☆ 4.1 Review

Nanoencapsulation of biofunctional components as a burgeoning nanotechnology-based approach for functional food development: A review

BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY (2023)

Related references

Note: Only part of the references are listed.
Article Biochemical Research Methods

Fabrication of nano-encapsulated angelica (Heracleum persicum) essential oil for enriching dairy dessert: Physicochemical, rheological and sensorial properties

Narin Mhemmedamin Nanakali

Summary: In this study, nanoemulsions containing angelica essential oil were used as nano-carriers to improve the nutritional value of dairy desserts. The results showed that increasing the level of angelica essential oil in the nanoemulsions led to larger droplet size and enhanced antioxidant capacity. The nanoemulsions also exhibited significant antimicrobial activity against both gram-positive and gram-negative bacteria. Addition of the nanoemulsions to the desserts affected their rheological properties and sensorial scores, with higher levels of angelica essential oil resulting in better overall acceptance.

IET NANOBIOTECHNOLOGY (2023)

Add to Collection
Article Food Science & Technology

Enhanced preservation effects of clove (Syzygium aromaticum) essential oil on the processing of Chinese bacon (preserved meat products) by beta cyclodextrin metal organic frameworks (β-CD-MOFs)

Ying Wang et al.

Summary: This study aimed to improve the properties of clove essential oil (CEO) by microencapsulation with cyclo-dextrin metal organic frameworks (beta-CD-MOFs) and enhance its preservation effects on Chinese bacon. The microencapsulated CEO by beta-CD-MOFs showed enhanced antioxidant activities, ROS scavenging abilities, and thermo-/pH-stabilities. The treatment of Chinese bacon with CEO/beta-CD-MOFs led to less lipid oxidation compared to CEO and synthetic antioxidant treatments.

MEAT SCIENCE (2023)

Add to Collection
Article Food Science & Technology

Influence of encapsulation with chitosan and tragacanth gum on physicochemical and overall impression of probiotic pineapple juice

Saba Sabbaghpour Langaroudi et al.

Summary: Encapsulation with chitosan and tragacanth gum combination showed the highest viability of probiotics and overall acceptability in pineapple juice during cold storage.

JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION (2023)

Add to Collection
Review Food Science & Technology

Quality and Nutritional Parameters of Food in Agri-Food Production Systems

Songuel cakmakci et al.

Summary: Organic farming is a production system that avoids synthetic agricultural inputs and aims to maintain and increase soil fertility. Research suggests that organically grown vegetables, especially berries and fruits, have slightly higher nutritional content and sensory properties compared to conventionally produced foods. The review aims to compile scientific evidence on the quality and safety of food in traditional and organic production systems.

FOODS (2023)

Add to Collection
Article Food Science & Technology

Encapsulation of marine bioactive compounds using liposome technique: Evaluation of physicochemical properties and oxidative stability during storage

Hadis Amiri et al.

Food Structure-Netherlands (2023)

Add to Collection
Review Food Science & Technology

Food nanoemulsions: how simulated gastrointestinal digestion models, nanoemulsion, and food matrix properties affect bioaccessibility of encapsulated bioactive compounds

Danijel D. Milincic et al.

Summary: Food nanoemulsions are effective carriers for lipophilic and hydrophilic bioactive compounds. Their digestion pathways vary depending on properties, food matrix, and digestion models. This review critically examines the behavior of encapsulated bioactive compounds in food nanoemulsions during gastrointestinal digestion, as well as the influence of nanoemulsion and food matrix properties. The toxicity and safety of bioactive compound-loaded nanoemulsions are also discussed. Understanding the behavior of food nanoemulsions in different digestion models and matrix types can aid in standardizing testing protocols and designing nanoemulsions with improved bioaccessibility.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2023)

Add to Collection
Review Polymer Science

Nanogels, nanodiscs, yeast cells, and metallo-complexes-based curcumin delivery for therapeutic applications

Mohsen Rahmanian et al.

Summary: This article reviews the application of nanogels, nanodiscs, yeast cells, and metallo-complexes-based materials in curcumin delivery, and briefly evaluates their potential benefits for enhancing curcumin application in the pharmaceutical and clinical setting.

EUROPEAN POLYMER JOURNAL (2023)

Add to Collection
Article Biochemistry & Molecular Biology

Effect of fatty acid chain length on physicochemical properties of starch nanocomposites obtained via nanoprecipitation

Hye-Young Shin et al.

Summary: Nanoprecipitation was used to prepare composites of starch and fatty acid (FA) with different chain lengths (C: 12-22) to evaluate the effect of hydrophobicity difference in core material on encapsulation process and physicochemical properties. X-ray diffraction analysis showed that all composites had a V-h-amylose crystalline unit cell, with no clear change in crystallinity or hydrodynamic mean diameter with increasing FA chain length. The hydrophobicity of the composite surfaces increased with longer FA chain length, as indicated by Rose Bengal absorption analysis. The incorporation of FA enhanced the emulsification activity of the composites, suggesting their potential application as emulsification agents. Longer FA chain length improved storage stability of the composites, but delayed the release of FA during in vitro digestion.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2023)

Add to Collection
Review Agriculture, Multidisciplinary

Development and application of fruit and vegetable based green films with natural bio-actives in meat and dairy products: a review

Neha Thakur et al.

Summary: In recent years, there has been a growing concern about foodborne outbreaks and the accumulation of food plastic waste in the environment. This has led to the search for new and innovative food packaging interventions that are sustainable and effective in addressing microbial contamination and ensuring food quality and safety. The use of fruit and vegetable waste-based green films for food packaging has emerged as a potential solution. These biofilms not only provide dynamic barrier properties, but also have antioxidant and antimicrobial properties due to the incorporation of bioactive additives such as essential oils. With the use of advanced technologies, these films can achieve high performance and meet the principles of sustainability. This review also explores the potential application of fruit and vegetable based green films in livestock products, discussing bio-additives, technological interventions, properties, and potential applications. (c) 2023 Society of Chemical Industry.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2023)

Add to Collection
Article Nutrition & Dietetics

Encapsulation of Heracleum persicum essential oil in chitosan nanoparticles and its application in yogurt

Mojtaba Yousefi et al.

Summary: Heracleum percicum essential oil was encapsulated in chitosan nanoparticles and tested for its potential application in yogurt. The encapsulated nanoparticles showed good encapsulation efficiency, small particle size, and positive zeta potential. In vitro release studies indicated a burst effect followed by slow release, with higher release rate in acidic medium. The encapsulated essential oil exhibited antibacterial activity and enhanced antioxidant properties in yogurt.

FRONTIERS IN NUTRITION (2023)

Add to Collection
Article Food Science & Technology

Electrospun gelatin/chitosan nanofibers containing curcumin for multifunctional food packaging

Mengxia Duan et al.

Summary: This study developed active and intelligent packaging nanofibers based on gelatin/chitosan with curcumin. The incorporation of curcumin enhanced the thermal stability, tensile strength, antioxidant activity, and antimicrobial activity of the nanofibers. The nanofibers also showed high sensitivity to ammonia, indicating their potential for protecting and monitoring the freshness of protein-rich animal foods.

FOOD SCIENCE AND HUMAN WELLNESS (2023)

Add to Collection
Review Biochemistry & Molecular Biology

Chitosan-based electrospun nanofibers for encapsulating food bioactive ingredients: A review

Roberto Castro-Munoz et al.

