Encapsulation and stability of a phenolic-rich extract from mango peel within water-in-oil-in-water emulsions
GR Velderrain-Rodríguez, A Acevedo-Fani… - Journal of Functional …, 2019 - Elsevier
Mango peel is an excellent source of compounds with nutritional and functional properties,
especially phenolic compounds (PC). However, it is usually discarded due to its unpleasant …
especially phenolic compounds (PC). However, it is usually discarded due to its unpleasant …
In vitro digestibility and release of a mango peel extract encapsulated within water-in-oil-in-water (W 1/O/W 2) emulsions containing sodium carboxymethyl cellulose
GR Velderrain-Rodríguez, L Salvia-Trujillo… - Food & function, 2019 - pubs.rsc.org
Mango peel is a rich source of phenolic compounds (PC), which can be used in food
fortification. The use of water-in-oil-in-water (W1/O/W2) emulsions represents a potential …
fortification. The use of water-in-oil-in-water (W1/O/W2) emulsions represents a potential …
Encapsulation of Vitamin D3 in Pickering Emulsion Stabilized by Nanofibrillated Mangosteen Cellulose: Effect of Environmental Stresses
W Mitbumrung, M Suphantharika… - Journal of food …, 2019 - Wiley Online Library
Vitamin D3 was encapsulated in 10% wt soybean oil‐in‐water (O/W) Pickering emulsions
stabilized by either nanofibrillated cellulose (NFC) or whey protein isolate (WPI) at 0.3 …
stabilized by either nanofibrillated cellulose (NFC) or whey protein isolate (WPI) at 0.3 …
Encapsulation of black pepper seed oil using maltodextrin and pea protein
A Can Karaca - Food Science and Technology International, 2020 - journals.sagepub.com
The goal of this research was to determine the physicochemical and emulsifying properties
of pea protein, gum arabic, and maltodextrin and to investigate their potential for stabilizing …
of pea protein, gum arabic, and maltodextrin and to investigate their potential for stabilizing …
[HTML][HTML] Optimizing the ultrasonic extraction of polyphenols from mango peel and investigating the characteristics, antioxidant activity and storage stability of extract …
S Saborirad, H Baghaei… - Ultrasonics …, 2024 - Elsevier
In this study, the extraction and nanoencapsulation of mango peel extract (MPE) were
investigated to enhance its stability and preserve its antioxidant properties. Initially, using the …
investigated to enhance its stability and preserve its antioxidant properties. Initially, using the …
Fabrication and characterization of oil-in-water emulsions stabilized by macadamia protein isolate/chitosan hydrochloride composite polymers
Y Zhong, X Xiang, X Wang, Y Zhang, M Hu, T Chen… - Food …, 2020 - Elsevier
To utilize macadamia protein isolate (MPI) from macadamia oil production waste, the
emulsifying capacity of macadamia protein isolate (MPI) was investigated. MPI-chitosan …
emulsifying capacity of macadamia protein isolate (MPI) was investigated. MPI-chitosan …
Stability and release of peach polyphenols encapsulated by Pickering high internal phase emulsions in vitro and in vivo
Y Song, L Zhou, D Zhang, Y Wei, S Jiang, Y Chen… - Food …, 2023 - Elsevier
In this work, Pickering high internal phase emulsions (HIPEs) were employed to protect
peach polyphenols in vitro and vivo. Firstly, HIPEs stabilized by zein nanoparticles and gum …
peach polyphenols in vitro and vivo. Firstly, HIPEs stabilized by zein nanoparticles and gum …
Influence of polysaccharides and storage during processing on the properties of mango seed kernel extract (microencapsulation)
P Maisuthisakul, MH Gordon - Food Chemistry, 2012 - Elsevier
Extracts from mango (Mangifera indica Linn.) cultivar Chok–Anan seed kernels were studied
as active substances, since they are known as a good source of phenolic antioxidants with …
as active substances, since they are known as a good source of phenolic antioxidants with …
Properties and stability of oil-in-water emulsions stabilized by microfibrillated cellulose from mangosteen rind
T Winuprasith, M Suphantharika - Food hydrocolloids, 2015 - Elsevier
The influence of concentration of microfibrillated cellulose (MFC) extracted from mangosteen
(Garcinia mangostana L.) rind on the properties and stability of 10% w/w soybean oil-in …
(Garcinia mangostana L.) rind on the properties and stability of 10% w/w soybean oil-in …
Improving oxidative stability of edible oils with nanoencapsulated orange peel extract powder during accelerated shelf life storage
Nanoemulsion systems were employed to encapsulate the orange peel extract obtained
from conventional maceration and novel ultrasound assisted extraction technology. Different …
from conventional maceration and novel ultrasound assisted extraction technology. Different …