4.7 Article

Physico-Chemical Study of Curcumin and Its Application in O/W/O Multiple Emulsion

相关参考文献

注意:仅列出部分参考文献,下载原文获取全部文献信息。
Review Food Science & Technology

Emulsion-Based Coatings for Preservation of Meat and Related Products

Shweta Gautam et al.

Summary: One of the biggest challenges faced by the meat industry is maintaining the freshness of meat while extending its shelf life. Emulsion coatings are highly trending in the food packaging industry as they can preserve food, increase nutritional composition, and control antioxidants' release simultaneously. However, their construction has many challenges, especially for meat.
Article Food Science & Technology

Effects of Chitosan and Duck Fat-Based Emulsion Coatings on the Quality Characteristics of Chicken Meat during Storage

Dong-Min Shin et al.

Summary: This study evaluated the effects of chitosan and duck fat-based emulsion coatings on the quality characteristics and microbial stability of chicken meat. The results showed that the chitosan-supplemented duck fat-based emulsion coating delayed lipid oxidation, protein deterioration, and microbial growth, improving the quality of the chicken meat.
Article Chemistry, Physical

Intelligent high-tech coating of natural biopolymer layers

Yousef Murtaja et al.

Summary: Polymeric materials are important in our daily life, but there is a growing demand for economical and natural biopolymers that can be cross-linked to create innovative lightweight materials due to environmental concerns. Cellulose derivatives are highly versatile and have wide-ranging applications in material science, engineering, and biomedical fields. This review provides an in-depth analysis of the properties, applications, and processes involved in cellulose derivatives, giving valuable insights into the future prospects of biopolymers.

ADVANCES IN COLLOID AND INTERFACE SCIENCE (2022)

Article Agriculture, Multidisciplinary

Robust W/O/W Emulsion Stabilized by Genipin-Cross-Linked Sugar Beet Pectin-Bovine Serum Albumin Nanoparticles: Co-encapsulation of Betanin and Curcumin

Xiang-Yi Tang et al.

Summary: The utilization of sugar beet pectin-bovine serum albumin nanoparticles to stabilize Pickering W/O/W emulsions shows potential in enhancing the shelf stability and bioaccessibility of betanin and curcumin, providing a new approach for food colorant and antioxidant applications.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2021)

Review Agricultural Engineering

Curcumin production and bioavailability: A comprehensive review of curcumin extraction, synthesis, biotransformation and delivery systems

Li Yixuan et al.

Summary: The article introduces the medicinal value of curcumin and its production methods, including extraction, purification, synthesis, etc., and discusses the role of nanotechnology delivery systems in improving the bioavailability of curcumin. It also points out the problems of curcumin in pharmaceutical applications and the future prospects for development.

INDUSTRIAL CROPS AND PRODUCTS (2021)

Review Materials Science, Multidisciplinary

Green Coating Polymers in Meat Preservation

Mohammed Gagaoua et al.

Summary: Edible coatings, including green polymers, are widely used in the food industry to improve and preserve food quality. Green polymers, defined as biodegradable polymers from biomass resources or synthetic routes and microbial origin, can enhance technological properties without compromising food quality. They play a key role in extending shelf-life and enhancing sensory attributes of food and meat products.

COATINGS (2021)

Article Food Science & Technology

Curcumin nanoemulsions stabilized with natural plant-based emulsifiers

Ilyes Dammak et al.

Summary: Pectin provides better protection against droplet coalescence with temperature, while gum Arabic offers better protection against oil droplet coalescence against environmental treatments. Both emulsifiers show adequate protection against freeze-thawing treatment, but pectin-stabilized emulsions experience more critical droplet size aggregation after 7 days of storage.

FOOD BIOSCIENCE (2021)

Article Biotechnology & Applied Microbiology

Antimicrobial activity ofCurcuma xanthorrhizananoemulsions onStreptococcus mutansbiofilms

Mu-Yeol Cho et al.

BIOFOULING (2020)

Article Chemistry, Physical

Cross-linking of double oil-in-water-in-oil emulsions: A new way for fragrance encapsulation with tunable sustained release

Margot Stasse et al.

COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS (2020)

Review Chemistry, Analytical

A Critical Review of the Properties and Analytical Methods for the Determination of Curcumin in Biological and Pharmaceutical Matrices

Renata Carolina Alves et al.

CRITICAL REVIEWS IN ANALYTICAL CHEMISTRY (2019)

Article Food Science & Technology

Temperature Effects on Thermodynamic Parameters and Solubility of Curcumin O/W Nanodispersions Using Different Thermodynamic Models

Zahra Sayyar et al.

INTERNATIONAL JOURNAL OF FOOD ENGINEERING (2019)

Review Food Science & Technology

A critical review of analytical methods for determination of curcuminoids in turmeric

Venkata Subba Rao Kotra et al.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2019)

Article Chemistry, Applied

Impact of particle size on wheat dough and bread characteristics

Barbora Lapcikova et al.

FOOD CHEMISTRY (2019)

Article Food Science & Technology

Stability of curcumin in oil-in-water emulsions: Impact of emulsifier type and concentration on chemical degradation

Mahesh Kharat et al.

FOOD RESEARCH INTERNATIONAL (2018)

Review Integrative & Complementary Medicine

Bioavailable curcumin formulations: A review of pharmacokinetic studies in healthy volunteers

Rohitash Jamwal

JOURNAL OF INTEGRATIVE MEDICINE-JIM (2018)

Article Agriculture, Dairy & Animal Science

Curcumin liposomes prepared with milk fat globule membrane phospholipids and soybean lecithin

Hong-Hao Jin et al.

JOURNAL OF DAIRY SCIENCE (2016)

Article Food Science & Technology

Encapsulation of curcumin in recombinant human H-chain ferritin increases its water-solubility and stability

Lingli Chen et al.

FOOD RESEARCH INTERNATIONAL (2014)

Article Engineering, Chemical

A New Method for Determining the Emulsion Stability Index by Backscattering Light Detection

Seung Jun Choi et al.

JOURNAL OF FOOD PROCESS ENGINEERING (2014)

Review Biochemistry & Molecular Biology

The Chemistry of Curcumin: From Extraction to Therapeutic Agent

Kavirayani Indira Priyadarsini

MOLECULES (2014)

Review Biochemistry & Molecular Biology

Curcumin in inflammatory diseases

Adeeb Shehzad et al.

BIOFACTORS (2013)

Article Chemistry, Physical

Structured emulsion-based delivery systems: Controlling the digestion and release of lipophilic food components

David Julian McClements et al.

ADVANCES IN COLLOID AND INTERFACE SCIENCE (2010)

Article Food Science & Technology

Study on the antibiotic activity of microcapsule curcumin against foodborne pathogens

Yu Wang et al.

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2009)

Article Thermodynamics

Thermal analysis of phase change emulsion

T. Kousksou et al.

JOURNAL OF THERMAL ANALYSIS AND CALORIMETRY (2009)

Article Energy & Fuels

Application of DSC for Emulsified System Characterization

C. Dalmazzone et al.

OIL & GAS SCIENCE AND TECHNOLOGY-REVUE D IFP ENERGIES NOUVELLES (2009)

Review Chemistry, Physical

Multiple emulsions for food use

Gerald Muschiolik

CURRENT OPINION IN COLLOID & INTERFACE SCIENCE (2007)

Article Chemistry, Physical

Rheology of double emulsions

Rajinder Pal

JOURNAL OF COLLOID AND INTERFACE SCIENCE (2007)