Summary: Nowadays, there is a growing awareness in society towards healthy food products and their health benefits due to the bioactive compounds they contain. However, the long-term stability and effectiveness of these compounds are compromised by environmental factors. Lab-designed vehicles, such as nanoparticles and nanofibers, offer a solution by providing properties for preservation and suitable delivery. Chitosan, among other biopolymers, is commonly used as a material for designing electrospun nanofibers and nanocarriers for the encapsulation of bioactive compounds. This review focuses on the latest advances in this field over the past 2-3 years, particularly in the context of smart food packaging.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2023)

Add to Collection
Article Food Science & Technology

Investigating the effect of addition of probiotic microorganisms (bacteria or yeast) to yoghurt on the viability and volatile aromatic profiles

Alaa Kareem Niamah et al.

Summary: This study used mixed starter cultures to improve the flavor of yoghurt, and found that yoghurt samples contained a total of 47 volatile compounds, with esters and alcohols having the greatest impact on the formation of these compounds. These findings are useful for selecting starter cultures as significant resources in the development of novel fermented milks.

JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION (2023)

Add to Collection
Review Biochemistry & Molecular Biology

Nanogels as novel drug nanocarriers for CNS drug delivery

V. Manimaran et al.

Summary: Nanogels are highly recognized as adaptable drug delivery systems that significantly contribute to improving various therapies and diagnostic examinations for different human diseases. They effectively address the limitations of conventional drug therapy and are considered an innovative drug delivery system. This article covers topics such as the involvement of nanogels in the nanomedicine sector, their advantages and limitations, ideal properties, nanogel classification, synthesis, drug release mechanisms, and various biological applications.

FRONTIERS IN MOLECULAR BIOSCIENCES (2023)

Add to Collection
Review Chemistry, Applied

Chitin and derivative chitosan-based structures-Preparation strategies aided by deep eutectic solvents: A review

Mohammad Khajavian et al.

Summary: The high molecular weight of chitin poses challenges for its extraction due to solubility issues, while chitosan faces limitations in industrialization due to poor mechanical stability and plasticity of its films caused by incompatible solvent interactions. Deep eutectic solvents (DESs) offer a solution for these challenges, and show potential in various chitosan and chitin productions.

CARBOHYDRATE POLYMERS (2022)

Add to Collection
Review Chemistry, Multidisciplinary

Enhancing the stability of active pharmaceutical ingredients by the cocrystal strategy

Liyu Liu et al.

Summary: This review discusses the successful application of cocrystallization in addressing the stability issues of active pharmaceutical ingredients (APIs) and the molecular mechanism behind it. By tailored design, delicate modification, and ingenious construction of cocrystals, the stability of APIs can be enhanced. A multidimensional structural understanding is necessary to manipulate interaction strength, molecular conformation, packing styles, and electronic effect. Prominent examples of cocrystals that have successfully dealt with stability problems are summarized, providing insights into vital structural factors in different scenarios and guiding future stable cocrystal design.

CRYSTENGCOMM (2022)

Add to Collection
Article Chemistry, Applied

Development and physicochemical characterization of nanoliposomes with incorporated oleocanthal, oleacein, oleuropein and hydroxytyrosol

Wenjun Li et al.

Summary: This study incorporated important polyphenols from olive into nanoliposomes using the thin film hydration method, and characterized them using various analytical methods. The nanoliposomes were found to have good stability and antioxidant activity, making them suitable carriers for olive active compounds.

FOOD CHEMISTRY (2022)

Add to Collection
Article Biochemistry & Molecular Biology

Investigations on the influence of the structural flexibility of nanoliposomes on their properties

Yajing Wang et al.

Summary: The study found that the structural flexibility of nanoliposomes affects their in vitro characteristics and in vivo behaviors.

JOURNAL OF LIPOSOME RESEARCH (2022)

Add to Collection
Review Chemistry, Physical

A review on nanotechnology: Properties, applications, and mechanistic insights of cellular uptake mechanisms

Salman Khan et al.

Summary: Nanotechnology is a relatively new field that focuses on studying tiny objects. This report provides an objective and comprehensive overview of the uptake of nanoparticles into mammalian cells and the factors influencing nanocellular interactions. It also discusses the properties and therapeutic applications of nanoparticles, including their use in medicine, health, electronics, and the environment.

JOURNAL OF MOLECULAR LIQUIDS (2022)

Add to Collection
Review Biochemistry & Molecular Biology

Nanostructured Lipid Carriers-Hydrogels System for Drug Delivery: Nanohybrid Technology Perspective

Sharifah Nurfadhlin Afifah Syed Azhar et al.

Summary: Advanced hybrid component development in nanotechnology plays a crucial role in the drug delivery industry. This paper reviews important perspectives on nanohybrids in drug delivery, focusing on nanostructured lipid carriers (NLC) and hydrogel systems. The hybrid system enhances the synergistic properties of the hydrogel and reduces aggregation of the NLC, leading to superior functionality. The significant progress in NLC-hydrogel systems, including preparation, applications, advantages, and underlying issues, is discussed.

MOLECULES (2022)

Add to Collection
Review Food Science & Technology

Isolation, modification, and characterization of rice starch with emphasis on functional properties and industrial application: a review

Deepak Kumar Verma et al.

Summary: The paper discusses the properties of starch, methods of modification, and the wide industrial potential of modified starches in food and non-food applications.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2022)

Add to Collection
Review Chemistry, Multidisciplinary

Exploring Various Techniques for the Chemical and Biological Synthesis of Polymeric Nanoparticles

Thiruchelvi Pulingam et al.

Summary: This review article discusses the different methods employed for the production of polymeric nanoparticles (PNPs) and their physicochemical properties influenced by experimental parameters. The tailored characteristics of PNPs can be utilized as drug carriers for targeted therapies in hospitals for point-of-care diagnostics.

NANOMATERIALS (2022)

Add to Collection
Article Chemistry, Applied

Nanoliposomal thyme (Thymus vulgaris) essential oil: Effects of formulation parameters

Shahin Jabraeili et al.

Summary: This research focused on encapsulating thyme essential oil into nanoliposomes, achieving optimal characteristics through the optimization of formulation parameters, making them efficient candidates as natural food preservatives.

FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL (2022)

Add to Collection
Article Food Science & Technology

Encapsulation of essential oils and their application in antimicrobial active packaging

A. R. Mukurumbira et al.

Summary: Contamination of food by microorganisms is a major challenge. Essential oils have antimicrobial properties but are unstable and have strong aromas. Encapsulation in active packaging can stabilize essential oils and improve their antimicrobial activity.

FOOD CONTROL (2022)

Add to Collection
Review Food Science & Technology

Protein-based strategies for fat replacement: Approaching different protein colloidal types, structured systems and food applications

Eliana Marcela Velez-Erazo et al.

Summary: In recent years, there has been considerable attention towards food structuring, as there is a need to replace unhealthy fats with healthier alternatives without compromising the technological and sensory aspects of food products. Using proteins as texture promoters in lipid-based systems shows promise in providing nutritional, sustainable, and technological benefits. Further research is needed to understand the colloidal forms of proteins and their impact on the structure-function relationship.

FOOD RESEARCH INTERNATIONAL (2022)

Add to Collection
Review Agriculture, Multidisciplinary

Recent Advances of Stimuli-Responsive Polysaccharide Hydrogels in Delivery Systems: A Review

Yunzhen Zhang et al.

