☆ 4.7 Article

Study on preparation and properties of Camellia oleifera seed oil microcapsules by complex coacervation and spray drying

LWT-FOOD SCIENCE AND TECHNOLOGY (2023)

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。

Article Biochemistry & Molecular Biology

Characterization of the Volatile Compounds in Camellia oleifera Seed Oil from Different Geographic Origins

Jing Wang et al.

Summary: The study characterized volatile compounds in virgin Camellia oleifera seed oil (VCO) samples from different geographical regions in southern China and showed their classification based on the volatile compounds. The results revealed differences in the distribution of volatile compounds among VCO samples from different geographical areas, highlighting the importance of flavor in assessing the provenance of VCO.

MOLECULES (2022)

添加到收藏夹

Article Biochemistry & Molecular Biology

Camellia (Camellia oleifera bel.) seed oil reprograms gut microbiota and alleviates lipid accumulation in high fat-fed mice through the mTOR pathway

Jing Gao et al.

Summary: This study found that Camellia seed oil can improve dyslipidemia and lipid accumulation in mice fed a high-fat diet through the reorganization of gut microbiota. Camellia oil supplementation regulates the composition and functional profiling of gut microbiota, increases the abundance of beneficial bacteria, and reduces lipid levels in serum and liver. Furthermore, Camellia oil supplementation inhibits the mTOR signaling pathway.

FOOD & FUNCTION (2022)

添加到收藏夹

Review Food Science & Technology

Microencapsulation of essential oils by complex coacervation method: preparation, thermal stability, release properties and applications

Bertrand Muhoza et al.

Summary: This review summarizes the thermal properties of essential oil microcapsules prepared by complex coacervation method and their applications in food and pharmaceutical industries. The factors affecting coacervation and thermal properties are discussed, and the physicochemical properties and release characteristics of microencapsulation processes are described. The study shows that essential oil microcapsules prepared by complex coacervation exhibit high thermal stability, making them suitable for processing and storage under high temperature conditions.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2022)

添加到收藏夹

Article Agriculture, Multidisciplinary

Comparison of Lutein Bioaccessibility from Dietary Supplement-Excipient Nanoemulsions and Nanoemulsion-Based Delivery Systems

Lei Dai et al.

Summary: The bioaccessibility of lutein is significantly increased when consumed with excipient nanoemulsions, compared to when consumed alone in capsules or soft gels. Lutein-loaded nanoemulsions exhibit the highest bioaccessibility, attributed to the rapid release and solubilization of lutein within the small intestine. These findings provide important insights for designing more effective lutein supplements.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2021)

添加到收藏夹

Article Food Science & Technology

Microencapsulation of camellia oil to maintain thermal and oxidative stability with focus on protective mechanism

Chenjie Wang et al.

Summary: Microcapsules of camellia oil were successfully developed using chitosan-soybean protein isolate complexes as wall materials and transglutaminase as the cross-linking agent. The microencapsulated camellia oil showed improved thermal resistance and oxidative stability, making it a promising method for enhancing the processing and storage qualities of camellia oil. The study also indicated possible covalent cross-linking and hydrogen bonding interactions among wall materials, enhancing the protective effect of the microcapsules on camellia oil.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2021)

添加到收藏夹

Article Agriculture, Multidisciplinary

Fabrication and characterization of gum arabic- and maltodextrin-based microcapsules containing polyunsaturated oils

Sajeela Akram et al.

Summary: This study explored the potential of gum arabic and maltodextrin for microencapsulation of omega-3 rich oils to enhance encapsulation efficiency and stability. Gum arabic was found to be more effective for polyunsaturated oil microencapsulation, especially for flaxseed oil, showing better storage stability. This research provides a promising approach to stabilize oils prone to deterioration, facilitating their broader use in food and nutraceutical products.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2021)

添加到收藏夹

Review Biochemistry & Molecular Biology

Gum Arabic as an environmentally sustainable polymeric anticorrosive material: Recent progresses and future opportunities

Chandrabhan Verma et al.

Summary: Gum Arabic is a plant exudate consisting of glycoproteins and polysaccharides that has excellent anti-corrosion properties due to its polymeric nature. It is considered an environmentally sustainable alternative to traditional toxic corrosion inhibitors, with advantages and mechanisms described in literature.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2021)

添加到收藏夹

Article Chemistry, Applied

Preparation and characterization of wormwood-oil-contained microcapsules

Lei Wang et al.

JOURNAL OF MICROENCAPSULATION (2020)

添加到收藏夹

Article Chemistry, Applied

Antioxidant Activities of Free andLiposome-EncapsulatedGreen tea extracts on canola oil oxidation stability

Shima Jahanfar et al.

