Microencapsulation of Bioactive Ingredients for Their Delivery into Fermented Milk Products: A Review
Published 2021 View Full Article
- Home
- Publications
- Publication Search
- Publication Details
Title
Microencapsulation of Bioactive Ingredients for Their Delivery into Fermented Milk Products: A Review
Authors
Keywords
-
Journal
MOLECULES
Volume 26, Issue 15, Pages 4601
Publisher
MDPI AG
Online
2021-07-30
DOI
10.3390/molecules26154601
References
Ask authors/readers for more resources
Related references
Note: Only part of the references are listed.- Carotenoids: Considerations for Their Use in Functional Foods, Nutraceuticals, Nutricosmetics, Supplements, Botanicals, and Novel Foods in the Context of Sustainability, Circular Economy, and Climate Change
- (2021) Antonio J. Meléndez-Martínez et al. Annual Review of Food Science and Technology
- Progress in microencapsulation of probiotics: A review
- (2020) Mingfei Yao et al. COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
- Formation of Cheddar cheese analogues using canola oil and ultrasonication – a comparison between single and double emulsion systems
- (2020) Thomas S.H. Leong et al. INTERNATIONAL DAIRY JOURNAL
- Physico‐chemical, organoleptic, antioxidative and release characteristics of flavoured yoghurt enriched with microencapsulated Melissa officinalis essential oil
- (2020) Iraj Karimi Sani et al. INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY
- Development of a microencapsulated synbiotic product and its application in yoghurt
- (2020) Hongbo Li et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- The Many Faces of Kefir Fermented Dairy Products: Quality Characteristics, Flavour Chemistry, Nutritional Value, Health Benefits, and Safety
- (2020) Mohamed A. Farag et al. Nutrients
- An alternative way to encapsulate probiotics within electrospun alginate nanofibers as monitored under simulated gastrointestinal conditions and in kefir
- (2020) Mustafa Tahsin Yilmaz et al. CARBOHYDRATE POLYMERS
- Fermented dairy foods rich in probiotics and cardiometabolic risk factors: a narrative review from prospective cohort studies
- (2020) Judit Companys et al. CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
- Encapsulation of Bifidobacterium bifidum by internal gelation method to access the viability in cheddar cheese and under simulated gastrointestinal conditions
- (2020) Muhammad Afzaal et al. Food Science & Nutrition
- Polyphenols and their applications: An approach in food chemistry and innovation potential
- (2020) Fábio Fernandes de Araújo et al. FOOD CHEMISTRY
- Encapsulation of tartary buckwheat flavonoids and application to yoghurt
- (2020) Yali Sun et al. JOURNAL OF MICROENCAPSULATION
- Effect of Spirulina ( Arthrospira platensis ) microencapsulated in alginate and whey protein concentrate addition on physicochemical and organoleptic properties of functional stirred yogurt
- (2020) Niloufar Nourmohammadi et al. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
- Efficacy of low‐fat milk and yogurt fortified with encapsulated vitamin D 3 on improvement in symptoms of insomnia and quality of life: Evidence from the SUVINA trial
- (2020) Payam Sharifan et al. Food Science & Nutrition
- Encapsulation increases the in vitro bioaccessibility of probiotics in yoghurt
- (2020) Said Ajlouni et al. INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY
- New perspectives in fermented dairy products and their health relevance
- (2020) María García-Burgos et al. Journal of Functional Foods
- Expert Opinion on Benefits of Long-Chain Omega-3 Fatty Acids (DHA and EPA) in Aging and Clinical Nutrition
- (2020) Barbara Troesch et al. Nutrients
- Use of Yoghurt Enhanced with Volatile Plant Oils Encapsulated in Sodium Alginate to Increase the Human Body’s Immunity in the Present Fight Against Stress