Summary: Hydrogels obtained from natural polymers, with excellent biocompatibility and environmental friendliness, can be used as smart active substance delivery systems. They can respond to external stimuli by changing their volume phase and structure, potentially playing a role in gut microbiota modulation and regulating the gut-brain axis.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2022)

Add to Collection
Review Agriculture, Multidisciplinary

Biopolymer nanoparticles: a strategy to enhance stability, bioavailability, and biological effects of phenolic compounds as functional ingredients

Daniela Nishimoto-Sauceda et al.

Summary: Phenolic compounds are abundant in nature and are increasingly being used in various industries as functional ingredients, such as the food industry. However, their beneficial properties are limited by factors like chemical instability and poor water solubility, prompting researchers to explore how nanotechnology can improve their stability and bioavailability.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2022)

Add to Collection
Review Engineering, Chemical

Novel encapsulation approaches for phytosterols and their importance in food products: A review

Mekala Pavani et al.

Summary: Phytosterols, natural plant cell membranes, offer potential health benefits by lowering LDL cholesterol levels in the body. However, their low water solubility and poor stability hinder their application in food products, which can be overcome with encapsulation techniques. Various methods such as spray drying, freeze drying, and emulsification are commonly used to encapsulate phytosterols for enhanced bioavailability and stability.

JOURNAL OF FOOD PROCESS ENGINEERING (2022)

Add to Collection
Article Food Science & Technology

Bacteriocins as antimicrobial and preservative agents in food: Biosynthesis, separation and application

Deepak Kumar Verma et al.

Summary: Emerging evidence suggests the increasing use of safe and natural preservatives like bacteriocins in food processing, as the food industry seeks new methods to extend shelf life and prevent spoilage. Bacteriocins, particularly those derived from lactic acid bacteria, have been intensively studied in recent years to discover antimicrobial compounds that can effectively combat food-borne pathogens. This review provides a detailed exploration of the synthesis, purification, and application of bacteriocins as antimicrobial and preservative agents in food processing, as well as their potential to reduce microbial load and antimicrobial resistance.

FOOD BIOSCIENCE (2022)

Add to Collection
Review Pharmacology & Pharmacy

Methods of Liposomes Preparation: Formation and Control Factors of Versatile Nanocarriers for Biomedical and Nanomedicine Application

Domenico Lombardo et al.

Summary: Liposomes are nano-sized vesicles commonly used in nanomedicine and biomedical applications. They have high biocompatibility and can enhance drug delivery by reducing side effects and toxicity. However, liposomes are sensitive to mechanical and chemical actions, leading to limited colloidal stability and reduced cargo molecule entrapment.

PHARMACEUTICS (2022)

Add to Collection
Article Food Science & Technology

Chitosan-gum Arabic nanofiber mats encapsulated with pH-sensitive Rosa damascena anthocyanins for freshness monitoring of chicken fillets

Nassim Shavisi et al.

Summary: The aim of this study was to incorporate Rosa damascena extract 5% (RDE) into chitosan (CH) gum Arabic (GA) nanofiber mats and investigate its effects on monitoring the freshness of raw chicken fillets during refrigerated storage. The fabricated nanofiber mats exhibited acceptable physical properties and showed visible color changes when the chicken fillets spoiled.

FOOD PACKAGING AND SHELF LIFE (2022)

Add to Collection
Review Food Science & Technology

Applications of green technologies-based approaches for food safety enhancement: A comprehensive review

Fakhar Islam et al.

Summary: Food is a basic necessity for life, and scientists have been researching ways to extend its shelf life and find eco-friendly solutions to ensure food safety. Green technologies, with their effective control of microbes and minimal impact on food quality, are in high demand and have the potential to replace conventional preservation techniques.

FOOD SCIENCE & NUTRITION (2022)

Add to Collection
Article Infectious Diseases

Protective Impact of Chitosan Film Loaded Oregano and Thyme Essential Oil on the Microbial Profile and Quality Attributes of Beef Meat

Abdul Basit M. Gaba et al.

Summary: This study evaluated the antimicrobial efficacy of chitosan films incorporating oregano oil and thyme oil against spoilage bacteria and foodborne pathogens in meat, showing that these edible films can prolong the shelf life and sensory acceptability of meat.

ANTIBIOTICS-BASEL (2022)

Add to Collection
Review Chemistry, Physical

Practical application of nanoencapsulated nutraceuticals in real food products; a systematic review

Mohammad Nejatian et al.

Summary: Due to increasing consumer awareness, the food industry is shifting towards using nutrients and natural bioactives instead of synthetic additives to produce functional foods. However, directly incorporating these compounds into foods is challenging. Nanoencapsulation has been proposed as a solution, but there is limited research on incorporating bioactive-loaded nanocarriers into food matrices.

ADVANCES IN COLLOID AND INTERFACE SCIENCE (2022)

Add to Collection
Article Food Science & Technology

Heat-stable liposomes from milk fat globule membrane phospholipids for pH-triggered delivery of hydrophilic and lipophilic bioactives

Apratim Jash et al.

Summary: Heat-stable, multivitamin-loaded, and surface-coated liposomes tailored for pH-triggered delivery of bioactives were successfully synthesized. The liposomes showed stable behavior at high temperatures and specific pH-triggered release in simulated intestinal conditions.

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2022)

Add to Collection
Article Materials Science, Multidisciplinary

Development of polymeric nanofibers blended with extract of neem (Azadirachta indica), for potential biomedical applications

Arruje Hameed et al.

Summary: Electrospinning has emerged as a promising technique for preparing nanofibers with unique properties. In this study, neem extract-loaded nanofibers were developed as sustained delivery systems and tested for their antifungal and antioxidant potential. The prepared nanofibrous systems can be employed for biomedical applications.

FRONTIERS IN MATERIALS (2022)

Add to Collection
Review Chemistry, Multidisciplinary

Inorganic Nanomaterials versus Polymer-Based Nanoparticles for Overcoming Neurodegeneration

Simona Martano et al.

Summary: Neurodegenerative disorders affect a large number of people globally, and nanomedicine offers biotechnological strategies and nanoformulations to improve patients' quality of life. Nanotechnological approaches can overcome limitations posed by the blood-brain barrier and blood-cerebrospinal fluid barrier, providing important methods for neurodegeneration therapy.

NANOMATERIALS (2022)

Add to Collection
Review Chemistry, Applied

Electrospun functional polymeric nanofibers for active food packaging: A review

Tiantian Min et al.

Summary: This review highlights the application of electrospinning nanofibers in food packaging. Nanofibers produced by electrospinning have various functions and adjustable structures to meet the needs of food shelf life extension and active packaging. Moreover, the controlled release of active compounds using stimuli-responsive nanofibers is introduced. The challenges, prospects, and development directions of nanofiber-based packaging materials are also discussed.

FOOD CHEMISTRY (2022)

Add to Collection
Article Chemistry, Applied

Formation mechanism of nanocomposites between starch and stearic acid via nanoprecipitation

Hye-Young Shin et al.

Summary: This study investigates the formation mechanism and changes in properties of composites formed by encapsulating stearic acid in starch using nanoprecipitation. The stearic acid content and complexation index of the sample increased during the first phase while minor changes were observed in the following phases. The composite particles showed a gradual increase in diameter during the first phase, followed by a dramatic increase due to aggregation in the second phase. The V-type polymorph was mainly formed during the first phase.

FOOD HYDROCOLLOIDS (2022)

Add to Collection
Review Pharmacology & Pharmacy

Electrospinning and its potential in fabricating pharmaceutical dosage form

Siew Mei Tan et al.

