Cargando…

Cross-Linked Microencapsulation of CO(2) Supercritical Extracted Oleoresins from Sea Buckthorn: Evidence of Targeted Functionality and Stability

Oleoresin supercritical extracts from sea buckthorn were microencapsulated in whey proteins isolate and casein, in two states: native (N) and cross-linked mediated by transglutaminase (TG). The encapsulation efficiency showed values higher than 92% for total carotenoids and lycopene. Phytochemicals...

Descripción completa

Detalles Bibliográficos
Autores principales:	Neagu, Corina, Mihalcea, Liliana, Enachi, Elena, Barbu, Vasilica, Borda, Daniela, Bahrim, Gabriela Elena, Stănciuc, Nicoleta
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2020
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7288087/ https://www.ncbi.nlm.nih.gov/pubmed/32456245 http://dx.doi.org/10.3390/molecules25102442

Ejemplares similares

Whey Proteins Isolate-Based Biopolymeric Combinations to Microencapsulate Supercritical Fluid Extracted Oleoresins from Sea Buckthorn Pomace
por: Mihalcea, Liliana, et al.
Publicado: (2021)

Supercritical CO(2) Extraction and Microencapsulation of Lycopene-Enriched Oleoresins from Tomato Peels: Evidence on Antiproliferative and Cytocompatibility Activities
por: Mihalcea, Liliana, et al.
Publicado: (2021)

Advanced Composites Based on Sea Buckthorn Carotenoids for Mayonnaise Enrichment
por: Roman, Diana, et al.
Publicado: (2022)

CO(2) Supercritical Fluid Extraction of Oleoresins from Sea Buckthorn Pomace: Evidence of Advanced Bioactive Profile and Selected Functionality
por: Mihalcea, Liliana, et al.
Publicado: (2021)

Microencapsulation of Red Grape Juice by Freeze Drying and Application in Jelly Formulation
por: Mihalcea, Liliana, et al.
Publicado: (2020)

Whey Protein Isolate-Xylose Maillard-Based Conjugates with Tailored Microencapsulation Capacity of Flavonoids from Yellow Onions Skins
por: Milea, Ștefania Adelina, et al.
Publicado: (2021)

CO(2) supercritical extraction and microencapsulation of oleoresins from rosehip fruits for getting powders with multiple applications
por: Mihalcea, Liliana, et al.
Publicado: (2023)

Fostering Lavender as a Source for Valuable Bioactives for Food and Pharmaceutical Applications through Extraction and Microencapsulation
por: (Lupoae), Simona Daniela Radu, et al.
Publicado: (2020)

Co-Microencapsulated Black Rice Anthocyanins and Lactic Acid Bacteria: Evidence on Powders Profile and In Vitro Digestion
por: Bolea, Carmen-Alina, et al.
Publicado: (2021)

New Functional Ingredients Based on Microencapsulation of Aqueous Anthocyanin-Rich Extracts Derived from Black Rice (Oryza sativa L.)
por: Aprodu, Iuliana, et al.
Publicado: (2019)

Value-Added Pastry Cream Enriched with Microencapsulated Bioactive Compounds from Eggplant (Solanum melongena L.) Peel
por: Horincar, Georgiana, et al.
Publicado: (2020)

Co-Microencapsulation of Anthocyanins from Black Currant Extract and Lactic Acid Bacteria in Biopolymeric Matrices
por: Enache, Iuliana Maria, et al.
Publicado: (2020)

Valorizations of Sweet Cherries Skins Phytochemicals by Extraction, Microencapsulation and Development of Value-Added Food Products
por: Milea, Adelina Ștefania, et al.
Publicado: (2019)

Co-Microencapsulation of Anthocyanins from Cornelian Cherry Fruits and Lactic Acid Bacteria in Biopolymeric Matrices by Freeze-Drying: Evidences on Functional Properties and Applications in Food
por: Enache, Iuliana Maria, et al.
Publicado: (2020)

Co-Microencapsulation of Anthocyanins from Cornelian Cherry (Cornus mas L.) Fruits and Lactic Acid Bacteria into Antioxidant and Anti-Proliferative Derivative Powders
por: Enache, Iuliana Maria, et al.
Publicado: (2022)

Eggplant Peels as a Valuable Source of Anthocyanins: Extraction, Thermal Stability and Biological Activities
por: Condurache (Lazăr), Nina-Nicoleta, et al.
Publicado: (2021)

Modelling Contaminant Formation during Thermal Processing of Sea Buckthorn Purée
por: Constantin, Oana Emilia, et al.
Publicado: (2019)

Microencapsulation protects the biological activity of sea buckthorn seed oil
por: Zhang, Huirong, et al.
Publicado: (2023)