- (2020) Ovidiu Tița et al. International Journal of Environmental Research and Public Health
- Use of whey protein isolate and gum Arabic for the co-encapsulation of probiotic Lactobacillus plantarum and phytosterols by complex coacervation: Enhanced viability of probiotic in Iranian white cheese
- (2020) Sohrab Sharifi et al. FOOD HYDROCOLLOIDS
- Production of a Functional Yogurt Powder Fortified with Nanoliposomal Vitamin D Through Spray Drying
- (2019) Seid Mahdi Jafari et al. Food and Bioprocess Technology
- Production of probiotic kefir fortified with encapsulated structured lipids and investigation of matrix effects by means of oxidation and in vitro digestion studies
- (2019) Alev Yüksel-Bilsel et al. FOOD CHEMISTRY
- Stability of Hibiscus Extract Encapsulated by Ionic Gelation Incorporated in Yogurt
- (2019) Sílvia C. S. R. de Moura et al. Food and Bioprocess Technology
- The viability of probiotic Lactobacillus rhamnosus (non-encapsulated and encapsulated) in functional reduced-fat cream cheese and its textural properties during storage
- (2019) Dian Widya Ningtyas et al. FOOD CONTROL
- Optimization of encapsulation of fish protein hydrolysate and fish oil in W 1 / O / W 2 double emulsion: Evaluation of sensory quality of fortified yogurt
- (2019) Aniseh Jamshidi et al. JOURNAL OF FOOD PROCESSING AND PRESERVATION
- Enrichment of sheep cheese with chia (Salvia hispanica L.) oil as a source of omega-3
- (2019) N. Muñoz-Tébar et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- An Overview of Carotenoids, Apocarotenoids and Vitamin A in Agro‐Food, Nutrition, Health and Disease
- (2019) Antonio J. Meléndez‐Martínez MOLECULAR NUTRITION & FOOD RESEARCH
- Garlic essential oil nanophytosomes as a natural food preservative: Its application in yogurt as food model
- (2019) Maryam Nazari et al. Colloid and Interface Science Communications
- A potential technological application of probiotic microcapsules in lactose-free Greek-style yoghurt
- (2019) Stephanie S. Pinto et al. INTERNATIONAL DAIRY JOURNAL
- Developing a mint yogurt enriched with omega‐3 oil: Physiochemical, microbiological, rheological, and sensorial characteristics
- (2019) Amr M. Bakry et al. JOURNAL OF FOOD PROCESSING AND PRESERVATION
- Application of encapsulated natural bioactive compounds from red pepper waste in yogurt
- (2019) Vanja Šeregelj et al. JOURNAL OF MICROENCAPSULATION
- Evaluation of date palm pollen (Phoenix dactylifera L.) encapsulation, impact on the nutritional and functional properties of fortified yoghurt
- (2019) Wedad Mohamed El-Kholy et al. PLoS One
- Colorants in cheese manufacture: Production, chemistry, interactions, and regulation
- (2019) Prateek Sharma et al. COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
- Incorporation of zeaxanthin nanoparticles in yogurt: Influence on physicochemical properties, carotenoid stability and sensory analysis
- (2019) Camila de Campo et al. FOOD CHEMISTRY
- Stirred-type yoghurt incorporated with sour cherry extract in chitosan-coated liposomes
- (2019) Dila Akgün et al. FOOD HYDROCOLLOIDS
- Controlling the Release from Enzyme-Responsive Microcapsules with a Smart Natural Shell
- (2018) Raheleh Ravanfar et al. ACS Applied Materials & Interfaces
- Effects of storage and yogurt matrix on the stability of tocotrienols encapsulated in chitosan-alginate microcapsules
- (2018) Phui Yee Tan et al. FOOD CHEMISTRY
- Annatto-entrapped casein-chitosan complexes improve whey color quality after acid coagulation of milk
- (2018) Giovana B. Celli et al. FOOD CHEMISTRY
- Functionalization of yogurts with Agaricus bisporus extracts encapsulated in spray-dried maltodextrin crosslinked with citric acid
- (2018) Cristhian R.L. Francisco et al. FOOD CHEMISTRY
- Nanoencapsulation improved water solubility and color stability of carotenoids extracted from Cantaloupe melon ( Cucumis melo L.)
