M. Planinić
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View article: Spray-Drying Microencapsulation of Grape Pomace Extracts with Alginate-Based Coatings and Bioaccessibility of Phenolic Compounds
Spray-Drying Microencapsulation of Grape Pomace Extracts with Alginate-Based Coatings and Bioaccessibility of Phenolic Compounds Open
Spray-drying is a common technique for the microencapsulation of bioactive compounds, which is crucial for improving their stability and bioavailability. In this study, the encapsulation efficiency (EE), physicochemical properties and in v…
View article: Spray-Drying Microencapsulation of Grape Pomace Extracts with Aginate-Based Coatings and Bioaccessibility of Phenolic Compounds
Spray-Drying Microencapsulation of Grape Pomace Extracts with Aginate-Based Coatings and Bioaccessibility of Phenolic Compounds Open
Spray-drying is a common technique for microencapsulation of bioactive compounds, which is crucial for improving their stability and bioavailability. In this study, the encapsulation efficiency (EE), physicochemical properties and in vitro…
View article: Optimisation of the Encapsulation of Grape Pomace Extract by Spray Drying Using Goat Whey Protein as a Coating Material
Optimisation of the Encapsulation of Grape Pomace Extract by Spray Drying Using Goat Whey Protein as a Coating Material Open
The aim of this research was to determine the optimal conditions for the process of the microencapsulation of phenol-rich grape pomace extract (GPE) using spray drying and goat whey protein (GW) as a coating. The encapsulation was carried …
View article: Optimisation of the Encapsulation of Grape Pomace Extract by Spray Drying Using Goat Whey Protein as Coating Material
Optimisation of the Encapsulation of Grape Pomace Extract by Spray Drying Using Goat Whey Protein as Coating Material Open
This study investigated how the type and homogenisation parameters of the feed mixture affect the efficiency of the encapsulation process and the microcapsule properties of phenol-rich grape pomace extract (GPE) during the spray drying pro…
View article: Effects of Fungal Solid-State Fermentation on the Profile of Phenolic Compounds and on the Nutritional Properties of Grape Pomace
Effects of Fungal Solid-State Fermentation on the Profile of Phenolic Compounds and on the Nutritional Properties of Grape Pomace Open
Grape pomace (GP) is considered a natural source of bioactive compounds. To improve the extractability of bioactive compounds, in this work, GP was biologically treated for 15 days with the white-rot fungus Trametes versicolor in laborator…
View article: Effect of Fungal Solid-State Fermentation on the Profile of Phenolic Compounds and on the Nutritional Properties of Grape Pomace
Effect of Fungal Solid-State Fermentation on the Profile of Phenolic Compounds and on the Nutritional Properties of Grape Pomace Open
Grape pomace (GP) is considered a natural source of bioactive compounds. To improve the ex-tractability of bioactive compounds, in this work GP was biologically treated for 15 days with the white-rot fungus Trametes versicolor in laborator…
View article: Microencapsulation of Grape Pomace Extracts with Alginate-Based Coatings by Freeze-Drying: Release Kinetics and In Vitro Bioaccessibility Assessment of Phenolic Compounds
Microencapsulation of Grape Pomace Extracts with Alginate-Based Coatings by Freeze-Drying: Release Kinetics and In Vitro Bioaccessibility Assessment of Phenolic Compounds Open
The phenols from grape pomace have remarkable beneficial effects on health prevention due to their biological activity, but these are often limited by their bioaccessibility in the gastrointestinal tract. Encapsulation could protect the ph…
View article: Microencapsulation of Grape Pomace Extracts with Alginate-Based Coatings by Freeze-Drying: Release Kinetics and In Vitro Bioaccessibility Assessment of Phenolic Compounds
Microencapsulation of Grape Pomace Extracts with Alginate-Based Coatings by Freeze-Drying: Release Kinetics and In Vitro Bioaccessibility Assessment of Phenolic Compounds Open
Keywords: grape pomace extracts, encapsulation, freeze-drying, bioaccessibility, phenolic compounds
View article: Characterization of Grape Pomace Extract Microcapsules: The Influence of Carbohydrate Co-Coating on the Stabilization of Goat Whey Protein as a Primary Coating
Characterization of Grape Pomace Extract Microcapsules: The Influence of Carbohydrate Co-Coating on the Stabilization of Goat Whey Protein as a Primary Coating Open
Both grape pomace and whey are waste products from the food industry that are rich in valuable ingredients. The utilization of these two by-products is becoming increasingly possible as consumer awareness of upcycling increases. The biolog…
View article: Characterization of Grape Pomace Extract Microcapsules – the Influence of Carbohydrate Co-coating on the Stabilisation of Goat Whey Protein as Primary Coating
Characterization of Grape Pomace Extract Microcapsules – the Influence of Carbohydrate Co-coating on the Stabilisation of Goat Whey Protein as Primary Coating Open
Both grape pomace and whey are waste products from the food industry that are rich in valuable ingredients. The utilisation of these two by-products is becoming increasingly possible as consumer awareness of upcycling increases. The biolog…
View article: Release of Fermentable Sugars from Corn Silage – The Effect of Biological Pretreatment
Release of Fermentable Sugars from Corn Silage – The Effect of Biological Pretreatment Open
Lignocellulose biomass, as a renewable and biodegradable carbon source, provides a wide range of valuable bioproducts. Their utilization requires an efficient conversion process to break down the complex and variable chemical structure o…
View article: Systematic Review of Machine-learning Techniques to Support Development of Lignocellulose Biorefineries
Systematic Review of Machine-learning Techniques to Support Development of Lignocellulose Biorefineries Open
