Analytical methods for encapsulation
Само за регистроване кориснике
2022
Конференцијски прилог (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
Encapsulation of food active compounds has been widely studied with huge potential for application in the food sector. In fact, many food related encapsulates are already used as substitutes for conventional additives in food products. Encapsulated food additives include aroma compounds, colorants, vegetable oils, probiotics, mineral compounds, etc. Introduction of new types of additives i.e. in the encapsulated forms creates completely new challenges for production management and quality control. Besides concerns regarding food quality and influence on consumers, encapsulated products may also influence the environment in previously unknown relations. In order to properly distinguish physico-chemical properties and biological activity of encapsulates, it is necessary to introduce new analytical methods for characterization of encapsulated food products. One of the most important analyses are those related to particle size, surface properties and the presence of free active compounds. ...For release properties of encapsulates, methods based on in vitro digestion are suitable, especially in the case of encapsulated probiotics. Methods that are based on thermal analyses are suitable for establishing thermal stability of encapsulated active ingredients. Fast and non- invasive spectroscopic methods could be used for routine encapsulates quality control but also may be suitable for study of interactions between food and encapsulated compounds. Finally, encapsulates influence on the environment could be the main obstacle in further development of encapsulated food products. Hence, appropriate monitoring of encapsulates fate under environmental conditions is crucial for their acceptance by the food sector.
Извор:
CEFood Congress Book. 11th Central European Congress on Food and Nutrition “Food, technology and nutrition for healthy people in a healthy environment“, 2022, KN-8-Издавач:
- European Declaration on Food, Technology and Nutrition Network, Ljubljana
Финансирање / пројекти:
- Министарство науке, технолошког развоја и иновација Републике Србије, институционално финансирање - 200116 (Универзитет у Београду, Пољопривредни факултет) (RS-MESTD-inst-2020-200116)
- FUNPRO - Functional products based on goat's milk proteins and bioactive compounds extracted from grape pomace and edible mushrooms (RS-ScienceFundRS-Ideje-7744714)
Институција/група
Poljoprivredni fakultetTY - CONF AU - Lević, Steva AU - Salević, Ana AU - Nedović, Viktor PY - 2022 UR - http://aspace.agrif.bg.ac.rs/handle/123456789/6859 AB - Encapsulation of food active compounds has been widely studied with huge potential for application in the food sector. In fact, many food related encapsulates are already used as substitutes for conventional additives in food products. Encapsulated food additives include aroma compounds, colorants, vegetable oils, probiotics, mineral compounds, etc. Introduction of new types of additives i.e. in the encapsulated forms creates completely new challenges for production management and quality control. Besides concerns regarding food quality and influence on consumers, encapsulated products may also influence the environment in previously unknown relations. In order to properly distinguish physico-chemical properties and biological activity of encapsulates, it is necessary to introduce new analytical methods for characterization of encapsulated food products. One of the most important analyses are those related to particle size, surface properties and the presence of free active compounds. For release properties of encapsulates, methods based on in vitro digestion are suitable, especially in the case of encapsulated probiotics. Methods that are based on thermal analyses are suitable for establishing thermal stability of encapsulated active ingredients. Fast and non- invasive spectroscopic methods could be used for routine encapsulates quality control but also may be suitable for study of interactions between food and encapsulated compounds. Finally, encapsulates influence on the environment could be the main obstacle in further development of encapsulated food products. Hence, appropriate monitoring of encapsulates fate under environmental conditions is crucial for their acceptance by the food sector. PB - European Declaration on Food, Technology and Nutrition Network, Ljubljana C3 - CEFood Congress Book. 11th Central European Congress on Food and Nutrition “Food, technology and nutrition for healthy people in a healthy environment“ T1 - Analytical methods for encapsulation SP - KN-8 UR - https://hdl.handle.net/21.15107/rcub_agrospace_6859 ER -
@conference{ author = "Lević, Steva and Salević, Ana and Nedović, Viktor", year = "2022", abstract = "Encapsulation of food active compounds has been widely studied with huge potential for application in the food sector. In fact, many food related encapsulates are already used as substitutes for conventional additives in food products. Encapsulated food additives include aroma compounds, colorants, vegetable oils, probiotics, mineral compounds, etc. Introduction of new types of additives i.e. in the encapsulated forms creates completely new challenges for production management and quality control. Besides concerns regarding food quality and influence on consumers, encapsulated products may also influence the environment in previously unknown relations. In order to properly distinguish physico-chemical properties and biological activity of encapsulates, it is necessary to introduce new analytical methods for characterization of encapsulated food products. One of the most important analyses are those related to particle size, surface properties and the presence of free active compounds. For release properties of encapsulates, methods based on in vitro digestion are suitable, especially in the case of encapsulated probiotics. Methods that are based on thermal analyses are suitable for establishing thermal stability of encapsulated active ingredients. Fast and non- invasive spectroscopic methods could be used for routine encapsulates quality control but also may be suitable for study of interactions between food and encapsulated compounds. Finally, encapsulates influence on the environment could be the main obstacle in further development of encapsulated food products. Hence, appropriate monitoring of encapsulates fate under environmental conditions is crucial for their acceptance by the food sector.", publisher = "European Declaration on Food, Technology and Nutrition Network, Ljubljana", journal = "CEFood Congress Book. 11th Central European Congress on Food and Nutrition “Food, technology and nutrition for healthy people in a healthy environment“", title = "Analytical methods for encapsulation", pages = "KN-8", url = "https://hdl.handle.net/21.15107/rcub_agrospace_6859" }
Lević, S., Salević, A.,& Nedović, V.. (2022). Analytical methods for encapsulation. in CEFood Congress Book. 11th Central European Congress on Food and Nutrition “Food, technology and nutrition for healthy people in a healthy environment“ European Declaration on Food, Technology and Nutrition Network, Ljubljana., KN-8. https://hdl.handle.net/21.15107/rcub_agrospace_6859
Lević S, Salević A, Nedović V. Analytical methods for encapsulation. in CEFood Congress Book. 11th Central European Congress on Food and Nutrition “Food, technology and nutrition for healthy people in a healthy environment“. 2022;:KN-8. https://hdl.handle.net/21.15107/rcub_agrospace_6859 .
Lević, Steva, Salević, Ana, Nedović, Viktor, "Analytical methods for encapsulation" in CEFood Congress Book. 11th Central European Congress on Food and Nutrition “Food, technology and nutrition for healthy people in a healthy environment“ (2022):KN-8, https://hdl.handle.net/21.15107/rcub_agrospace_6859 .