标题
Encapsulation and delivery of bioactive citrus pomace polyphenols: a review
作者
关键词
-
出版物
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
Volume -, Issue -, Pages 1-17
出版商
Informa UK Limited
发表日期
2021-05-13
DOI
10.1080/10408398.2021.1922873
参考文献
相关参考文献
注意:仅列出部分参考文献,下载原文获取全部文献信息。- Cyclodextrin–phytochemical inclusion complexes: Promising food materials with targeted nutrition and functionality
- (2021) Yao Hu et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Differences in the composition of phenolic compounds, carotenoids, and volatiles between juice and pomace of four citrus fruits from Southern Italy
- (2020) Salvatore Multari et al. EUROPEAN FOOD RESEARCH AND TECHNOLOGY
- α-Tocopherol and naringenin in whey protein isolate particles: Partition, antioxidant activity, stability and bioaccessibility
- (2020) Xin Yin et al. FOOD HYDROCOLLOIDS
- Ultrasound-assisted development of stable grapefruit peel polyphenolic nano-emulsion: Optimization and application in improving oxidative stability of mustard oil
- (2020) Jyoti Nishad et al. FOOD CHEMISTRY
- Solid lipid nanoparticles as carriers for lipophilic compounds for applications in foods
- (2019) Valeria da Silva Santos et al. FOOD RESEARCH INTERNATIONAL
- Liposomal delivery of natural product: A promising approach in health research
- (2019) Mohammad Rezaul Islam Shishir et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- A Citrus Peel Waste Biorefinery for Ethanol and Methane Production
- (2019) Maria Patsalou et al. MOLECULES
- Ca2+-induced whey protein emulgels for the encapsulation of crystalline nobiletin: Effect of nobiletin crystals on the viscoelasticity
- (2019) Yan Hu et al. FOOD HYDROCOLLOIDS
- Developing organogel-based Pickering emulsions with improved freeze-thaw stability and hesperidin bioaccessibility
- (2019) Zihao Wei et al. FOOD HYDROCOLLOIDS
- Pectin-chitosan conjugated nanoliposome as a promising delivery system for neohesperidin: Characterization, release behavior, cellular uptake, and antioxidant property
- (2019) Mohammad Rezaul Islam Shishir et al. FOOD HYDROCOLLOIDS
- Encapsulation of tangeretin into debranched-starch inclusion complexes: Structure, properties and stability
- (2019) Chan Wang et al. FOOD HYDROCOLLOIDS
- Synergetic effects of whey protein isolate and naringin on physical and oxidative stability of oil-in-water emulsions
- (2019) Jiang-Ning Hu et al. FOOD HYDROCOLLOIDS
- Physical stability and antioxidant activity of citrus flavonoids in arabic gum-stabilized microcapsules: Modulation of whey protein concentrate
- (2018) Yan Hu et al. FOOD HYDROCOLLOIDS
- Effect of different biopolymers on the stability of hesperidin-encapsulating O/W emulsions
- (2018) Ilyes Dammak et al. JOURNAL OF FOOD ENGINEERING
- Formulation optimization of lecithin-enhanced pickering emulsions stabilized by chitosan nanoparticles for hesperidin encapsulation
- (2018) Ilyes Dammak et al. JOURNAL OF FOOD ENGINEERING
- Effect of freeze- and spray-drying on physico-chemical characteristics, phenolic compounds and antioxidant activity of papaya pulp
- (2018) Wesley Faria Gomes et al. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
- Extraction, characterization and biological activity of citrus flavonoids
- (2018) Kavita Sharma et al. REVIEWS IN CHEMICAL ENGINEERING
- Advances in nutraceutical delivery systems: From formulation design for bioavailability enhancement to efficacy and safety evaluation
- (2018) Raquel F.S. Gonçalves et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- High value-added products from the orange juice industry waste
- (2018) Daniela Z. Cypriano et al. WASTE MANAGEMENT
- Advances in nanoparticle and microparticle delivery systems for increasing the dispersibility, stability, and bioactivity of phytochemicals
- (2018) David Julian McClements BIOTECHNOLOGY ADVANCES
- Molecular insight into binding behavior of polyphenol (rutin) with beta lactoglobulin: Spectroscopic, molecular docking and MD simulation studies
- (2018) Nasser Abdulatif Al-Shabib et al. JOURNAL OF MOLECULAR LIQUIDS
- Valorisation of citrus processing waste: A review
- (2018) D.A. Zema et al. WASTE MANAGEMENT
- Protection and delivery of mandarin (Citrus reticulata Blanco) peel extracts by encapsulation of whey protein concentrate nanoparticles
