Стева Левић – Steva Lević

ANALYTICAL METHODS FOR ENCAPSULATION

Steva M. Lević

University of Belgrade-Faculty of Agriculture, Nemanjina 6, 11080, Zemun, Serbia
slevic@agrif.bg.ac.rs

Encapsulation of food active compounds has been widely studied with huge potential for application in the food sector. In fact, many food related encapsulates are already used as substitutes for conventional additives in food products. Encapsulated food additives include aroma compounds, colorants, vegetable oils, probiotics, mineral compounds, etc. Introduction of new types of additives i.e. in the encapsulated forms creates completely new challenges for production management and quality control. Besides concerns regarding food quality and influence on consumers, encapsulated products may also influence the environment in previously unknown relations.

In order to properly distinguish physico-chemical properties and biological activity of encapsulates, it is necessary to introduce new analytical methods for characterization of encapsulated food products. One of the most important analyses are those related to particle size, surface properties and the presence of free active compounds. For release properties of encapsulates, methods based on in vitro digestion are suitable, especially in the case of encapsulated probiotics. Methods that are based on thermal analyses are suitable for establishing thermal stability of encapsulated active ingredients. Fast and non-invasive spectroscopic methods could be used for routine encapsulates quality control but also may be suitable for study of interactions between food and encapsulated compounds. Finally, encapsulates influence on the environment could be the main obstacle in further development of encapsulated food products. Hence, appropriate monitoring of encapsulates fate under environmental conditions is crucial for their acceptance by the food sector.

Acknowledgments

This work was supported by Ministry of Education, Science and Technological Development of the Republic of Serbia (Contract number 451-03-68/2022-14/200116).


Стева Левић

Биографија: Рођен у Александровцу (Жупском), Србија, 1981. Дипломирао 2005. на Одсеку за прехрамбену технологију и биохемију Универзитета у Београду – Пољопривредни факултет, Србија. 2014 докторирао из области Технолошко инжењерство, Универзитет у Београду-Пољопривредни факултет, Србија. Радна активност: Од 2021. године ванредни професор на Катедри за прехрамбену технологију и биохемију Универзитета у Београду-Пољопривредни факултет. Научна активност: Инкапсулација, Биоматеријали, Ферментације у производњи хране. Библиографија: Аутор и коаутор 5 поглавља у монографијама, 51 научни рад и преко 40 прилога презентованих на међународним симпозијумима. Педагошки рад: Учествовање у комисијама и коменторство више дипломских, магистарских и докторских радова. Друго: Координатор или учесник у 10 међународних и националних пројеката; Рецензент у бројним међународним и домаћим научним часописима; Члан и суоснивач Удружења Прехрамбених Технолога Србије.

Steva Lević

Biography: Born in Aleksandrovac (Župski), Serbia, 1981. Graduated in 2005 at the Department of Food Technology and Biochemistry, University of Belgrade-Faculty of Agriculture, Serbia. 2014 Doctorate in Technological engineering, University of Belgrade-Faculty of Agriculture, Serbia. Working activity: Since 2021, associate professor at the Department of Food Technology and Biochemistry, University of Belgrade-Faculty of Agriculture. Research work: Encapsulation, Biomaterials, Food fermentations. Bibliography: Author and co-author of 5 chapters in monographs, 51 scientific papers and over 40 contributions presented on international symposiums. Pedagogical work: Participations in commissions and co-mentoring several bachelor, master and doctoral thesis. Additionally: Coordinator or partner in 10 international and national projects; Reviewer in numerous international and national scientific journals; Member and cofounder of of the Serbian Association of Food Technologists.

 

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