Recent advances in and applications of encapsulated microbial and non-microbial active agents in food and beverage manufacture
Нема приказа
Аутори
Nedović, ViktorBugarski, Branko
Mantzouridou, Fani
Paraskevopoulou, Anna
Naziri, Eleni
Koupantsis, T.
Trifković, Kata
Drvenica, Ivana
Balanč, Bojana
Đorđević, Verica
Поглавље у монографији (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
Encapsulation is a well-established process that allows formulation of a wide range of active agents within a defined carrier material using various techniques. This chapter describes the general concept and benefits of microbial and non-microbial active food ingredient encapsulation, existing encapsulation technologies and examples of the use of loaded capsules for the protection and enhanced delivery of these constituents in food products. We describe existing knowledge of the most important characteristics of food-specific materials, capsule morphologies and methods that are applied or that may be tailored to encapsulation of active ingredients, with emphasis on microbial cells, bioactive compounds and flavours, for use in food industry. Improvements made by encapsulated cell technology in fermentation processes and in the microbial production of high-value food ingredients are reviewed. Current trends and future perspectives are also discussed.
Кључне речи:
Bioactive compounds / Encapsulation / Fermentation / Flavour / Functional foods / Microbial culturesИзвор:
Ch. 39. In: Advances in Food Biotechnology, 2015, 635-680Издавач:
- John Wiley & Sons
Финансирање / пројекти:
- Развој и примена нових и традиционалних технологија у производњи конкурентних прехрамбених производа са додатом вредношћу за европско и светско тржиште - Створимо богатство из богатства Србије (RS-MESTD-Integrated and Interdisciplinary Research (IIR or III)-46001)
- Развој нових инкапсулационих и ензимских технологија за производњу биокатализатора и биолошки активних компонената хране у циљу повећања њене конкурентности, квалитета и безбедности (RS-MESTD-Integrated and Interdisciplinary Research (IIR or III)-46010)
Институција/група
Inovacioni centarTY - CHAP AU - Nedović, Viktor AU - Bugarski, Branko AU - Mantzouridou, Fani AU - Paraskevopoulou, Anna AU - Naziri, Eleni AU - Koupantsis, T. AU - Trifković, Kata AU - Drvenica, Ivana AU - Balanč, Bojana AU - Đorđević, Verica PY - 2015 UR - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/6135 AB - Encapsulation is a well-established process that allows formulation of a wide range of active agents within a defined carrier material using various techniques. This chapter describes the general concept and benefits of microbial and non-microbial active food ingredient encapsulation, existing encapsulation technologies and examples of the use of loaded capsules for the protection and enhanced delivery of these constituents in food products. We describe existing knowledge of the most important characteristics of food-specific materials, capsule morphologies and methods that are applied or that may be tailored to encapsulation of active ingredients, with emphasis on microbial cells, bioactive compounds and flavours, for use in food industry. Improvements made by encapsulated cell technology in fermentation processes and in the microbial production of high-value food ingredients are reviewed. Current trends and future perspectives are also discussed. PB - John Wiley & Sons T2 - Ch. 39. In: Advances in Food Biotechnology T1 - Recent advances in and applications of encapsulated microbial and non-microbial active agents in food and beverage manufacture EP - 680 SP - 635 UR - https://hdl.handle.net/21.15107/rcub_technorep_6135 ER -
@inbook{ author = "Nedović, Viktor and Bugarski, Branko and Mantzouridou, Fani and Paraskevopoulou, Anna and Naziri, Eleni and Koupantsis, T. and Trifković, Kata and Drvenica, Ivana and Balanč, Bojana and Đorđević, Verica", year = "2015", abstract = "Encapsulation is a well-established process that allows formulation of a wide range of active agents within a defined carrier material using various techniques. This chapter describes the general concept and benefits of microbial and non-microbial active food ingredient encapsulation, existing encapsulation technologies and examples of the use of loaded capsules for the protection and enhanced delivery of these constituents in food products. We describe existing knowledge of the most important characteristics of food-specific materials, capsule morphologies and methods that are applied or that may be tailored to encapsulation of active ingredients, with emphasis on microbial cells, bioactive compounds and flavours, for use in food industry. Improvements made by encapsulated cell technology in fermentation processes and in the microbial production of high-value food ingredients are reviewed. Current trends and future perspectives are also discussed.", publisher = "John Wiley & Sons", journal = "Ch. 39. In: Advances in Food Biotechnology", booktitle = "Recent advances in and applications of encapsulated microbial and non-microbial active agents in food and beverage manufacture", pages = "680-635", url = "https://hdl.handle.net/21.15107/rcub_technorep_6135" }
Nedović, V., Bugarski, B., Mantzouridou, F., Paraskevopoulou, A., Naziri, E., Koupantsis, T., Trifković, K., Drvenica, I., Balanč, B.,& Đorđević, V.. (2015). Recent advances in and applications of encapsulated microbial and non-microbial active agents in food and beverage manufacture. in Ch. 39. In: Advances in Food Biotechnology John Wiley & Sons., 635-680. https://hdl.handle.net/21.15107/rcub_technorep_6135
Nedović V, Bugarski B, Mantzouridou F, Paraskevopoulou A, Naziri E, Koupantsis T, Trifković K, Drvenica I, Balanč B, Đorđević V. Recent advances in and applications of encapsulated microbial and non-microbial active agents in food and beverage manufacture. in Ch. 39. In: Advances in Food Biotechnology. 2015;:635-680. https://hdl.handle.net/21.15107/rcub_technorep_6135 .
Nedović, Viktor, Bugarski, Branko, Mantzouridou, Fani, Paraskevopoulou, Anna, Naziri, Eleni, Koupantsis, T., Trifković, Kata, Drvenica, Ivana, Balanč, Bojana, Đorđević, Verica, "Recent advances in and applications of encapsulated microbial and non-microbial active agents in food and beverage manufacture" in Ch. 39. In: Advances in Food Biotechnology (2015):635-680, https://hdl.handle.net/21.15107/rcub_technorep_6135 .