Encapsulated carotenoids from carrot processing waste in functional food

Predmet istraživanja ove doktorske disertacije bila je inkapsulacija karotenoida iz sporednog proizvoda prerade šargarepe, u cilju njihove stabilizacije i dobijanja funkcionalnih sastojaka sa mogućnošću primene u funkcionalnoj hrani. U okviru navedenog cilja kreirani su novi, kvalitetni testeničarski proizvodi, kao i mleĉno-fermentisani proizvod (jogurt). Rezultati istraživanja pružaju nova saznanja o stepenu redukcije karotenoda, tokom postupka pripreme i skladištenja obogaćenih proizvoda. Uspešno realizovana istraživanja ukazala su na stepen stabilnosti karotenoida iz sporednog proizvoda prerade šargarepe inkapsulacijom ovih jedinjenja raziĉitim tehnikama, ĉime je potvrđena i opravdanost primene istih u proizvodnji funkcionalne hrane. Na ovaj način se obezbeđuju funkcionalni proizvodi koji sadrže dovoljnu količinu visokovrednih jedinjenja koja imaju veću bioraspoloživost i finalan zdravstveni efekat. Zbog niza prednosti inkapsulirane forme ekstrakta imaju veliki potencijal primene kao funkcionalnih dodataka, ali i boja, u prehrembenim proizvodima. Istraživanja u okviru disertacije omogućavaju dobijanje inovativnih proizvoda koji proširuju paletu nutritivno vrednih proizvoda i doprinose kvalitetnijoj ishrani potrošaĉa. Upotrebom sporednih proizvoda prerade voća i povrća smanjuje se količina otpada i doprinosi zaštiti životne sredine, povećava dobit proizvođača kroz poboljšanje iskorišćenja sirovine i konkurentnosti na tržištu.The subject of this PhD thesis was the encapsulation of carotenoids from carrot processing waste, as well as their possible utilization as additives in functional food. Within the thesis aims a new, nutrient-rich, fine pasta products and milk-fermented product (yogurt) were created. Results of the research provide new knowledge about the degree of carotenoids reduction during process of preparation and storage of enriched products. Successfully realized research have indicated the degree of carotenoids stability from carrot processing waste by encapsulation based on different techniques, and justification of application of this approach in the functional food production. In this way, functional products which contain a sufficient amount of high-value compounds, with higher bioavailability and final health effect are provided. Due to a number of advantages, encapsulated form of this carotenoid extract have a great potential for application like food additives and colorants, ie. functional ingredients in food industry. Research in the framework of the thesis allow obtaining innovative products which expand the range of nutritionally valuable products and contribute to the quality of consumers diet. Using by-products of processing fruits and vegetables reduces the amount of waste and contributes to the protection of environment, increases the profit of producers by improving the efficiency of raw materials and market competitiveness

Encapsulated carotenoids from carrot processing waste in functional food

Predmet istraživanja ove doktorske disertacije bila je inkapsulacija karotenoida iz sporednog proizvoda prerade šargarepe, u cilju njihove stabilizacije i dobijanja funkcionalnih sastojaka sa mogućnošću primene u funkcionalnoj hrani. U okviru navedenog cilja kreirani su novi, kvalitetni testeničarski proizvodi, kao i mleĉno-fermentisani proizvod (jogurt). Rezultati istraživanja pružaju nova saznanja o stepenu redukcije karotenoda, tokom postupka pripreme i skladištenja obogaćenih proizvoda. Uspešno realizovana istraživanja ukazala su na stepen stabilnosti karotenoida iz sporednog proizvoda prerade šargarepe inkapsulacijom ovih jedinjenja raziĉitim tehnikama, ĉime je potvrđena i opravdanost primene istih u proizvodnji funkcionalne hrane. Na ovaj način se obezbeđuju funkcionalni proizvodi koji sadrže dovoljnu količinu visokovrednih jedinjenja koja imaju veću bioraspoloživost i finalan zdravstveni efekat. Zbog niza prednosti inkapsulirane forme ekstrakta imaju veliki potencijal primene kao funkcionalnih dodataka, ali i boja, u prehrembenim proizvodima. Istraživanja u okviru disertacije omogućavaju dobijanje inovativnih proizvoda koji proširuju paletu nutritivno vrednih proizvoda i doprinose kvalitetnijoj ishrani potrošaĉa. Upotrebom sporednih proizvoda prerade voća i povrća smanjuje se količina otpada i doprinosi zaštiti životne sredine, povećava dobit proizvođača kroz poboljšanje iskorišćenja sirovine i konkurentnosti na tržištu.The subject of this PhD thesis was the encapsulation of carotenoids from carrot processing waste, as well as their possible utilization as additives in functional food. Within the thesis aims a new, nutrient-rich, fine pasta products and milk-fermented product (yogurt) were created. Results of the research provide new knowledge about the degree of carotenoids reduction during process of preparation and storage of enriched products. Successfully realized research have indicated the degree of carotenoids stability from carrot processing waste by encapsulation based on different techniques, and justification of application of this approach in the functional food production. In this way, functional products which contain a sufficient amount of high-value compounds, with higher bioavailability and final health effect are provided. Due to a number of advantages, encapsulated form of this carotenoid extract have a great potential for application like food additives and colorants, ie. functional ingredients in food industry. Research in the framework of the thesis allow obtaining innovative products which expand the range of nutritionally valuable products and contribute to the quality of consumers diet. Using by-products of processing fruits and vegetables reduces the amount of waste and contributes to the protection of environment, increases the profit of producers by improving the efficiency of raw materials and market competitiveness

