Sources, stability, encapsulation and application of natural pigments in foods
In recent years, the replacement of synthetic colorants with natural ones has attracted
increasing consumers' and market interest. Natural colorants include different groups of …
increasing consumers' and market interest. Natural colorants include different groups of …
Applications of chitosan and their derivatives in beverages: A critical review
MAM Rocha, MA Coimbra, C Nunes - Current Opinion in Food Science, 2017 - Elsevier
Highlights•Chitosan matrices can be used in beverages as preservatives and active
packaging.•These positive charged polysaccharides are used in beverages …
packaging.•These positive charged polysaccharides are used in beverages …
Design of fish oil-in-water nanoemulsion by microfluidization
E García-Márquez, I Higuera-Ciapara… - Innovative Food Science …, 2017 - Elsevier
In the last years, the consumption of polyunsaturated fatty acids (PUFAs) has been promoted
due to the prevention and treatment of different diseases. When these are marketed as …
due to the prevention and treatment of different diseases. When these are marketed as …
Physicochemical characterisation of hawthorn pectins and their performing in stabilising oil-in-water emulsions
JC Cuevas-Bernardino, C Lobato-Calleros… - Reactive and Functional …, 2016 - Elsevier
The physicochemical characteristics, intrinsic viscosity, adsorption dynamics and
emulsifying properties of two hawthorn accessions pectins (HP50 and HP55) were …
emulsifying properties of two hawthorn accessions pectins (HP50 and HP55) were …
Gum Arabic/Chitosan Coacervates for Encapsulation and Protection of Lacticaseibacillus rhamnosus in Storage and Gastrointestinal Environments
P Barajas-Álvarez, JN Haro-González… - Probiotics and …, 2023 - Springer
Probiotics, such as Lacticaseibacillus rhamnosus, are essential to the food industry for their
health benefits to the host. The Lcb. rhamnosus strain is susceptible to processing …
health benefits to the host. The Lcb. rhamnosus strain is susceptible to processing …
Multiple layers and conjugate materials for food emulsion stabilization
S Sivapratha, P Sarkar - Critical reviews in food science and …, 2018 - Taylor & Francis
ABSTRACT A single emulsifier material is seldom sufficient to cater to the requirements of
complex emulsion-based food formulations that have to function over a wide range of pH …
complex emulsion-based food formulations that have to function over a wide range of pH …
Development of fish oil microcapsules by spray drying using mesquite gum and chitosan as wall materials: Physicochemical properties, microstructure, and lipid …
H Espinosa-Andrews… - … Journal of Polymeric …, 2023 - Taylor & Francis
In this study, we prepared fish oil microcapsules by spray-drying using mesquite gum and
chitosan as wall materials, and the encapsulation efficiency, microstructure, and lipid …
chitosan as wall materials, and the encapsulation efficiency, microstructure, and lipid …
Effect of layer-by-layer polyelectrolyte method on encapsulation of vanillin
The objective of this work was to microencapsulate vanillin by multilayer emulsion followed
by spray drying, aiming to protect it and control its release. An electrostatic layer-by-layer …
by spray drying, aiming to protect it and control its release. An electrostatic layer-by-layer …
Mexican oregano (Lippia graveolens) essential oil-in-water emulsions: impact of emulsifier type on the antifungal activity of Candida albicans
SE Herrera-Rodríguez, RJ López-Rivera… - Food science and …, 2019 - Springer
This study examined the impact of emulsifier type on the physicochemical characteristics
and antifungal capacity of oregano oil-in-water emulsions: Tween 80, hydroxylated soy …
and antifungal capacity of oregano oil-in-water emulsions: Tween 80, hydroxylated soy …
Freeze–thaw stability of emulsions with soy protein isolate through interfacial engineering
In this paper, we examined to the influence of interfacial composition on freeze–thaw
stability of oil in water emulsions. An electrostatic layer-by-layer deposition method was …
stability of oil in water emulsions. An electrostatic layer-by-layer deposition method was …