Encapsulation of Polyphenols - Techniques and Applications in Food Products
Само за регистроване кориснике
2022
Аутори
Todorović, AnaSalević-Jelić, Ana
Milinčić, Danijel
Lević, Steva
Pešić, Mirjana
Nedović, Viktor
Конференцијски прилог (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
Over the past decades, polyphenolic compounds have received a lot of attention in both the
scientific community and the food industry. The potential health benefits make these
compounds interesting for food fortification. However, due to low stability and unpleasant
taste at higher concentrations, the use of polyphenols in food products is limited.
Encapsulation, a process based on forming a physical barrier around an active substance, is a
promising way of overcoming these problems. The number of research studies and reviews
focusing on polyphenol encapsulation is on the constant rise. Polyphenol encapsulates tend to
display greater stability during processing and storage compared to non-encapsulated
polyphenols and, therefore, have a high potential for application in foods. However, papers
focusing on the practical application of encapsulated polyphenols are scarce. For that reason,
the aim of this work was to present possible applications of such encapsulates in foods, as
...
well as to summarize the most popular techniques used for this purpose. Encapsulated
polyphenols can be applied as functional food ingredients and/or food colorants in various
products, such as milk products, bakery products, and confectionery. The most commonly
employed techniques for polyphenol encapsulation include spray drying and freeze-drying, as
well as ionic gelation, complex coacervation, and liposome entrapment. In terms of
limitations, the increased cost of industrial production and the low bioavailability of
polyphenols and their encapsulates should be further investigated.
Кључне речи:
Polyphenols / Encapsulation / Food application / Food fortification / Food colorantsИзвор:
ICAPP 2022 Book of abstracts, 2022, 97-Издавач:
- University of Novi Sad, Faculty of Technology Novi Sad
Финансирање / пројекти:
- Министарство науке, технолошког развоја и иновација Републике Србије, институционално финансирање - 200116 (Универзитет у Београду, Пољопривредни факултет) (RS-MESTD-inst-2020-200116)
Институција/група
Poljoprivredni fakultetTY - CONF AU - Todorović, Ana AU - Salević-Jelić, Ana AU - Milinčić, Danijel AU - Lević, Steva AU - Pešić, Mirjana AU - Nedović, Viktor PY - 2022 UR - http://aspace.agrif.bg.ac.rs/handle/123456789/6642 AB - Over the past decades, polyphenolic compounds have received a lot of attention in both the scientific community and the food industry. The potential health benefits make these compounds interesting for food fortification. However, due to low stability and unpleasant taste at higher concentrations, the use of polyphenols in food products is limited. Encapsulation, a process based on forming a physical barrier around an active substance, is a promising way of overcoming these problems. The number of research studies and reviews focusing on polyphenol encapsulation is on the constant rise. Polyphenol encapsulates tend to display greater stability during processing and storage compared to non-encapsulated polyphenols and, therefore, have a high potential for application in foods. However, papers focusing on the practical application of encapsulated polyphenols are scarce. For that reason, the aim of this work was to present possible applications of such encapsulates in foods, as well as to summarize the most popular techniques used for this purpose. Encapsulated polyphenols can be applied as functional food ingredients and/or food colorants in various products, such as milk products, bakery products, and confectionery. The most commonly employed techniques for polyphenol encapsulation include spray drying and freeze-drying, as well as ionic gelation, complex coacervation, and liposome entrapment. In terms of limitations, the increased cost of industrial production and the low bioavailability of polyphenols and their encapsulates should be further investigated. PB - University of Novi Sad, Faculty of Technology Novi Sad C3 - ICAPP 2022 Book of abstracts T1 - Encapsulation of Polyphenols - Techniques and Applications in Food Products SP - 97 UR - https://hdl.handle.net/21.15107/rcub_agrospace_6642 ER -
@conference{ author = "Todorović, Ana and Salević-Jelić, Ana and Milinčić, Danijel and Lević, Steva and Pešić, Mirjana and Nedović, Viktor", year = "2022", abstract = "Over the past decades, polyphenolic compounds have received a lot of attention in both the scientific community and the food industry. The potential health benefits make these compounds interesting for food fortification. However, due to low stability and unpleasant taste at higher concentrations, the use of polyphenols in food products is limited. Encapsulation, a process based on forming a physical barrier around an active substance, is a promising way of overcoming these problems. The number of research studies and reviews focusing on polyphenol encapsulation is on the constant rise. Polyphenol encapsulates tend to display greater stability during processing and storage compared to non-encapsulated polyphenols and, therefore, have a high potential for application in foods. However, papers focusing on the practical application of encapsulated polyphenols are scarce. For that reason, the aim of this work was to present possible applications of such encapsulates in foods, as well as to summarize the most popular techniques used for this purpose. Encapsulated polyphenols can be applied as functional food ingredients and/or food colorants in various products, such as milk products, bakery products, and confectionery. The most commonly employed techniques for polyphenol encapsulation include spray drying and freeze-drying, as well as ionic gelation, complex coacervation, and liposome entrapment. In terms of limitations, the increased cost of industrial production and the low bioavailability of polyphenols and their encapsulates should be further investigated.", publisher = "University of Novi Sad, Faculty of Technology Novi Sad", journal = "ICAPP 2022 Book of abstracts", title = "Encapsulation of Polyphenols - Techniques and Applications in Food Products", pages = "97", url = "https://hdl.handle.net/21.15107/rcub_agrospace_6642" }
Todorović, A., Salević-Jelić, A., Milinčić, D., Lević, S., Pešić, M.,& Nedović, V.. (2022). Encapsulation of Polyphenols - Techniques and Applications in Food Products. in ICAPP 2022 Book of abstracts University of Novi Sad, Faculty of Technology Novi Sad., 97. https://hdl.handle.net/21.15107/rcub_agrospace_6642
Todorović A, Salević-Jelić A, Milinčić D, Lević S, Pešić M, Nedović V. Encapsulation of Polyphenols - Techniques and Applications in Food Products. in ICAPP 2022 Book of abstracts. 2022;:97. https://hdl.handle.net/21.15107/rcub_agrospace_6642 .
Todorović, Ana, Salević-Jelić, Ana, Milinčić, Danijel, Lević, Steva, Pešić, Mirjana, Nedović, Viktor, "Encapsulation of Polyphenols - Techniques and Applications in Food Products" in ICAPP 2022 Book of abstracts (2022):97, https://hdl.handle.net/21.15107/rcub_agrospace_6642 .