In vitro antioxidant activity of Satureja kitaibelii Wierzb. ex Heuff. subcritical water extract

Satureja kitaibelii Wierzb. ex Heuff. or Rtanj tea is an endemic species of the Carpathian mountain chain on the Balkan Peninsula. It grows in Eastern Serbia, Northwest Bulgaria, and Southwest Romania. As traditional remedy, it is used for treatment of different stomach discomforts such as pains in the lower abdomen, upset stomach, diarrhoea and nausea, for the regulation of the menstrual cycle and fertility, for muscle relaxation, and in the treatment of the upper respiratory tract infections. Therefore, the aim of this research was to examine the phytochemical composition and antioxidant activity of S. kitaibelii in form of subcritical water extract (SWE). HPLC analysis of SWE of S. kitaibelii showed the presence of ten compounds in a total concentration of 89.33 mg/g of the extract. It was demonstrated that the polarity of subcritical water was the most selective for extracting syringic acid (37.88 mg/g), caffeic acid (18.06 mg/g), and epicatechin (10.04 mg/g). Flavonoids like rutin, luteolin, and apigenin were the least abundant in this extract (<2 mg/g). Additionally, this study investigated in vitro antioxidant activities of S. kitaibelii SWE by five antioxidant assays. Four assays present radical scavenging activity while the last assay indicates transitional metal reduction. The highest scavenging abilities were observed against superoxide anion and ABTS•+ radicals (437.35 and 412.09 μmol TE/g), followed by lipid radicals (69.61 μmol TE/g), and DPPH• (32.28 μmol TE/g)

Chemical profile of Nepeta cataria L. var. citriodora (Becker) essential oil and in vitro evaluation of biological activities

Essential oil (EO) obtained by hydrodistillation in a Clevenger-type apparatus from aerial parts of Nepeta cataria L. var. citriodora (Becker), cultivated in Serbia was subjected to gas chromatography-mass spectroscopy (GC-MS) to determine the composition. Furthermore, N. cataria var. citriodora essential oil was tested to determine its antimicrobial, antioxidant, antihyperglycemic and anti-inflammatory activities in vitro. The antimicrobial activity was tested by broth microdilution method against 16 bacterial strains from American Type Culture Collection (ATCC). Four common tests for measuring in vitro antioxidant activity were used: 2, 2-diphenyl-1-picrylhydrazyl assay (DPPH), reducing power (RP), 2,2-azino-bis-3-ethylbenzothiazoline- 6-sulfonic acid (ABTS) and β-carotene bleaching assay (BCB). Antihyperglycemic activity was examined by using α-glucosidase inhibitory potential (AHgA), while anti-inflammatory activity (AIA) was determined by protein denaturation bioassay, using egg albumin. In total, 36 compounds were isolated and detected by GC-MS technique in N. cataria var. citriodora EO. The EO is mainly comprised of oxygenated monoterpenes (93.1%), and the main compounds were two monoterpenoid alcohols, nerol (38.5%) and geraniol (24.9%), followed by two aliphatic aldehyde, geranial (14.6%) and neral (11.0%). Antimicrobial activity of this EO shows growth inhibition of all tested bacteria strains, and exhibited good antioxidant, antihyperglycemic and anti-inflammatory activities. The EO obtained from N. cataria var. citriodora grown in Serbia shows valuable biological activity, indicating its potential for use as a supplement in everyday diet and as a natural preservative in food industry

Encapsulation and Degradation Kinetics of Bioactive Compounds from Sweet Potato Peel During Storage