- (2018) Anny Karoliny de Oliveira Cavalcanti Medeiros et al. FOOD CHEMISTRY
- Liposomal dispersion and powder systems for delivery of cocoa hull waste phenolics via Ayran (drinking yoghurt): Comparative studies on in-vitro bioaccessibility and antioxidant capacity
- (2018) Gokce Altin et al. FOOD HYDROCOLLOIDS
- Physicochemical characterization and sensory evaluation of yogurts incorporated with beta-carotene-loaded solid lipid microparticles stabilized with hydrolyzed soy protein isolate
- (2018) Camila V. Molina et al. FOOD SCIENCE AND BIOTECHNOLOGY
- Effect of microencapsulated ferrous sulfate particle size on Cheddar cheese composition and quality
- (2018) A. Arce et al. JOURNAL OF DAIRY SCIENCE
- Improved Physicochemical Properties of Yogurt Fortified with Fish Oil/γ-Oryzanol by Nanoemulsion Technology
- (2018) et al. MOLECULES
- A global perspective on carotenoids: Metabolism, biotechnology, and benefits for nutrition and health
- (2018) Manuel Rodriguez-Concepcion et al. PROGRESS IN LIPID RESEARCH
- Advances in micro and nano-encapsulation of bioactive compounds using biopolymer and lipid-based transporters
- (2018) Mohammad Rezaul Islam Shishir et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Improving the bioavailability of phenolic compounds by loading them within lipid-based nanocarriers
- (2018) Afshin Faridi Esfanjani et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Recent developments in encapsulation and release of functional food ingredients: delivery by design
- (2018) David Julian McClements Current Opinion in Food Science
- Development of probiotic yogurt by incorporation of milk protein concentrate (MPC) and microencapsulated Lactobacillus paracasei in gellan-caseinate mixture
- (2018) Ehsan Moghaddas Kia et al. British Food Journal
- Traditional Balkan fermented milk products
- (2018) Tsvetanka Teneva-Angelova et al. ENGINEERING IN LIFE SCIENCES
- Evaluation of Physicochemical and Antioxidant Properties of Yogurt Enriched by Olive Leaf Phenolics within Nanoliposomes
- (2018) Hamidreza Tavakoli et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Development and characterization of probiotic UF Feta cheese containing Lactobacillus paracasei microencapsulated by enzyme based gelation method
- (2018) Ehsan Moghaddas Kia et al. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
- Solvent-mediated pressure-treated bixin-casein complexation for targeted color delivery
- (2018) Giovana B. Celli et al. FOOD CHEMISTRY
- Development of functional yogurt containing free and encapsulated echium oil, phytosterol and sinapic acid
- (2017) Talita A. Comunian et al. FOOD CHEMISTRY
- Microencapsulation of palm oil by complex coacervation for application in food systems
- (2017) Josiane K. Rutz et al. FOOD CHEMISTRY
- Nano-encapsulation of fish oil in nano-liposomes and its application in fortification of yogurt
- (2017) Tahere Ghorbanzade et al. FOOD CHEMISTRY
- Effect of microencapsulation with the Maillard reaction products of whey proteins and isomaltooligosaccharide on the survival rate of Lactobacillus rhamnosus in white brined cheese
- (2017) Lu Liu et al. FOOD CONTROL
- Evaluation of total phenol content and antioxidant properties of encapsulated grape seed extract in yoghurt
- (2017) Kanta Yadav et al. INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY
- Effect of the incorporation of Bifidobacterium BB-12 microencapsulated with sweet whey and inulin on the properties of Greek-style yogurt
- (2017) Stephanie S. Pinto et al. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
- Physicochemical, Microbial, and Sensory Properties of Queso Blanco Cheese Supplemented with Powdered Microcapsules of Tomato Extracts
- (2017) Hyeon-Ju Jeong et al. Korean Journal for Food Science of Animal Resources
- Milk kefir: nutritional, microbiological and health benefits
- (2017) Damiana D. Rosa et al. NUTRITION RESEARCH REVIEWS
