Publications by authors named "Natasa S Obradovic"
The aim of this study was to produce and to characterize craft beer fermented by immobilized yeast cells with the addition of Prokupac grape pomace seed powder (2.5% and 5%), to obtain a beer enriched with phenolic compounds and improved sensory characteristics. The immobilization of the yeast cells was performed by electrostatic extrusion, while the obtained calcium alginate beads were characterized by light and scanning electron microscopy.
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- * The optimal formulation resulted in beads measuring 2.0 to 2.3 mm and demonstrated improved encapsulation and release control of essential oil due to the presence of lecithin, increasing entrapment efficiency by nearly 12% and decreasing thymol release by about 35%.
- * The system shows enhanced mechanical and thermal properties, making it suitable for use in food products, while also being environmentally friendly by utilizing all-natural materials, addressing issues like growing antibiotic resistance.
The main object of study is application of whey protein concentrate (WPC) and whey protein hydrolysate (WPH) for probiotic encapsulation. The controlled enzymatic hydrolysis was applied to change technological properties of WPC what leads to obtained different carriers. Probiotic carriers (beads) were made by electrostatic extrusion.
View Article and Find Full Text PDFBackground: The main objectives of the paper were to study influence of immobilisation of dairy starter culture 'Lactoferm ABY 6' on fermentation and probiotic potential of fermented whey-based substrate.
Results: Fermentation with free cells takes 1.5 h less than fermentation with encapsulated cells, but samples with encapsulated cells have better characteristics after 28 days of storage.