Pozadina istraživanja. Svrha je ovog istraživanja bila procijeniti mogućnost korištenja ljuske slatkog krumpira kao izvora bioaktivnih spojeva. Ispitan je utjecaj otapala (acetona i smjese acetona i etanola) na učinkovitost ekstrakcije ukupnih karotenoida i polifenola iz gomolja, mesa i ljuske slatkog krumpira. Ekstrakt ljuske slatkog krumpira isticao se dobrom antioksidativnom aktivnošću, pa je odabran za inkapsulaciju pomoću sušenja raspršivanjem i liofilizacije. Eksperimentalni pristup. Inkapsulacija je učinkovita metoda poboljšavanja stabilnosti fitokemikalija zadržavanjem aktivne komponente unutar nosača. U ovom su radu tehnike sušenja raspršivanjem i liofilizacijom upotrijebljene za poboljšanje stabilnosti bioaktivnih spojeva (karotenoida i polifenola), uz korištenje proteina sirutke kao nosača. Glavne prednosti primjenjenih metoda u odnosu na ostale tehnike inkapsulacije su jednostavnost, kontinuitet, efikasnost, dostupnost i primjenjivost. Rezultati i zaključci. Na osnovi rezultata fizičko-kemijske karakterizacije može se zaključiti da su tehnikom sušenja raspršivanjem dobivene čestice inkapsulata manjih dimenzija, s boljim svojstvima protočnosti i boljom učinkovitosti inkapsulacije karotenoida. Retencija inkapsuliranih i neinkapsuliranih bioaktivnih spojeva praćena je tijekom skladištenja na dnevnoj svjetlosti i u mraku. Uvjeti skladištenja utjecali su na retenciju karotenoida, dok je veća brzina degradacije karotenoida zamijećena u svim uzorcima skladištenim na dnevnoj svjetlosti. Fenolni spojevi imali su veću retenciju u svim ispitanim uzorcima. Kinetički parametri degradacije sugeriraju da je dulji rok trajanja inkapsuliranog ekstrakta postignut sušenjem raspršivanjem, te da je ta metoda dobra za stabilizaciju ispitanih bioaktivnih spojeva. Novina i znanstveni doprinos: Ovo istraživanje pokazuje da sušenje raspršivanjem i upotreba ljuske slatkog krumpira imaju velik potencijal za razvoj funkcionalnih dodataka hrani s poboljšanim hranjivim i bioakivnim svojstvima, te ljepšom bojom proizvoda.Research background. The aim of this work is to evaluate utilization of sweet potato peel as a source of bioactive compounds. The effect of solvents (acetone and acetone/ethanol mixture) on the extraction efficiency of total carotenoids and phenolics from sweet potato tuber, flesh and peel, and antioxidant activity were investigated. Sweet potato peel extract stood out in terms of antioxidant activity and was chosen for encapsulation by spray and freeze-drying. Experimental approach. Encapsulation is an effective method to improve phytochemical stability by entrapping the core material with a coating agent. In this study, spray and freeze-drying techniques were applied for improving the stability of bioactive compounds (carotenoids and phenolics) using whey protein as a coating material. The main advantages of the applied techniques over the other encapsulation techniques are simplicity, continuity, effectiveness, availability and applicability. Results and conclusions. Physicochemical characteristics revealed that spray drying resulted in the formation of lower size particles, better flow properties and encapsulation efficiency of carotenoids. The retention of encapsulated and non-encapsulated bioactive compounds was monitored during storage in daylight and dark conditions. Storage conditions affected the carotenoid retention, whereas higher degradation rate of all samples was observable in daylight. Phenolic compounds exhibited higher retention in all investigated samples. Degradation kinetic parameters suggest the longer shelf life of spray dried encapsulated extract and potent method for stabilization of bioactive ingredients. Novelty and scientific contribution. This study demonstrates that the spray drying technique and utilization of sweet potato peel have a big potential for the development of functional additives with improved nutritional, colour and bioactive properties

Influence of different combinations of wall materials on the encapsulation of butternut squash waste extract

The aim of this study was to evaluate the effect of different amounts of carrier agents (maltodextrin, inulin and pea protein) on the content of phenolics and carotenoids from butternut squash waste extract in encapsulates obtained by freeze-drying technique. Using Simplex-Centroid experimental design and response surface methodology (RSM), the highest content of both phenolics and carotenoids in the encapsulate was determined for a wall blend ratio 53.9 % pea protein, 46.1 % maltodextrin and 0% inulin

