Microencapsulation and controlled release of bioactive compounds from grape pomace

Spray drying of juçara pulp aiming to obtain a “pure” powdered pulp without using carrier agents

(2019) Danielle C. de S. Pereira et al.   DRYING TECHNOLOGY

Encapsulation and delivery of bioactive compounds using spray and freeze-drying techniques: A review

(2019) Amir Rezvankhah et al.   DRYING TECHNOLOGY

Effect of different microencapsulating materials and relative humidities on storage stability of microencapsulated grape pomace extract

(2019) Aysu Tolun et al.   FOOD CHEMISTRY

Extraction techniques and analysis of anthocyanins from food sources by mass spectrometry: An update

(2018) Paulina Ongkowijoyo et al.   FOOD CHEMISTRY

Extraction, purification and characterization of pectin from alternative sources with potential technological applications

(2018) Florina Dranca et al.   FOOD RESEARCH INTERNATIONAL

Rheological and structural characteristics of whey protein-pectin complex coacervates

(2018) Masoomeh Raei et al.   JOURNAL OF FOOD ENGINEERING

Sustainable wineries through waste valorisation: A review of grape marc utilisation for value-added products

(2018) Richard A. Muhlack et al.   WASTE MANAGEMENT

Valorization of grape pomace: Encapsulation and storage stability of its phenolic extract

(2018) Alexandra Tsali et al.   POWDER TECHNOLOGY

Characterization and storage stability of chlorophylls microencapsulated in different combination of gum Arabic and maltodextrin

(2018) Yu-Ra Kang et al.   FOOD CHEMISTRY

Maltodextrin, pectin and soy protein isolate as carrier agents in the encapsulation of anthocyanins-rich extract from jaboticaba pomace

(2017) Ana Cardinale Pereira Souza et al.   FOOD AND BIOPRODUCTS PROCESSING

Evaluation studies of persimmon plant ( Diospyros kaki ) for physiological benefits and bioaccessibility of antioxidants by in vitro simulated gastrointestinal digestion

(2017) Ruth Martínez-Las Heras et al.   FOOD CHEMISTRY

Storage stability of phenolic compounds in powdered BRS Violeta grape juice microencapsulated with protein and maltodextrin blends

(2017) Poliana Moser et al.   FOOD CHEMISTRY

Effect of temperature and relative humidity on stability following simulated gastro-intestinal digestion of microcapsules of Bordo grape skin phenolic extract produced with different carrier agents

(2017) Luiza Siede Kuck et al.   FOOD CHEMISTRY

Encapsulation of antioxidant phenolic compounds extracted from spent coffee grounds by freeze-drying and spray-drying using different coating materials

(2017) Lina F. Ballesteros et al.   FOOD CHEMISTRY

Towards integral utilization of grape pomace from winemaking process: A review

(2017) Carolina Beres et al.   WASTE MANAGEMENT

Optimization of Ultrasound-Assisted Extraction of phenolic compounds and anthocyanins from blueberry (Vaccinium ashei) wine pomace

(2016) Bo He et al.   FOOD CHEMISTRY

Microencapsulation of grape (Vitis labrusca var. Bordo) skin phenolic extract using gum Arabic, polydextrose, and partially hydrolyzed guar gum as encapsulating agents

(2016) Luiza Siede Kuck et al.   FOOD CHEMISTRY

Microencapsulation of sulforaphane from broccoli seed extracts by gelatin/gum arabic and gelatin/pectin complexes

(2016) Jesús S. García-Saldaña et al.   FOOD CHEMISTRY

Green alternative methods for the extraction of antioxidant bioactive compounds from winery wastes and by-products: A review

(2016) Francisco J. Barba et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Effect of whey protein concentrate as drying aid and drying parameters on physicochemical and functional properties of spray dried beetroot juice concentrate

(2016) Bindu Bazaria et al.   Food Bioscience

Effect of spray drying on the physicochemical properties and color stability of the powdered pigment obtained from vinification byproducts of the Bordo grape (Vitis labrusca)

(2015) Volnei Brito de Souza et al.   FOOD AND BIOPRODUCTS PROCESSING

Whey as a source of peptides with remarkable biological activities

(2015) Adriano Brandelli et al.   FOOD RESEARCH INTERNATIONAL

Enhanced stability of anthocyanin-based color in model beverage systems through whey protein isolate complexation

(2015) Cheryl Chung et al.   FOOD RESEARCH INTERNATIONAL

Microencapsulation of green tea polyphenols and its effect on incorporated bread quality

(2015) D. Pasrija et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Microencapsulation of phenolic compounds from olive pomace using spray drying: A study of operative parameters

(2015) Marco Paini et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Application of maltodextrin and gum Arabic in microencapsulation of saffron petal's anthocyanins and evaluating their storage stability and color

(2014) K. Mahdavee Khazaei et al.   CARBOHYDRATE POLYMERS

Spray-Drying Microencapsulation of Anthocyanins by Natural Biopolymers: A Review

(2014) Sahar Akhavan Mahdavi et al.   DRYING TECHNOLOGY

Natural Bioactive Compounds from Winery By-Products as Health Promoters: A Review

(2014) Ana Teixeira et al.   INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES

Nanonization of curcumin by antisolvent precipitation: Process development, characterization, freeze drying and stability performance

(2014) Deepak Yadav et al.   INTERNATIONAL JOURNAL OF PHARMACEUTICS

Physical and storage properties of spray-dried blueberry pomace extract with whey protein isolate as wall material

(2014) Floirendo P. Flores et al.   JOURNAL OF FOOD ENGINEERING

Microencapsulated beetroot juice as a potential source of betalain

(2014) Emilia Janiszewska   POWDER TECHNOLOGY

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

(2014) Divya Eratte et al.   Food & Function

Bound phenolics in foods, a review

(2013) Beatriz A. Acosta-Estrada et al.   FOOD CHEMISTRY

Total phenolics content and antioxidant capacities of microencapsulated blueberry anthocyanins during in vitro digestion

(2013) Floirendo P. Flores et al.   FOOD CHEMISTRY

Influence of carrier agents on the physicochemical properties of blackberry powder produced by spray drying

(2012) Cristhiane Caroline Ferrari et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Effect of spray drying and storage on the stability of bayberry polyphenols

(2011) Zhongxiang Fang et al.   FOOD CHEMISTRY

Phytochemicals from berries and grapes inhibited the formation of advanced glycation end‐products by scavenging reactive carbonyls

(2011) Wei Wang et al.   FOOD RESEARCH INTERNATIONAL

Encapsulation of polyphenols and anthocyanins from pomegranate (Punica granatum) by spray drying

(2010) Paz Robert et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Anthocyanin stability and antioxidant activity of spray-dried açai (Euterpe oleracea Mart.) juice produced with different carrier agents

(2009) Renata V. Tonon et al.   FOOD RESEARCH INTERNATIONAL

Water sorption and glass transition temperature of spray dried açai (Euterpe oleracea Mart.) juice

(2009) Renata V. Tonon et al.   JOURNAL OF FOOD ENGINEERING

Thermal stability and thermokinetics studies on silicone ceramer coatings: Part 1-inert atmosphere parameters

(2009) Atul Tiwari et al.   POLYMER DEGRADATION AND STABILITY

Influence of initial emulsifier type on microstructural changes occurring in emulsified lipids during in vitro digestion

(2008) Sun Jin Hur et al.   FOOD CHEMISTRY

Influence of process conditions on the physicochemical properties of açai (Euterpe oleraceae Mart.) powder produced by spray drying

(2008) Renata V. Tonon et al.   JOURNAL OF FOOD ENGINEERING