Application of encapsulated natural bioactive compounds from red pepper waste in yogurt

• Published in: Journal of microencapsulation Vol. 36; no. 8; pp. 704 - 714
• Main Authors: Šeregelj, Vanja, Tumbas Šaponjac, Vesna, Lević, Steva, Kalušević, Ana, Ćetković, Gordana, Čanadanović-Brunet, Jasna, Nedović, Viktor, Stajčić, Slađana, Vulić, Jelena, Vidaković, Ana
• Format: Journal Article
• Language: English
• Published: England Taylor & Francis 17.11.2019
• Subjects: Capsicum - chemistry; carotenoids; Carotenoids - chemistry; Drug Compounding - methods; encapsulation; Freeze Drying; Functional Food; Lactobacillales - isolation & purification; polyphenols; Polyphenols - chemistry; Red pepper waste; Whey Proteins - chemistry; Yogurt - analysis; Yogurt - microbiology; yogurt fortification; encapsulation; polyphenols; carotenoids; yogurt fortification; Red pepper waste

Aim: The aim of this 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 encapsulat...