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Chemical and Biological Properties of Peach Pomace Encapsulates: Chemometric Modeling. Processes (Basel) 2022. [DOI: 10.3390/pr10040642] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
Background: Bioactive compounds need to resist food processing, be released from the food matrix, and be bioaccessible in the gastrointestinal tract in order to provide health benefits. Bioactive compounds isolated from peach pomace (PP) were encapsulated using four different wall materials to improve their stability and to evaluate the effects of in vitro gastrointestinal digestion, as well as chemometric modeling among obtained encapsulates. Methods: Phenolics and carotenoids content, antioxidant, antihyperglycemic, anti-inflammatory, and cell growth activities were evaluated after gastric and intestinal digestion steps. Chemometrics classification analysis–principal component analysis and hierarchical cluster analysis revealed grouping among encapsulates. Results: The encapsulation of PP bioactive compounds showed a protective effect against pH changes and enzymatic activities along digestion, and thereby contributed to an increase in their bioaccessibility in gastric and intestinal fluids. Conclusions: The obtained results suggest protein and polysaccharide carriers and the freeze-drying technique, as an efficient method for the encapsulation of bioactives from PP, could find use in the food and pharmaceutical industry.
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Romanić RS, Lužaić TZ, Radić BĐ. Enriched sunflower oil with omega 3 fatty acids from flaxseed oil: Prediction of the nutritive characteristics. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112064] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
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Karadžić Banjac MŽ, Kovačević SZ, Tepić Horecki AN, Šumić ZM, Vakula AS, Podunavac‐Kuzmanović SO, Jevrić LR. Toward consistent discrimination of common bean (
Phaseolus vulgaris
L.) based on grain coat color, phytochemical composition, and antioxidant activity. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14246] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
| | | | | | - Zdravko M. Šumić
- Faculty of Technology Novi Sad University of Novi Sad Novi Sad Serbia
| | - Anita S. Vakula
- Faculty of Technology Novi Sad University of Novi Sad Novi Sad Serbia
| | | | - Lidija R. Jevrić
- Faculty of Technology Novi Sad University of Novi Sad Novi Sad Serbia
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Karadžić Banjac MŽ, Kovačević SZ, Jevrić LR, Podunavac‐Kuzmanović SO, Tepić Horecki AN, Vidović SS, Šumić ZM, Ilin ŽM, Adamović BD, Kuljanin TA. Artificial neural network modeling of the antioxidant activity of lettuce submitted to different postharvest conditions. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.13878] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
Affiliation(s)
| | | | - Lidija R. Jevrić
- Faculty of Technology Novi Sad University of Novi Sad Novi Sad Serbia
| | | | | | - Senka S. Vidović
- Faculty of Technology Novi Sad University of Novi Sad Novi Sad Serbia
| | - Zdravko M. Šumić
- Faculty of Technology Novi Sad University of Novi Sad Novi Sad Serbia
| | - Žarko M. Ilin
- Faculty of Agriculture University of Novi Sad Novi Sad Serbia
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