Inkapsulirani karotenoidi iz sporednog proizvoda prerade šargarepe u funkcionalnoj hrani

Abstract

Predmet istraživanja ove doktorske disertacije bila je inkapsulacija karotenoida iz sporednog proizvoda prerade šargarepe, u cilju njihove stabilizacije i dobijanja funkcionalnih sastojaka sa mogućnošću primene u funkcionalnoj hrani. U okviru navedenog cilja kreirani su novi, kvalitetni testeničarski proizvodi, kao i mleĉno-fermentisani proizvod (jogurt). Rezultati istraživanja pružaju nova saznanja o stepenu redukcije karotenoda, tokom postupka pripreme i skladištenja obogaćenih proizvoda. Uspešno realizovana istraživanja ukazala su na stepen stabilnosti karotenoida iz sporednog proizvoda prerade šargarepe inkapsulacijom ovih jedinjenja raziĉitim tehnikama, ĉime je potvrđena i opravdanost primene istih u proizvodnji funkcionalne hrane. Na ovaj način se obezbeđuju funkcionalni proizvodi koji sadrže dovoljnu količinu visokovrednih jedinjenja koja imaju veću bioraspoloživost i finalan zdravstveni efekat. Zbog niza prednosti inkapsulirane forme ekstrakta imaju veliki potencijal primene kao funkcionalnih dodataka, ali i boja, u prehrembenim proizvodima. Istraživanja u okviru disertacije omogućavaju dobijanje inovativnih proizvoda koji proširuju paletu nutritivno vrednih proizvoda i doprinose kvalitetnijoj ishrani potrošaĉa. Upotrebom sporednih proizvoda prerade voća i povrća smanjuje se količina otpada i doprinosi zaštiti životne sredine, povećava dobit proizvođača kroz poboljšanje iskorišćenja sirovine i konkurentnosti na tržištu.

The subject of this PhD thesis was the encapsulation of carotenoids from carrot processing waste, as well as their possible utilization as additives in functional food. Within the thesis aims a new, nutrient-rich, fine pasta products and milk-fermented product (yogurt) were created. Results of the research provide new knowledge about the degree of carotenoids reduction during process of preparation and storage of enriched products. Successfully realized research have indicated the degree of carotenoids stability from carrot processing waste by encapsulation based on different techniques, and justification of application of this approach in the functional food production. In this way, functional products which contain a sufficient amount of high-value compounds, with higher bioavailability and final health effect are provided. Due to a number of advantages, encapsulated form of this carotenoid extract have a great potential for application like food additives and colorants, ie. functional ingredients in food industry. Research in the framework of the thesis allow obtaining innovative products which expand the range of nutritionally valuable products and contribute to the quality of consumers diet. Using by-products of processing fruits and vegetables reduces the amount of waste and contributes to the protection of environment, increases the profit of producers by improving the efficiency of raw materials and market competitiveness.