The application of encapsulation technology in the food Industry: Classifications, recent Advances, and perspectives

Food Chemistry X, Год журнала: 2024, Номер 21, С. 101240 - 101240

Опубликована: Фев. 19, 2024

Encapsulation technology has been extensively used to enhance the stability, specificity, and bioavailability of essential food ingredients. Additionally, it plays a vital role in improving product quality reducing production costs. This study presents comprehensive classification encapsulation techniques based on state different cores (solid, liquid, gaseous) offers detailed description analysis these methods. Specifically, introduces diverse applications food, encompassing areas such as antioxidant, protein activity, physical controlled release, delivery, antibacterial, probiotics. The potential impact is expected make major process research hotspot industry. Future directions include for enzymes, microencapsulation biosensors, novel technologies self-assembly. provides valuable theoretical reference in-depth wide application

Язык: Английский

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Co-delivery mechanism of curcumin/catechin complex by modified soy protein isolate: Emphasizing structure, functionality, and intermolecular interaction

Food Hydrocolloids, Год журнала: 2024, Номер 152, С. 109958 - 109958

Опубликована: Март 3, 2024

Язык: Английский

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Development of Dairy Products Fortified with Plant Extracts: Antioxidant and Phenolic Content Characterization

Antioxidants, Год журнала: 2023, Номер 12(2), С. 500 - 500

Опубликована: Фев. 16, 2023

In recent decades, there has been growing interest in the fortification of dairy products with antioxidants and phenolics derived from plant byproducts herbs. The present study focused on analysis products, including kefir, cream cheese, yogurt, vegan enhanced aqueous extracts (Citrus aurantium peel, Citrus limon peel Rosa canina seed) herbs (Sideritis spp., Hypericum perforatum, Origanum dictamnus, Mentha pulegium L., Melissa oficinallis, spicata L. Lavandula angustifolia) to characterize their antioxidant content, phenolic profile, organoleptic characteristics. Antioxidant content were determined by Folin-Ciocalteu ferric reducing power (FRAP) assays presented values up 46.61 ± 7.22 mmol Fe2+/L 82.97 4.29 mg gallic acid (GAE)/g, respectively for extracts, as well 0.68 0.06 2.82 0.36 GAE/g fortified products. bioavailability foods was after vitro digestion ranged between 4 68%. phytochemical profile mass spectrometry, 162 phytochemicals determined, which 128 belong polyphenol family flavonoids acids. Furthermore, most identified compounds have recorded possess capacity correlation findings. Finally, evaluation showed an overall acceptability around 3.0 1.0 a 5-point scale. conclusion, studied plants herbal can be used variety potential positive effects human health.

Язык: Английский

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Paper‐based material with hydrophobic and antimicrobial properties: Advanced packaging materials for food applications

Comprehensive Reviews in Food Science and Food Safety, Год журнала: 2024, Номер 23(3)

Опубликована: Май 1, 2024

The environmental challenges posed by plastic pollution have prompted the exploration of eco-friendly alternatives to disposable packaging and utensils. Paper-based materials, derived from renewable resources such as wood pulp, non-wood pulp (bamboo straw reed etc.), recycled paper fibers, are distinguished their recyclability biodegradability, making them promising substitutes in field food packaging. Despite merits, like porosity, hydrophilicity, limited barrier properties, a lack functionality restricted potential. To address these constraints, researchers introduced antimicrobial agents, hydrophobic substances, other functional components improve both physical properties. This enhancement has resulted notable improvements preservation outcomes real-world scenarios. offers comprehensive review recent progress paper-based materials. In addition outlining characteristics functions commonly used substances packaging, it consolidates current research landscape preparation techniques for paper. Furthermore, explores practical applications materials agricultural produce, meat, seafood, well ready-to-eat Finally, production, application, recycling processes outlined ensure safety efficacy, prospects future development discussed. Overall, emergence stands out robust alternative offering compelling solution with superior capabilities. future, functionalities expected further enhance

Язык: Английский

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Investigation of heat-induced pork batter quality detection and change mechanisms using Raman spectroscopy coupled with deep learning algorithms

Food Chemistry, Год журнала: 2024, Номер 461, С. 140798 - 140798

Опубликована: Авг. 8, 2024

Язык: Английский

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Use of aromatic plant-derived essential oils in meat and derived products: Phytochemical compositions, functional properties, and encapsulation

Food Bioscience, Год журнала: 2023, Номер 53, С. 102520 - 102520

Опубликована: Март 2, 2023

Язык: Английский

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Exploring the bioactive properties, extraction methods, and detection techniques of phlorotannins from brown algae: implications for health and nutraceutical applications

Aquaculture International, Год журнала: 2025, Номер 33(3)

Опубликована: Янв. 29, 2025

Язык: Английский

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UPLC-Q-TOF-MS/MS identification, antioxidant, and alpha-glucosidase inhibition activities of three forms of phenolic compounds from Yemeni jujube fruit: In vitro and in silico investigations

Food Chemistry, Год журнала: 2025, Номер unknown, С. 143670 - 143670

Опубликована: Март 1, 2025

Язык: Английский

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Research Progress on the Application of Metal Porphyrin Electrochemical Sensors in the Detection of Phenolic Antioxidants in Food

Polymers, Год журнала: 2025, Номер 17(6), С. 789 - 789

Опубликована: Март 16, 2025

This paper reviews the application of metal porphyrin electrochemical sensors in detection phenolic antioxidants food, focusing on latest progress and innovative applications this field. Phenolic are widely used food can effectively prolong shelf life but their excessive use may cause potential harm to human health, so content is very important. In recent years, analysis technology has gradually become an emerging method for quantitative due its advantages sensitivity, simplicity high selectivity. As a new type sensor, have been excellent performance By modifying nanomaterials, these significantly improved. first introduces basic concepts physicochemical properties antioxidants, analyzes hazards discusses relevant regulations limit requirements. Then, existing methods compared, development trend traditional technologies reviewed. Subsequently, discussed depth, working principle expounded research results summarized. Finally, metalloporphyrins nanocomposites introduced detail. The unique highlighted, future direction laid out.

Язык: Английский

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Polyprenols in Ginkgo biloba; a review of their chemistry (synthesis of polyprenols and their derivatives), extraction, purification, and bioactivities

Food Chemistry, Год журнала: 2023, Номер 418, С. 136006 - 136006

Опубликована: Март 25, 2023

Язык: Английский

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