The Role of Microencapsulation in Food Application

Effect of microencapsulated extract of pitaya ( Hylocereus costaricensis ) peel on oxidative quality parameters of refrigerated ground pork patties subjected to UV‐C radiation

(2021) Leda Cristina Muzzi Cunha et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Functional fermented sausages incorporated with microencapsulated Lactobacillus plantarum BG 112 in Acrycoat S100

(2021) Lia Inês Machado Vasconcelos et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Quinoa protein-gum Arabic complex coacervates as a novel carrier for eugenol: Preparation, characterization and application for minced pork preservation

(2021) Kai Chen et al.   FOOD HYDROCOLLOIDS

Microcapsule prepared by extruding starch and procyanidins inhibited protein oxidation and improved quality of chicken sausages

(2021) Jialin Song et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Microencapsulation of healthier oils to enhance the physicochemical and nutritional properties of deer pâté

(2020) Marcio Vargas-Ramella et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Freeze‐dried, oven‐dried, and microencapsulation of essential oil from Allium sativum as potential preservative agents of minced meat

(2020) Hanen Najjaa et al.   Food Science & Nutrition

Effect of fat substitution using long‐chain inulin and fortification with microencapsulated calcium in the rheological and sensory properties of yogurt mousse

(2020) Ana M. Gomez‐Betancur et al.   JOURNAL OF FOOD PROCESS ENGINEERING

Alginate-Persian Gum-Prebiotics microencapsulation impacts on the survival rate of Lactococcus lactis ABRIINW-N19 in orange juice

(2020) Yousef Nami et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Evaluation of storage conditions and efficiency of a novel microencapsulated Salmonella phage cocktail for controlling S. enteritidis and S. typhimurium in-vitro and in fresh foods

(2019) Kantiya Petsong et al.   FOOD MICROBIOLOGY

A review of the current evidence of fruit phenolic compounds as potential antimicrobials against pathogenic bacteria

(2019) M.C. Lima et al.   MICROBIAL PATHOGENESIS

Plant Extracts in Probiotic Encapsulation: Evaluation of their Effects on Strains Survivability in Juice and Drinkable Yogurt During Storage and an in-vitro Gastrointestinal Model

(2019) Mohamed G Shehata et al.   JOURNAL OF PURE AND APPLIED MICROBIOLOGY

Probiotication of cooked sausages employing agroindustrial coproducts as prebiotic co‐encapsulant in ionotropic alginate–pectin gels

(2019) Luis P. Barragán‐Martínez et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Physicochemical and sensory properties of milk supplemented with lactase microcapsules coated with enteric coating materials

(2019) Sung-Il Ahn et al.   JOURNAL OF DAIRY SCIENCE

Survival of microencapsulated Lactobacillus casei (prepared by vibration technology) in fruit juice during cold storage

(2019) Araceli Olivares et al.   ELECTRONIC JOURNAL OF BIOTECHNOLOGY

Multiscale design of a dairy beverage model composed of Candida utilis single cell protein supplemented with oleic acid

(2019) H.M. Buitrago Mora et al.   JOURNAL OF DAIRY SCIENCE

Dairy dessert containing microencapsulated Lactobacillus rhamnosus (ATCC 53103) with quince seed mucilage as a coating material

(2019) Zahra Noori Dokoohaki et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Production and characterization of functional flavored milk and flavored fermented milk using microencapsulated canthaxanthin

(2019) Masoumeh Arab et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Evaluation of the interaction between microencapsulated Bifidobacterium BB-12 added in goat’s milk Frozen Yogurt and Escherichia coli in the large intestine

(2019) Silvani Verruck et al.   FOOD RESEARCH INTERNATIONAL

Bio-preservation of white brined cheese (Feta) by using probiotic bacteria immobilized in bacterial cellulose: Optimization by response surface method and characterization

(2019) Zahra Motalebi Moghanjougi et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Stirred-type yoghurt incorporated with sour cherry extract in chitosan-coated liposomes

(2019) Dila Akgün et al.   FOOD HYDROCOLLOIDS

Exploring the effects of microencapsulation on odour retention of fermented noni juice

(2019) Chuang Zhang et al.   JOURNAL OF FOOD ENGINEERING

Microencapsulates and extracts from red beetroot pomace modify antioxidant capacity, heat damage and colour of pseudocereals-enriched einkorn water biscuits

(2018) Alyssa Hidalgo et al.   FOOD CHEMISTRY

Freeze-dried capsules prepared from emulsions with encapsulated lactase as a potential delivery system to control lactose hydrolysis in milk

