{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,8,25]],"date-time":"2026-08-25T11:14:28Z","timestamp":1787656468664,"version":"build-2736575974"},"reference-count":46,"publisher":"MDPI AG","issue":"15","license":[{"start":{"date-parts":[[2019,8,5]],"date-time":"2019-08-05T00:00:00Z","timestamp":1564963200000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Molecules"],"abstract":"<jats:p>In order to deactivate the health properties of bioactive compounds, they need to withstand the effects of food processing, their potential release from the food matrix, and remain bio-accessible in the gastrointestinal tract. Bio-actives from different plants are prone to oxidative degradation, and encapsulation is an effective method in improving their stability. In the present study, red pepper waste (RPW), a by-product of vegetable processing industry, was encapsulated in whey protein using spray and freeze-drying techniques. The aim was to evaluate the effects of in vitro gastrointestinal digestion on the release and bioactivity of encapsulated bio-actives, after each digestion step. The results showed that the release of phenolics and carotenoids, as well as antioxidants, anti-hyperglycemic, and anti-inflammatory activities are influenced by pH and intestinal fluid, with pH 7.5 exhibited at higher levels. There was a rapid initial release of carotenoids from whey protein matrices, while a more gradual increase of phenolics was observed, reaching around 50% for both encapsulates first at 6 h and 37 \u00b0C, and small intestine conditions. The encapsulation of RPW demonstrated a protective effect against pH changes and enzymatic activities along digestion, and contributed to the increase in bio-accessibility in the gut. Also, the results suggest that encapsulation is an efficient method for valorization of bio-actives from RPW, with improvements in nutrition, color, and bioactive properties.<\/jats:p>","DOI":"10.3390\/molecules24152837","type":"journal-article","created":{"date-parts":[[2019,8,5]],"date-time":"2019-08-05T03:25:22Z","timestamp":1564975522000},"page":"2837","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":80,"title":["Bioavailability and Bioactivity of Encapsulated Phenolics and Carotenoids Isolated from Red Pepper Waste"],"prefix":"10.3390","volume":"24","author":[{"ORCID":"https:\/\/orcid.org\/0000-0001-9349-7367","authenticated-orcid":false,"given":"Jelena","family":"Vuli\u0107","sequence":"first","affiliation":[{"name":"Faculty of Technology, University of Novi Sad, Bulevar cara Lazara 1, 21 000 Novi Sad, Serbia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-0302-0851","authenticated-orcid":false,"given":"Vanja","family":"\u0160eregelj","sequence":"additional","affiliation":[{"name":"Faculty of Technology, University of Novi Sad, Bulevar cara Lazara 1, 21 000 Novi Sad, Serbia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-4343-9246","authenticated-orcid":false,"given":"Ana","family":"Kalu\u0161evi\u0107","sequence":"additional","affiliation":[{"name":"Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11 080 Zemun, Serbia"},{"name":"Institute of Meat Hygiene and Technology, Ka\u0107anskog 13, 11 040 Belgrade, Serbia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Steva","family":"Levi\u0107","sequence":"additional","affiliation":[{"name":"Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11 080 Zemun, Serbia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Viktor","family":"Nedovi\u0107","sequence":"additional","affiliation":[{"name":"Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11 080 Zemun, Serbia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Vesna","family":"Tumbas \u0160aponjac","sequence":"additional","affiliation":[{"name":"Faculty of Technology, University of Novi Sad, Bulevar cara Lazara 1, 21 000 Novi Sad, Serbia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jasna","family":"\u010canadanovi\u0107-Brunet","sequence":"additional","affiliation":[{"name":"Faculty of Technology, University of Novi Sad, Bulevar cara Lazara 1, 21 000 Novi Sad, Serbia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Gordana","family":"\u0106etkovi\u0107","sequence":"additional","affiliation":[{"name":"Faculty of Technology, University of Novi Sad, Bulevar cara Lazara 1, 21 000 Novi Sad, Serbia"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2019,8,5]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","unstructured":"Hussain, S.A., Hameed, A., Nazir, Y., Naz, T., Wu, Y., Suleria, H.A.R., and Song, Y. 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