Summary: Electrospinning is a versatile technique for generating fibrous structures with potential applications in tissue engineering, wound dressings, and controlled drug delivery. However, there are limited pharmaceutical products manufactured using this technique, possibly due to the inherent instability of solid dispersion and the gap between lab-scale and industrial-scale production.

JOURNAL OF DRUG DELIVERY SCIENCE AND TECHNOLOGY (2022)

Add to Collection
Article Food Science & Technology

Recent trends in the application of essential oils: The next generation of food preservation and food packaging

Srutee Rout et al.

Summary: This review discusses the application of essential oils (EOs) in food preservation and shelf-life augmentation. EOs have antimicrobial properties and can protect the quality of food matrices. Encapsulation and nano-encapsulation techniques can overcome the limitations of EOs in water solubility, volatility, and stability. Smart packaging systems are also proposed to extend the shelf life of food products.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2022)

Add to Collection
Review Biotechnology & Applied Microbiology

Microemulsions and Nanoemulsions in Skin Drug Delivery

Eliana B. Souto et al.

Summary: Microemulsions and nanoemulsions are pharmaceutical systems that can enhance drug permeation through the skin. They have differences in droplet size and stability. These systems have great potential for drug delivery and have been used in various applications.

BIOENGINEERING-BASEL (2022)

Add to Collection
Article Food Science & Technology

Study of the incorporation of native and microencapsulated chia seed oil on pasta properties

Agustin Gonzalez et al.

Summary: This study investigated the impact of encapsulated chia seed oil on the cooking quality of dry pasta, revealing no significant changes in cooking parameters but significant differences in uncooked pasta texture and water interaction variables. The incorporation of microencapsulated oil proved to prevent oxidative deterioration and enhance oil protection during pasta preparation, storage, and cooking procedures, resulting in a safer product. Additionally, storage under modified atmosphere conditions further enhanced the protective effect of the microcapsules, making microencapsulation an effective technology for preserving oil quality in omega-3 rich pasta.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2021)

Add to Collection
Article Food Science & Technology

The effects of adding Hibiscus sabdariffa L. flowers marmalade on some quality properties, mineral content and antioxidant activities of yogurt

Ayla Arslaner et al.

Summary: The addition of Hibiscus sabdariffa L. flowers marmalade (HM) to stirred-type yogurts showed a significant increase in antioxidant properties and certain quality properties, while decreasing pH, fat, and protein values. HM yogurts had higher mineral values and within reliable limits for heavy metal content. Overall, the sensory evaluation indicated that higher percentage of HM addition resulted in better scores, suggesting it can be used as a different and functional yogurt type in the industry.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2021)

Add to Collection
Review Chemistry, Applied

Essential oils as additives in active food packaging

Shubham Sharma et al.

Summary: Food packaging acts as a passive barrier protecting food from environmental factors and extending shelf-life. Active packaging allows interaction between food and the environment, leading to longer shelf-life. Incorporating essential oils in active packaging helps maintain food quality and microbial control.

FOOD CHEMISTRY (2021)

Add to Collection
Review Nutrition & Dietetics

Curcumin Extraction, Isolation, Quantification and Its Application in Functional Foods: A Review With a Focus on Immune Enhancement Activities and COVID-19

Soubhagya Tripathy et al.

Summary: The global outbreak of the previously unknown species of coronavirus (COVID-19) has led to a significant impact on the world with millions affected and millions of deaths. During this crisis, food nutraceuticals such as curcumin are being explored as potential therapeutic candidates with immune-boosting properties against COVID-19.

FRONTIERS IN NUTRITION (2021)

Add to Collection
Review Nutrition & Dietetics

Encapsulated Food Products as a Strategy to Strengthen Immunity Against COVID-19

Soubhagya Tripathy et al.

Summary: This article discusses the role and potential of encapsulated bioactive compounds in enhancing immunity against the novel coronavirus through the intake of functional foods. Encapsulated food products offer increased stability, bioavailability, inhibit undesired interaction, and have high antimicrobial and antioxidant activity. Encapsulated compounds exhibit immunological activity and can be recommended for the development of functional foods to improve immunity against COVID-19 outbreak in the future.

FRONTIERS IN NUTRITION (2021)

Add to Collection
Article Nanoscience & Nanotechnology

Antibacterial, Antiviral, and Self-Cleaning Mats with Sensing Capabilities Based on Electrospun Nanofibers Decorated with ZnO Nanorods and Ag Nanoparticles for Protective Clothing Applications

Sultan Karagoz et al.

Summary: This study explores the potential of a multifunctional electrospun nanofiber material (PMMA/ZnO-Ag NFs) for protective mat and clothing applications, with capabilities including antibacterial, antiviral, photocatalytic, and Raman scattering analysis. The material provides both passive and active protection pathways along with sensing capabilities to detect trace pollutants on the nanofiber.

ACS APPLIED MATERIALS & INTERFACES (2021)

Add to Collection
Article Chemistry, Applied

Starch inclusion complex for the encapsulation and controlled release of bioactive guest compounds

Linfan Shi et al.

Summary: Linear starch can form inclusion complexes with small molecules, which can be used for encapsulation and controlled release of bioactive compounds, showing potential as a delivery system.

CARBOHYDRATE POLYMERS (2021)

Add to Collection
Review Biochemistry & Molecular Biology

Advances in edible nanoemulsions: Digestion, bioavailability, and potential toxicity

David Julian McClements

Summary: In recent years, significant progress has been made in the design, fabrication, and application of edible nanoemulsions for the encapsulation and delivery of bioactive agents, with a focus on hydrophobic substances. Research efforts have emphasized improving water dispersibility, protecting against chemical degradation, enhancing bioavailability, and targeted release.

PROGRESS IN LIPID RESEARCH (2021)

Add to Collection
Review Energy & Fuels

Formation, characteristics and oil industry applications of nanoemulsions

Narendra Kumar et al.

Summary: Nanoemulsions are stable homogeneous dispersions with droplet sizes in the order of 500 nm, prepared by high energy or low energy methods. They have various industrial applications in pharmaceuticals, cosmetics, food, and are also beneficial in oil and gas industry operations. Recent research has focused on methods of formation and properties of nanoemulsions in this industry sector.

JOURNAL OF PETROLEUM SCIENCE AND ENGINEERING (2021)

Add to Collection
Review Food Science & Technology

Advancements in liposome technology: Preparation techniques and applications in food, functional foods, and bioactive delivery: A review

Kizhakkeppurath Kumaran Ajeeshkumar et al.

Summary: Liposomes play a significant role in encapsulation of various bioactive compounds, improving core stability and promoting effective application in functional food and nutraceuticals. Combining traditional and emerging methods has resulted in stable liposome formulations for industrial applications, enhancing the stability, delivery, and bioavailability of bioactive compounds in functional food systems and nutraceuticals.

COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2021)

Add to Collection
Article Chemistry, Applied

Emulsion gels as delivery systems for phenolic compounds: Nutritional, technological and structural properties

Irene Munoz-Gonzalez et al.

Summary: Polyphenols in emulsion gels (EGs) demonstrate antioxidant properties and the highest content of hydroxytyrosol was found in EGs containing grape seed and olive extract (ESO). EGs with added polyphenols, particularly grape seed extract (ESG), showed higher contents of gallic acid, flavanol monomers, and derivatives. The addition of different polyphenol extracts influenced the color and texture parameters of the EGs.

