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Applications of NADES in stabilizing food and protecting food compounds against oxidation

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dc.contributor.author Mišan, Aleksandra
dc.contributor.author Pojić, Milica
dc.date.accessioned 2023-07-12T13:57:12Z
dc.date.available 2023-07-12T13:57:12Z
dc.date.issued 2021
dc.identifier.citation Mišan, A., & Pojić, M. (2021). Applications of NADES in stabilizing food and protecting food compounds against oxidation. In Advances in Botanical Research (Vol. 97, pp. 333-359). Academic Press. en_US
dc.identifier.issn 0065-2296
dc.identifier.uri http://oa.fins.uns.ac.rs/handle/123456789/201
dc.description.abstract In new food product development, one of the major challenges is to enable the preservation of the designed food properties throughout its shelf life. During the shelf life, food ingredients undergo different deteriorative changes thus affecting their chemical, sensory and nutritional properties (e.g. texture, appearance, flavor, nutritional value, beneficial health effects). Different strategies have been applied to food products to stabilize food ingredients and improve the oxidative stability, such as: the use of chemical additives, antioxidants, and utilization of encapsulation/microencapsulation techniques. However, in recent years the change of consumer needs and expectations from food industry have dramatically changed, requiring more natural, less processed and “free from” ingredients food. Therefore, the importance of natural deep eutectic solvents (NADES) made of natural primary metabolites is rising especially in the food sector. However, studies presenting the stabilization ability of NADES are still scarce. This chapter overviews the unique physicochemical properties of NADES accountable for stabilization of solutes and their application related to stabilization of food and its components. en_US
dc.description.sponsorship The work is a part of the project: Natural deep eutectic solvents for green agri-food solutions (No 6060592) that has received funding from the Science Fund of the Republic of Serbia. en_US
dc.language.iso en en_US
dc.publisher Elsevier en_US
dc.relation info:eu-repo/grantAgreement/ScienceFundRS/Promis/6060592/RS//
dc.rights limitedAccess
dc.subject Stabilization ability en_US
dc.subject NADES en_US
dc.subject Food compounds en_US
dc.subject Oxidation en_US
dc.subject Physicochemical properties en_US
dc.title Applications of NADES in stabilizing food and protecting food compounds against oxidation en_US
dc.type info:eu-repo/semantics/bookPart
dc.identifier.scopus 2-s2.0-85092458939
dc.identifier.wos 000748723200015


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