Ana Kalušević, Steva Lević, Bojana Balanč, Radovan Djordjević, Mile Veljović, Verica Djordjević, Branko Bugarski, Viktor Nedović

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Technology and Biochemistry, Faculty of Agriculture, Serbia Department of

1 Ana Kalušević, Steva Lević, Bojana Balanč, Radovan Djordjević, Mile Veljović, Verica Djordjević, Branko Bugarski, Viktor Nedović Department of Food Technology and Biochemistry, Faculty of Agriculture, Serbia Department of Chemical Engineering, Faculty of Technology and Metallurgy, University of Belgrade, Serbia

2 Functional food products The food is demonstrated to affect beneficially one or more target functions in the body, beyond adequate nutritional effects to either improve the state of health and well being and/or reduction of risk of disease. They must remain foods and demonstrate their effects in amounts that can normally be expected to be consumed in the diet; they are neither pills nor capsules, but part of a normal food pattern.

3 Novel Functional Foods Novel Foods: safety Functional Foods: efficacy Novel Functional Foods: efficacy & safety 3

4 Functional food products-examples Foods/cereals/snacks - with soluble fibre, vitamins, minerals Yoghurts - probiotics for intestinal health Sports drinks - isotonic; energy restoring; fibre-rich

5 Entrapment one or more substance within another(s) Technology in which the bioactive components are completely enveloped, covered and protected by a physical barrier against undesirable environmental conditions Creating barriers that should prevent diffusion of the core material into the food until the desired time and place Tool to improve delivery of bioactive molecules and living cells

6 Protection Controlled release Easy handling Taste masking

7 Encapsulation Techniques Spray drying Coacervation

8 Electrostatic Extrusion Dropping droplets of solution of polymer and active into a gelling bath. Principle: electrostatic forces is used to stir liquid filament at the tip of a needle and to charged stream of small droplets Dripping tool: Spraying nozzle Vibrating nozzle Jet cutter Atomizing disk Pipette Syringe Industrial application Small particles ( um)

9 Electrostatic Extrusion Experimental system: alginate yeast cell suspension was extruded by a syringe pump through a positively charged needle positioned above 2% CaCl2 hardening solution. Uniform, spherical microbeads Negligible effect of electrostatic field on cell viability Size of microbeads applied parameters: - needle size - applied potential - electrode distance - alginate properties - flow rate - cell concentration is determined by

10 Characterization Compounds Genistein Daidzein Ferulic acid p-coumaric acid Catechin Content 35 mg/kgdm 21 mg/kgdm 358 mg/kgdm 55 mg/kgdm 59 mg/kgdm

11 Examples of products from our labs Fermented sausages Substituting 20% of backfat with grapeseed oil prepared as liquid (GS), encapsulated (EGS) and pre-emulsified [with soy protein isolate (GSI) and alginate (GSA)], and their stability during 30 days of refrigerated storage. Protein and fat contents, ph and TBA values were not significantly different between products after production and storage. Treatments with added oil had higher weight loss ( %), while moisture content was significantly lowest in GS. Storage affected more surface than internal product colour, hardness was significantly changed only in GSI (lower) and EGS (higher).

12 Examples of products from our labs Fermented sausages

13 Examples of products from our labs Chocolates Extract of raspberry leaf Encapsulated extracts Different types of chocolates with 1 and 3% of hydrogels 3% 1%

phenolic compounds from raspberry pulp The market could be richer for one novel functional product, as

14 Examples of products from our labs Raspberry wine Meeker variety raspberries Fruit wines contain a significant amount of polyphenols The addition of immobilized yeast cells has significantly influence on the extraction of phenolic compounds from raspberry pulp The market could be richer for one novel functional product, as Sparkberry The winner of the first EcoTrophelia competition in Serbia and representatives of our contry on EcoTrophelia 2013

15 Examples of products from our labs Ice tea with pearls A non-alcoholic soft drink (ice tea) with edible beads The base of this ice tea is a mixture of twelve herbs extracts The beads represent encapsulates of β-carotene and extract of grape polyphenols in alginate Without artificial flavours, colours, and sweeteners Pearls give attractive visual effects to the potential consumer (by shaking or turning the bottle) Inovation project

16 Examples from our labs Medicinal herbs (essential oils) Ocimum basilicum

17 Examples from our labs Medicinal herbs (extracts) Thymus serpillum

18 Examples from our labs Medicinal herbs (extracts) o Pterospartum tridentatum (Carqueja) Alginate with 0% inulin 10% inulin 20% inulin

19 Examples from our labs Black soybean coat o The soybean components, concentrated in coloured seed coats have beneficial effects and a possibility to be used as dietary supplements o High content of polyphenols, predominantly anthocyanins and proanthocyanidins o According to results of antioxidant assays and release studies the encapsulated bioactives, of black soybean seed coat, could play a significant role in increasing the efficacy of functional foods

20 Other bioactives we are dealing with Probiotics Aromas Protection of cells during fermentation and drying Enhance survival of cells to heating and freezing Protection against bacteriophage s attack Inhibition of undesirable flora Improve stability of cells during storage Accelerate of flavour development Higher investment costs Lower yields Superior ease of handling conversion of liquid aroma oil into a powder - dust free, free flowing, a more neutral smell Improved stability in final product and during processing less evaporation, chemical reactions (flavour-flavour interactions, with other components in the food product, oxidation or migration in food Improved safety e.g. reduced flammability, no concentrated aroma oil handling Creation of visible and textural effects visual cues Adjustable aroma properties particle size, structure, oil- or waterdispersible Controlled aroma release aroma differentiation or aroma retention

21 Quality of food products Incorporation Delivery Extreme sensitivity Health benefits Processing and storage Functional food products Nutritional properties 21

23 Aroma formation by immobilized yeast cells in fermentation processesv. Nedović, B. Gibson, Th.F. Mantzouridou, B. Bugarski, V. Djordjević, A. Kalušević, A. Paraskevopoulou, M. Sandell, D. Šmogrovičová and M. Yilmaztekin

24 Acknowledgments Tanja

Verica Stabilization of natural biaoctive compounds: study of encapsulation techniques and release studies. Kata Bojana Serbia Portugal bilateral agreement, 2011-2012.

25 Verica Stabilization of natural biaoctive compounds: study of encapsulation techniques and release studies. Kata Bojana Serbia Portugal bilateral agreement, Microencapsulation of plant polyphenols aimed for functional food products. Inside the scope of Branko Serbian/Croatian bilateral scientific collaboration, Radoslava Ivana

Faculty of Agriculture. University of Belgrade

Faculty of Agriculture. University of Belgrade Faculty of Agriculture University of Belgrade MICROENCAPSULATION MATERIALS USED FOR ENCAPSULATION ENCAPSULATION TECHNIQUES MICROENCAPSULATES IN FOOD PRODUCTS CONCLUSIONS Tool to improve delivery of bioactive