Bioactive compound encapsulation: Characteristics, applications in food systems, and implications for human health
Food Chemistry X,
Год журнала:
2024,
Номер
24, С. 101953 - 101953
Опубликована: Ноя. 2, 2024
Nanotechnology
plays
a
pivotal
role
in
food
science,
particularly
the
nanoencapsulation
of
bioactive
compounds,
to
enhance
their
stability,
bioavailability,
and
therapeutic
potential.
This
review
aims
provide
comprehensive
analysis
encapsulation
emphasizing
characteristics,
applications,
implications
for
human
health.
work
offers
detailed
comparison
polymers
such
as
sodium
alginate,
gum
Arabic,
chitosan,
cellulose,
pectin,
shellac,
xanthan
gum,
while
also
examining
both
conventional
emerging
techniques,
including
freeze-drying,
spray-drying,
extrusion,
coacervation,
supercritical
anti-solvent
drying.
The
contribution
this
lies
highlighting
improving
system
controlling
release
rates,
maintaining
bioactivity
under
extreme
conditions,
reducing
lipid
oxidation.
Furthermore,
it
explores
recent
technological
advances
aimed
at
optimizing
processes
targeted
therapies
functional
foods.
findings
underline
significant
potential
not
only
supplements
foods
but
supportive
medical
treatments,
showcasing
its
relevance
health
various
contexts.
Язык: Английский
Nanotechnology: An Emerging Trend in the Dairy Industry - Applications and Future Challenges
Food and Humanity,
Год журнала:
2024,
Номер
3, С. 100409 - 100409
Опубликована: Сен. 20, 2024
Язык: Английский
Quality attributes and antioxidant activity of stirred yoghurt fortified with some nano-fruit waste powders
Discover Food,
Год журнала:
2024,
Номер
4(1)
Опубликована: Окт. 31, 2024
Abstract
Agro-industrial
wastes
have
emerged
as
a
significant
source
of
bioactive
compounds.
Therefore,
this
study
was
conducted
to
evaluate
the
feasibility
using
nano-powders
some
fruit
wastes,
namely;
apricot
(
Prunus
sp.)
and
peach
persica
L.
Batsch)
kernels,
watermelon
Citrullus
lanatus
)
rind
banana
Musa
spp.)
peel
functional
ingredients
(0.5%)
in
stirred
yoghurt,
well
their
effect
on
antioxidant
activity,
quality
characteristics,
viability
yoghurt
starter
culture
sensory
attributes.
Results
revealed
that
fortification
process
significantly
P
<
0.05)
elevated
total
solids,
fat,
protein
ash
contents,
especially
with
kernels
(AK
PK),
which
distinctly
increased
fat
by
average
values
3.46
3.40%,
3.70
3.68%
during
storage
compared
control
(3.12
3.57%),
respectively.
The
addition
(WMR)
titratable
acidity
(0.97%)
viscosity
(463.59
cP)
reduction
syneresis
(16.38%),
viable
count
culture,
acetaldehyde
diacetyl
contents
(167.10
18.82
mg/100
g)
followed
(BP).
Stirred
fortified
BP
nano-powder
had
highest
phenolic
content
(20.96
mg
gallic
acid/g)
DPPH
scavenging
activity
(31.93%)
other
nano-fruit
wastes.
Sensory
attributes
were
improved
WMR
periods,
those
AK
PK.
All
studied
constitute
excellent
raw
materials
for
development
novel
yoghurt.
Язык: Английский
Preparation and evaluation of novel Agriophyllum squarrosum starch nanoparticles for encapsulation of lycopene with enhanced retention rate and bioactivity during simulated in-vitro digestion
International Journal of Biological Macromolecules,
Год журнала:
2024,
Номер
288, С. 138436 - 138436
Опубликована: Дек. 7, 2024
Язык: Английский