Micro and nano encapsulation, retention and controlled release of flavor and aroma compounds: A critical review
M Saifullah, MRI Shishir, R Ferdowsi… - Trends in Food Science …, 2019 - Elsevier
Background Encapsulation of flavor and aroma in an appropriate form is an important
concern for a long time. Encapsulation is the most successful way not only to preserve or …
concern for a long time. Encapsulation is the most successful way not only to preserve or …
A review of microencapsulation methods for food antioxidants: Principles, advantages, drawbacks and applications
Bioactivities and numerous health benefits against a number of oxidative stress related
diseases have been attributed to the role of dietary antioxidants. The development of …
diseases have been attributed to the role of dietary antioxidants. The development of …
Nanoencapsulation techniques for food bioactive components: a review
The protection and controlled release of bioactive compounds at the right time and the right
place can be implemented by encapsulation. Nanoencapsulation remains to be the one of …
place can be implemented by encapsulation. Nanoencapsulation remains to be the one of …
Spray freeze drying-a synergistic drying technology and its applications in the food industry to preserve bioactive compounds
In the food industry, drying is a crucial unit process for extending product shelf life. Many
methods are available for drying of foods but spray drying and freeze drying have been …
methods are available for drying of foods but spray drying and freeze drying have been …
Spray-freeze-drying: A novel process for the drying of foods and bioproducts
SP Ishwarya, C Anandharamakrishnan… - Trends in Food Science & …, 2015 - Elsevier
Highlights•Spray freeze drying involves a solution being atomized, solidified and sublimed
at low temperature and pressure.•SFD technique can produce high value shelf stable …
at low temperature and pressure.•SFD technique can produce high value shelf stable …
A review on approaches for efficient recovery of whey proteins from dairy industry effluents
A significant proportion of waste generated by the dairy industry is in the form of whey, which
creates a lot of environmental concerns especially in developing countries. The most …
creates a lot of environmental concerns especially in developing countries. The most …
Encapsulation of ginger essential oil using complex coacervation method: Coacervate formation, rheological property, and physicochemical characterization
L Tavares, CPZ Noreña - Food and Bioprocess Technology, 2020 - Springer
Ginger essential oil (GO) was encapsulated with whey protein isolate (WPI)/gum Arabic (GA)
and GA/chitosan (CH) complex coacervates. Best complex coacervate yields (43 and 73%) …
and GA/chitosan (CH) complex coacervates. Best complex coacervate yields (43 and 73%) …
Spray freeze-drying as a solution to continuous manufacturing of pharmaceutical products in bulk
Pharmaceutical manufacturing is evolving from traditional batch processes to continuous
ones. The new global competition focused on throughput and quality of drug products is …
ones. The new global competition focused on throughput and quality of drug products is …
Effect of whey protein–alginate wall systems on survival of microencapsulated Lactobacillus plantarum in simulated gastrointestinal conditions
Whey protein isolate is a suitable carrier system for probiotics in addition to sustained and
targeted release in gastrointestinal tract. In this study two different wall materials namely …
targeted release in gastrointestinal tract. In this study two different wall materials namely …
Polymeric carriers for enhanced delivery of probiotics
Probiotics are live microorganisms (usually bacteria), which are defined by their ability to
confer health benefits to the host, if administered adequately. Probiotics are not only used as …
confer health benefits to the host, if administered adequately. Probiotics are not only used as …