Laura G. Gómez-Mascaraque

TL;DR: In this paper, the potential of the electrospraying technique to obtain food-grade gelatin capsules in the submicron range for sensitive bioactive protection was explored, studying the influence of the protein concentration on the size and morphology of the obtained particles.

TL;DR: This work shows the potential of emulsion electrospraying of proteins using food-grade emulsions for the microencapsulation and enhanced protection of a model thermosensitive hydrophobic bioactive.

TL;DR: In this paper, curcumin was encapsulated within electrospun protein (ie gelatin and zein) fibers to generate bioactive coatings for food packaging Additionally, green tea extract (GTE) was also incorporated within the formulations to evaluate its impact on the stability, protective ability, and release properties of the cumin-loaded fibers.

TL;DR: The morphology of the electrosprayed chitosan materials could be correctly predicted using these three parameters for almost 85% of the samples and showed the potential to prolong the antiviral activity of EGCG against murine norovirus via gradual bioactive release combined with its protection against degradation in simulated physiological conditions.

TL;DR: Microencapsulation of curcumin within the proposed hybrid structures significantly increased its bioaccessibility and could successfully stabilize it against degradation in PBS (pH=7.4), and proved to be a promising alternative to produce powder-like functional ingredients.