- (2018) Yan Hu et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Extraction of phenolic compounds from dry and fermented orange pomace using supercritical CO2 and cosolvents
- (2017) Faber Ariel Espinosa-Pardo et al. FOOD AND BIOPRODUCTS PROCESSING
- Flavonoid composition of orange peel and its association with antioxidant and anti-inflammatory activities
- (2017) Xiu-Min Chen et al. FOOD CHEMISTRY
- Structural characterization and bioavailability of ternary nanoparticles consisting of amylose, α-linoleic acid and β-lactoglobulin complexed with naringin
- (2017) Tao Feng et al. INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
- In vitro release and antioxidant activity of Satsuma mandarin (Citrus reticulata Blanco cv. unshiu) peel flavonoids encapsulated by pectin nanoparticles
- (2017) Yan Hu et al. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
- Functional orange juice enriched with encapsulated polyphenolic extract of lime waste and hesperidin
- (2017) Rana Afkhami et al. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
- Interfacial Antioxidants: A Review of Natural and Synthetic Emulsifiers and Coemulsifiers That Can Inhibit Lipid Oxidation
- (2017) David Julian McClements et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Encapsulation of Polymethoxyflavones in Citrus Oil Emulsion-Based Delivery Systems
- (2017) Ying Yang et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Nanoemulsion: Concepts, development and applications in drug delivery
- (2017) Yuvraj Singh et al. JOURNAL OF CONTROLLED RELEASE
- Antisolvent crystallization: Effect of ethanol on batch crystallization of α glycine
- (2017) Wail El Bazi et al. JOURNAL OF CRYSTAL GROWTH
- Food macromolecule based nanodelivery systems for enhancing the bioavailability of polyphenols
- (2017) Bing Hu et al. JOURNAL OF FOOD AND DRUG ANALYSIS
- Microencapsulation of hesperidin in polyelectrolyte complex microbeads: Physico-chemical evaluation and release behavior
- (2017) Marta Tsirigotis-Maniecka et al. JOURNAL OF FOOD ENGINEERING
- Preparation, characterization, and in vitro anti-inflammatory evaluation of novel water soluble kamebakaurin/hydroxypropyl-β-cyclodextrin inclusion complex
- (2017) Aun Raza et al. JOURNAL OF MOLECULAR STRUCTURE
- Converting citrus wastes into value-added products: Economic and environmently friendly approaches
- (2017) Kavita Sharma et al. NUTRITION
- Formation of Food-Grade Nanoemulsions Using Low-Energy Preparation Methods: A Review of Available Methods
- (2016) Jennifer S. Komaiko et al. COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
- Thermoreversible gelation and scaling behavior of Ca 2+ -induced κ-carrageenan hydrogels
- (2016) Sijun Liu et al. FOOD HYDROCOLLOIDS
- Characterization and Modulation of the Bitterness of Polymethoxyflavones Using Sensory and Receptor-Based Methods
- (2016) A. Max Batenburg et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Spray drying bioactive orange-peel extracts produced by Soxhlet extraction: Use of WPI, antioxidant activity and moisture sorption isotherms
- (2016) Mona Edrisi Sormoli et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Emulsion-based encapsulation and delivery systems for polyphenols
- (2016) Wei Lu et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Effect of Maillard Conjugates on the Physical Stability of Zein Nanoparticles Prepared by Liquid Antisolvent Coprecipitation
- (2015) Gabriel Davidov-Pardo et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Resistant maltodextrin as a shell material for encapsulation of naringin: Production and physicochemical characterization
- (2015) Dhananjay A. Pai et al. JOURNAL OF FOOD ENGINEERING
- Physicochemical Properties and Storage Stability of Lutein Microcapsules Prepared with Maltodextrins and Sucrose by Spray Drying
- (2015) Pengqun Kuang et al. JOURNAL OF FOOD SCIENCE
- A Comprehensive Review on Cyclodextrin-Based Carriers for Delivery of Chemotherapeutic Cytotoxic Anticancer Drugs
- (2015) Bina Gidwani et al. Biomed Research International
- Tangeretin-loaded protein nanoparticles fabricated from zein/β-lactoglobulin: Preparation, characterization, and functional performance
- (2014) Jingjing Chen et al. FOOD CHEMISTRY
