A5013549627- Phytochemicals and Antioxidant Activities
- Microencapsulation and Drying Processes
- Fermentation and Sensory Analysis
- Proteins in Food Systems
- Meat and Animal Product Quality
- Edible Oils Quality and Analysis
- Thermal and Kinetic Analysis
- Biochemical and biochemical processes
- Antioxidant Activity and Oxidative Stress
- Botanical Research and Applications
- Sesame and Sesamin Research
- Thermochemical Biomass Conversion Processes
- Pomegranate: compositions and health benefits
University of Verona
2023-2024
Summary Astaxanthin (ASX) is a carotenoid characterised by numerous health‐promoting properties but biased scarce chemical stability. Our aim was to microencapsulate ASX through ionic gelation improve its stability and bioaccessibility, evaluating the performance of low‐methoxyl pectin (LMP) chitosan, besides most common alginate. Three formulations were tested: 3% (Pec), + chitosan shell (PecChi) 1.5% alginate—1.5% LMP shell. The results showed that deposited onto PecAlChi PecChi beads...
Encapsulation is a valuable strategy to protect and deliver anthocyanins (ACNs), phenolic compounds with outstanding antioxidant capacity but limited stability. In this study, coacervation was used encapsulate an ACN-rich red cabbage extract (RCE). Two agri-food by-product polymers, whey protein isolate (WPI) apple high-methoxyl pectin (HMP), were blended at pH 4.0 in specific ratio induce the formation of nanoparticles (NPs). The process optimisation yielded monodispersed population (PDI...
Red cabbage (RC) represents a source of anthocyanins acylated with hydroxycinnamic acids (HCA) that are described to enhance their stability. Nevertheless, data about thermal degradation still controversial. Our aim was comprehensively analyse the kinetics individual RC in model aqueous extract treated at 40 °C × 30 days simulate severe but realistic storage conditions. Free and radical-scavenging capacity showed different kinetics. The results confirm high stability (t
Olive phenolic compounds like hydroxytyrosol (OH-Tyr), tyrosol (Tyr), and their precursors have different health-promoting properties, mainly based on strong antioxidant capacity. However, presence in extra-virgin olive oil (EVOO) is scarce since they are primarily contained the by-products of production, such as pomace (OP). The aim this work was to extract encapsulate OP into chitosan–tripolyphosphate nanoparticles (NPs) using an ionotropic gelation lyophilization approach increase...
Encapsulation is a valuable strategy to protect and deliver anthocyanins (ACNs), phenolic com-pounds with outstanding antioxidant capacity but limited stability. In this study, coacervation was used encapsulate an ACNs-rich red cabbage extract (RCE). Two agri-food by-products polymers, whey protein isolate (WPI) apple high-methoxyl pectin (HMP), were blended at pH 4.0 in specific ratio induce the formation of nanoparticles (NPs). The process optimisation yielded monodispersed population (PDI...