AU  - Nedović, Viktor
AU  - Tumbas-Saponjac, Vesna
AU  - Canadanović-Brunet, Jasna
AU  - Cetković, Gordana
PY  - 2019
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4955
AB  - In order to deactivate the health properties of bioactive compounds, they need to withstand the effects of food processing, their potential release from the food matrix, and remain bio-accessible in the gastrointestinal tract. Bio-actives from different plants are prone to oxidative degradation, and encapsulation is an effective method in improving their stability. In the present study, red pepper waste (RPW), a by-product of vegetable processing industry, was encapsulated in whey protein using spray and freeze-drying techniques. The aim was to evaluate the effects of in vitro gastrointestinal digestion on the release and bioactivity of encapsulated bio-actives, after each digestion step. The results showed that the release of phenolics and carotenoids, as well as antioxidants, anti-hyperglycemic, and anti-inflammatory activities are influenced by pH and intestinal fluid, with pH 7.5 exhibited at higher levels. There was a rapid initial release of carotenoids from whey protein matrices, while a more gradual increase of phenolics was observed, reaching around 50% for both encapsulates first at 6 h and 37 degrees C, and small intestine conditions. The encapsulation of RPW demonstrated a protective effect against pH changes and enzymatic activities along digestion, and contributed to the increase in bio-accessibility in the gut. Also, the results suggest that encapsulation is an efficient method for valorization of bio-actives from RPW, with improvements in nutrition, color, and bioactive properties.
PB  - MDPI, BASEL
T2  - Molecules
T1  - Bioavailability and Bioactivity of Encapsulated Phenolics and Carotenoids Isolated from Red Pepper Waste
IS  - 15
VL  - 24
DO  - 10.3390/molecules24152837
ER  - 

@article{
author = "Vulić, Jelena and Seregelj, Vanja and Kalušević, Ana and Lević, Steva and Nedović, Viktor and Tumbas-Saponjac, Vesna and Canadanović-Brunet, Jasna and Cetković, Gordana",
year = "2019",
abstract = "In order to deactivate the health properties of bioactive compounds, they need to withstand the effects of food processing, their potential release from the food matrix, and remain bio-accessible in the gastrointestinal tract. Bio-actives from different plants are prone to oxidative degradation, and encapsulation is an effective method in improving their stability. In the present study, red pepper waste (RPW), a by-product of vegetable processing industry, was encapsulated in whey protein using spray and freeze-drying techniques. The aim was to evaluate the effects of in vitro gastrointestinal digestion on the release and bioactivity of encapsulated bio-actives, after each digestion step. The results showed that the release of phenolics and carotenoids, as well as antioxidants, anti-hyperglycemic, and anti-inflammatory activities are influenced by pH and intestinal fluid, with pH 7.5 exhibited at higher levels. There was a rapid initial release of carotenoids from whey protein matrices, while a more gradual increase of phenolics was observed, reaching around 50% for both encapsulates first at 6 h and 37 degrees C, and small intestine conditions. The encapsulation of RPW demonstrated a protective effect against pH changes and enzymatic activities along digestion, and contributed to the increase in bio-accessibility in the gut. Also, the results suggest that encapsulation is an efficient method for valorization of bio-actives from RPW, with improvements in nutrition, color, and bioactive properties.",
publisher = "MDPI, BASEL",
journal = "Molecules",
title = "Bioavailability and Bioactivity of Encapsulated Phenolics and Carotenoids Isolated from Red Pepper Waste",
number = "15",
volume = "24",
doi = "10.3390/molecules24152837"
}

Vulić, J., Seregelj, V., Kalušević, A., Lević, S., Nedović, V., Tumbas-Saponjac, V., Canadanović-Brunet, J.,& Cetković, G.. (2019). Bioavailability and Bioactivity of Encapsulated Phenolics and Carotenoids Isolated from Red Pepper Waste. in Molecules
MDPI, BASEL., 24(15).
https://doi.org/10.3390/molecules24152837

Vulić J, Seregelj V, Kalušević A, Lević S, Nedović V, Tumbas-Saponjac V, Canadanović-Brunet J, Cetković G. Bioavailability and Bioactivity of Encapsulated Phenolics and Carotenoids Isolated from Red Pepper Waste. in Molecules. 2019;24(15).
doi:10.3390/molecules24152837 .

Vulić, Jelena, Seregelj, Vanja, Kalušević, Ana, Lević, Steva, Nedović, Viktor, Tumbas-Saponjac, Vesna, Canadanović-Brunet, Jasna, Cetković, Gordana, "Bioavailability and Bioactivity of Encapsulated Phenolics and Carotenoids Isolated from Red Pepper Waste" in Molecules, 24, no. 15 (2019),
https://doi.org/10.3390/molecules24152837 . .