- Physicochemical properties, antioxidant action and practical application in fresh cheese of the solid inclusion compound γ-cyclodextrin·quercetin, in comparison with β-cyclodextrin·quercetin
- (2017) Ana Bárbara Pereira et al. Arabian Journal of Chemistry
- Encapsulation as a tool for bioprocessing of functional foods
- (2017) Disney Ribeiro Dias et al. Current Opinion in Food Science
- Effect of liposomal encapsulation on the recovery and antioxidant properties of green tea catechins incorporated into a hard low-fat cheese following in vitro simulated gastrointestinal digestion
- (2016) Ali Rashidinejad et al. FOOD AND BIOPRODUCTS PROCESSING
- Cottage cheeses functionalized with fennel and chamomile extracts: Comparative performance between free and microencapsulated forms
- (2016) Cristina Caleja et al. FOOD CHEMISTRY
- Elaboration of microparticles of carotenoids from natural and synthetic sources for applications in food
- (2016) Josiane K. Rutz et al. FOOD CHEMISTRY
- Encapsulation of an astaxanthin-containing lipid extract from shrimp waste by complex coacervation using a novel gelatin–cashew gum complex
- (2016) J. Gomez-Estaca et al. FOOD HYDROCOLLOIDS
- Microencapsulation ofNigella sativaseeds oil containing thymoquinone by spray-drying for functional yogurt production
- (2016) Abdol-Samad Abedi et al. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
- Microencapsulated Rosemary (Rosmarinus officinalis) Essential Oil as a Biopreservative in Minas Frescal Cheese
- (2016) Regiane Victória de Barros Fernandes et al. JOURNAL OF FOOD PROCESSING AND PRESERVATION
- Microencapsulation ofLactobacillus rhamnosusGG by Transglutaminase Cross-Linked Soy Protein Isolate to Improve Survival in Simulated Gastrointestinal Conditions and Yoghurt
- (2016) Chun Li et al. JOURNAL OF FOOD SCIENCE
- Physicochemical and Sensory Properties of Appenzeller Cheese Supplemented with Powdered Microcapsule of Tomato Extract during Ripening
- (2016) Hae-Soo Kwak et al. Korean Journal for Food Science of Animal Resources
- Iron-entrapped niosomes and their potential application for yogurt fortification
- (2016) G. Gutiérrez et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Resveratrol entrapped niosomes as yoghurt additive
- (2015) D. Pando et al. FOOD CHEMISTRY
- Fortification of dairy products with vitamin D3
- (2015) Daiva Leskauskaite et al. INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY
- Cheese fortification using saturated monoglyceride self-assembly structures as carrier of omega-3 fatty acids
- (2015) Sonia Calligaris et al. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
- Astaxanthin encapsulated in beads using ultrasonic atomizer and application in yogurt as evaluated by consumer sensory profile
- (2015) Takunrat Taksima et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Physical properties of a frozen yogurt fortified with a nano-emulsion containing purple rice bran oil
- (2015) Luis Alfaro et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Encapsulation of spray dried β-carotene emulsion by fluidized bed coating technology
- (2015) Claudia P. Coronel-Aguilera et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Enrichment of cheese with vitamin D3 and vegetable omega-3
- (2015) Iulia Stratulat et al. Journal of Functional Foods
- Phenolics and polyphenolics in foods, beverages and spices: Antioxidant activity and health effects – A review
- (2015) Fereidoon Shahidi et al. Journal of Functional Foods
- Delivery of green tea catechin and epigallocatechin gallate in liposomes incorporated into low-fat hard cheese
- (2014) Ali Rashidinejad et al. FOOD CHEMISTRY
- Effect of microencapsulation of Lactobacillus acidophilus LA-5 on physicochemical, sensory and microbiological characteristics of stirred probiotic yoghurt
- (2014) Maria Cecília E. Ribeiro et al. FOOD RESEARCH INTERNATIONAL
- The active role of vitamin C in mammalian iron metabolism: Much more than just enhanced iron absorption!