(2018) Yun Zhang et al.   FOOD CHEMISTRY

Spray-dried polyphenolic extract from Italian black rice ( Oryza sativa L., var. Artemide) as new ingredient for bakery products

(2018) Valentina Azzurra Papillo et al.   FOOD CHEMISTRY

Development of milk chocolate supplemented with microencapsulated Lactobacillus plantarum HM47 and to determine the safety in a Swiss albino mice model

(2018) Reshma B. Nambiar et al.   FOOD CONTROL

Effects on bread and oil quality after functionalization with microencapsulated chia oil

(2018) Agustín González et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Improving the lipid profile of ready-to-cook meat products by addition of omega-3 microcapsules: effect on oxidation and sensory analysis

(2018) Trinidad Pérez-Palacios et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Freeze-dried alginate-silica microparticles as carriers of probiotic bacteria in apple juice and beer

(2018) Fernanda B. Haffner et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Antifungal effects of clove oil microcapsule on meat products

(2018) Yu-Feng Wang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Microencapsulation of α-amylase in beeswax and its application in gluten-free bread as an anti-staling agent

(2018) Sepideh Haghighat-Kharazi et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Microencapsulation of Bifidobacterium bifidum BB01 by xanthan–chitosan: preparation and its stability in pure milk

(2018) Guowei Shu et al.   Artificial Cells Nanomedicine and Biotechnology

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

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

Encapsulated sour cherry pomace extract: Effect on the colour and rheology of cookie dough

(2018) Jovana Petrović et al.   FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL

Effect of microencapsulated extract of pitaya (Hylocereus costaricensis) peel on color, texture and oxidative stability of refrigerated ground pork patties submitted to high pressure processing

(2018) Leda C.M. Cunha et al.   Innovative Food Science & Emerging Technologies

Effects of non-digestive polymers used in iron encapsulation on calcium and iron apparent absorption in rats fed by infant formula

(2018) Masoumeh Moslemi et al.   JOURNAL OF TRACE ELEMENTS IN MEDICINE AND BIOLOGY

In vitro bioaccessibility and bioavailability of iron from breads fortified with microencapsulated iron

(2018) Malgorzata Anita Bryszewska et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

MICROBIOLOGICAL-PHYSICOCHEMICAL ASSESSMENT AND GASTROINTESTINAL SIMULATION OF FUNCTIONAL (PROBIOTIC AND SYMBIOTIC) GOUDA-TYPE CHEESES DURING RIPENING

(2018) A.J. Borrás et al.   Revista Mexicana de Ingenieria Quimica

The Use of Probiotic-Loaded Single- and Double-Layered Microcapsules in Cake Production

(2018) Sultan Arslan-Tontul et al.   Probiotics and Antimicrobial Proteins

Effect of encapsulation on the stability and survivability of Enterococcus faecium in a non-dairy probiotic beverage

(2018) Parisa Rajaie Azarkhavarani et al.   FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL

Stability of omega-3 enriched milk powder in different commercial packages stored under accelerated conditions of temperature and relative humidity

(2018) Sylvia Salioni Camargo Novaes et al.   INTERNATIONAL DAIRY JOURNAL

High pressures homogenization (HPH) to microencapsulate L. salivarius spp. salivarius in mandarin juice. Probiotic survival and in vitro digestion

(2018) Laura Calabuig-Jiménez et al.   JOURNAL OF FOOD ENGINEERING

Effects of polymerised whey protein-based microencapsulation on survivability of Lactobacillus acidophilus LA-5 and physiochemical properties of yoghurt

(2018) Mu Wang et al.   JOURNAL OF MICROENCAPSULATION

Volatile compounds and sensory profile of burgers with 50% fat replacement by microparticles of chia oil enriched with rosemary

(2018) Rosane Teresinha Heck et al.   MEAT SCIENCE

Effect of microencapsulated process on stability of mulberry polyphenol and oxidation property of dried minced pork slices during heat processing and storage

(2018) Liang Xu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Stability and recovery of cyclodextrin encapsulated catechin in various food matrices

(2018) Siyin Ho et al.   FOOD CHEMISTRY

Microencapsulation of Lactobacillus casei Shirota by spray drying using different combinations of wall materials and application for probiotic dairy dessert

(2017) Osman Gul   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Effect of the partial replacement of pork backfat by microencapsulated fish oil or mixed fish and olive oil on the quality of frankfurter type sausage

(2017) Rubén Domínguez et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Physico-chemical characteristics of microencapsulated propolis co-product extract and its effect on storage stability of burger meat during storage at −15 °C

(2017) Amália Soares dos Reis et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effects of encapsulated starter cultures on microbial and physicochemical properties of traditionally produced and heat treated sausages (sucuks)

(2017) Tuğca Bilenler et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Is it possible to produce a low-fat burger with a healthy n − 6/n − 3 PUFA ratio without affecting the technological and sensory properties?

