dc.creator | Šeregelj, Vanja | |
dc.creator | Tumbas Šaponjac, Vesna | |
dc.creator | Lević, Steva | |
dc.creator | Kalušević, Ana | |
dc.creator | Ćetković, Gordana | |
dc.creator | Čanadanović-Brunet, Jasna | |
dc.creator | Nedović, Viktor | |
dc.creator | Stajčić, Slađana | |
dc.creator | Vulić, Jelena | |
dc.creator | Vidaković, Ana | |
dc.date.accessioned | 2021-02-10T14:48:26Z | |
dc.date.available | 2020-02-10 | |
dc.date.issued | 2019 | |
dc.identifier.issn | 0265-2048 | |
dc.identifier.uri | http://aspace.agrif.bg.ac.rs/handle/123456789/5774 | |
dc.description.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. | sr |
dc.language.iso | en | sr |
dc.publisher | Taylor&Francis | sr |
dc.relation | info:eu-repo/grantAgreement/MESTD/Technological Development (TD or TR)/31044/RS// | sr |
dc.relation | info:eu-repo/grantAgreement/MESTD/Integrated and Interdisciplinary Research (IIR or III)/46010/RS// | sr |
dc.rights | embargoedAccess | sr |
dc.rights.uri | https://creativecommons.org/licenses/by-nc-nd/4.0/ | |
dc.source | Journal of Microencapsulation Micro and Nano Carriers | sr |
dc.subject | Red pepper waste | sr |
dc.subject | carotenoids | sr |
dc.subject | polyphenols | sr |
dc.subject | encapsulation | sr |
dc.subject | yogurt fortification | sr |
dc.title | Application of encapsulated natural bioactive compounds from red pepper waste in yogurt | sr |
dc.type | article | sr |
dc.rights.license | BY-NC-ND | sr |
dc.citation.epage | 714 | |
dc.citation.issue | 8 | |
dc.citation.rank | M22 | |
dc.citation.spage | 704 | |
dc.citation.volume | 36 | |
dc.identifier.doi | 10.1080/02652048.2019.1668488 | |
dc.identifier.fulltext | http://aspace.agrif.bg.ac.rs/bitstream/id/22777/Application_of_encapsulated.pdf | |
dc.identifier.scopus | 2-s2.0-85074355459 | |
dc.identifier.wos | 000488414600001 | |
dc.type.version | acceptedVersion | sr |