dc.contributor.author | Gruškienė, Rūta | |
dc.contributor.author | Bočkuvienė, Alma | |
dc.contributor.author | Sereikaitė, Jolanta | |
dc.date.accessioned | 2023-09-18T16:08:41Z | |
dc.date.available | 2023-09-18T16:08:41Z | |
dc.date.issued | 2021 | |
dc.identifier.issn | 1420-3049 | |
dc.identifier.other | (WOS_ID)000682328900001 | |
dc.identifier.uri | https://etalpykla.vilniustech.lt/handle/123456789/111750 | |
dc.description.abstract | The popularity and consumption of fermented milk products are growing. On the other hand, consumers are interested in health-promoting and functional foods. Fermented milk products are an excellent matrix for the incorporation of bioactive ingredients, making them functional foods. To overcome the instability or low solubility of many bioactive ingredients under various environmental conditions, the encapsulation approach was developed. This review analyzes the fortification of three fermented milk products, i.e., yogurt, cheese, and kefir with bioactive ingredients. The encapsulation methods and techniques alongside the encapsulant materials for carotenoids, phenolic compounds, omega-3, probiotics, and other micronutrients are discussed. The effect of encapsulation on the properties of bioactive ingredients themselves and on textural and sensory properties of fermented milk products is also presented. | eng |
dc.format | PDF | |
dc.format.extent | p. 1-20 | |
dc.format.medium | tekstas / txt | |
dc.language.iso | eng | |
dc.relation.isreferencedby | Science Citation Index Expanded (Web of Science) | |
dc.relation.isreferencedby | Scopus | |
dc.relation.isreferencedby | CAB Abstracts | |
dc.relation.isreferencedby | Chemical abstracts | |
dc.relation.isreferencedby | PubMed | |
dc.rights | Laisvai prieinamas internete | |
dc.source.uri | https://doi.org/10.3390/molecules26154601 | |
dc.source.uri | https://talpykla.elaba.lt/elaba-fedora/objects/elaba:102316830/datastreams/MAIN/content | |
dc.title | Microencapsulation of bioactive ingredients for their delivery into fermented milk products: a review | |
dc.type | Straipsnis Web of Science DB / Article in Web of Science DB | |
dcterms.accessRights | This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). | |
dcterms.license | Creative Commons – Attribution – 4.0 International | |
dcterms.references | 141 | |
dc.type.pubtype | S1 - Straipsnis Web of Science DB / Web of Science DB article | |
dc.contributor.institution | Vilniaus Gedimino technikos universitetas | |
dc.contributor.institution | Vilniaus universitetas | |
dc.contributor.faculty | Fundamentinių mokslų fakultetas / Faculty of Fundamental Sciences | |
dc.contributor.department | Chemijos ir bioinžinerijos katedra / Department of Chemistry and Bioengineering | |
dc.subject.researchfield | T 005 - Chemijos inžinerija / Chemical engineering | |
dc.subject.vgtuprioritizedfields | FM0202 - Ląstelių ir jų biologiškai aktyvių komponentų tyrimai / Investigations on cells and their biologically active components | |
dc.subject.ltspecializations | L101 - Agroinovacijos ir maisto technologijos / Agro-innovation and food technologies | |
dc.subject.en | encapsulation | |
dc.subject.en | encapsulant material | |
dc.subject.en | yogurt | |
dc.subject.en | cheese | |
dc.subject.en | kefir | |
dc.subject.en | carotenoids | |
dc.subject.en | phenolics | |
dc.subject.en | probiotics | |
dc.subject.en | omega-3 | |
dc.subject.en | micronutrients | |
dcterms.sourcetitle | Molecules | |
dc.description.issue | iss. 15 | |
dc.description.volume | vol. 26 | |
dc.publisher.name | MDPI | |
dc.publisher.city | Basel | |
dc.identifier.doi | 000682328900001 | |
dc.identifier.doi | 10.3390/molecules26154601 | |
dc.identifier.elaba | 102316830 | |