Modification of functional quality of beer by using microencapsulated green tea (camellia sinensis l.) And ganoderma mushroom (ganoderma lucidum l.) Bioactive compounds
2017
Autori
Belscak-Cvitanović, AnaNedović, Viktor
Salević, Ana
Despotović, Saša
Komes, Draženka
Nikšić, Miomir
Bugarski, Branko
Leskošek-Čukalović, Ida
Članak u časopisu (Objavljena verzija)
Metapodaci
Prikaz svih podataka o dokumentuApstrakt
Increasing interest in production of frequently consumed functional food products has focused the present study on implementation of microencapsulated Ganoderma mushroom and green tea bioactive compounds in beer production. Electrostatic extrusion assisted microencapsulation of green tea and Ganoderma extracts enabled production of particles ranging from 490 to 1000 mu m in size, with up to 75% of entrapped total polyphenols. Dried, powdered extracts, as well as microparticles encapsulating Ganoderma and green tea extracts that exhibited the best morphological properties and retarded release of polyphenols (alginate and alginate-chitosan coated, as well as chitosan coated pectin microbeads) were implemented in beer production. The addition of Ganoderma microbeads to pilsner beer did not augment its polyphenolic concentration (TPC), as opposed to the addition of green tea encapsulating microbeads to radler, while adding dried Ganoderma and spray dried green tea extracts enabled to incre...ase the TPC for up to 3-fold higher values. Ganoderma dried extract-enriched pilsner beer and spray dried green tea extract-enriched radler were preferred in terms of sensory properties, due to the lowest bitterness intensity and most pronounced herbal aroma of the added adjuncts. Refrigerated storage of Ganoderma hydrogel microbeads-enriched pilsner beer revealed fluctuations of TPC, while green tea hydrogel microbeads-enriched radler exhibited better stability. The established methodology provides a procedure suitable for microencapsulate-enrichment of drink and food products, thus setting a reliable basis for future functional food production by microencapsulate implementation strategies.
Ključne reči:
beer / Ganoderma / green tea / microencapsulation / polyphenolic antioxidantsIzvor:
Chemical Industry and Chemical Engineering Quarterly / CICEQ, 2017, 23, 4, 457-471Izdavač:
- Savez hemijskih inženjera, Beograd
Finansiranje / projekti:
- Razvoj i primena novih i tradicionalnih tehnologija u proizvodnji konkurentnih prehrambenih proizvoda sa dodatom vrednošću za evropsko i svetsko tržište - Stvorimo bogatstvo iz bogatstva Srbije (RS-MESTD-Integrated and Interdisciplinary Research (IIR or III)-46001)
- Razvoj novih inkapsulacionih i enzimskih tehnologija za proizvodnju biokatalizatora i biološki aktivnih komponenata hrane u cilju povećanja njene konkurentnosti, kvaliteta i bezbednosti (RS-MESTD-Integrated and Interdisciplinary Research (IIR or III)-46010)
- Razvoj tehnologije proizvodnje crvenog vina i dijetetskih proizvoda iz vina bogatih biološki aktivnim polifenolima sa kardioprotektivnim dejstvima (RS-MESTD-Technological Development (TD or TR)-31020)
DOI: 10.2298/CICEQ160722060B
ISSN: 1451-9372
WoS: 000423561400003
Scopus: 2-s2.0-85041108238
Institucija/grupa
Poljoprivredni fakultetTY - JOUR AU - Belscak-Cvitanović, Ana AU - Nedović, Viktor AU - Salević, Ana AU - Despotović, Saša AU - Komes, Draženka AU - Nikšić, Miomir AU - Bugarski, Branko AU - Leskošek-Čukalović, Ida PY - 2017 UR - http://aspace.agrif.bg.ac.rs/handle/123456789/4441 AB - Increasing interest in production of frequently consumed functional food products has focused the present study on implementation of microencapsulated Ganoderma mushroom and green tea bioactive compounds in beer production. Electrostatic extrusion assisted microencapsulation of green tea and Ganoderma extracts enabled production of particles ranging from 490 to 1000 mu m in size, with up to 75% of entrapped total polyphenols. Dried, powdered extracts, as well as microparticles encapsulating Ganoderma and green tea extracts that exhibited the best morphological properties and retarded release of polyphenols (alginate and alginate-chitosan coated, as well as chitosan coated pectin microbeads) were implemented in beer production. The addition of Ganoderma microbeads to pilsner beer did not augment its polyphenolic concentration (TPC), as opposed to the addition of green tea encapsulating microbeads to radler, while adding dried Ganoderma and spray dried green tea extracts enabled to increase the TPC for up to 3-fold higher values. Ganoderma dried extract-enriched pilsner