Innovative and sustainable technologies to enhance the oxidative stability of vegetable oils
To meet consumers' demand for natural foods, edible oil producers and food processing
industries are searching for alternatives to synthetic antioxidants to protect oils against …
industries are searching for alternatives to synthetic antioxidants to protect oils against …
The pros and cons of incorporating bioactive compounds within food networks and food contact materials: A review
M Sabaghi, S Tavasoli, SN Jamali, I Katouzian… - Food and Bioprocess …, 2022 - Springer
There has been a growing tendency towards the development of healthier and more
nutritious foods in this day and age. Correspondingly, these foods, frequently designated …
nutritious foods in this day and age. Correspondingly, these foods, frequently designated …
[HTML][HTML] Development and optimization of thyme-pennyroyal essential oils based active nanostructured lipid carrier (NLC) containing saffron extract with antioxidant …
The saffron extract-loaded nanostructured lipid carrier (NLC) was synthesized by the double
emulsion (W/O/W) method for application as a preservative to increase the oxidative and …
emulsion (W/O/W) method for application as a preservative to increase the oxidative and …
Egg yolk-free vegan mayonnaise preparation from pickering emulsion stabilized by gum nanoparticles with or without loading olive pomace extracts
The yolk-free mayonnaise was formed by Pickering emulsions stabilized by free and
encapsulated olive pomace extracts (OPEs) in rocket seed [rocket seed gum nanoparticle …
encapsulated olive pomace extracts (OPEs) in rocket seed [rocket seed gum nanoparticle …
[HTML][HTML] Formulation of double emulsions of mango seed extract (Mangifera indica L.)'Ataulfo'incorporated into a mango by-product flour drink: Release kinetics …
AO Martínez-Olivo, VM Zamora-Gasga… - Food Hydrocolloids for …, 2023 - Elsevier
The encapsulation and release of bioactive compounds obtained from by-products are
aspects of exponential boom for several decades, as it seeks to maintain or enhance their …
aspects of exponential boom for several decades, as it seeks to maintain or enhance their …
[HTML][HTML] Alginate-based microparticles structured with different biopolymers and enriched with a phenolic-rich olive leaves extract: A physico-chemical characterization
Encapsulation of olive leaves extracts (OLE), rich of healthy components like Oleuropein,
Hydroxytyrosol and Verbascoside, represents a new challenge to improve stability and …
Hydroxytyrosol and Verbascoside, represents a new challenge to improve stability and …
[HTML][HTML] Microencapsulated olive leaf extract enhances physicochemical stability of biscuits
M Paciulli, M Grimaldi, M Rinaldi, A Cavazza… - Future Foods, 2023 - Elsevier
Free and microencapsulated olive leaves extracts (OLE) have been proposed as natural
antioxidant to prolong the stability of biscuits, under two accelerated storage conditions, with …
antioxidant to prolong the stability of biscuits, under two accelerated storage conditions, with …
Stability and Rheological Behavior of Mayonnaise-like Emulsion Co-Emulsified by Konjac Glucomannan and Whey Protein
Y Pei, Y Zhang, H Ding, B Li, J Yang - Foods, 2023 - mdpi.com
The aim of this work was to study the physical stability and rheological properties of an oil-in-
water emulsion stabilized by a konjac glucomannan–whey protein (KGM-WP) mixture at a …
water emulsion stabilized by a konjac glucomannan–whey protein (KGM-WP) mixture at a …
Polyphenol Loaded W1/O/W2 Emulsions Stabilized with Lesser Mealworm (Alphitobius diaperinus) Protein Concentrate Produced by Membrane Emulsification …
Water-in-oil-in-water (W1/O/W2) emulsions are complex delivery systems for polyphenols
amongst other bio-actives. To stabilize the oil–water interphase, dairy proteins are …
amongst other bio-actives. To stabilize the oil–water interphase, dairy proteins are …
Encapsulation of olive leaf extract using double emulsion method
Olive leaves are obtained as a waste product of the olive industry. Biophenols, abundantly
found in olive leaves, are susceptible to heat, light, and oxidizing agents, which necessitates …
found in olive leaves, are susceptible to heat, light, and oxidizing agents, which necessitates …