Lignocellulosic biorefineries (LBRs) are platforms for the production of a variety of bio-based products such as biofuels, biomaterials, biochemicals, food, and feed using lignocellulosic biomass (LB) as feedstock. LBRs are still rare worl…
View article: Standardization of 3,5-dinitrosalicylic acid (DNS) assay for measuring xylanase activity
Standardization of 3,5-dinitrosalicylic acid (DNS) assay for measuring xylanase activity Open
The 3,5-dinitrosalicylic acid (DNS) assay has been used for many years mainly to determine the enzymatic activity of xylanase. The assay is based on the detection of reduced sugars. Although the method is widely used, several recent studie…
View article: The Use of Upcycled Grape Pomace as a Functional Ingredient in Biscuits
The Use of Upcycled Grape Pomace as a Functional Ingredient in Biscuits Open
Grape pomace (GP) is a winemaking residue that can be used as a functional ingredient due to its phenolic content, among others. The influence of GP, grape pomace extract (GPE) and encapsulated grape pomace extract (BGPE) on the phenolic c…
View article: The Release of Grape Pomace Phenolics from Alginate-Based Microbeads during Simulated Digestion In Vitro: The Influence of Coatings and Drying Method
The Release of Grape Pomace Phenolics from Alginate-Based Microbeads during Simulated Digestion In Vitro: The Influence of Coatings and Drying Method Open
Grape pomace is a byproduct of wineries and a sustainable source of bioactive phenolic compounds. Encapsulation of phenolics with a well-chosen coating may be a promising means of delivering them to the intestine, where they can then be ab…
View article: The Release of Grape Pomace Phenolics from Alginate-Based Microbeads During Simulated Digestion In Vitro: The Influence of Coatings and Drying Method
The Release of Grape Pomace Phenolics from Alginate-Based Microbeads During Simulated Digestion In Vitro: The Influence of Coatings and Drying Method Open
Grape pomace is a byproduct of wineries and sustainable source of bioactive phenolic compounds. Encapsulation of phenolics with a well-chosen coating may be a promising means of delivering them to the intestine, where they can then be abso…
View article: In Vitro Bioaccessibility Assessment of Phenolic Compounds from Encapsulated Grape Pomace Extract by Ionic Gelation
In Vitro Bioaccessibility Assessment of Phenolic Compounds from Encapsulated Grape Pomace Extract by Ionic Gelation Open
Grape pomace is a by-product of winemaking characterized by a rich chemical composition from which phenolics stand out. Phenolics are health-promoting agents, and their beneficial effects depend on their bioaccessibility, which is influenc…
View article: Bioconversion of Grape Pomace with Rhizopus oryzae under Solid-State Conditions: Changes in the Chemical Composition and Profile of Phenolic Compounds
Bioconversion of Grape Pomace with Rhizopus oryzae under Solid-State Conditions: Changes in the Chemical Composition and Profile of Phenolic Compounds Open
Grape pomace is a sustainable source of bioactive phenolic compounds used in various industries. The recovery of phenolic compounds could be improved by biological pretreatment of grape pomace, as they are released from the lignocellulose …
View article: Physicochemical Characterization and Evaluation of Gastrointestinal In Vitro Behavior of Alginate-Based Microbeads with Encapsulated Grape Pomace Extracts
Physicochemical Characterization and Evaluation of Gastrointestinal In Vitro Behavior of Alginate-Based Microbeads with Encapsulated Grape Pomace Extracts Open
Grape pomace is a byproduct of wineries and a rich source of phenolic compounds that can exert multiple pharmacological effects when consumed and enter the intestine where they can then be absorbed. Phenolic compounds are susceptible to de…
View article: Editorial: Sustainable production of bioactive compounds within lignocellulosic biorefineries
Editorial: Sustainable production of bioactive compounds within lignocellulosic biorefineries Open
EDITORIAL article Front. Bioeng. Biotechnol., 12 January 2023Sec. Bioprocess Engineering Volume 10 - 2022 | https://doi.org/10.3389/fbioe.2022.1110908
View article: Improvement of the Nutraceutical Profile of Brewer’s Spent Grain after Treatment with Trametes versicolor
Improvement of the Nutraceutical Profile of Brewer’s Spent Grain after Treatment with Trametes versicolor Open
Brewer’s spent grain (BSG) is an important secondary raw material that provides a readily available natural source of nutraceuticals. It finds its largest application as animal feed and part of the human diet, while the future perspective …
View article: The Potential of Brewer’s Spent Grain in the Circular Bioeconomy: State of the Art and Future Perspectives
The Potential of Brewer’s Spent Grain in the Circular Bioeconomy: State of the Art and Future Perspectives Open
Brewer’s spent grain (BSG) accounts for approximately 85% of the total mass of solid by-products in the brewing industry and represents an important secondary raw material of future biorefineries. Currently, the main application of BSG is …
View article: A Comparative Study of the Influence of Various Fungal-Based Pretreatments of Grape Pomace on Phenolic Compounds Recovery
A Comparative Study of the Influence of Various Fungal-Based Pretreatments of Grape Pomace on Phenolic Compounds Recovery Open
Wineries produce considerable amounts of grape pomace, which is a readily available natural source of bioactive phenolic compounds. In this study, grape pomace was used as a substrate for the cultivation of eleven filamentous fungi (Tramet…
View article: A Comprehensive Review on Valorization of Agro-Food Industrial Residues by Solid-State Fermentation
A Comprehensive Review on Valorization of Agro-Food Industrial Residues by Solid-State Fermentation Open
Agro-food industrial residues (AFIRs) are generated in large quantities all over the world. The vast majority of these wastes are lignocellulosic wastes that are a source of value-added products. Technologies such as solid-state fermentati…