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2018, vol. 63, br. 2, str. 113-137
Inkapsulacija bioaktivnih jedinjenja sporednih proizvoda prerade voća
Univerzitet u Beogradu, Poljoprivredni fakultet

e-adresavnedovic@agrif.bg.ac.rs
Projekat:
Razvoj novih inkapsulacionih i enzimskih tehnologija za proizvodnju biokatalizatora i biološki aktivnih komponenata hrane u cilju povećanja njene konkurentnosti, kvaliteta i bezbednosti (MPNTR - 46010)

Ključne reči: sporedni proizvodi; prerada voća; inkapsulacija; bioaktivnajedinjenja; jabuka; grožđe; šljiva; malina; višnja
Sažetak
Svest o očuvanju životne sredine dovela je do novih trendova u prehrambenoj industriji, koji se između ostalog ogledaju i u intenzivnom izučavanju potencijala iskorišćenja otpada nastalog pri proizvodnji hrane. Pored toga, težnja ka zdravom načinu života doprinela je razvoju funkcionalnih prehrambenih proizvoda. Tokom prerade voća mnogi delovi ploda, kao što su pokožica, semenke i koštice, zaostaju, što predstavlja problem sa ekološkog i ekonomskog aspekta. S druge strane, ovi ostaci predstavljaju potencijalne izvore bioaktivnih jedinjenja. U tom pogledu, nastali sporedni proizvodi prerade voća se intenzivno izučavaju kao sirovine za ekstrakciju fenolnih jedinjenja, prirodnih pigmenata, dijetetskih vlakana, proteinskih izolata i ulja, kao i za proizvodnju suplemenata sa potencijalnim zdravstvenim benefitima. Ipak, kritičan faktor uspešne implementacije ekstrakata bogatih bioaktivnim jedinjenjima u prehrambene proizvode jeste njihova podložnost degradaciji. Prema tome, kao glavni izazov nameće se postizanje stabilnosti bioaktivnih jedinjenja tokom prerade i skladištenja, odnosno očuvanje njihove bioaktivnosti i biodostupnosti. Odgovor na postavljeni izazov očuvanja bioaktivnosti sastojaka hrane može da ponudi inkapsulacija. Naime, inkapsulacija se bazira na formiranju fizičke barijere između bioaktivnih jedinjenja i različitih neželjenih faktora sredine, kao što su visoka temperatura, svetlost, itd. U ovom radu ukazano je na potencijal sporednih proizvoda prerade jabuka, grožđa, šljiva, malina i višanja kao izvora bioaktivnih jedinjenja. Takođe, prikazane su prednosti koje se postižu inkapsulacijom bioaktivnih jedinjenja ekstrahovanih iz sporednih proizvoda prerade voća u cilju razvoja novih, funkcionalnih proizvoda.
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O članku

jezik rada: srpski
vrsta rada: pregledni članak
DOI: 10.2298/JAS1802113S
objavljen u SCIndeksu: 09.08.2018.
metod recenzije: dvostruko anoniman
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