TY  - JOUR
AU  - Šeregelj, Vanja
AU  - Tumbas Šaponjac, Vesna
AU  - Lević, Steva
AU  - Kalušević, Ana
AU  - Ćetković, Gordana
AU  - Čanadanović-Brunet, Jasna
AU  - Nedović, Viktor
AU  - Stajčić, Slađana
AU  - Vulić, Jelena
AU  - Vidaković, Ana
PY  - 2019
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5774
AB  - Aim: The aim of 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 positive influence on maintaining the initial number of lactic
acid bacteria during storage.
Conclusion: Freeze drying and utilization of pepper waste are efficient for functional
food development, with improved nutritional, colour and bioactive properties.
PB  - Taylor&Francis
T2  - Journal of Microencapsulation Micro and Nano Carriers
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 = "Šeregelj, Vanja and Tumbas Šaponjac, Vesna and Lević, Steva and Kalušević, Ana and Ćetković, Gordana and Čanadanović-Brunet, Jasna and Nedović, Viktor and Stajčić, Slađana and Vulić, Jelena and Vidaković, Ana",
year = "2019",
abstract = "Aim: The aim of 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 positive influence on maintaining the initial number of lactic
acid bacteria during storage.
Conclusion: Freeze drying and utilization of pepper waste are efficient for functional
food development, with improved nutritional, colour and bioactive properties.",
publisher = "Taylor&Francis",
journal = "Journal of Microencapsulation Micro and Nano Carriers",
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"
}

Šeregelj, V., Tumbas Šaponjac, V., Lević, S., Kalušević, A., Ćetković, G., Čanadanović-Brunet, J., Nedović, V., Stajčić, S., Vulić, J.,& Vidaković, A.. (2019). Application of encapsulated natural bioactive compounds from red pepper waste in yogurt. in Journal of Microencapsulation Micro and Nano Carriers
Taylor&Francis., 36(8), 704-714.
https://doi.org/10.1080/02652048.2019.1668488

Šeregelj V, Tumbas Šaponjac V, Lević S, Kalušević A, Ćetković G, Čanadanović-Brunet J, Nedović V, Stajčić S, Vulić J, Vidaković A. Application of encapsulated natural bioactive compounds from red pepper waste in yogurt. in Journal of Microencapsulation Micro and Nano Carriers. 2019;36(8):704-714.
doi:10.1080/02652048.2019.1668488 .

Šeregelj, Vanja, Tumbas Šaponjac, Vesna, Lević, Steva, Kalušević, Ana, Ćetković, Gordana, Čanadanović-Brunet, Jasna, Nedović, Viktor, Stajčić, Slađana, Vulić, Jelena, Vidaković, Ana, "Application of encapsulated natural bioactive compounds from red pepper waste in yogurt" in Journal of Microencapsulation Micro and Nano Carriers, 36, no. 8 (2019):704-714,
https://doi.org/10.1080/02652048.2019.1668488 . .

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 . .

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 . .