Journal Article10.1016/J.INDCROP.2010.10.002
Black currant polyphenols: Their storage stability and microencapsulation
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TL;DR: In this paper, the authors evaluated the concentration of bioactive compounds in black currant berries ( Ribes nigrum L.) and their antioxidant activity after microencapsulation by spray-drying.
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About: This article is published in Industrial Crops and Products. The article was published on 01 Sep 2011. The article focuses on the topics: DPPH & Polyphenol.
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Citations
Chokeberry (Aronia melanocarpa L.) extract loaded in alginate and alginate/inulin system
Nada Ćujić,Kata Trifković,Branko Bugarski,Svetlana Ibrić,Dejan Pljevljakušić,Katarina Šavikin +5 more
TL;DR: In this paper, the effects of the carrier type (alginate of low and medium viscosity), addition of inulin as filler, and the needle diameter (18, 20, 22 gauges) on the morphological characteristics and release properties of the microbeads were studied.
70
Micro- and nano-encapsulation in food industry
Amra Bratovcic,Jasmin Suljagić +1 more
TL;DR: The main reason of using encapsulation is the fact that some nutrients do not remain in the food for a significant amount of time or may react with the other food components causing undesirable effects as discussed by the authors.
Spray-dried polyphenolic extract from Italian black rice (Oryza sativa L., var. Artemide) as new ingredient for bakery products.
Valentina Azzurra Papillo,Monica Locatelli,Fabiano Travaglia,Matteo Bordiga,Cristiano Garino,Marco Arlorio,Jean Daniel Coïsson +6 more
TL;DR: The polyphenolic extract obtained from Artemide black rice can be considered a valuable source of polyphenols to produce functional foods or microencapsulated ingredients for nutraceutical applications.
68
Cocoa hulls polyphenols stabilized by microencapsulation as functional ingredient for bakery applications.
Valentina Azzurra Papillo,Monica Locatelli,Fabiano Travaglia,Matteo Bordiga,Cristiano Garino,Jean Daniel Coïsson,Marco Arlorio +6 more
TL;DR: The microencapsulation using an 80:20 ratio of maltodextrins to the dry extract allowed obtaining the most stable powder, with a total polyphenol content unaffected by the baking process.
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Polyphenols and Their Formulations: Different Strategies to Overcome the Drawbacks Associated with Their Poor Stability and Bioavailability
Ortensia Ilaria Parisi,Francesco Puoci,Donatella Restuccia,Grazia Farina,Francesca Iemma,Nevio Picci +5 more
TL;DR: In this article, the authors explore the different strategies employed to prepare polyphenols-based formulations in the aim to overcome the drawbacks associated with their poor stability and bioavailability, which drastically reduce their effectiveness.
63
References
Antioxidant activity applying an improved ABTS radical cation decolorization assay.
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