Influences of freeze- and spray drying vs. Encapsulation with soy and whey proteins on gastrointestinal stability and antioxidant activity of Mediterranean aromatic herbs.

Bilušić, Tea; Drvenica, Ivana; Kalušević, Ana; Marijanović, Zvonimir; Jerković Igor; Mužek, Mario Nikola; Bratanić, Andre; Skroza, Danijela; Zorić, Zoran; Pedišić, Sandra; Nedović, Viktor; Režek Jambrak, Anet

doi:10.1111/ijfs.14774

Pregled bibliografske jedinice broj: 1091748

Influences of freeze- and spray drying vs. Encapsulation with soy and whey proteins on gastrointestinal stability and antioxidant activity of Mediterranean aromatic herbs.

Bilušić, Tea; Drvenica, Ivana; Kalušević, Ana; Marijanović, Zvonimir; Jerković Igor; Mužek, Mario Nikola; Bratanić, Andre; Skroza, Danijela; Zorić, Zoran; Pedišić, Sandra et al.

Influences of freeze- and spray drying vs. Encapsulation with soy and whey proteins on gastrointestinal stability and antioxidant activity of Mediterranean aromatic herbs. // International journal of food science & technology, 56 (2021), 4; 1582-1596 doi:10.1111/ijfs.14774 (međunarodna recenzija, članak, znanstveni)

CROSBI ID: 1091748 Za ispravke kontaktirajte CROSBI podršku putem web obrasca

Naslov
Influences of freeze- and spray drying vs. Encapsulation with soy and whey proteins on gastrointestinal stability and antioxidant activity of Mediterranean aromatic herbs.
(Influences of freeze- and spray drying vs. Encapsulation with soy and whey proteins on gastrointestinal stability and antioxidant activity of Mediterranean aromatic herbs.)

Autori
Bilušić, Tea ; Drvenica, Ivana ; Kalušević, Ana ; Marijanović, Zvonimir ; Jerković Igor ; Mužek, Mario Nikola ; Bratanić, Andre ; Skroza, Danijela ; Zorić, Zoran ; Pedišić, Sandra ; Nedović, Viktor ; Režek Jambrak, Anet

Izvornik
International journal of food science & technology (0950-5423) 56 (2021), 4; 1582-1596

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni

Ključne riječi
Antioxidant activity ; aromatic herbs ; encapsulation ; freeze-drying ; in vitro digestion ; spray-drying

Sažetak
The aim of the present research was to study the chemical proﬁle of volatile and non- volatile compoundsin freeze- and spray-dried oregano, thyme, sage, and rosemary as well as to study the gastrointestinal sta-bility and the biological activity of the samples after encapsulation using two proteins (soy and whey).Chemical analysis was performed by HS- SPME/GC-MS and HPLC-PDA techniques. The antioxidantactivity (FRAP, DPPH and ORAC assays) and HPLC-PDA analyses were performed before and aftersimulated two-phase digestion process (gastric and duodenal) using human gastrointestinal enzymes. Theeﬀect of protein carriers was depended on the plant matrix and the class of compound. Soy protein is use-ful for the protection of thymol and carvacrol content in thyme and the increase of the antioxidant activ-ity of sage. Whey protein is useful for ﬂavanols stability in all studied herbs before and after theduodenal digestive phase.

Izvorni jezik
Engleski

Znanstvena područja
Kemija, Kemijsko inženjerstvo

POVEZANOST RADA

Projekti:
HRZZ-IP-2016-06-1913 - Ekstrakcije bioaktivnih spojeva iz mediteranskog bilja sa “zelenim otapalima” primjenom visokonaponskog pražnjenja (GREENVOLTEX) (Režek Jambrak, Anet, HRZZ - 2016-06) ( CroRIS)

Ustanove:
Kemijsko-tehnološki fakultet, Split,
Prehrambeno-biotehnološki fakultet, Zagreb,
KBC Split,
Medicinski fakultet, Split

Profili:

Tea Bilušić (autor)