Encapsulation of grape seed phenolic-rich extract within W/O/W emulsions stabilized with complexed biopolymers: Evaluation of their stability and release
M Estévez, C Güell, S De Lamo-Castellví, M Ferrando - Food chemistry, 2019 - Elsevier
… The ability of electrostatic complexes made up of sodium caseinate (NaCAS) and a …
polyphenols from grape seed extract when encapsulated in W 1 /O/W 2 emulsions was compared to …
polyphenols from grape seed extract when encapsulated in W 1 /O/W 2 emulsions was compared to …
Encapsulation of tannins and tannin-rich plant extracts by complex coacervation to improve their physicochemical properties and biological activities: A review
… known for its ability for slow and sustained release of loaded … with grape seed extract were
further entrapped within water-… of the complexed biopolymers. Owing to the effects of two …
further entrapped within water-… of the complexed biopolymers. Owing to the effects of two …
Encapsulation of grape seed extract phenolics using whey protein concentrate, maltodextrin and gum arabica blends
K Yadav, RK Bajaj, S Mandal, B Mann - Journal of food science and …, 2020 - Springer
… For the preparation of stable microcapsules different WPC:MD/GA (… using whey protein–polysaccharide
complexes resulted in … was released at low pH and their release increased in SIF, …
complexes resulted in … was released at low pH and their release increased in SIF, …
Application of compounds from grape processing by-products: Formulation of dietary fiber and encapsulated bioactive compounds
V Lavelli, F Gallotti, D Pedrali - Food Waste Recovery, 2021 - Elsevier
… encapsulate grape seed proanthocyanidins. The W 1 phase contained the phenolic-rich
extract … , coating liposomes with a biopolymer layer may improve their stability. To this purpose …
extract … , coating liposomes with a biopolymer layer may improve their stability. To this purpose …
Encapsulation technologies for polyphenol-loaded microparticles in food industry
DA Popović, DD Milinčić, MB Pešić… - Green food processing …, 2019 - Elsevier
… DE Phenolic-rich cloudberry extract (mainly ellagitannins) … catechin was enabled using
W/O/W emulsions. This way … biopolymer solution; gelation of single biopolymer solutions …
W/O/W emulsions. This way … biopolymer solution; gelation of single biopolymer solutions …
Improving functionality, bioavailability, nutraceutical and sensory attributes of fortified foods using phenolics-loaded nanocarriers as natural ingredients
M Delfanian, MA Sahari - Food Research International, 2020 - Elsevier
… This review revealed encapsulation techniques especially … In many of studies phenolic-rich
herbal extracts have shown … were used to produce W/O/W nano-emulsions. They observed …
herbal extracts have shown … were used to produce W/O/W nano-emulsions. They observed …
Encapsulation of polyphenols–a review
Z Fang, B Bhandari - Trends in food science & technology, 2010 - Elsevier
… With the exception of CDs, other types of biopolymers have … The complexed curcumin showed
a 1670 fold increase in solubility, … under wet and thermal stresses, with the release profiles …
a 1670 fold increase in solubility, … under wet and thermal stresses, with the release profiles …
Phenolic composition and encapsulation of Brazilian grape seed extracts: evaluating color stabilizing capacity in grape juices
ET da Silva Nogueira, MC Prudêncio Dutra… - Journal of Food Science …, 2024 - Springer
… grape juice improved color stability and anthocyanin stability. It was demonstrated that
encapsulated grape seed extract has color stabilizing potential and that Brazilian grape seeds are …
encapsulated grape seed extract has color stabilizing potential and that Brazilian grape seeds are …
… seed proanthocyanidin-loaded W/O/W emulsion gels stabilized by polyglycerol polyricinoleate and whey protein isolate with konjac glucomannan: Structure, stability …
H Zhuang, X Li, S Wu, B Wang, H Yan - Food Chemistry, 2023 - Elsevier
… in emulsion gels and the encapsulation of nutraceuticals. … natural biopolymers as emulsifiers
to stabilize W/O/W emulsion … , GSP encapsulated in emulsion gels was gradually released …
to stabilize W/O/W emulsion … , GSP encapsulated in emulsion gels was gradually released …
Natural carriers: Recent advances in their use to improve the stability and bioaccessibility of food active compounds
I Frosi, L Ferron, R Colombo… - … in Food Science and …, 2022 - Taylor & Francis
… retain the encapsulated material), and the release mechanism … , corn, canola, sunflower,
grape seeds, and olive oils have … class of biopolymers typically classified on their natural origin (…
grape seeds, and olive oils have … class of biopolymers typically classified on their natural origin (…