FOOD CHEMISTRY (2021)

Add to Collection
Article Chemistry, Applied

Design, development and evaluation of nanoemulsion containing avocado peel extract with anticancer potential: A novel biological active ingredient to enrich food

Paulina Cerda-Opazo et al.

Summary: The development of a nanoemulsion loaded with procyanidin-rich extract from avocado peels has been reported, showing stability under various conditions and potential efficacy in inhibiting cancer cell migration. The nanoemulsion demonstrated safety in noncancerous cells and cytotoxicity in cancer cells, making it a promising alternative for food enrichment.

FOOD HYDROCOLLOIDS (2021)

Add to Collection
Article Food Science & Technology

Enrichment of NaCl-reduced burger with long-chain polyunsaturated fatty acids: Effects on physicochemical, technological, nutritional, and sensory characteristics

Juan D. Rios-Mera et al.

Summary: The study found that the addition of long-chain polyunsaturated fatty acids had an impact on the quality traits of burgers, especially when microparticles were added. Encapsulation of fish oil helped retain EPA and DHA post-cooking, while unencapsulated fish oil may only retain EPA after cooking.

MEAT SCIENCE (2021)

Add to Collection
Review Biochemistry & Molecular Biology

Nanoencapsulation of Promising Bioactive Compounds to Improve Their Absorption, Stability, Functionality and the Appearance of the Final Food Products

Mirian Pateiro et al.

Summary: Nanoencapsulation technology enhances stability and release regulation of bioactive compounds and is widely used in materials for food and nutraceutical applications. The main bioactive compounds include antioxidants, antimicrobials, vitamins, probiotics, and prebiotics, while nanotechnology can assist in developing programmable food.

MOLECULES (2021)

Add to Collection
Review Food Science & Technology

Encapsulation of bioactive compounds from fruit and vegetable by-products for food application - A review

Veronica Marcillo-Parra et al.

Summary: This review discusses the creation of encapsulated bioactive compounds (EBC) from fruit and vegetable by-products (FVBP) using microencapsulation techniques and their application in food. Technologies such as spray-drying, freeze-drying, and coacervation have been proven effective in producing EBC with high encapsulation efficiency and excellent functional properties, improving the stability and solubility of bioactive compounds. Studies on the application of EBC from FVBP in food show promising results, making it a potential alternative for the treatment of agricultural and agro-industrial by-products.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2021)

Add to Collection
Review Polymer Science

Trends in Chitosan as a Primary Biopolymer for Functional Films and Coatings Manufacture for Food and Natural Products

Elsa Diaz-Montes et al.

Summary: The current challenges in the food industry include the natural ripening process and short shelf-life of fresh products. Chitosan is a common material in biodegradable packaging and shows promise in food preservation.

POLYMERS (2021)

Add to Collection
Article Food Science & Technology

The effect of microencapsulated extract of pennyroyal (Mentha pulegium. L) on the physicochemical, sensory, and viability of probiotic bacteria in yogurt

Reza Mehdizade Moghadam et al.

Summary: The study evaluated the effect of free and microencapsulated pennyroyal extract on Bifidobacterium bifidum and probiotic yogurt. Results showed that pennyroyal extract improved the physicochemical and antioxidant properties of yogurt, with nano-PE having even higher antioxidant activity. Adding pennyroyal extract increased probiotic bacteria viability and improved yogurt quality with nano-PE showing superior results.

JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION (2021)

Add to Collection
Review Food Science & Technology

Functional importance of bioactive compounds of foods with Potential Health Benefits: A review on recent trends

Kolawole Banwo et al.

Summary: Researchers are focusing on the importance of natural bioactive compounds in the production of functional foods and medicinal products, highlighting their health-promoting effects in host cell systems. However, more evidence is needed to support health claims and promote functional foods in international markets.

FOOD BIOSCIENCE (2021)

Add to Collection
Review Food Science & Technology

Electro-hydrodynamic processing for encapsulation of probiotics: A review on recent trends, technological development, challenges and future prospect

Alaa Kareem Niamah et al.

Summary: The research on microencapsulation techniques for probiotics shows promising potential for increasing their viability and bioactivity in functional foods. Developing functional foods with enhanced probiotic viability is an interesting area worth exploring further.

FOOD BIOSCIENCE (2021)

Add to Collection
Article Food Science & Technology

Encapsulation of Hydrophobic and Low-Soluble Polyphenols into Nanoliposomes by pH-Driven Method: Naringenin and Naringin as Model Compounds

Mianhong Chen et al.

Summary: In this study, a pH-driven method was used to load naringenin or naringin into nanoliposomes, increasing their bioavailability and encapsulation efficiency. The naringenin-loaded nanoliposomes were nanometric, negatively charged, and exhibited good stability during storage.

FOODS (2021)

Add to Collection
Review Pharmacology & Pharmacy

Liposome composition in drug delivery design, synthesis, characterization, and clinical application

Danielle E. Large et al.

Summary: Liposomal drug delivery is a highly adaptable therapeutic platform for treating a wide range of diseases. The molecular diversity in liposome composition enables drug delivery with unique physiological functions, such as pH response and reduced systemic toxicity.

ADVANCED DRUG DELIVERY REVIEWS (2021)

Add to Collection
Article Chemistry, Applied

Ultrasonic microencapsulation of oil-soluble vitamins by hen egg white and green tea for fortification of food

Haiyan Zhu et al.

Summary: The study demonstrates the microencapsulation of oil-soluble vitamins using ultrasonic process and raw egg white proteins, and further develops a green tea/iron complex coating method to enhance UV filtering properties. The microcapsules show antibacterial properties, long shelf-life, and protection of encapsulated vitamins during various processes.

FOOD CHEMISTRY (2021)

Add to Collection
Article Food Science & Technology

Methodologies for simulation of gastrointestinal digestion of different controlled delivery systems and further uptake of encapsulated bioactive compounds

Antonia Goncalves et al.

Summary: The food industry is focused on meeting consumer demands by investing in innovative products that incorporate bioactive compounds to improve human health. Encapsulation technology is a promising strategy to enhance the stability and bioavailability of lipophilic bioactive compounds. Controlled delivery nano- and microsystems can protect and increase the stability of these compounds, ultimately promoting their bioactivity in food formulations and improving their bioaccessibility in the human body.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2021)

Add to Collection
Review Chemistry, Multidisciplinary

Protein encapsulation by electrospinning and electrospraying

Anabela Moreira et al.

Summary: This review explores the potential of electrohydrodynamic (EHD) techniques in developing peptide and protein delivery systems, discussing the principles of various EHD methods and encapsulation of biological molecules using these approaches, as well as exploring the possibilities of localized delivery with stimuli-responsive systems and summarizing the advantages and challenges of electrospun and electrosprayed protein delivery systems.

JOURNAL OF CONTROLLED RELEASE (2021)

Add to Collection
Review Food Science & Technology

The frontier between nutrition and pharma: The international regulatory framework of functional foods, food supplements and nutraceuticals

Laura Dominguez Diaz et al.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2020)

Add to Collection
Article Biotechnology & Applied Microbiology

Encapsulation of phycocyanin by electrospraying: A promising approach for the protection of sensitive compounds

Daiane Angelica Schmatz et al.

FOOD AND BIOPRODUCTS PROCESSING (2020)

Add to Collection
Article Food Science & Technology

Mangiferin nanoparticles fortified dairy beverage as a low glycemic food product: its quality attributes and antioxidant properties

Rohini Samadarsi et al.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2020)

Add to Collection
Article Environmental Sciences

Synergistic antioxidant effects of resveratrol and curcumin against fipronil-triggered oxidative damage in male albino rats

Gadah AlBasher et al.

ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH (2020)

Add to Collection
Article Food Science & Technology

Encapsulated Cumin Seed Essential Oil-Loaded Active Papers: Characterization and Evaluation of the Effect on Quality Attributes of Beef Hamburger

Farrin Hemmatkhah et al.

FOOD AND BIOPROCESS TECHNOLOGY (2020)

Add to Collection
Article Food Science & Technology

Effects of nanoemulsion-based active coatings with composite mixture of star anise essential oil, polylysine, and nisin on the quality and shelf life of ready-to-eat Yao meat products

Qiong Liu et al.

FOOD CONTROL (2020)

Add to Collection
Article Chemistry, Applied

Recent advances of electrosprayed particles as encapsulation systems of bioactives for food application

Ben Niu et al.

FOOD HYDROCOLLOIDS (2020)

Add to Collection
Review Food Science & Technology

Synthesis and modification approaches for starch nanoparticles for their emerging food industrial applications: A review

Suman Kumari et al.

FOOD RESEARCH INTERNATIONAL (2020)

Add to Collection
Review Food Science & Technology

Nanoemulsions as delivery systems for lipophilic nutraceuticals: strategies for improving their formulation, stability, functionality and bioavailability

Seung Jun Choi et al.

FOOD SCIENCE AND BIOTECHNOLOGY (2020)

Add to Collection
Article Food Science & Technology

Impact of β-glucan on debittering, bioaccessibility and storage stability of skim milk fortified with shrimp oil nanoliposomes

Saqib Gulzar et al.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2020)

Add to Collection
Review Food Science & Technology

Loading of phenolic compounds into electrospun nanofibers and electrosprayed nanoparticles

Sara Khoshnoudi-Nia et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2020)

Add to Collection
Article Food Science & Technology

Recent advances in the production and application of nano-enabled bioactive food ingredients

David Julian McClements

CURRENT OPINION IN FOOD SCIENCE (2020)

Add to Collection
Article Food Science & Technology

Fabrication of high stability active nanofibers encapsulated with pomegranate peel extract using chitosan/PEO for meat preservation

Duraiarasan Surendhiran et al.

FOOD PACKAGING AND SHELF LIFE (2020)

Add to Collection
Article Chemistry, Applied

Effects of the chemical and physical reaction conditions on the formation of nanocomposites made of starch and stearic acid

Hye-Young Shin et al.

CARBOHYDRATE POLYMERS (2020)

Add to Collection
Article Food Science & Technology

The in vitro and in situ effect of selected essential oils in vapour phase against bread spoilage toxicogenic aspergilli

Miroslava Cisarova et al.

FOOD CONTROL (2020)

Add to Collection
Article Food Science & Technology

Combined use of natural antimicrobial based nanoemulsions and ultra high pressure homogenization to increase safety and shelf-life of apple juice

Francesca Patrignani et al.

FOOD CONTROL (2020)

Add to Collection
Article Chemistry, Applied

Encapsulation of olive leaf phenolics within electrosprayed whey protein nanoparticles; production and characterization

Matin Soleimanifar et al.

FOOD HYDROCOLLOIDS (2020)

Add to Collection
Review Pharmacology & Pharmacy

Encapsulation of Essential Oils via Nanoprecipitation Process: Overview, Progress, Challenges and Prospects

Narimane Lammari et al.

PHARMACEUTICS (2020)

Add to Collection
Review Food Science & Technology

Essential Oils as Potential Alternative Biocontrol Products against Plant Pathogens and Weeds: A Review

Robin Raveau et al.

FOODS (2020)

Add to Collection
Article Food Science & Technology

Application of Enoki Mushroom (Flammulina Velutipes) Stem Wastes as Functional Ingredients in Goat Meat Nuggets

Dipak Kumar Banerjee et al.

FOODS (2020)

Add to Collection
Review Cardiac & Cardiovascular Systems

The position of functional foods and supplements with a serum LDL-C lowering effect in the spectrum ranging from universal to care-related CVD risk management

Sabine Baumgartner et al.

ATHEROSCLEROSIS (2020)

Add to Collection
Review Food Science & Technology

Recent advances in encapsulation of curcumin in nanoemulsions: A review of encapsulation technologies, bioaccessibility and applications

Tian Jiang et al.

FOOD RESEARCH INTERNATIONAL (2020)

Add to Collection
Article Biochemistry & Molecular Biology

Preparation, characterization, and encapsulation capability of the hydrogel cross-linked by esterified tapioca starch

Ran Meng et al.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2020)

Add to Collection
Article Biochemistry & Molecular Biology

Development of an easy-to-use colorimetric pH label with starch and carrot anthocyanins for milk shelf life assessment

Mohsen Moazami Goodarzi et al.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2020)

Add to Collection
Review Biochemistry & Molecular Biology

Chitosan-based hydrogel beads: Preparations, modifications and applications in food and agriculture sectors - A review

Bai Qu et al.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2020)

Add to Collection
Article Food Science & Technology

Bioactive-loaded nanocarriers for functional foods: from designing to bioavailability

Cristian Dima et al.

CURRENT OPINION IN FOOD SCIENCE (2020)

Add to Collection
Article Biochemistry & Molecular Biology

Trace Elements in Edible Flowers from Italy: Further Insights into Health Benefits and Risks to Consumers

Giuliana Drava et al.

MOLECULES (2020)

Add to Collection
Article Chemistry, Applied

PEI-coated PLA nanoparticles to enhance the antimicrobial activity of carvacrol

Enrique Niza et al.

FOOD CHEMISTRY (2020)

Add to Collection
Article Chemistry, Applied

Corn fiber gum-soybean protein isolate double network hydrogel as oral delivery vehicles for thermosensitive bioactive compounds

Wenjia Yan et al.

FOOD HYDROCOLLOIDS (2020)

Add to Collection
Article Food Science & Technology

Evaluation of the bioaccessibility of carotenoid esters from Lycium barbarum L. in nano-emulsions: A kinetic approach

Yeming Luo et al.

FOOD RESEARCH INTERNATIONAL (2020)

Add to Collection
Article Biochemistry & Molecular Biology

Alginate-based double-network hydrogel improves the viability of encapsulated probiotics during simulated sequential gastrointestinal digestion: Effect of biopolymer type and concentrations

Xiaoxi Qi et al.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2020)

Add to Collection
Article Biotechnology & Applied Microbiology

Antioxidant and antimicrobial poly-e-caprolactone nanoparticles loaded with Cymbopogon martinii essential oil

Bruna Jummes et al.

BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY (2020)

Add to Collection
Article Engineering, Chemical

Preparation, stability and antioxidant capacity of nano liposomes loaded with procyandins from lychee pericarp

Mukang Luo et al.

JOURNAL OF FOOD ENGINEERING (2020)

Add to Collection
Article Chemistry, Applied

Nanoencapsulation improved water solubility and color stability of carotenoids extracted from Cantaloupe melon (Cucumis melo L.)

Anny Karoliny de Oliveira Cavalcanti Medeiros et al.

FOOD CHEMISTRY (2019)

Add to Collection
Article Chemistry, Applied

Electrospraying as a suitable method for nanoencapsulation of the hydrophilic bioactive dihydrochalcone, aspalathin

Chantelle Human et al.