Bioactive’s Characterization, Biological Activities, and In Silico Studies of Red Onion (Allium cepa L.) Skin Extracts
por: Stoica, Florina, et al.
Publicado: (2021)

Thermal Degradation Kinetics of Anthocyanins Extracted from Purple Maize Flour Extract and the Effect of Heating on Selected Biological Functionality
por: (Ursu), Mioara Slavu, et al.
Publicado: (2020)

Three Types of Beetroot Products Enriched with Lactic Acid Bacteria
por: Barbu, Vasilica, et al.
Publicado: (2020)

Attempts for Developing Novel Sugar-Based and Sugar-Free Sea Buckthorn Marmalades
por: Nistor, Oana-Viorela, et al.
Publicado: (2021)

Dried grape pomace with lactic acid bacteria as a potential source for probiotic and antidiabetic value-added powders
por: Anghel, Larisa, et al.
Publicado: (2023)

Value-added salad dressing enriched with red onion skin anthocyanins entrapped in different biopolymers
por: Stoica, Florina, et al.
Publicado: (2022)

Co-Microencapsulation of Flavonoids from Yellow Onion Skins and Lactic Acid Bacteria Lead to Multifunctional Ingredient for Nutraceutical and Pharmaceutics Applications
por: Milea, Ștefania Adelina, et al.
Publicado: (2020)

Microencapsulation of sea buckthorn (Hippophae rhamnoides L.) pulp oil by spray drying
por: Xu, Sining, et al.
Publicado: (2020)

Yarrowia lipolytica and Lactobacillus paracasei Solid State Fermentation as a Valuable Biotechnological Tool for the Pork Lard and Okara’s Biotransformation
por: Cotârleț, Mihaela, et al.
Publicado: (2020)

Improvement of Quality Properties and Shelf Life Stability of New Formulated Muffins Based on Black Rice
por: Croitoru, Constantin, et al.
Publicado: (2018)

The Interaction of Bovine β-Lactoglobulin with Caffeic Acid: From Binding Mechanisms to Functional Complexes
por: Stănciuc, Nicoleta, et al.
Publicado: (2020)

Tailoring the Health-Promoting Potential of Protein Hydrolysate Derived from Fish Wastes and Flavonoids from Yellow Onion Skins: From Binding Mechanisms to Microencapsulated Functional Ingredients
por: Grigore-Gurgu, Leontina, et al.
Publicado: (2020)

Spectroscopic and Molecular Modeling Investigation on the Interaction between Folic Acid and Bovine Lactoferrin from Encapsulation Perspectives
por: Aprodu, Iuliana, et al.
Publicado: (2020)

Kombucha and Water Kefir Grains Microbiomes’ Symbiotic Contribution to Postbiotics Enhancement
por: Pihurov, Marina, et al.
Publicado: (2023)

β-Sitosterol: Supercritical Carbon Dioxide Extraction from Sea Buckthorn (Hippophae rhamnoides L.) Seeds
por: Sajfrtová, Marie, et al.
Publicado: (2010)

Functional Characterization of Fermented Beverages Based on Soy Milk and Sea Buckthorn Powder
por: Maftei, Nicoleta-Maricica, et al.
Publicado: (2023)

Reclaim and Valorization of Sea Buckthorn (Hippophae rhamnoides) By-Product: Antioxidant Activity and Chemical Characterization
por: Luntraru, Cristina Mihaela, et al.
Publicado: (2022)

Three Types of Red Beetroot and Sour Cherry Based Marmalades with Enhanced Functional Properties
por: Nistor, Oana Viorela, et al.
Publicado: (2020)

Thermal Stability and Inhibitory Action of Red Grape Skin Phytochemicals against Enzymes Associated with Metabolic Syndrome
por: Serea, Daniela, et al.
Publicado: (2022)

Carotenoids, Fatty Acid Composition and Heat Stability of Supercritical Carbon Dioxide-Extracted-Oleoresins
por: Longo, Cristiano, et al.
Publicado: (2012)

Microencapsulation of Vanilla Oleoresin (V. planifolia Andrews) by Complex Coacervation and Spray Drying: Physicochemical and Microstructural Characterization
por: Hernández-Fernández, Miguel Ángel, et al.
Publicado: (2020)

Valorization of Bioactive Compounds from Two Underutilized Wild Fruits by Microencapsulation in Order to Formulate Value-Added Food Products
por: Konaré, Mamadou Abdoulaye, et al.
Publicado: (2023)

Cannot write session to /tmp/vufind_sessions/sess_8ijqnc9upphi5kt013k7jum25v