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY (2020)

添加到收藏夹

Article Food Science & Technology

Effect of milk protein composition on physicochemical properties, creaming stability and volatile profile of a protein-stabilised oil-in-water emulsion

Chia Chun Loi et al.

FOOD RESEARCH INTERNATIONAL (2019)

添加到收藏夹

Article Food Science & Technology

Improvement of bioavailability for resveratrol through encapsulation in zein using electrospraying technique

Heera Jayan et al.

JOURNAL OF FUNCTIONAL FOODS (2019)

添加到收藏夹

Review Biochemistry & Molecular Biology

Complex coacervation: Principles, mechanisms and applications in microencapsulation

Yakindra Prasad Timilsena et al.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2019)

添加到收藏夹

Article Biochemistry & Molecular Biology

Chitosan-DNA polyelectrolyte complex: Influence of chitosan characteristics and mechanism of complex formation

Lourdes Monica Bravo-Anaya et al.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2019)

添加到收藏夹

Article Chemistry, Applied

Lipid Characteristics of Camellia Seed Oil

Wei Zeng et al.

JOURNAL OF OLEO SCIENCE (2019)

添加到收藏夹

Article Biochemistry & Molecular Biology

Facile microencapsulation of olive oil in porous starch granules: Fabrication, characterization, and oxidative stability

Miao Lei et al.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2018)

添加到收藏夹

Article Biochemistry & Molecular Biology

Microencapsulation of saffron anthocyanins using beta glucan and beta cyclodextrin: Microcapsule characterization, release behaviour & antioxidant potential during in-vitro digestion

Mudasir Ahmad et al.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2018)

添加到收藏夹

Article Engineering, Chemical

Development and evaluation of microencapsulated peony seed oil prepared by spray drying: Oxidative stability and its release behavior during in-vitro digestion

Shujie Wang et al.

JOURNAL OF FOOD ENGINEERING (2018)

添加到收藏夹

Article Food Science & Technology

Effect of Gum Arabic, -Cyclodextrin, and Sodium Caseinate as Encapsulating Agent on the Oxidative Stability and Bioactive Compounds of Spray-Dried Kenaf Seed Oil

Sook Chin Chew et al.

JOURNAL OF FOOD SCIENCE (2018)

添加到收藏夹

Article Chemistry, Applied

In-vitro digestion of probiotic bacteria and omega-3 oil co-microencapsulated in whey protein isolate-gum Arabic complex coacervates

Divya Eratte et al.

FOOD CHEMISTRY (2017)

添加到收藏夹

Article Chemistry, Applied

Microencapsulation of Nigella sativa oleoresin by spray drying for food and nutraceutical applications

Amr E. Edris et al.

FOOD CHEMISTRY (2016)

添加到收藏夹

Article Chemistry, Applied

Stability of tuna oil and tuna oil/peppermint oil blend microencapsulated using whey protein isolate in combination with carboxymethyl cellulose or pullulan

Amr M. Bakry et al.

FOOD HYDROCOLLOIDS (2016)

添加到收藏夹

Article Pharmacology & Pharmacy

Chitosan: A Propitious Biopolymer for Drug Delivery

Dibyangana S. Duttagupta et al.

CURRENT DRUG DELIVERY (2015)

添加到收藏夹

Article Biochemistry & Molecular Biology

Complex coacervation with whey protein isolate and gum arabic for the microencapsulation of omega-3 rich tuna oil

Divya Eratte et al.

FOOD & FUNCTION (2014)

添加到收藏夹

Article Food Science & Technology

Thermal and pH stability of spray-dried encapsulated astaxanthin oleoresin from Haematococcus pluvialis using several encapsulation wall materials

Cecilia Bustos-Garza et al.

FOOD RESEARCH INTERNATIONAL (2013)

添加到收藏夹

Article Food Science & Technology

Microencapsulation of ascorbic acid by complex coacervation: Protection and controlled release

Talita A. Comunian et al.

FOOD RESEARCH INTERNATIONAL (2013)

添加到收藏夹

Article Agriculture, Multidisciplinary

Encapsulation of Flaxseed Oil Using a Benchtop Spray Dryer for Legume Protein-Maltodextrin Microcapsule Preparation

Asli Can Karaca et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2013)

添加到收藏夹

Article Agriculture, Multidisciplinary

Micro-encapsulation of refined olive oil: influence of capsule wall components and the addition of antioxidant additives on the shelf life and chemical alteration

Patricia Calvo et al.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2012)

添加到收藏夹

Article Chemistry, Applied

Microencapsulation of sweet orange oil by complex coacervation with soybean protein isolate/gum Arabic

Xiao Jun-xia et al.

FOOD CHEMISTRY (2011)

添加到收藏夹

© Peeref 2019-2024. All rights reserved.