Anthocyanins: New techniques and challenges in microencapsulation

AG Tarone, CBB Cazarin, MRM Junior - Food research international, 2020 - Elsevier
Anthocyanins are a bioactive compound belonging to the flavonoid classthatis present in
human nutrition through plant-based foods. Due to their antioxidant properties, several …

Protein‐based delivery systems for the nanoencapsulation of food ingredients

M Fathi, F Donsi, DJ McClements - Comprehensive reviews in …, 2018 - Wiley Online Library
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 …

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 …

[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 …

[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 …

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 …

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 …

[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 …

Advances in microencapsulation of polyunsaturated fatty acids (PUFAs)-rich plant oils using complex coacervation: A review

YP Timilsena, B Wang, R Adhikari, B Adhikari - Food hydrocolloids, 2017 - Elsevier
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 …

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 …