Anthocyanins: New techniques and challenges in microencapsulation
Anthocyanins are a bioactive compound belonging to the flavonoid classthatis present in
human nutrition through plant-based foods. Due to their antioxidant properties, several …
human nutrition through plant-based foods. Due to their antioxidant properties, several …
Protein‐based delivery systems for the nanoencapsulation of food ingredients
Many proteins possess functional attributes that make them suitable for the encapsulation of
bioactive agents, such as nutraceuticals and pharmaceuticals. This article reviews the state …
bioactive agents, such as nutraceuticals and pharmaceuticals. This article reviews the state …
Microencapsulation for food applications: A review
C Yan, SR Kim, DR Ruiz, JR Farmer - ACS Applied Bio Materials, 2022 - ACS Publications
Food products contain various active ingredients, such as flavors, nutrients, unsaturated fatty
acids, color, probiotics, etc., that require protection during food processing and storage to …
acids, color, probiotics, etc., that require protection during food processing and storage to …
[HTML][HTML] Use of gelatin and gum Arabic for encapsulation of black raspberry anthocyanins by complex coacervation
R Shaddel, J Hesari, S Azadmard-Damirchi… - International journal of …, 2018 - Elsevier
Protein–polysaccharide interactions offer opportunities for designing the new functional
foods with applications in the food and pharmaceutical industries. In this work, we …
foods with applications in the food and pharmaceutical industries. In this work, we …
[图书][B] Food lipids: chemistry, nutrition, and biotechnology
CC Akoh - 2017 - taylorfrancis.com
Maintaining the high standards that made the previous editions such well-respected and
widely used references, Food Lipids: Chemistry, Nutrition, and Biotechnology, Fourth Edition …
widely used references, Food Lipids: Chemistry, Nutrition, and Biotechnology, Fourth Edition …
An extensive review of natural polymers used as coatings for postharvest shelf-life extension: Trends and challenges
M Iñiguez-Moreno, JA Ragazzo-Sánchez… - Polymers, 2021 - mdpi.com
Global demand for minimally processed fruits and vegetables is increasing due to the
tendency to acquire a healthy lifestyle. Losses of these foods during the chain supply reach …
tendency to acquire a healthy lifestyle. Losses of these foods during the chain supply reach …
Encapsulation of oregano essential oil (Origanum vulgare) by complex coacervation between gelatin and chia mucilage and its properties after spray drying
R Hernández-Nava, A López-Malo, E Palou… - Food …, 2020 - Elsevier
Oregano essential oil (OEO) was encapsulated by complex coacervation between gelatin
and chia mucilage (mass ratio 2: 1, solids concentration 0.2% w/w). It was compared with a …
and chia mucilage (mass ratio 2: 1, solids concentration 0.2% w/w). It was compared with a …
[HTML][HTML] Properties and kinetics of the in vitro release of anthocyanin-rich microcapsules produced through spray and freeze-drying complex coacervated double …
N Kanha, JM Regenstein, S Surawang, P Pitchakarn… - Food Chemistry, 2021 - Elsevier
This study aimed to prepare anthocyanin-rich microcapsules by spray and freeze-drying
complex coacervated double emulsion using gelatin-acacia gum (GE-AG) and chitosan …
complex coacervated double emulsion using gelatin-acacia gum (GE-AG) and chitosan …
Advances in microencapsulation of polyunsaturated fatty acids (PUFAs)-rich plant oils using complex coacervation: A review
Polyunsaturated fatty acids (PUFAs) are essential fatty acids that are abundantly available in
marine fish, algae and some plant seeds. In recent years, the demand of plant-based PUFAs …
marine fish, algae and some plant seeds. In recent years, the demand of plant-based PUFAs …
Microencapsulation of betanin by complex coacervation of carboxymethylcellulose and amaranth protein isolate for application in edible gelatin films
ABT Constantino, EE Garcia-Rojas - Food Hydrocolloids, 2022 - Elsevier
Betanin is a natural pigment with a hydrophilic nature, a red color, and high antioxidant
power but is unstable in the presence of heat and light and stable at pH values between 3 …
power but is unstable in the presence of heat and light and stable at pH values between 3 …