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1. Alginate/Shellac beads developed by external gelation as a highly efficient model system for oil encapsulation with intestinal delivery

Author:
Morales, Eduardo; Rubilar, Mónica; Burgos-Díaz, César; Acevedo, Francisca; Penning, Manfred; Shene, Carolina
Source:
Food hydrocolloids 2017 v.70 pp. 321-328
ISSN:
0268-005X
Subject:
alginates,   etc   ; Taguchi method; bioactive compounds; calcium chloride; digestion; emulsions; encapsulation; food industry; gelation; health promotion; hydrocolloids; in vitro digestion; lipid content; models; pH; particle size; sunflower oil;     Show all 17 Subjects
Abstract:
... The aim of this study was to evaluate the potential of the alginate/shellac combination as wall material (WM) to develop an oil encapsulation system by external gelation. The Taguchi method, a powerful process optimization tool, was used to determine the optimal process conditions in which to prepare beads with a high oil encapsulation efficiency (EE). The effect of the variables: sunflower oil co ...
DOI:
10.1016/j.foodhyd.2017.04.012

2. Characterization of nisin containing chitosan-alginate microparticles

Author:
Chandrasekar, Vaishnavi; Coupland, John N.; Anantheswaran, Ramaswamy C.
Source:
Food hydrocolloids 2017 v.69 pp. 301-307
ISSN:
0268-005X
Subject:
alginates,   etc   ; Fourier transform infrared spectroscopy; GRAS substances; calcium; chitosan; encapsulation; foods; hydrocolloids; nisin; particle size; physicochemical properties; polymers; scanning electron microscopy; viscosity; zeta potential;     Show all 15 Subjects
Abstract:
... Nisin is a naturally occurring bacteriocin that has GRAS status for use in foods granted by the FDA. Encapsulation of nisin within microparticles can protect it from interactions with other food components, thereby increasing its stability and functionality. The effects of formulation parameters on the physico-chemical characteristics of nisin-loaded chitosan-alginate microparticles were studied. ...
DOI:
10.1016/j.foodhyd.2017.02.011

3. Impact of delivery system type on curcumin stability: Comparison of curcumin degradation in aqueous solutions, emulsions, and hydrogel beads

Author:
Zheng, Bingjing; Zhang, Zipei; Chen, Fang; Luo, Xiang; McClements, David Julian
Source:
Food hydrocolloids 2017 v.71 pp. 187-197
ISSN:
0268-005X
Subject:
alginates,   etc   ; aqueous solutions; calcium; chitosan; color; curcumin; dimethyl sulfoxide; droplets; emulsions; encapsulation; extrusion; functional foods; gelation; hydrocolloids; hydrogels; lipids; pH; tripolyphosphates;     Show all 18 Subjects
Abstract:
... The impact of molecular environment on the chemical stability of curcumin was determined. Equal amounts of curcumin were incorporated into different kinds of delivery system: aqueous dimethyl sulfoxide (DMSO) solutions; oil-in-water emulsions; or filled hydrogel beads. Two types of filled hydrogel beads were fabricated by injecting solutions containing curcumin-loaded lipid droplets and gelling po ...
DOI:
10.1016/j.foodhyd.2017.05.022
Chorus Open Access:
10.1016/j.foodhyd.2017.05.022

4. Mixed biopolymer nanocomplexes conferred physicochemical stability and sustained release behavior to introduced curcumin

Author:
Mirpoor, Seyedeh Fatemeh; Hosseini, Seyed Mohammad Hashem; Yousefi, Gholam Hossein
Source:
Food hydrocolloids 2017 v.71 pp. 216-224
ISSN:
0268-005X
Subject:
alginates,   etc   ; acidification; aqueous solutions; beta-lactoglobulin; biopolymers; curcumin; encapsulation; fasting; heat treatment; hydrocolloids; hydrophobicity; nanomaterials; particle size; temperature; thermal stability; viscosity;     Show all 16 Subjects
Abstract:
... Beta-lactoglobulin (BLG)-sodium alginate (ALG) electrostatic nanocomplexes were utilized to encapsulate and deliver curcumin in clear acidic media. Relative viscosity measurements confirmed that ALG wrapping around the globular BLG molecules occurred in the aqueous biopolymer mixture upon acidification. Curcumin was efficiently entrapped within developed green delivery systems. The encapsulation e ...
DOI:
10.1016/j.foodhyd.2017.05.021