Complex coacervation between gelatin type B (GE) and chia mucilage (ChM) was studied.
GE‐ChM were mixed at mass ratios of 1: 1, 2: 1, 3: 1, 4: 1, and 1: 2 in a pH range of 1.50 to …

The aim of this study was to encapsulate blackberry juice through complex coacervation,
using carrageenan, tragacanth, and xanthan associated with pea protein as wall materials …

The replacement of artificial by natural additives has gained consumer attention due to
concerns about toxic and carcinogenic effects of artificial additives and the growing search …

In this paper, eugenol-loaded nanoparticles (sodium caseinate and gum arabic) cross-
linked by tannic acid were prepared and characterized. The fourier transform infrared …

Shellac can be used as an ideal delivery vehicle to deliver and protect the hydrophobic
quercetagetin; the barriers such as low acid stability and encapsulation efficiency, however …

To exploit the porous nature of previously developed kafirin microparticles, encapsulation of
the bioactive polyphenols, catechin and sorghum condensed tannins, was investigated. The …

The pecan nut [Carya illinoinensis (Wangenh) C. Koch] is a natural source of polyphenols
with antioxidant properties. In this study, the encapsulation of aqueous and hydroalcoholic …

During recent decades, consumers have been continuously moving towards the substitution
of synthetic ingredients of the food industry by natural products, obtained from vegetal …

The microencapsulation of essential oils by complex coacervation continues to attract
considerable attention due to high payload, increased thermal stability and sustained …

A trend of present encapsulation research indicates an increased interest in the search for
natural encapsulants for bioactive phytochemicals. The present study in pursuit of the same …