Application of encapsulated natural bioactive compounds from red pepper waste in yogurt

References

• Alberts, B., et al., 2007. Molecular biology of the cell, 5th ed. New York: Garland Science.
   Google Scholar
• Al-Saikhan, M.S., Howard, L.R., and Miller, J.C. Jr., 1995. Antioxidant activity and total phenolics in different genotypes of potato (Solanum tuberosum, L.). Journal of food science, 60(2), 341–343.
   Web of Science ®Google Scholar
• Arslan, S., and Bayrakci, S., 2016. Physicochemical, functional, and sensory properties of yogurts containing persimmon. Turkish journal of agriculture and forestry, 40, 68–74.
   Web of Science ®Google Scholar
• Baenas, N., et al., 2019. Industrial use of pepper (Capsicum annum L.) derived products: technological benefits and biological advantages. Food chemistry, 274, 872–885.
   PubMed Web of Science ®Google Scholar
• Barbosa, M.I.M.J., Borsarelli, C.D., and Mercadante, A.Z., 2005. Light stability of spray dried bixin encapsulated with different edible polysaccharide preparations. Food research international, 38(8-9), 989–994.
   Web of Science ®Google Scholar
• Barbosa-Canovas, G. V., et al., 2005. Food powders: physical properties, processing, and functionality. New York: Kluwer/Plenum Publishers.
   Google Scholar
• Batra, G., et al., 2017. Enhanced antioxidant activity of Capsicum annuum L. and Moringa oleifera L. extracts after encapsulation in microemulsions. Chemengineering, 1 (2), 15.
   Google Scholar
• Caleja, C., et al., 2017. A comparative study between natural and synthetic antioxidants: evaluation of their performance after incorpoation into biscuits. Food chemistry, 216, 342–346.
   PubMed Web of Science ®Google Scholar
• Casanova, F., and Santos, L., 2016. Encapsulation of cosmetic active ingredients for topical application – A review. Journal of microencapsulation, 33(1), 1–17.
   PubMed Web of Science ®Google Scholar
• Changchub, L., and Maisuthisakul, P., 2011. Thermal stability of phenolic extract and encapsulation from mango seed kernel. Agricultural science journal, 42, 397–400.
   Google Scholar
• Chen, C., Chi, Y.J., and Xu, W., 2012. Comparisons on the functional properties and antioxidant activity of spray-dried and freeze-dried egg white protein hydrolysate. Food and bioprocess technology, 5(6), 2342–2352.
   Web of Science ®Google Scholar
• Council of Europe, European Directorate for the Quality of Medicines & Healthcare of the Council of Europe, 2010. European pharmacopeia. 7th edn. Strasbourg.
   Google Scholar
• de Lima Petito, N., et al., 2016. Increasing solubility of red bell pepper carotenoids by complexation with 2-hydroxypropyl-β-cyclodextrin. Food chemistry, 208, 124–131.
   PubMed Web of Science ®Google Scholar
• Fioramonte, S., Rubiolo, A., and Santiago, L., 2017. Characterisation of freeze-dried flaxseed oil microcapsules obtained by multilayer emulsions. Powder technology, 319, 238–244.
   Web of Science ®Google Scholar
• Firatligil-Durmus, E., and Evranuz, O., 2010. Response surface methodology for protein extraction optimization of pepper seed (Capsicum frutescens). Lwt – food science and technology, 43, 226–231.
   Web of Science ®Google Scholar
• Gad, A., et al., 2015. Evaluation yogurt fortified with vegetable and fruit juice as a natural sources of antioxidant. International journal of food and nutritional sciences, 4, 21–28.
   Google Scholar
• Ghasemzadeh, A., Jaafar, H.Z.E., and Rahmat, A., 2010. Antioxidant activities, total phenolics and flavonoids content in two varieties of Malaysia young ginger (Zingiber officinale Roscoe). Molecules (Basel, Switzerland), 15(6), 4324–4333.
   PubMed Web of Science ®Google Scholar
• Girones-Vilaplana, A., et al., 2014. Evaluation of sensorial, phytochemicaland biological properties of new isotonic beverages enriched with lemon and berries during shelf life. Journal of the science food and agriculture, 94, 1090–1100.
   PubMed Web of Science ®Google Scholar
• González-Martínez, C., et al., 2002. Influence of substituting milk powder for whey powder on yoghurt quality. Trends in food science and technology, 13, 334–340.
