Journal ArticleDOI
Microencapsulation of sweet orange oil by complex coacervation with soybean protein isolate/gum Arabic
TLDR
In this paper, the coacervation between soybean protein isolate (SPI) and gum Arabic (GA) for sweet orange oil microencapsulation as functions of pH, ionic strength, SPI/GA ratio, core material load and micromolecules was investigated.About:
This article is published in Food Chemistry.The article was published on 2011-04-15. It has received 332 citations till now. The article focuses on the topics: Gum arabic & Coacervate.read more
Citations
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Journal ArticleDOI
Essential Oils as Ecofriendly Biopesticides? Challenges and Constraints
Roman Pavela,Giovanni Benelli +1 more
TL;DR: Key challenges for future research include: development of efficient stabilization processes, simplification of the complex and costly biopesticide authorization requirements, and optimization of plant growing conditions and extraction processes leading to EOs of homogeneous chemical composition.
Journal ArticleDOI
Microencapsulation of Oils: A Comprehensive Review of Benefits, Techniques, and Applications
Amr M. Bakry,Amr M. Bakry,Shabbar Abbas,Shabbar Abbas,Barkat Ali,Hamid Majeed,Mohamed Y. Abouelwafa,Mohamed Y. Abouelwafa,Ahmed Mousa,Ahmed Mousa,Li Liang +10 more
TL;DR: The recognized benefits and functional properties of various oils, microencapsulation techniques, and application of encapsulated oils in various food, pharmaceutical, and even textile products are described.
Journal ArticleDOI
Gum arabic/starch/maltodextrin/inulin as wall materials on the microencapsulation of rosemary essential oil.
TL;DR: The effects of the partial or total replacement of gum arabic by modified starch, maltodextrin and inulin on the characteristics of rosemary essential oil microencapsulated by spray drying were evaluated.
Journal ArticleDOI
Protein–polyelectrolyte interactions
TL;DR: An ongoing theme is the role of electrostatics, and it is shown how this leads to the variety of physical forms taken by protein–polyelectrolyte complexes, in a review of the literature over the last 8 years.
Journal ArticleDOI
Trends in Encapsulation Technologies for Delivery of Food Bioactive Compounds
Verica Đorđević,Bojana D. Balanč,Ana Belščak-Cvitanović,Steva Lević,Kata Trifković,Ana Kalušević,Ivana T. Kostić,Draženka Komes,Branko Bugarski,Viktor Nedović +9 more
TL;DR: The state of the art in encapsulation technology for delivery of bioactive compounds to food can be found in this article, where the authors present the benefits resulting from the use of microencapsulated ingredients in the food industry.
References
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Journal ArticleDOI
Microencapsulation: industrial appraisal of existing technologies and trends
TL;DR: In this paper, a timely and targeted release of food ingredients at the right place and the right time is provided by microencapsulation, which can improve the effectiveness of food additives, broaden the application range of ingredients and ensure optimal dosage, thereby improving cost effectiveness for the food manufacturer.
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Flavour encapsulation and controlled release - a review.
TL;DR: A detailed overview of microencapsulation techniques can be found in this article, where the authors describe the basic chemical and/or physical principles involved and cover mechanisms of flavour release from food matrices.
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Complex coacervation of proteins and anionic polysaccharides
TL;DR: The structure of the concentrated polymer phase seems to resemble a continuous polymer phase in which the protein can diffuse around, as well as the individual polysaccharide molecules, which resembles the behaviour of a (viscous) concentrated particle dispersion.
Journal ArticleDOI
Protein–polysaccharide interactions
TL;DR: In this article, the authors describe the structure formation in the mixed systems in combination with rheological characterisation and make progress in the description of the mechanisms underlying the phase separation processes by the use of scattering techniques.
Journal ArticleDOI
Protein–polysaccharide complexes and coacervates
TL;DR: In this article, the protein-polysaccharide electrostatic complex and coacervates' formation, structure and properties are presented, and the contribution of enthalpic and entropic effects is specifically discussed.