- (2014) Darius J.R. Lane et al. FREE RADICAL BIOLOGY AND MEDICINE
- Short communication: Norbixin and bixin partitioning in Cheddar cheese and whey
- (2014) T.J. Smith et al. JOURNAL OF DAIRY SCIENCE
- β-carotene-loaded liposome dispersions stabilized with xanthan and guar gums: Physico-chemical stability and feasibility of application in yogurt
- (2014) Taíse Toniazzo et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Characterization and in vitro bioavailability of β-carotene: Effects of microencapsulation method and food matrix
- (2014) Erik G. Donhowe et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Enrichment of cheese with bioactive lipophilic compounds
- (2014) Iulia Stratulat et al. Journal of Functional Foods
- Kefir: A Multifaceted Fermented Dairy Product
- (2014) Barbara Nielsen et al. Probiotics and Antimicrobial Proteins
- Fermented Milks and Milk Products as Functional Foods—A Review
- (2013) V. K. Shiby et al. CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
- Encapsulation of coenzyme Q10 in a simple emulsion-based nutraceutical formulation and application in cheese manufacturing
- (2013) Iulia Stratulat et al. FOOD CHEMISTRY
- Inclusion complexes of red bell pepper pigments with β-cyclodextrin: Preparation, characterisation and application as natural colorant in yogurt
- (2013) Lidiane Martins Mendes Gomes et al. FOOD CHEMISTRY
- Interactions between tea catechins and casein micelles and their impact on renneting functionality
- (2013) Sanaz Haratifar et al. FOOD CHEMISTRY
- Survival of microencapsulated Bifidobacterium longum in Cheddar cheese during production and storage
- (2013) Khalie Mahamad Amine et al. FOOD CONTROL
- Encapsulation of bixin in sodium caseinate to deliver the colorant in transparent dispersions
- (2013) Yue Zhang et al. FOOD HYDROCOLLOIDS
- The bioavailability of an omega-3-rich algal oil is improved by nanoemulsion technology using yogurt as a food vehicle
- (2013) Katie E. Lane et al. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
- Viability of L. acidophilus microcapsules and their application to buffalo milk yoghurt
- (2012) A.S. Shoji et al. FOOD AND BIOPRODUCTS PROCESSING
- Physicochemical and sensory properties of yogurt enriched with microencapsulated fish oil
- (2012) F Tamjidi et al. FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL
- Cheese fortification using water-in-oil-in-water double emulsions as carrier for water soluble nutrients
- (2012) Hélène J. Giroux et al. INTERNATIONAL DAIRY JOURNAL
- Survival of microencapsulated probiotic Lactobacillus paracasei LBC-1e during manufacture of Mozzarella cheese and simulated gastric digestion
- (2012) F. Ortakci et al. JOURNAL OF DAIRY SCIENCE
- Niosomes: A Controlled and Novel Drug Delivery System
- (2011) Rampal Rajera et al. BIOLOGICAL & PHARMACEUTICAL BULLETIN
- Viability of probiotic microorganisms in cheese during production and storage: a review
- (2011) Reza Karimi et al. Dairy Science & Technology
- Effect of calcium alginate and resistant starch microencapsulation on the survival rate of Lactobacillus acidophilus La5 and sensory properties in Iranian white brined cheese
- (2011) H. Mirzaei et al. FOOD CHEMISTRY
- Maillard-conjugate based core–shell co-assemblies for nanoencapsulation of hydrophobic nutraceuticals in clear beverages
- (2011) Gilad Markman et al. Food & Function
- Viability of microencapsulated Bifidobacterium animalis ssp. lactis BB12 in kefir during refrigerated storage
- (2010) FERNANDO GONZÁLEZ-SÁNCHEZ et al. INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY
- Survival of Lactobacillus casei, Lactobacillus plantarum and Bifidobacterium bifidum in free and microencapsulated forms on Iranian white cheese produced by ultrafiltration
- (2010) SHAHIN ZOMORODI et al. INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY
- Composition, industrial processing and applications of rice bran γ-oryzanol
- (2009) M.J. Lerma-García et al. FOOD CHEMISTRY
- Textural properties of alginate–pectin beads and survivability of entrapped Lb. casei in simulated gastrointestinal conditions and in yoghurt
- (2009) O. Sandoval-Castilla et al. FOOD RESEARCH INTERNATIONAL
- Improving the viability of Bifidobacterium bifidum BB-12 and Lactobacillus acidophilus LA-5 in white-brined cheese by microencapsulation
- (2008) Barbaros Özer et al. INTERNATIONAL DAIRY JOURNAL
Publish scientific posters with Peeref
Peeref publishes scientific posters from all research disciplines. Our Diamond Open Access policy means free access to content and no publication fees for authors.
Learn MoreCreate your own webinar
Interested in hosting your own webinar? Check the schedule and propose your idea to the Peeref Content Team.
Create Now