The aim of this study was to encapsulate hyssop (Hyssopus officinalis L.) extract obtained
through ultrasound-assisted cold plasma pretreatment extraction within a double emulsion …

Currently, industry is requesting proven techniques that allow the use of encapsulated
polyphenols, rather than free molecules, to improve their stability and bioavailability …

One of the current trends prominent in the food and pharmaceutical industries is the use of
colloidal structures to stabilize emulsions. Complexes formed by bio-compounds, such as …

The utilization of nutraceutical products is enhancing widely due to upcoming diseases.
Consumption of bitter food is remarkably less irrespective of their health benefits. From …

Abstract Poly (lactide-co-glycolide)(PLGA) colloidal particles stabilized by complexes of two
oppositely charged polysaccharides, chitosan (cationic, CS) and sodium …

Grape seed extract (GSE) contain phenolic compounds that decrease the proclivity to
various chronic diseases such as several types of cancer and cardiovascular diseases. The …

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 …

Forward osmosis (FO) and emulsification with dynamic membranes of tunable pore size
(DMTS) were assessed to concentrate and encapsulate polyphenol extracts from carob …

The consumption of minimally processed fresh vegetables has increased by the consumer's
demand of natural products without synthetic preservatives and colorants. These new …

Low bioavailability of iron in the presence of polyphenols can lead to its low uptake by the
body resulting in iron-deficiency anaemia. Curcuminoids are polyphenols that possess anti …