FOOD CHEMISTRY (2019)

Add to Collection
Article Food Science & Technology

Antifungal properties of phosphatidylcholine-oleic acid liposomes encapsulating garlic against environmental fungal in wheat bread

Cristian Mauricio Barreto Pinilla et al.

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2019)

Add to Collection
Article Chemistry, Multidisciplinary

Effects of Degree of Polymerization on Size, Crystal Structure, and Digestibility of Debranched Starch Nanoparticles and Their Enhanced Antioxidant and Antibacterial Activities of Curcumin

Yang Qin et al.

ACS SUSTAINABLE CHEMISTRY & ENGINEERING (2019)

Add to Collection
Article Food Science & Technology

Production of a Functional Yogurt Powder Fortified with Nanoliposomal Vitamin D Through Spray Drying

Seid Mahdi Jafari et al.

FOOD AND BIOPROCESS TECHNOLOGY (2019)

Add to Collection
Article Food Science & Technology

Investigation of physicochemical properties of essential oil loaded nanoliposome for enrichment purposes

Fatemeh Keivani Nahr et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2019)

Add to Collection
Review Chemistry, Multidisciplinary

Modification of Chitosan for the Generation of Functional Derivatives

Clement Brasselet et al.

APPLIED SCIENCES-BASEL (2019)

Add to Collection
Article Food Science & Technology

Spoilage fungi in a bread factory in Brazil: Diversity and incidence through the bread-making process

Marcelo Valle Garcia et al.

FOOD RESEARCH INTERNATIONAL (2019)

Add to Collection
Review Pharmacology & Pharmacy

Nanoemulsion: Promising nanocarrier system for delivery of herbal bioactives

Ranjit K. Harwansh et al.

JOURNAL OF DRUG DELIVERY SCIENCE AND TECHNOLOGY (2019)

Add to Collection
Article Food Science & Technology

Production of omega-3 fatty acid-enriched broiler chicken meat by the application of nanoencapsultsed flaxseed oil prepared via ultrasonication

Fatemeh Abbasi et al.

JOURNAL OF FUNCTIONAL FOODS (2019)

Add to Collection
Article Chemistry, Applied

Electrospinning of bilayer emulsions: The role of gum Arabic as a coating layer in the gelatin-stabilized emulsions

Cen Zhang et al.

FOOD HYDROCOLLOIDS (2019)

Add to Collection
Article Chemistry, Physical

In-vitro digestion of high-oleic palm oil nanoliposomes prepared with unpurified soy lecithin: Physical stability and nano-liposome digestibility

Juan David Beltran et al.

COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS (2019)

Add to Collection
Article Biochemistry & Molecular Biology

Development of antimicrobial and antioxidant electrospun soluble potato starch nanofibers loaded with carvacrol

Laura Martins Fonseca et al.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2019)

Add to Collection
Article Biochemistry & Molecular Biology

Fabrication of nano-structured lipid carrier for encapsulation of vitamin D3 for fortification of 'Lassi'; A milk based beverage

Vaibhav Kumar Maurya et al.

JOURNAL OF STEROID BIOCHEMISTRY AND MOLECULAR BIOLOGY (2019)

Add to Collection
Article Food Science & Technology

Hydrogelled emulsion from chia and linseed oils: A promising strategy to produce low-fat burgers with a healthier lipid profile

Rosane Teresinha Heck et al.

MEAT SCIENCE (2019)

Add to Collection
Article Multidisciplinary Sciences

Evaluation of date palm pollen (Phoenix dactylifera L.) encapsulation, impact on the nutritional and functional properties of fortified yoghurt

Wedad Mohamed El-Kholy et al.

PLOS ONE (2019)

Add to Collection
Article Chemistry, Applied

Incorporation of zeaxanthin nanoparticles in yogurt: Influence on physicochemical properties, carotenoid stability and sensory analysis

Camila de Campo et al.

FOOD CHEMISTRY (2019)

Add to Collection
Article Chemistry, Medicinal

Synergistic anti-inflammatory effects of quercetin and catechin via inhibiting activation of TLR4-MyD88-mediated NF-κB and MAPK signaling pathways

Ting Li et al.

PHYTOTHERAPY RESEARCH (2019)

Add to Collection
Review Food Science & Technology

Nanoemulsions and Their Potential Applications in Food Industry

Jamuna Bai Aswathanarayan et al.

FRONTIERS IN SUSTAINABLE FOOD SYSTEMS (2019)

Add to Collection
Article Pharmacology & Pharmacy

Proliposomes: An Approach for the Development of Stable Liposome

Namita Singh et al.

ARS PHARMACEUTICA (2019)

Add to Collection
Article Biophysics

Encapsulation of carotenoids extracted from halophilic Archaea in oil-in-water (O/W) micro- and nano-emulsions

Marwa Chaari et al.

COLLOIDS AND SURFACES B-BIOINTERFACES (2018)

Add to Collection
Article Food Science & Technology

Cholesterol modulates the liposome membrane fluidity and permeability for a hydrophilic molecule

Samar Kaddah et al.

FOOD AND CHEMICAL TOXICOLOGY (2018)

Add to Collection
Article Chemistry, Applied

Evaluation of surface-active and antioxidant effect of olive oil endogenous compounds on the stabilization of water-in-olive-oil nanoemulsions

Vasiliki Polychniatou et al.

FOOD CHEMISTRY (2018)

Add to Collection
Article Food Science & Technology

Effects of chitosan coatings incorporating with free or nano-encapsulated Satureja plant essential oil on quality characteristics of lamb meat

Mandieh Pabast et al.

FOOD CONTROL (2018)

Add to Collection
Article Chemistry, Applied

Chitosan-coated liposomes as delivery systems for improving the stability and oral bioavailability of acteoside

Fei Zhou et al.

FOOD HYDROCOLLOIDS (2018)

Add to Collection
Article Chemistry, Applied

Films based on kappa-carrageenan incorporated with curcumin for freshness monitoring

Jingrong Liu et al.

FOOD HYDROCOLLOIDS (2018)

Add to Collection
Article Biochemistry & Molecular Biology

Development of native and modified banana starch nanoparticles as vehicles for curcumin

Leonardo Acevedo-Guevara et al.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2018)

Add to Collection
Article Pharmacology & Pharmacy

Effects of cationic liposomes with stearylamine against virus infection

Kohei Tahara et al.

INTERNATIONAL JOURNAL OF PHARMACEUTICS (2018)

Add to Collection
Article Engineering, Chemical

Nanoencapsulation of liquid smoke/thymol combination in chitosan nanofibers to delay microbiological spoilage of sea bass (Dicentrarchus labrax) fillets

Zafer Ceylan et al.

JOURNAL OF FOOD ENGINEERING (2018)

Add to Collection
Article Engineering, Chemical

Chitosan coated liposome dispersions loaded with cacao hull waste extract: Effect of spray drying on physico-chemical stability and in vitro bioaccessibility

Gokce Altin et al.

JOURNAL OF FOOD ENGINEERING (2018)

Add to Collection
Article Chemistry, Applied

Preparation and evaluation of a chitosan-coated antioxidant liposome containing vitamin C and folic acid

Zhen Jiao et al.

JOURNAL OF MICROENCAPSULATION (2018)

Add to Collection
Article Materials Science, Biomaterials

Dual drug loaded coaxial electrospun PLGA/PVP fiber for guided tissue regeneration under control of infection

Ping He et al.

