Natural macromolecules have attracted increasing attention due to their biocompatibility, low
toxicity, and biodegradability. Pectin is one of the few polysaccharides with biomedical …

From the past few decades, consumers' demand for probiotic-based functional and healthy
food products is rising exponentially. Encapsulation is an emerging field to protect probiotics …

Hydrogels are the most iconic class of soft materials, and since their first report in the
literature, they have attracted the attention of uncountable researchers. Over the past two …

This study aimed to encapsulate garlic aqueous extract by complex coacervation with whey
protein isolate (WPI) and chitosan (CH) with three degrees of deacetylation (DD; 83%, 94 …

This paper briefly introduces the preparation and application of flavour and essential oils
microcapsules based on complex coacervation technology. The conventional encapsulating …

Some of the most commonly used agri-food products worldwide are vegetable and fruit-
based products that are rich in bioactive compounds such as vitamins, polyphenols, and …

Natural antimicrobials are an innovative alternative for food safety and encapsulation can
improve their controlled release and stability. In the present work, lysozyme and its …

The objective of this study was to evaluate whether the coating of pectin microparticles
containing Lactobacillus acidophilus La5 with whey protein heat treated or without heat …

The viability of Lactobacillus acidophilus encapsulated in calcium alginate particles coated
with up to three levels of multilayer was analysed. Probiotic survival under simulated …

The application of pectin as an emulsifier in oil-in-water (O/W) emulsion does not guarantee
its stability for a long time. In fact, pectin is not an effective emulsifier because of its …