Verica Manojlovic

TL;DR: A short overview of commonly used processes to encapsulate food actives can be found in this article, where the most widely used materials for encapsulation in food applications are polysaccharides.

TL;DR: The mechanisms by which probiotics exert their effects are largely unknown, but may involve modifying gut pH, antagonizing pathogens through production of antimicrobial and antibacterial compounds, competing for pathogen binding, and receptor cites, as well as for available nutrients and growth factors, stimulating immunomodulatory cells, and producing lactase.

TL;DR: In this article, Raspberry leaf, hawthorn, ground ivy, yarrow, nettle and olive leaf extracts were characterized for their polyphenol content and composition, mineral content and antioxidant capacity.

TL;DR: This study demonstrates the potential of using hydrogel material for encapsulation of plant poplyphenols to improve their functionality and stability in food products and proves that the encapsulation process and the material used did not degrade the bioactive compounds.

TL;DR: The results of the round robin experiment "Bead production technologies" carried out during the COST 840 action "Bioencapsulation Innovation and Technologies" within the 5th Framework Program of the European Community as mentioned in this paper.