Application of encapsulated natural bioactive compounds from red pepper waste in yogurt
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Seregelj, VanjaTumbas-Saponjac, Vesna
Lević, Steva
Kalušević, Ana
Cetković, Gordana
Canadanović-Brunet, Jasna
Nedović, Viktor
Stajcić, Sladana
Vulić, Jelena
Vidaković, Ana
Article (Published version)
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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.
Keywords:
Red pepper waste / carotenoids / polyphenols / encapsulation / yogurt fortificationSource:
Journal of Microencapsulation, 2019, 36, 8, 704-714Publisher:
- Taylor & Francis Ltd, Abingdon
Funding / projects:
- [CA15136]
- The development of high valuable fruit and vegetable products and additives (RS-MESTD-Technological Development (TD or TR)-31044)
- Novel encapsulation and enzyme technologies for designing of new biocatalysts and biologically active compounds targeting enhancement of food quality, safety and competitiveness (RS-MESTD-Integrated and Interdisciplinary Research (IIR or III)-46010)
DOI: 10.1080/02652048.2019.1668488
ISSN: 0265-2048
PubMed: 31516053
WoS: 000488414600001
Scopus: 2-s2.0-85074355459
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Poljoprivredni fakultetTY - 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 . .