Supplementary material for: Šovljanski, O.; Saveljić, A.; Aćimović, M.; Šeregelj, V.; Pezo, L.; Tomić, A.; Ćetković, G.; Tešević, V. Biological Profiling of Essential Oils and Hydrolates of Ocimum Basilicum Var. Genovese and Var. Minimum Originated from Serbia. Processes 2022, 10 (9), 1893. https://doi.org/10.3390/pr10091893

The genus Ocimum has many species that are used to treat diverse kinds of illnesses and sicknesses from ancient times. One of them, Ocimum basilicum L., commonly known as basil, has a vital role due to its various medicinal goods. It is best known as a plant with pharmacological activities, but also as an antioxidant, antimicrobial, and larvicidal agent. Although it has been traditionally used in Serbia in traditional medicine for centuries as an insecticidal, antibacterial, and antifungal plant as well as a traditional culinary plant, none of the O. basilicum varieties have been commercialised until today. There are significant numbers of information across the world that oils and by-products are part of the global market, but no references to the essential oil composition of Serbian plants were found. Therefore, the objective of this work was to evaluate the antioxidant and antimicrobial potentials of essential oil and hydrolate of two different varieties: O. basilicum var. genovese and Ocimum. basilicum var. minimum originating from Serbia for further industrial production of antimicrobial- and/or antioxidant-valued products. The results of this study confirm that essential oils of O. basilicum var. genovese and var. minimum represent a significant source of bioactive compounds, especially linalool, with a high rate of biological activities. Similar behaviour is observed for hydrolates, which are the by-product of the essential oil distillation process and can be utilised as bioactive-rich waste in further investigation.Supplementary version for: [https://doi.org/10.3390/pr10091893]Related to published version: [https://cherry.chem.bg.ac.rs/handle/123456789/5645

Chemical composition, antioxidant, and antimicrobial activity of Dracocephalum moldavica L. essential oil and hydrolate

Steam distillation was used for the isolation of Dracocephalum moldavica L. (Moldavian dragonhead) essential oil (DMEO). This aromatic herbaceous plant is widespread across the Northern Hemisphere regions and has been utilized in health-improving studies and applications. In addition to the DMEO, the hydrolate (DMH), a byproduct of the distillation process, was also collected. The DMEO and DMH were analyzed and compared in terms of their chemical composition, as well as their in vitro biological activities. The main component in DMEO was geranyl acetate, while geranial was dominant in DMH. The DMEO demonstrated better antioxidant and antimicrobial activities compared with the DMH against Staphylococcus aureus, Escherichia coli, Salmonella Typhimurium, and Listeria monocytogenes, which represent sources of food-borne illness at the global level. The DMEO and DMH show promise as antioxidant and antimicrobial additives to various products.Supplementary Materials: The following supporting information can be downloaded at [https://www.mdpi.com/article/10.3390/plants11070941/s1], Table S1: The “goodness of fit” kinetics models; Figure S1: GC-FID Chromatogram of Dracocephalum moldavica essential oil (DMEO); and Figure S2: GC-FID Chromatogram of Dracocephalum moldavica hydrolate (DMH).This article is a part of the special Issue "New Insights in the Research of Bioactive Compounds from Plant Origin with Nutraceutical and Pharmaceutical Potential" [https://www.mdpi.com/journal/plants/special_issues/nutraceutical_pharmaceutical_potential

Quality and Sensory Profile of Durum Wheat Pasta Enriched with Carrot Waste Encapsulates

Consumer knowledge about pasta quality differs around the world. Modern consumers are more sophisticated compared to past times, due to the availability of information on pasta types and quality. Therefore, this study investigated the nutritional, physical, textural, and morphological quality of durum wheat pasta enriched with carrot waste encapsulates (10 and 20% freeze-dried encapsulate (FDE) and 10 and 20% spray-dried encapsulate (SDE)), as well as determining consumer preferences for this type of product. Replacement of semolina with FDE and SDE contributed to changes in the pasta nutritional quality, which was reflected in the increased protein, fat, and ash content. Additionally, changes in cooking quality, color, and texture were within satisfactory limits. The uncooked pasta enriched with 10 and 20% SDE was characterized by a lighter yellow intensity with color saturation, as well as an imperceptible waxy appearance compared to the control and enriched pasta with 10 and 20% FDE. After cooking, the yellow color was more intense in all the enriched pasta samples which can be linked to the raw cereal which was significantly greater in the control in comparison to the FDE and SDE containing samples. Overall, carrot waste can be a promising material for the food industry to produce high-quality pasta