Grape seeds are an excellent source of flavonoids and tannins with powerful antioxidant
properties. However, the astringency of tannins limits their direct incorporation into food. To …

Shrimp oil, a rich source of n-3 fatty acids and astaxanthin, was encapsulated in
nanoliposomes, prepared using ultrasonication (US) and microfluidization (MF) methods, to …

The poor biostability and bioavailability of proanthocyanidins limit their application. In this
study, it was hypothesized that encapsulation in lecithin-based nanoliposomes using …

In the present study, nanoliposomes composed of rapeseed lecithin were used for the
encapsulation of anthocyanin compounds (AC). The nanoliposomes were prepared using …

Dietary oils (DOs) from various sources are known to be beneficial functional bioactives in
medicinal applications. However, DOs are highly susceptible to light, temperature, and …

The objective of the present research was to develop chitosan-coated nanoliposomes using
a modified heating method as a delivery system for simultaneous encapsulation of caffeine …

In this study, ultrasound was employed to enhance the diffusion of microencapsulated fatty
acids into pork meat. Nanovesicles of fish oil composed of 42% EPA (eicosapentanoic acid) …

Phenolic compounds in Citrus reticulata peels offer established nutraceutical benefits,
contributing to improved health and well-being. However, their applications in the food …

Ultrasonically synthesized core-shell microcapsules can be made of synthetic polymers or
natural biopolymers, such as proteins and polysaccharides, and have found applications in …

Nanoliposomes (NL) containing different levels (1%, 2%, and 5%; w/w) of EPA/DHA‐
enriched oil (n3FAO) from skipjack tuna eyeballs were prepared using 1%, 2.5%, and …