   Web of Science ®Google Scholar
• Goula, A.M., and Adamopoulos, K.G., 2005. Spray drying of tomato pulp in dehumidified air: II. The effect on powder properties. Journal of food engineering, 66(1), 35–42.
   Web of Science ®Google Scholar
• Gustavsson, J., et al., 2011. Global food losses and food waste (pp. 1–38). Rome: FAO.
   Google Scholar
• Isleten, M., and Karagul-Yuceer, Y., 2008. Effects of functional dairy based proteins on nonfat yogurt quality. Journal of food quality, 31(3), 265–280.
   Web of Science ®Google Scholar
• ISO 7889, 2003. Yogurt – Enumeration of characteristic microorganisms – Colony-count technique at 37 °C.
   Google Scholar
• Ivančajić, S., Mileusnić, I., and Cenić-Milošević, D., 2010. In vitro antibacterial activity of propolis extracts on 12 different bacteria in conditions of 3 various pH values. Archives of biological sciences (Belgrade), 62, 915–934.
   Web of Science ®Google Scholar
• Jinapong, N., Suphantharika, M., and Jamnong, P., 2008. Production of instant soymilk powders by ultrafiltration, spray drying and fluidized bed agglomeration. Journal of food engineering, 84(2), 194–205.
   Web of Science ®Google Scholar
• Karagul-Yuceer, Y. and Drake, M., 2006. Sensory analysis of yogurt. In: R.C. Chandan, ed. Manufacturing yogurt and fermented milks, Oxford: Blackwell Publishing, 265–278.
   Google Scholar
• Karsha, P.V., and Lakshmi, O.B., 2010. Antibacterial activity of black pepper (Piper nigrum Linn.) with special reference to its mode of action on bacteria. Indian journal of natural products and resources, 1, 213–215.
   Google Scholar
• Khan, F.A., et al., 2014. Pharmacological importance of an ethnobotanical plant: Capsicum annuum L. Natural product research, 28(16), 1267–1274.
   PubMed Web of Science ®Google Scholar
• Loizzo, M.R., et al., 2015. Evaluation of chemical profile and antioxidant activity of twenty cultivars from Capsicum annuum, Capsicum baccatum, Capsicum chacoense and Capsicum chinense: a comparsion between fresh and processed peppers. LWT – Food science and technology, 64(2), 623–631.
   Web of Science ®Google Scholar
• Markus, F., et al., 1999. Change in the carotenoid and antioxidant content of spice red pepper (paprika) as a function of ripening and some technological factors. Journal of agricultural and food chemistry, 47, 100–107.
   PubMed Web of Science ®Google Scholar
• Minguez-Mosquera, M.I., Pérez-Gálvez, A., and Garrido-Fernández, J., 2000. Carotenoid content of the varieties jaranda and jariza (Capsicum annuum L.) and response during the industrial slow drying and grinding steps in paprika processing. Journal of agricultural and food chemistry, 48, 2972–2976.
   PubMed Web of Science ®Google Scholar
• Nagata, M., and Yamashita, I., 1992. Simple method for simultaneous dermination of chlorophyll and carotenoids in tomato fruit. Nippon shokuhin kogyo gakkaishi, 39(10), 925–928.
   Web of Science ®Google Scholar
• Nedović, V., et al., 2013., Encapsulation systems in the food industry. In: S. Yanniotis, P. Taoukis, N.G Stoforos,. and V.T. Karathanos, eds. Advances in food process engineering research and applications, food engineering series. US: Springer, 229–253.
   Google Scholar
• Nedović, V., et al., 2017. Isolation, purification and encapsulation techniques for bioctive compounds from agricultural and food production waste. In: Q.V. Vuong, ed. Utilzation of bioactive compounds from agricultural and food waste, Boca Raton: CRC Press Taylor & Francis Group, 159–195.
   Google Scholar
• Oyaizu, M., 1986. Studies on product of browning reaction from glucose amine. The japanese journal of nutrition and dietetics, 44(6), 307–315.
   Google Scholar
• Papoutsis, K., et al., 2018. Encapsulation of citrus by-product extracts by spray-drying and freeze-drying using combinations of maltodextrin with soybean protein and ι-carrageena. Foods, 7(7), 115.
