Co-encapsulation of guaraná extracts and probiotics increases probiotic survivability and simultaneously delivers bioactive compounds in simulated gastrointestinal fluids

Fortification of yoghurt drink with microcapsules loaded with Lacticaseibacillus paracasei BGP-1 and guaraná seed extract

(2021) Marluci P. Silva et al.   INTERNATIONAL DAIRY JOURNAL

Preparation of Spray-Dried Functional Food: Effect of Adding Bacillus clausii Bacteria as a Co-Microencapsulating Agent on the Conservation of Resveratrol

(2020) Daniel Vázquez-Maldonado et al.   Processes

Potential of solid lipid microparticles covered by the protein-polysaccharide complex for protection of probiotics and proanthocyanidin-rich cinnamon extract

(2020) Augusto Tasch Holkem et al.   FOOD RESEARCH INTERNATIONAL

Microencapsulation of lycopene from tomatoes peels by complex coacervation and freeze-drying: Evidences on phytochemical profile, stability and food applications

(2020) Ionica Gheonea (Dima) et al.   JOURNAL OF FOOD ENGINEERING

Properties and kinetics of the in vitro release of anthocyanin-rich microcapsules produced through spray and freeze-drying complex coacervated double emulsions

(2020) Nattapong Kanha et al.   FOOD CHEMISTRY

Production and characterization of solid lipid microparticles loaded with guaraná (Paullinia cupana) seed extract

(2019) Marluci P. Silva et al.   FOOD RESEARCH INTERNATIONAL

Physico-Chemical Properties, Stability, and Potential Food Applications of Shrimp Lipid Extract Encapsulated by Complex Coacervation

(2018) J. Gomez-Estaca et al.   Food and Bioprocess Technology

Evaluation of the physicochemical stability and digestibility of microencapsulated esterified astaxanthins using in vitro and in vivo models

(2018) Qingxin Zhou et al.   FOOD CHEMISTRY

Antioxidant properties of catechins: Comparison with other antioxidants

(2018) Michalina Grzesik et al.   FOOD CHEMISTRY

Application of spray chilling and electrostatic interaction to produce lipid microparticles loaded with probiotics as an alternative to improve resistance under stress conditions

(2018) Marluci P. Silva et al.   FOOD HYDROCOLLOIDS

Functional properties and encapsulation of a proanthocyanidin-rich cinnamon extract ( Cinnamomum zeylanicum ) by complex coacervation using gelatin and different polysaccharides

(2018) Volnei Brito de Souza et al.   FOOD HYDROCOLLOIDS

Update on natural food pigments - A mini-review on carotenoids, anthocyanins, and betalains

(2018) Delia B. Rodriguez-Amaya   FOOD RESEARCH INTERNATIONAL

Complex coacervation: Encapsulation and controlled release of active agents in food systems

(2018) Noushin Eghbal et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Health and technological aspects of methylxanthines and polyphenols from guarana: A review

(2018) Ádina L. Santana et al.   Journal of Functional Foods

Development and physico-chemical characterization of microencapsulated bifidobacteria in passion fruit juice: A functional non-dairy product for probiotic delivery

(2018) Carolinne Odebrecht Dias et al.   Food Bioscience

Microencapsulation of lactase by W/O/W emulsion followed by complex coacervation: Effects of enzyme source, addition of potassium and core to shell ratio on encapsulation efficiency, stability and kinetics of release

(2018) Clitor J.F. Souza et al.   FOOD RESEARCH INTERNATIONAL

Complex coacervation: Principles, mechanisms and applications in microencapsulation

(2018) Yakindra Prasad Timilsena et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Probiotic butiá ( Butia odorata) ice cream: Development, characterization, stability of bioactive compounds, and viability of  Bifidobacterium lactis during storage

(2017) Claudio Eduardo dos Santos Cruxen et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Expert consensus document: The International Scientific Association for Probiotics and Prebiotics (ISAPP) consensus statement on the definition and scope of prebiotics

(2017) Glenn R. Gibson et al.   Nature Reviews Gastroenterology & Hepatology

Probiotic and Synbiotic Sorbets Produced with Jussara (Euterpe edulis) Pulp: Evaluation Throughout the Storage Period and Effect of the Matrix on Probiotics Exposed to Simulated Gastrointestinal Fluids

(2017) Júlia Fernanda Urbano Marinho et al.   Probiotics and Antimicrobial Proteins

Microencapsulation using biopolymers as an alternative to produce food enhanced with phytosterols and omega-3 fatty acids: A review

(2016) Talita A. Comunian et al.   FOOD HYDROCOLLOIDS

Microcapsules containing astaxanthin from shrimp waste as potential food coloring and functional ingredient: Characterization, stability, and bioaccessibility

(2016) P. Montero et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Co-encapsulation of Lactobacillus helveticus cells and green tea extract: Influence on cell survival in simulated gastrointestinal conditions

(2016) Hélène Gaudreau et al.   Journal of Functional Foods

Winery by-products: Extraction optimization, phenolic composition and cytotoxic evaluation to act as a new source of scavenging of reactive oxygen species

(2015) Priscilla Siqueira Melo et al.   FOOD CHEMISTRY

Co-encapsulation and characterisation of omega-3 fatty acids and probiotic bacteria in whey protein isolate–gum Arabic complex coacervates

(2015) Divya Eratte et al.   Journal of Functional Foods

The International Scientific Association for Probiotics and Prebiotics consensus statement on the scope and appropriate use of the term probiotic

(2014) Colin Hill et al.   Nature Reviews Gastroenterology & Hepatology

A standardised static in vitro digestion method suitable for food – an international consensus

(2014) M. Minekus et al.   Food & Function

Bioactivities of açaí (Euterpe precatoria Mart.) fruit pulp, superior antioxidant and anti-inflammatory properties to Euterpe oleracea Mart.

(2012) Jie Kang et al.   FOOD CHEMISTRY

Antimicrobial activity of Sesbania grandiflora flower polyphenol extracts on some pathogenic bacteria and growth stimulatory effect on the probiotic organism Lactobacillus acidophilus

(2012) Ratna China et al.   MICROBIOLOGICAL RESEARCH

Antioxidant capacity and total phenolics of Cyphostemma digitatum before and after processing: use of different assays

(2009) Mohammed Al-Duais et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Stimulatory role of grape pomace polyphenols on Lactobacillus acidophilus growth

(2009) Deisy Hervert-Hernández et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Comparative Study of Antioxidant Properties and Total Phenolic Content of 30 Plant Extracts of Industrial Interest Using DPPH, ABTS, FRAP, SOD, and ORAC Assays

(2009) Stéphanie Dudonné et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY