The Experts below are selected from a list of 22512 Experts worldwide ranked by ideXlab platform
Miguel Abud-archila - One of the best experts on this subject based on the ideXlab platform.
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Spray drying encapsulation of a native plant extract rich in phenolic compounds with combinations of maltodextrin and non-conventional wall materials
Journal of Food Science and Technology, 2020Co-Authors: María José Navarro-flores, Lucía María C. Ventura-canseco, Rocío Meza-gordillo, Teresa Del Rosario Ayora-talavera, Miguel Abud-archilaAbstract:Crotalaria longirostrata (chipilin) leaves contain phenolic compounds with antioxidant activity. These phenolic compounds, however, could easily degrade after extraction. Microencapsulation is a possible solution for avoiding this degradation. Frequently, Microencapsulation is carried out using conventional encapsulating agents. The aim of this work was to evaluate the effect of several non-conventional encapsulating agents on Microencapsulation by spray drying of phenolic compounds from chipilin, stability and release of phenolic compounds were also studied. Maltodextrin (MD), gum Arabic (GA), soy protein (SP), cocoa shell pectin (CSP), and protein (PC), as well as the gum (GC) of Cajanus cajan seeds were used. Different blends of these matrixes containing phenolic compounds from chipilin leaves were spray dried at 120 °C. After drying, the yield and Microencapsulation efficiency were determined. All results were analyzed by an ANOVA test ( p
Michael T. Nickerson - One of the best experts on this subject based on the ideXlab platform.
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Potential use of plant proteins in the Microencapsulation of lipophilic materials in foods
Trends in Food Science & Technology, 2015Co-Authors: A. Can Karaca, Nicholas H. Low, Michael T. NickersonAbstract:Microencapsulation of lipophilic ingredients using plant proteins (e.g., from soy, pulses and cereals) as wall materials has been limited in the literature, despite consumer demand for alternatives to proteins from animal sources. The current review provides a brief overview of the Microencapsulation of lipophilic core materials, important properties of plant proteins required to be an effective emulsifier (a prerequisite for Microencapsulation), works involving wall materials comprised of soy, pulse and cereal proteins, and works focused on enhancing their encapsulating potential via modification.
Seyed Vahid Mirmohammadi - One of the best experts on this subject based on the ideXlab platform.
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Technology and potential applications of probiotic encapsulation in fermented milk products
Journal of Food Science and Technology, 2015Co-Authors: Siavash Iravani, Hassan Korbekandi, Seyed Vahid MirmohammadiAbstract:Fermented milk products containing probiotics and prebiotics can be used in management, prevention and treatment of some important diseases ( e.g ., intestinal- and immune-associated diseases). Microencapsulation has been used as an efficient method for improving the viability of probiotics in fermented milks and gastrointestinal tract. Microencapsulation of probiotic bacterial cells provides shelter against adverse conditions during processing, storage and gastrointestinal passage. Important challenges in the field include survival of probiotics during Microencapsulation, stability of microencapsulated probiotics in fermented milks, sensory quality of fermented milks with microencapsulated probiotics, and efficacy of Microencapsulation to deliver probiotics and their controlled or targeted release in the gastrointestinal tract. This study reviews the current knowledge, and the future prospects and challenges of Microencapsulation of probiotics used in fermented milk products. In addition, the influence of Microencapsulation on probiotics viability and survival is reviewed.
María José Navarro-flores - One of the best experts on this subject based on the ideXlab platform.
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Spray drying encapsulation of a native plant extract rich in phenolic compounds with combinations of maltodextrin and non-conventional wall materials
Journal of Food Science and Technology, 2020Co-Authors: María José Navarro-flores, Lucía María C. Ventura-canseco, Rocío Meza-gordillo, Teresa Del Rosario Ayora-talavera, Miguel Abud-archilaAbstract:Crotalaria longirostrata (chipilin) leaves contain phenolic compounds with antioxidant activity. These phenolic compounds, however, could easily degrade after extraction. Microencapsulation is a possible solution for avoiding this degradation. Frequently, Microencapsulation is carried out using conventional encapsulating agents. The aim of this work was to evaluate the effect of several non-conventional encapsulating agents on Microencapsulation by spray drying of phenolic compounds from chipilin, stability and release of phenolic compounds were also studied. Maltodextrin (MD), gum Arabic (GA), soy protein (SP), cocoa shell pectin (CSP), and protein (PC), as well as the gum (GC) of Cajanus cajan seeds were used. Different blends of these matrixes containing phenolic compounds from chipilin leaves were spray dried at 120 °C. After drying, the yield and Microencapsulation efficiency were determined. All results were analyzed by an ANOVA test ( p
A. Can Karaca - One of the best experts on this subject based on the ideXlab platform.
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Potential use of plant proteins in the Microencapsulation of lipophilic materials in foods
Trends in Food Science & Technology, 2015Co-Authors: A. Can Karaca, Nicholas H. Low, Michael T. NickersonAbstract:Microencapsulation of lipophilic ingredients using plant proteins (e.g., from soy, pulses and cereals) as wall materials has been limited in the literature, despite consumer demand for alternatives to proteins from animal sources. The current review provides a brief overview of the Microencapsulation of lipophilic core materials, important properties of plant proteins required to be an effective emulsifier (a prerequisite for Microencapsulation), works involving wall materials comprised of soy, pulse and cereal proteins, and works focused on enhancing their encapsulating potential via modification.