Encapsulation Systems in the Food Industry

Nedović, Viktor; Kalušević, Ana; Manojlović, Verica; Petrović, Tanja; Bugarski, Branko

doi:10.1007/978-1-4614-7906-2_13

Cited by 33 publications

(38 citation statements)

References 56 publications

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“…The use of immobilized microbial cells in wine‐making has been reviewed in previous years (Kourkoutas et al, , ; Nedović et al, , , ). All research efforts attempt to apply immobilization technology to provide technical and economic advantages.…”

Section: Case Studies: Wine‐makingmentioning

confidence: 99%

Aroma formation by immobilized yeast cells in fermentation processes

Nedović

Gibson

Mantzouridou

et al. 2014

Yeast

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Immobilized cell technology has shown a significant promotional effect on the fermentation of alcoholic beverages such as beer, wine and cider. However, genetic, morphological and physiological alterations occurring in immobilized yeast cells impact on aroma formation during fermentation processes. The focus of this review is exploitation of existing knowledge on the biochemistry and the biological role of flavour production in yeast for the biotechnological production of aroma compounds of industrial importance, by means of immobilized yeast. Various types of carrier materials and immobilization methods proposed for application in beer, wine, fruit wine, cider and mead production are presented. Engineering aspects with special emphasis on immobilized cell bioreactor design, operation and scale-up potential are also discussed. Ultimately, examples of products with improved quality properties within the alcoholic beverages are addressed, together with identification and description of the future perspectives and scope for cell immobilization in fermentation processes.

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Section: Case Studies: Wine‐makingmentioning

confidence: 99%

Aroma formation by immobilized yeast cells in fermentation processes

Nedović

Gibson

Mantzouridou

et al. 2014

Yeast

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“…The main advantages of spray drying over the other encapsulation techniques are simplicity, continuity, cost-and time-effectivness, availability and applicability, even for the drying of sensitive compounds since the atomization of the liquid mixture lasts extremely shortly. However, spray drying do not provides uniform conditions into drying chamber and easy control of particle size, as well as drying of highly viscous solutions (Nedović et al 2013, Belščak-Cvitanović et al 2015.…”

Section: Introductionmentioning

confidence: 99%

Microencapsulation of anthocyanin-rich black soybean coat extract by spray drying using maltodextrin, gum Arabic and skimmed milk powder

Kalušević

Lević

Čalija

et al. 2017

Journal of Microencapsulation

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Black soybean coat is insufficiently valorised food production waste rich in anthocyanins. The goal of the study was to examine physicochemical properties of spray dried extract of black soybean coat in regard to carrier materials: maltodextrin, gum Arabic, and skimmed milk powder. Maltodextrin and gum Arabic-based microparticles were spherical and non-porous while skimmed milk powder-based were irregularly shaped. Low water activity of microparticles (0.31-0.33), good powders characteristics, high solubility (80.3-94.3%) and encapsulation yields (63.7-77.0%) were determined. All microparticles exhibited significant antioxidant capacity (243-386 μmolTE/g), good colour stability after three months of storage and antimicrobial activity. High content of total anthocyanins, with cyanidin-3-glucoside as predominant, were achieved. In vitro release of anthocyanins from microparticles was sustained, particularly from gum Arabic-based. These findings suggest that proposed simple eco-friendly extraction and microencapsulation procedures could serve as valuable tools for valorisation and conversion of black soybean coat into highly functional and stable food colourant.

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“…Hence, in order to obtain more stable products, oils were added as an emulsion system, gelled emulsion system or encapsulated. Encapsulation technology could be used as an effi cient way of entrapping oils and preventing their degradation and undesirable interactions with the food matrix [Nedović et al, 2013]. Therefore, high PUFA oils can be protected from oxidation in different food systems by different encapsulation techniques, and alginate and pectin are acceptable encapsulating/coating materials commonly used for this purpose [Nedović et al, 2013].…”

Section: Technological Properties Of Model System Beef Emulsionsmentioning

confidence: 99%

Technological Properties of Model System Beef Emulsions with Encapsulated Pumpkin Seed Oil and Shell Powder

Stajić¹,

Kalušević²,

Tomašević³

et al. 2020

Pol. J. Food Nutr. Sci.

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The aim of this research was to examine the technological properties of beef emulsions in which fatty tissue was partially substituted with pumpkin seed oil (PSO) encapsulated in alginate or pectin matrix, and where phosphates (F treatments) were simultaneously substituted with shell powder (C treatments). Fat replacement (in the amount of 25%) mostly had no signifi cant infl uence on pH, cooking loss, purge loss, fl uid release under pressure, residual nitrite level, and texture properties. On the other hand, higher yellowness and hue angle were observed when backfat was replaced with encapsulated PSO, but only in treatments with phosphates. The use of shell powder as a phosphate replacer led to signifi cantly higher pH values and thus to signifi cantly higher residual nitrite level: 70.87-74.64 mg/kg (C treatments) vs. 56.79-62.16 mg/kg (F treatments). The nitrite depletion rate during the seven-week storage was lower in C treatments. Moreover, higher lightness, yellowness and hue angle could be expected, as well as lower hardness, springiness, cohesiveness and chewiness. For the most part, seven-week storage had no infl uence on the observed technological properties, except on colour properties in which an opposite trend was observed in terms of yellowness-increase in treatments with phosphates and decrease in treatments with shell powder. Further research, which would include sensory analysis, should be conducted to determine how these altered colour and textural properties will be perceived by consumers.

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Encapsulation Systems in the Food Industry

Cited by 33 publications

References 56 publications

Aroma formation by immobilized yeast cells in fermentation processes

Aroma formation by immobilized yeast cells in fermentation processes

Microencapsulation of anthocyanin-rich black soybean coat extract by spray drying using maltodextrin, gum Arabic and skimmed milk powder

Technological Properties of Model System Beef Emulsions with Encapsulated Pumpkin Seed Oil and Shell Powder

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