Preparation and characterization of emulsion-filled gel beads for the encapsulation and protection of resveratrol and α-tocopherol.
Sign Up to like & getrecommendations! Published in 2018 at "Food research international"
DOI: 10.1016/j.foodres.2018.03.035
Abstract: Proteins and polysaccharides have been widely used as wall materials to prepare novel carriers for the encapsulation of a single bioactive component or co-encapsulation of different bioactive components. Emulsion-filled gel beads generally contain three essential… read more here.
Keywords: resveratrol; emulsion filled; filled gel; gel beads ... See more keywords
Protection and targeted delivery of β-carotene by starch-alginate-gelatin emulsion-filled hydrogels
Sign Up to like & getrecommendations! Published in 2021 at "Journal of Food Engineering"
DOI: 10.1016/j.jfoodeng.2020.110205
Abstract: Abstract Encapsulation systems present the potential to protect bioactive compounds and may promote targeted delivery to the gastrointestinal tract. In this study, β-carotene was incorporated into emulsion-filled hydrogels composed of alginate, gelatin, and starch (native… read more here.
Keywords: emulsion filled; carotene; filled hydrogels; targeted delivery ... See more keywords
Microfluidic approach to produce emulsion-filled alginate microgels
Sign Up to like & getrecommendations! Published in 2022 at "Journal of Food Engineering"
DOI: 10.1016/j.jfoodeng.2021.110812
Abstract: Abstract Carrying lipophilic compounds protection within alginate microgels is a challenge, mainly due to the necessary oil-core matrix. Based on this demand, this study aimed to evaluate the use of glass microfluidic devices to produce… read more here.
Keywords: emulsion filled; phase; alginate microgels; size ... See more keywords
Inulin-based emulsion filled gel as fat replacer in shortbread cookies: Effects during storage
Sign Up to like & getrecommendations! Published in 2020 at "Lwt - Food Science and Technology"
DOI: 10.1016/j.lwt.2020.109888
Abstract: Abstract Shortbread cookies with 0, 20, 40 and 50% fat replacement were obtained using an emulsion filled gel (EFG) based on inulin and extra virgin olive oil and studied during 60 storage days. Increasing the… read more here.
Keywords: shortbread cookies; emulsion filled; filled gel; inulin based ... See more keywords
Clove essential oil emulsion-filled cellulose nanofiber hydrogel produced by high-intensity ultrasound technology for tissue engineering applications.
Sign Up to like & getrecommendations! Published in 2019 at "Ultrasonics sonochemistry"
DOI: 10.1016/j.ultsonch.2019.104845
Abstract: High-intensity ultrasound (HIUS) was used to produce emulsion-filled cellulose nanofiber (CNF) hydrogel using clove essential oil (0.1, 0.5 and 1.0 wt%) as dispersed phase towards tissue engineering applications. The novel encapsulating systems obtained using HIUS specific… read more here.
Keywords: essential oil; emulsion filled; hydrogel; clove essential ... See more keywords
Rheology, Microstructure, and Storage Stability of Emulsion-Filled Gels Stabilized Solely by Maize Starch Modified with Octenyl Succinylation and Pregelatinization
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DOI: 10.3390/foods10040837
Abstract: We prepared emulsion-filled gels stabilized using octenyl succinic anhydride-modified and pregelatinized maize starch (OSA-PGS). The effect of the oil volume fraction (Φ, 0.05–0.20) and OSA-PGS concentration (3–10% w/v) on the rheological and microstructural properties of… read more here.
Keywords: osa pgs; emulsion filled; rheology; gels stabilized ... See more keywords