University of Belgrade - Faculty of Agriculture
AgroSpace - Faculty of Agriculture Repository
    • English
    • Српски
    • Српски (Serbia)
  • English 
    • English
    • Serbian (Cyrillic)
    • Serbian (Latin)
  • Login
View Item 
  •   AgroSpace
  • Poljoprivredni fakultet
  • Radovi istraživača / Researchers’ publications
  • View Item
  •   AgroSpace
  • Poljoprivredni fakultet
  • Radovi istraživača / Researchers’ publications
  • View Item
JavaScript is disabled for your browser. Some features of this site may not work without it.

Bioavailability and Bioactivity of Encapsulated Phenolics and Carotenoids Isolated from Red Pepper Waste

Thumbnail
2019
4952.pdf (781.4Kb)
Authors
Vulić, Jelena
Seregelj, Vanja
Kalušević, Ana
Lević, Steva
Nedović, Viktor
Tumbas-Saponjac, Vesna
Canadanović-Brunet, Jasna
Cetković, Gordana
Article (Published version)
Metadata
Show full item record
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.

Keywords:
red pepper waste / encapsulation / bioavailability / digestion
Source:
Molecules, 2019, 24, 15
Publisher:
  • MDPI, BASEL
Funding / projects:
  • The development of high valuable fruit and vegetable products and additives (RS-31044)
  • COST Action EUROCAROTENEuropean Cooperation in Science and Technology (COST) [CA 15136]

DOI: 10.3390/molecules24152837

ISSN: 1420-3049

PubMed: 31387219

WoS: 000482441100160

Scopus: 2-s2.0-85070515440
[ Google Scholar ]
URI
http://aspace.agrif.bg.ac.rs/handle/123456789/4955
Collections
  • Radovi istraživača / Researchers’ publications
Institution/Community
Poljoprivredni fakultet

DSpace software copyright © 2002-2015  DuraSpace
About the AgroSpace Repository | Send Feedback

re3dataOpenAIRERCUB
 

 

All of DSpaceCommunitiesAuthorsTitlesSubjectsThis institutionAuthorsTitlesSubjects

Statistics

View Usage Statistics

DSpace software copyright © 2002-2015  DuraSpace
About the AgroSpace Repository | Send Feedback

re3dataOpenAIRERCUB