- β-Lactoglobulin–naringenin complexes: Nano-vehicles for the delivery of a hydrophobic nutraceutical
- (2014) Avi Shpigelman et al. FOOD HYDROCOLLOIDS
- Extraction Methods of Citrus Peel Phenolic Compounds
- (2014) N. M’hiri et al. FOOD REVIEWS INTERNATIONAL
- Enhanced stability of a naringenin/2,6-dimethyl β-cyclodextrin inclusion complex: Molecular dynamics and free energy calculations based on MM- and QM-PBSA/GBSA
- (2014) Waratchada Sangpheak et al. JOURNAL OF MOLECULAR GRAPHICS & MODELLING
- Nanotechnology for increased micronutrient bioavailability
- (2014) Iris J. Joye et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Human plasma protein binding of water soluble flavonoids extracted from citrus peels
- (2014) Jin-yao Zhao et al. Journal of Central South University
- Preparation and characterization of inclusion complexes of naringenin with β-cyclodextrin or its derivative
- (2013) Li-Juan Yang et al. CARBOHYDRATE POLYMERS
- Design of high-loading and high-stability viscoelastic emulsions for polymethoxyflavones
- (2013) Yuwen Ting et al. FOOD RESEARCH INTERNATIONAL
- Production of nanoparticles by anti-solvent precipitation for use in food systems
- (2013) Iris Julie Joye et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Encapsulation and Delivery of Crystalline Hydrophobic Nutraceuticals using Nanoemulsions: Factors Affecting Polymethoxyflavone Solubility
- (2012) Yan Li et al. Food Biophysics
- Protective effects of sweet orange (Citrus sinensis) peel and their bioactive compounds on oxidative stress
- (2012) Zong-Tsi Chen et al. FOOD CHEMISTRY
- Empirical, thermodynamic and quantum-chemical investigations of inclusion complexation between flavanones and (2-hydroxypropyl)-cyclodextrins
- (2012) Benguo Liu et al. FOOD CHEMISTRY
- Neuroprotective Effects of Citrus Flavonoids
- (2012) Sam-Long Hwang et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- A comparison study on the binding of hesperetin and luteolin to bovine serum albumin by spectroscopy
- (2012) Lin Tang et al. SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY
- Enhancement of Naringenin Bioavailability by Complexation with Hydroxypropoyl-β-Cyclodextrin
- (2011) Maria Shulman et al. PLoS One
- Nanoencapsulation of food ingredients using lipid based delivery systems
- (2011) Milad Fathi et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Recent progress in biopolymer nanoparticle and microparticle formation by heat-treating electrostatic protein–polysaccharide complexes
- (2010) Owen G. Jones et al. ADVANCES IN COLLOID AND INTERFACE SCIENCE
- Pretreatment effects on orange processing waste for making ethanol by simultaneous saccharification and fermentation
- (2010) Wilbur Widmer et al. BIORESOURCE TECHNOLOGY
- Evaluation of binding and thermodynamic characteristics of interactions between a citrus flavonoid hesperitin with protein and effects of metal ions on binding
- (2010) Ashwini H. Hegde et al. MOLECULAR BIOLOGY REPORTS
- Edible nanoemulsions: fabrication, properties, and functional performance
- (2010) David Julian McClements Soft Matter
- Encapsulation of polyphenols – a review
- (2010) Zhongxiang Fang et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Review of in vitro digestion models for rapid screening of emulsion-based systems
- (2010) David Julian McClements et al. Food & Function
- Hesperidin Gastroresistant Microparticles by Spray-Drying: Preparation, Characterization, and Dissolution Profiles
- (2009) Francesca Sansone et al. AAPS PHARMSCITECH
- Study of interaction between protein and main active components in Citrus aurantium L. by optical spectroscopy
- (2009) Yantao Sun et al. JOURNAL OF LUMINESCENCE
- Update on Uses and Properties of Citrus Flavonoids: New Findings in Anticancer, Cardiovascular, and Anti-inflammatory Activity
- (2008) O. Benavente-García et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Enhancing anti-inflammation activity of curcumin through O/W nanoemulsions
- (2007) Xiaoyong Wang et al. FOOD CHEMISTRY
Discover Peeref hubs
Discuss science. Find collaborators. Network.
Join a conversationBecome a Peeref-certified reviewer
The Peeref Institute provides free reviewer training that teaches the core competencies of the academic peer review process.
Get Started