MATERIALS SCIENCE & ENGINEERING C-MATERIALS FOR BIOLOGICAL APPLICATIONS (2018)

Add to Collection
Review Food Science & Technology

Encapsulation of natural active compounds, enzymes, and probiotics for fruit juice fortification, preservation, and processing: An overview

Elissa Ephrem et al.

JOURNAL OF FUNCTIONAL FOODS (2018)

Add to Collection
Article Food Science & Technology

Characteristics and oxidative stability of fish oil nano-liposomes and its application in functional bread

Seyed Mahdi Ojagh et al.

JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION (2018)

Add to Collection
Article Microbiology

Antifungal activity of nanoemulsions encapsulating oregano (Origanum vulgare) essential oil: in vitro study and application in Minas Padrao cheese

Carolina M. Bedoya-Serna et al.

BRAZILIAN JOURNAL OF MICROBIOLOGY (2018)

Add to Collection
Article Agriculture, Multidisciplinary

Evaluation of Physicochemical and Antioxidant Properties of Yogurt Enriched by Olive Leaf Phenolics within Nanoliposomes

Hamidreza Tavakoli et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2018)

Add to Collection
Article Chemistry, Physical

Development of food grade O/W nanoemulsions as carriers of vitamin D for the fortification of emulsion based food matrices: A structural and activity study

Ioanna Golfomitsou et al.

JOURNAL OF MOLECULAR LIQUIDS (2018)

Add to Collection
Article Biochemistry & Molecular Biology

Effect of In Vitro Digestion on Water-in-Oil-in-Water Emulsions Containing Anthocyanins from Grape Skin Powder

Weili Xu et al.

MOLECULES (2018)

Add to Collection
Article Biochemistry & Molecular Biology

Nanoliposomes as Vehicles for Astaxanthin: Characterization, In Vitro Release Evaluation and Structure

Li Pan et al.

MOLECULES (2018)

Add to Collection
Review Chemistry, Multidisciplinary

An Overview of Nanotechnology in Food Science: Preparative Methods, Practical Applications, and Safety

Hyunjong Yu et al.

JOURNAL OF CHEMISTRY (2018)

Add to Collection
Article Pharmacology & Pharmacy

Gallic acid and curcumin induce cytotoxicity and apoptosis in human breast cancer cell MDA-MB-231

Hassan Moghtaderi et al.

BIOIMPACTS (2018)

Add to Collection
Article Food Science & Technology

Production of novel vitamin D3 loaded lipid nanocapsules for milk fortification

Arezoo Kiani et al.

INTERNATIONAL JOURNAL OF FOOD PROPERTIES (2017)

Add to Collection
Article Food Science & Technology

Influence of droplet size on the antioxidant efficacy of oil-in-water emulsions loaded with rosemary in raw fermented sausages

Martin E. Erdmann et al.

EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2017)

Add to Collection
Article Chemistry, Applied

Novel nanoliposomal encapsulated omega-3 fatty acids and their applications in food

Babak Rasti et al.

FOOD CHEMISTRY (2017)

Add to Collection
Article Chemistry, Applied

Development and characterization of phosphatidylcholine nanovesicles, containing garlic extract, with antilisterial activity in milk

Cristian Mauricio Barreto Pinilla et al.

FOOD CHEMISTRY (2017)

Add to Collection
Article Chemistry, Applied

Quality preservation of deliberately contaminated milk using thyme free and nanoemulsified essential oils

Mariem Ben Jemaa et al.

FOOD CHEMISTRY (2017)

Add to Collection
Article Chemistry, Applied

Microencapsulation structures based on protein-coated liposomes obtained through electrospraying for the stabilization and improved bioaccessibility of curcumin

Laura G. Gomez-Mascaraque et al.

FOOD CHEMISTRY (2017)

Add to Collection
Article Chemistry, Applied

Impact of starch-based emulsions on the antibacterial efficacies of nisin and thymol in cantaloupe juice

Preetam Sarkar et al.

FOOD CHEMISTRY (2017)

Add to Collection
Article Chemistry, Applied

Preparation of steppogenin and ascorbic acid, vitamin E, butylated hydroxytoluene oil-in-water microemulsions: Characterization, stability, and antibrowning effects for fresh apple juice

Jing Tao et al.

FOOD CHEMISTRY (2017)

Add to Collection
Article Chemistry, Applied

Nano-encapsulation of fish oil in nano-liposomes and its application in fortification of yogurt

Tahere Ghorbanzade et al.

FOOD CHEMISTRY (2017)

Add to Collection
Article Biochemistry & Molecular Biology

Chitosan-cinnamon essential oil nano-formulation: Application as a novel additive for controlled release and shelf life extension of beef patties

M. Ghaderi-Ghahfarokhi et al.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2017)

Add to Collection
Review Pharmacology & Pharmacy

Nanoprecipitation process: From encapsulation to drug delivery

Claudia Janeth Martinez Rivas et al.

INTERNATIONAL JOURNAL OF PHARMACEUTICS (2017)

Add to Collection
Article Food Science & Technology

Encapsulation of Rosmarinus officinalis essential oils in chitosan-benzoic acid nanogel with enhanced antibacterial activity in beef cutlet against Salmonella typhimurium during refrigerated storage

Mojgan Hadian et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2017)

Add to Collection
Article Food Science & Technology

Nanoemulsions encapsulating oregano essential oil: Production, stability, antibacterial activity and incorporation in chicken pate

Marilia Moraes-Lovison et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2017)

Add to Collection
Review Food Science & Technology

Formulation and application of a new generation of lipid nano-carriers for the food bioactive ingredients

Iman Katouzian et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2017)

Add to Collection
Review Food Science & Technology

Novel technologies to enhance solubility of food-derived bioactive compounds: A review

Neeraja Recharla et al.

JOURNAL OF FUNCTIONAL FOODS (2017)

Add to Collection
Article Chemistry, Physical

Enhanced electrical conductivity of suspended carbon nanofibers: Effect of hollow structure and improved graphitization

Shilpa et al.

CARBON (2016)

Add to Collection
Article Food Science & Technology

Use of Electrospinning to Develop Antimicrobial Biodegradable Multilayer Systems: Encapsulation of Cinnamaldehyde and Their Physicochemical Characterization

Miguel A. Cerqueira et al.

FOOD AND BIOPROCESS TECHNOLOGY (2016)

Add to Collection
Article Chemistry, Medicinal

Biochemical Characterization and Antimicrobial and Antifungal Activity of Two Endemic Varieties of Garlic (Allium sativum L.) of the Campania Region, Southern Italy

Florinda Fratianni et al.

JOURNAL OF MEDICINAL FOOD (2016)

Add to Collection
Article Materials Science, Biomaterials

Preparation and characterization of Ganoderma lucidum spores-loaded alginate microspheres by electrospraying

Ding Zhao et al.

MATERIALS SCIENCE & ENGINEERING C-MATERIALS FOR BIOLOGICAL APPLICATIONS (2016)

Add to Collection
Review Materials Science, Multidisciplinary

Advances in electrospun skin substitutes

J. R. Dias et al.

PROGRESS IN MATERIALS SCIENCE (2016)

Add to Collection
Review Gastroenterology & Hepatology

Nanomedicine in GI

Hamed Laroui et al.

AMERICAN JOURNAL OF PHYSIOLOGY-GASTROINTESTINAL AND LIVER PHYSIOLOGY (2011)

Add to Collection
Webinars Posters Questions Hubs Funding Journals Papers Connect Collections Reviewers About Us FAQs Mobile App Privacy Policy Terms of Use
© Peeref 2019-2024. All rights reserved.