   PubMed Web of Science ®Google Scholar
• Pop, M., et al., 2010. Colour of bilberry (Vaccinium myrtillus fruits) extracts. International journal of food properties, 13(4), 771–777.
   Web of Science ®Google Scholar
• Que, F., et al., 2008. Comparison of hot air-drying and freeze-drying on the physicochemical properties and antioxidant activities of pumpkin (Cucurbita moschata Duch.) flours. International journal of food science & technology, 43(7), 1195–1201.
   Web of Science ®Google Scholar
• Rao, A., et al., 2002. Characterization of soy protein concentrate produced by membrane ultrafiltration. Journal of food science, 67(4), 1412–1418.
   Web of Science ®Google Scholar
• Rascón, M.P., et al., 2011. Carotenoid retention and storage stability of spray-dried encapsulated paprika oleoresin using gum arabic and soy protein isolate as wall materials. Lwt - food science and technology, 44, 549–557.
   Web of Science ®Google Scholar
• Russo, V.M., and Howard, L.R., 2002. Carotenoids in pungent and non‐pungent peppers at various developmental stages grown in the field and glasshouse. Journal of the science of food and agriculture, 82(6), 615–624.
   Web of Science ®Google Scholar
• Sandoval-Castro, C.J., et al., 2017. Bioactive compounds and antioxidant activity in scalded Jalapeño pepper industrial byproduct (Capsicum annuum). Journal of food science and technology, 54(7), 1999–2010.
   PubMed Web of Science ®Google Scholar
• Senadeera, S.S., et al., 2018. Antioxidant, physicochemical, microbiological and sensory properties of probiotic yoghurt incorporated with various Annona species pulp. Heliyon. 4, 1–18.
   Web of Science ®Google Scholar
• Šeregelj, V., et al., 2017. Extraction and encapsulation of bioactive compounds from carrots. Acta periodica technologica, 48, 261–273.
   Google Scholar
• Shaimaa, G.A., et al., 2016. Effect of heat treatment on phenolic and flavonoid compounds and antioxidant activities of some Egyptian sweet and chilli pepper. Natural products chemistry and research, 4, 218.
   Google Scholar
• Shori, A.B., Rashid, F., and Baba, A.S., 2018. Effect of the addition of phytomix-3+ mangosteen on antioxidant activity, viability of lactic acid bacteria, type 2 diabetes key-enzymes, and senzory evaluation of yogurt. Lwt - food science and technology, 94, 33–39.
   Web of Science ®Google Scholar
• Tumbas Šaponjac, V., et al., 2016. Sour cherry pomace extract encapsulated in whey and soy proteins: incorporation in cookies. Food chemistry, 207, 27–33.
   PubMed Web of Science ®Google Scholar
• Tumbas Šaponjac, V., et al., 2014. Anthocyanin profiles and biological properties of caneberry (Rubus spp.) press residues. Journal of the science of food and agriculture, 94(12), 2393–2400.,
   PubMed Web of Science ®Google Scholar
• Tumbas Šaponjac, V., et al., 2015. Chemical composition and potential bioactivity of strawberry pomace. RSC advances, 5(7), 5397–5405.
   Web of Science ®Google Scholar
• Turkmen, N., Sari, F., and Velioglu, Y.S., 2006. Effect of extraction solvents on concentration and antioxidant activity of black and black mate polyphenols determined by ferrous tartrate and Folin–Ciocalteu methods. Food chemistry, 99(4), 835–841.
   Web of Science ®Google Scholar
• Victória, R., et al., 2013. Influence of spray drying operating conditions on microencapsulated rosemary essential oil properties. Ciênciae tecnologia de alimentos, 33, 171–178.
   Google Scholar
• Vinderola, C.G., et al., 2002. Influence of compounds associated with fermented dairy products on the growth of lactic acid started and probiotic bacteria. International dairy journal, 12(7), 579–589.
   Web of Science ®Google Scholar
• Withnall, R., et al., 2003. Raman spectra of carotenoids in natural products. Spectrochimica acta part a: molecular and biomolecular spectroscopy, 59(10), 2207–2212.
   PubMed Web of Science ®Google Scholar
• Zhuang, Y., et al., 2012. Bioactive characteristics and antioxidant activities of nine peppers. Journal of functional foods, 4(1), 331–338.
   Web of Science ®Google Scholar