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Bioavailability and Bioactivity of Encapsulated Phenolics and Carotenoids Isolated from Red Pepper Waste
dc.creator | Vulić, Jelena | |
dc.creator | Seregelj, Vanja | |
dc.creator | Kalušević, Ana | |
dc.creator | Lević, Steva | |
dc.creator | Nedović, Viktor | |
dc.creator | Tumbas-Saponjac, Vesna | |
dc.creator | Canadanović-Brunet, Jasna | |
dc.creator | Cetković, Gordana | |
dc.date.accessioned | 2020-12-17T22:31:28Z | |
dc.date.available | 2020-12-17T22:31:28Z | |
dc.date.issued | 2019 | |
dc.identifier.issn | 1420-3049 | |
dc.identifier.uri | http://aspace.agrif.bg.ac.rs/handle/123456789/4955 | |
dc.description.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. | en |
dc.publisher | MDPI, BASEL | |
dc.relation | info:eu-repo/grantAgreement/MESTD/Technological Development (TD or TR)/31044/RS// | |
dc.relation | COST Action EUROCAROTENEuropean Cooperation in Science and Technology (COST) [CA 15136] | |
dc.rights | openAccess | |
dc.rights.uri | https://creativecommons.org/licenses/by/4.0/ | |
dc.source | Molecules | |
dc.subject | red pepper waste | en |
dc.subject | encapsulation | en |
dc.subject | bioavailability | en |
dc.subject | digestion | en |
dc.title | Bioavailability and Bioactivity of Encapsulated Phenolics and Carotenoids Isolated from Red Pepper Waste | en |
dc.type | article | |
dc.rights.license | BY | |
dc.citation.issue | 15 | |
dc.citation.other | 24(15): - | |
dc.citation.rank | M22 | |
dc.citation.volume | 24 | |
dc.identifier.doi | 10.3390/molecules24152837 | |
dc.identifier.fulltext | http://aspace.agrif.bg.ac.rs/bitstream/id/3464/4952.pdf | |
dc.identifier.scopus | 2-s2.0-85070515440 | |
dc.identifier.pmid | 31387219 | |
dc.identifier.wos | 000482441100160 | |
dc.type.version | publishedVersion |