beer and spray dried green tea extract-enriched radler were preferred in terms of sensory properties, due to the lowest bitterness intensity and most pronounced herbal aroma of the added adjuncts. Refrigerated storage of Ganoderma hydrogel microbeads-enriched pilsner beer revealed fluctuations of TPC, while green tea hydrogel microbeads-enriched radler exhibited better stability. The established methodology provides a procedure suitable for microencapsulate-enrichment of drink and food products, thus setting a reliable basis for future functional food production by microencapsulate implementation strategies. PB - Savez hemijskih inženjera, Beograd T2 - Chemical Industry and Chemical Engineering Quarterly / CICEQ T1 - Modification of functional quality of beer by using microencapsulated green tea (camellia sinensis l.) And ganoderma mushroom (ganoderma lucidum l.) Bioactive compounds EP - 471 IS - 4 SP - 457 VL - 23 DO - 10.2298/CICEQ160722060B ER -
@article{ author = "Belscak-Cvitanović, Ana and Nedović, Viktor and Salević, Ana and Despotović, Saša and Komes, Draženka and Nikšić, Miomir and Bugarski, Branko and Leskošek-Čukalović, Ida", year = "2017", abstract = "Increasing interest in production of frequently consumed functional food products has focused the present study on implementation of microencapsulated Ganoderma mushroom and green tea bioactive compounds in beer production. Electrostatic extrusion assisted microencapsulation of green tea and Ganoderma extracts enabled production of particles ranging from 490 to 1000 mu m in size, with up to 75% of entrapped total polyphenols. Dried, powdered extracts, as well as microparticles encapsulating Ganoderma and green tea extracts that exhibited the best morphological properties and retarded release of polyphenols (alginate and alginate-chitosan coated, as well as chitosan coated pectin microbeads) were implemented in beer production. The addition of Ganoderma microbeads to pilsner beer did not augment its polyphenolic concentration (TPC), as opposed to the addition of green tea encapsulating microbeads to radler, while adding dried Ganoderma and spray dried green tea extracts enabled to increase the TPC for up to 3-fold higher values. Ganoderma dried extract-enriched pilsner beer and spray dried green tea extract-enriched radler were preferred in terms of sensory properties, due to the lowest bitterness intensity and most pronounced herbal aroma of the added adjuncts. Refrigerated storage of Ganoderma hydrogel microbeads-enriched pilsner beer revealed fluctuations of TPC, while green tea hydrogel microbeads-enriched radler exhibited better stability. The established methodology provides a procedure suitable for microencapsulate-enrichment of drink and food products, thus setting a reliable basis for future functional food production by microencapsulate implementation strategies.", publisher = "Savez hemijskih inženjera, Beograd", journal = "Chemical Industry and Chemical Engineering Quarterly / CICEQ", title = "Modification of functional quality of beer by using microencapsulated green tea (camellia sinensis l.) And ganoderma mushroom (ganoderma lucidum l.) Bioactive compounds", pages = "471-457", number = "4", volume = "23", doi = "10.2298/CICEQ160722060B" }
Belscak-Cvitanović, A., Nedović, V., Salević, A., Despotović, S., Komes, D., Nikšić, M., Bugarski, B.,& Leskošek-Čukalović, I.. (2017). Modification of functional quality of beer by using microencapsulated green tea (camellia sinensis l.) And ganoderma mushroom (ganoderma lucidum l.) Bioactive compounds. in Chemical Industry and Chemical Engineering Quarterly / CICEQ Savez hemijskih inženjera, Beograd., 23(4), 457-471. https://doi.org/10.2298/CICEQ160722060B
Belscak-Cvitanović A, Nedović V, Salević A, Despotović S, Komes D, Nikšić M, Bugarski B, Leskošek-Čukalović I. Modification of functional quality of beer by using microencapsulated green tea (camellia sinensis l.) And ganoderma mushroom (ganoderma lucidum l.) Bioactive compounds. in Chemical Industry and Chemical Engineering Quarterly / CICEQ. 2017;23(4):457-471. doi:10.2298/CICEQ160722060B .
Belscak-Cvitanović, Ana, Nedović, Viktor, Salević, Ana, Despotović, Saša, Komes, Draženka, Nikšić, Miomir, Bugarski, Branko, Leskošek-Čukalović, Ida, "Modification of functional quality of beer by using microencapsulated green tea (camellia sinensis l.) And ganoderma mushroom (ganoderma lucidum l.) Bioactive compounds" in Chemical Industry and Chemical Engineering Quarterly / CICEQ, 23, no. 4 (2017):457-471, https://doi.org/10.2298/CICEQ160722060B . .