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Quantification of viable spray-dried Lactobacillus plantarum TA and 7A after two years of storage by using real-time PCR
(6th Central European Congress on Food, CEFood 2012, 2012)
Probiotic are "living microorganisms, which upon ingestion in certain numbers, exert health benefits beyond inherent basic nutrition", and it is recommended that probiotic products contain at least 107 live microorganisms ...
Synthesis of ethyl cinnamate catalyzed by lipase B from Candida antarctica
(6th Central European Congress on Food, CEFood 2012, 2012)
Cinnamic acid and its esters are widespread throughout plant kingdom and therefore, they are common components of our daily diet. Ethyl cinnamate has been approved by FDA for direct addition to food for human consumption. ...
Study of lipase-catalyzed synthesis of ascorbyl oleate using response surface methodology
(6th Central European Congress on Food, CEFood 2012, 2012)
L-ascorbic acid has good antioxidative properties but its efficiency in stabilizing fats and oils in products with high lipid content is negligible due to its hydrophilic characteristics. On the other hand, fatty acid ...
Effect of fermentation by Streptomyces sp. on antioxidant properties of spent coffee extracts
(6th Central European Congress on Food, CEFood 2012, 2012)
During espresso coffee preparation large amounts of spent coffee residues are produced and discarded daily as a part of the communal waste. However, there is a great potential in recycling this type of waste for extraction ...
Investigation of probiotic potential of Leuconostoc sp. and Lactobacillus sp. natural isolates from non-commercial milk and water kefir
(6th Central European Congress on Food, CEFood 2012, 2012)
Non-commercial milk and water kefir grains (from a household in Belgrade, Serbia) were used for isolation of lactic acid bacteria on TSA, MRS and M17 agar. Preliminary identification has been performed according to ...
Encapsulation and release profiles of caffeine from microparticles
(6th Central European Congress on Food, CEFood 2012, 2012)
The purpose of this study was to encapsulate caffeine in alginate-chitosan cross-linked microparticles enriched with ascorbic acid by applying electrostatic extrusion technique. Three different forms of caffeine were ...
Microencapsulation of natural antioxidants from Pterospartum tridentatum in different alginate and inulin systems
(6th Central European Congress on Food, CEFood 2012, 2012)
The bioactivity of natural antioxidants from plant extracts is well known. Still, the effectiveness of these natural antioxidants, namely polyphenols, depends on preserving their stability, which can be increased by ...
Encapsulation of Thymus serpyllum L. aqueous extract in chitosan and alginate-chitosan microbeads
(6th Central European Congress on Food, CEFood 2012, 2012)
The aim of this study was to investigate encapsulation processes of Thymus serpyllum L. aqueous extract in chitosan and alginate-chitosan microbeads and its consecutive release. Chitosan microbeads were prepared in ...
Encapsulation of basil (Ocimum basilicum) essential oil
(6th Central European Congress on Food, CEFood 2012, 2012)
Basil (Ocimum basilicum) is an aromatic plant widely used as a culinary herb, commonly added as fresh. There are many scientific studies that have confirmed health benefits of the basil oil. Bioactive compounds of the ...
Encapsulation of natural antioxidant resveratrol in liposomes
(6th Central European Congress on Food, CEFood 2012, 2012)
Liposomes have been shown to be suitable systems for encapsulation and preserving the health-beneficial properties of a wide range of biological active ingredients such as resveratrol (RSV). The aim of this study was to ...