(2017) Rosane Teresinha Heck et al.   MEAT SCIENCE

Microencapsulated cells of Lactobacillus paracasei subsp. paracasei in biopolymer complex coacervates and their function in a yogurt matrix

(2017) L. A. Bosnea et al.   Food & Function

The effect of microencapsulated Lactobacillus rhamnosus and storage period on aroma properties of Turkish dry-fermented sausage (sucuk)

(2017) Emel Unal Turhan et al.   Journal of Food Measurement and Characterization

Chemical composition and sensory characteristics of Feta cheese fortified with iron and ascorbic acid

(2016) Maryam Jalili   Dairy Science & Technology

Sour cherry pomace extract encapsulated in whey and soy proteins: Incorporation in cookies

(2016) Vesna Tumbas Šaponjac 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

Healthy Spanish salchichón enriched with encapsulated n − 3 long chain fatty acids in konjac glucomannan matrix

(2016) Jose M. Lorenzo et al.   FOOD RESEARCH INTERNATIONAL

An Investigation of the Production of Synbiotic Pan Breads by Microencapsulation

(2016) Mojan Seyedain Ardabili et al.   FOOD TECHNOLOGY AND BIOTECHNOLOGY

Influence of the addition of microencapsulated Swiss cheese bioaroma on the technical and sensory qualities of cheese bread

(2016) Eric Keven Silva et al.   INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY

Preparation of Fish Oil Microcapsules by Complex Coacervation of Gelatin-Gum Arabic and their Utilization for Fortification of Pomegranate Juice

(2016) Asieh Habibi et al.   JOURNAL OF FOOD PROCESS ENGINEERING

Microencapsulated jabuticaba (Myrciaria cauliflora) extract added to fresh sausage as natural dye with antioxidant and antimicrobial activity

(2016) Juliana Cristina Baldin et al.   MEAT SCIENCE

Microencapsulation of a whey protein hydrolysate within micro-hydrogels: Impact on gastrointestinal stability and potential for functional yoghurt development

(2016) Laura G. Gómez-Mascaraque et al.   Journal of Functional Foods

Enrichment of Chicken Nuggets with Microencapsulated Omega-3 Fish Oil: Effect of Frozen Storage Time on Oxidative Stability and Sensory Quality

(2015) Estefanía Jiménez-Martín et al.   Food and Bioprocess Technology

Iron microencapsulation with blend of gum arabic, maltodextrin and modified starch using modified solvent evaporation method – Milk fortification

(2015) Chitra Gupta et al.   FOOD HYDROCOLLOIDS

Synergistic effect of gamma (γ)-irradiation and microencapsulated antimicrobials against Listeria monocytogenes on ready-to-eat (RTE) meat

(2015) Tanzina Huq et al.   FOOD MICROBIOLOGY

Effect of fish oil encapsulates incorporation on the physico-chemical and sensory properties of cookies

(2015) A. Jeyakumari et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

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

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

Potential of high pressure homogenisation on probiotic Caciotta cheese quality and functionality

(2015) Patricia G. Burns et al.   Journal of Functional Foods

Microencapsulation of bioactives for food applications

(2015) Maria Inês Dias et al.   Food & Function

Applications of Microencapsulated Bifidobacterium Longum with Eleutherine Americana in Fresh Milk Tofu and Pineapple Juice

(2015) Atchara Phoem et al.   Nutrients

Microencapsulation of nisin in alginate-cellulose nanocrystal (CNC) microbeads for prolonged efficacy against Listeria monocytogenes

(2014) Tanzina Huq et al.   CELLULOSE

Synthesis and characterization of β-cyclodextrin inclusion complexes of thymol and thyme oil for antimicrobial delivery applications

(2014) Feifei Tao et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Trends in Encapsulation Technologies for Delivery of Food Bioactive Compounds

(2014) Verica Đorđević et al.   Food Engineering Reviews

Microencapsulation ofGarciniafruit extract by spray drying and its effect on bread quality

(2013) Perumal Natarajan Ezhilarasi et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Viscoelastic properties and overall sensory acceptability of reduced-fat Petit-Suisse cheese made by replacing milk fat with complex coacervate

(2012) César Ramírez-Santiago et al.   Dairy Science & Technology

Nutraceuticals and botanicals: overview and perspectives

(2012) Marcello Nicoletti   INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION

Nutraceuticals in Diabetes and Metabolic Syndrome

(2010) Giovanni Davì et al.   Cardiovascular Therapeutics