[HTML][HTML] Low-energy membrane-based processes to concentrate and encapsulate polyphenols from carob pulp

J Wang, A Martínez-Hernández… - Journal of food …, 2020 - Elsevier
Forward osmosis (FO) and emulsification with dynamic membranes of tunable pore size
(DMTS) were assessed to concentrate and encapsulate polyphenol extracts from carob …

Microencapsulation by spray drying of multiple emulsions containing carotenoids

ME Rodríduez‐Huezo, R Pedroza‐Islas… - Journal of Food …, 2004 - Wiley Online Library
Water‐in‐oil‐in‐water (W1/O/W2) multiple emulsions with 25% and 35% solids contents
were spray‐dried producing microcapsules with 3.9: 1, 2.6: 1, and 1.4: 1 biopolymers blend …

Effects of maltodextrin content in double-layer emulsion for production and storage of spray-dried carotenoid-rich microcapsules

MLFF Ribeiro, YH Roos, APB Ribeiro… - Food and Bioproducts …, 2020 - Elsevier
This work aimed to produce carotenoid-rich microcapsules by spray drying of buriti oil
emulsions stabilized by soy protein isolate and high-methoxyl pectin, added with …

Encapsulation of resveratrol via spray-drying of oil-in-water emulsions produced by ultrasound or membrane emulsification

L Consoli, MD Hubinger, MM Dragosavac - Journal of Food Engineering, 2023 - Elsevier
Resveratrol emulsions do not have long shelf life hence drying to obtain powder can result
in the resveratrol protection, shelf life extension and can unlock versatile applications in …

Microencapsulation by lyophilization of carotenoids produced by Phaffia rhodozyma with soy protein as the encapsulating agent

MB Nogueira, CF Prestes… - Food Science and …, 2017 - SciELO Brasil
Carotenoids are pigments that can be applied to food but they are unstable towards certain
food intrinsic conditions, as well as processing ones. Microencapsulation is an alternative to …

Modulating physicochemical properties of β-carotene in the microcapsules by polyphenols co-milling

L Zhang, W Liao, Z Tong, Y Wei, Y Wang, J Liu… - Journal of Food …, 2023 - Elsevier
Abstract β-Carotene microcapsules of high loading (> 10%, w/w) usually suffered from poor
physicochemical stability and low bioaccessibility. Herein, polyphenols with different …

Microencapsulation by complex coacervation using whey protein isolates and gum acacia: an approach to preserve the functionality and controlled release of β …

A Jain, D Thakur, G Ghoshal, OP Katare… - Food and bioprocess …, 2015 - Springer
Abstract β-Carotene is a red–orange pigment, a known source of vitamin A and has
exceptional antioxidant and free radical scavenging potential. However, uses of β-carotene …

Encapsulation of β-carotene into food-grade nanofibers via coaxial electrospinning of hydrocolloids: Enhancement of oxidative stability and photoprotection

C Drosou, M Krokida, CG Biliaderis - Food Hydrocolloids, 2022 - Elsevier
Εncapsulation of β-carotene in two different food hydrocolloid matrices, pure pullulan (PUL)
and its blend with whey protein isolate (WPI) at a weight ratio of WPI: PUL 30: 70, via coaxial …

Valorizations of carotenoids from sea buckthorn extract by microencapsulation and formulation of value-added food products

FM Ursache, DG Andronoiu, IO Ghinea, V Barbu… - Journal of Food …, 2018 - Elsevier
The use of highly functional carotenoids from different sources in food industry is limited
mostly because of their poor water-solubility and low thermal stability. To overcome these …

Microencapsulation of pigments by directly spray-drying of anthocyanins extracts from blueberry pomace: Chemical characterization and extraction modeling

Y Lu, X Liang, L Cheng, S Fang - International journal of food …, 2020 - degruyter.com
The aim of this study was to develop an environmentally friendly process to extract
anthocyanins from blueberry pomace using water as a solvent and directly …