title: Sour cherry pomace extract encapsulated in whey and soy proteins: Incorporation in cookies.
abstract: One of the potential sources of valuable bioactives is pomace, a by-product from fruit juice processing industry. In the presented study, bioactive compounds extracted from cherry pomace, encapsulated in whey and soy proteins, have been incorporated in cookies, replacing 10% (WE10 and SE10) and 15% (WE15 and SE15) of flour. Total polyphenols, anthocyanins, antioxidant activity and colour characteristics of enriched cookies were followed during 4 months of storage. Total polyphenols of WE10, SE10, WE15 and SE15 have shown a slight increase (23.47, 42.00, 4.12 and 1.16%, respectively), while total anthocyanins (67.92, 64.33, 58.75 and 35.91%, respectively) and antioxidant activity (9.31, 24.30, 11.41 and 12.98%, respectively) decreased. Colour parameters (L(∗), a(∗) and b(∗)) of cookies were influenced by the colour of encapsulates. Fortified cookies received satisfactory sensory acceptance as well. Encapsulated sour cherry pomace bioactives have positively influenced functional characteristics of fortified cookies and their preservation.
authors.affiliation: University of Novi Sad, Faculty of Technology, Bulevar Cara Lazara 1, 21 000 Novi Sad, Serbia. Electronic address: vesnat@uns.ac.rs.
authors.forename: Vesna
authors.initials: V
authors.lastname: Tumbas Šaponjac
authors.affiliation: University of Novi Sad, Faculty of Technology, Bulevar Cara Lazara 1, 21 000 Novi Sad, Serbia.
authors.forename: Gordana
authors.initials: G
authors.lastname: Ćetković
authors.affiliation: University of Novi Sad, Faculty of Technology, Bulevar Cara Lazara 1, 21 000 Novi Sad, Serbia.
authors.forename: Jasna
authors.initials: J
authors.lastname: Čanadanović-Brunet
authors.affiliation: University of Novi Sad, Faculty of Technology, Bulevar Cara Lazara 1, 21 000 Novi Sad, Serbia.
authors.forename: Biljana
authors.initials: B
authors.lastname: Pajin
authors.affiliation: University of Novi Sad, Faculty of Technology, Bulevar Cara Lazara 1, 21 000 Novi Sad, Serbia.
authors.forename: Sonja
authors.initials: S
authors.lastname: Djilas
authors.affiliation: University of Novi Sad, Faculty of Technology, Bulevar Cara Lazara 1, 21 000 Novi Sad, Serbia.
authors.forename: Jovana
authors.initials: J
authors.lastname: Petrović
authors.affiliation: University of Novi Sad, Faculty of Technology, Bulevar Cara Lazara 1, 21 000 Novi Sad, Serbia.
authors.forename: Ivana
authors.initials: I
authors.lastname: Lončarević
authors.affiliation: University of Novi Sad, Faculty of Technology, Bulevar Cara Lazara 1, 21 000 Novi Sad, Serbia.
authors.forename: Slađana
authors.initials: S
authors.lastname: Stajčić
authors.affiliation: University of Novi Sad, Faculty of Technology, Bulevar Cara Lazara 1, 21 000 Novi Sad, Serbia.
authors.forename: Jelena
authors.initials: J
authors.lastname: Vulić
mesh_terms: D001939:Bread / Q000032:analysis*; D006801:Humans; D010936:Plant Extracts / Q000737:chemistry*; D059808:Polyphenols / Q000032:analysis; D000068220:Prunus avium / Q000737:chemistry*; D030262:Soybean Proteins / Q000737:chemistry*; D000067816:Whey Proteins / Q000737:chemistry*
chemical_list: D010936:Plant Extracts; D059808:Polyphenols; D030262:Soybean Proteins; D000067816:Whey Proteins
keywords: Cherry pomace; Colour; Cookies; Microencapsulation; Polyphenols; Proteins; Sensory properties