Results 131 to 140 of about 136,674 (257)

Aqueous extract of pomegranate peels (Punica granatum) encapsulated by spray drying. [PDF]

, 2017
Tannins, as punicalagin, represent the predominant class of bioactive substances from pomegranate, concentrating mostly in the peels and fruit mesocarp.
CARLOS, A. L. M., FREITAS, S. C. de, GODOY, R. L. de O., NOGUEIRA, R. I., PAIM, D. R. S. F., SANTIAGO, M. C. P. de A., SANTOS, L. F., WILBERG, V. C.   +7 more
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Physicochemical Properties and In Vitro Dissolution of Orally Disintegrating Films Based on Polysaccharides: The Case of Acetaminophen

Applied Sciences
Due to advances in edible films based on polysaccharides that can carry an active pharmaceutical ingredient (API), these films now provide rapid and effective release upon consumption.
Carolina Caicedo, Natalia Ramírez Giraldo, Leidy Portilla, Laura Saldaña, Giovanni González-Pérez, Abril Fonseca García   +5 more
doaj   +1 more source

Nano‐Encapsulated Cinnamomum cassia Essential Oil in Combination With Fluconazole Exhibits Synergistic Activity Against Fluconazole‐Resistant Nakaseomyces glabratus and Pichia kudriavzevii

Veterinary Medicine and Science, Volume 12, Issue 3, May 2026.
Nano‐encapsulated Cinnamomum cassia essential oil (nano‐CC‐EO) showed in vitro antifungal activity against fluconazole‐resistant Nakaseomyces glabratus and Pichia kudriavzevii clinical isolates. Checkerboard assays revealed synergistic or additive interactions between nano‐CC‐EO and fluconazole in several isolates, without evidence of antagonism. These
Mehrdad Seifi, Mohammad Ali Esfandiary, Negar Hemmati, Javad Malakootikhah, Donya Nikaein, Ali Reza Khosravi   +5 more
wiley   +1 more source

Mucin Type Drives Composition and Mucin Glycan Degradation of an In Vitro Synthetic Microbial Community

Environmental Microbiology, Volume 28, Issue 5, May 2026.
The human gut outer mucus layer hosts specific microbes. Using a synthetic mucin glycan‐degrading microbial community to mimic this mucosal microbiome, we show that mucin type affects microbial community composition, glycan degradation and metabolite production.
Maryse D. Berkhout, Carol de Ram, Merlijn P. van Gaal, Henk Schols, Clara Belzer, Caroline M. Plugge   +5 more
wiley   +1 more source

Carbohydrate–Protein Hydrogels as Fat Replacers: Design Criteria and Benchmarking Against Full‐Fat Systems

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 3, May 2026.
ABSTRACT Reducing saturated fat while preserving the sensory quality of full‐fat foods remains a major formulation challenge because fat contributes simultaneously to body, lubrication, flavor delivery, and thermal transitions. Carbohydrate–protein (CP) hydrogels are increasingly explored as oil‐free fat replacers, but many systems are developed and ...
Amir Amiri, David Julian McClements, Srishty Maggo, Anika Singh, Anubhav Pratap‐Singh   +4 more
wiley   +1 more source

KARAKTERISASI MALTODEKSTRIN DP 3-9 SERTA KAJIAN POTENSI PENGGUNAANNYA SEBAGAI SUMBER KARBOHIDRAT PADA MINUMAN OLAHRAGA [Characterization of Maltodextrin DP 3-9 and Assesment of Its Potential Application as Carbohydrate Source in Sport Drink]

Jurnal Teknologi dan Industri Pangan, 2003
This research was aimed at characterization of maltodextrin DP 3-9 (produced by enzymatic hydrolysis and membrane separation process) as compared to commercial maltodextrin and glucose and assessment of its potential application as carbohydrate source in
Beni Hidayat 1), Adil Basuki Ahza 2), Sugiyono 2)   +2 more
doaj  

Valorization of Rice By‐Products Through Conventional and Emerging Extraction Technologies: Trends, Challenges, and Applications

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 3, May 2026.
ABSTRACT Rice and by‐products, such as rice bran (RB), defatted RB (DRB), rice husk (RH), rice straw (RS), and broken rice, represent abundant yet underutilized resources within the rice value chain. These fractions are nutritionally dense, containing proteins, lipids, dietary fibers, phenolics, and other bioactives that can be transformed into high ...
Shabnam Haghighat Khajavi, Aidin Taromsari, Kiana Moradi, Maria Concetta Tenuta, Giovanna Ferrentino   +4 more
wiley   +1 more source

Jabuticaba (Plinia cauliflora) as a Source of Bioactive Phenolics: Extraction and Microencapsulation by Spray Drying

Journal of Food Science, Volume 91, Issue 5, May 2026.
ABSTRACT Jabuticaba (Plinia cauliflora), a Brazilian berry rich in phenolic compounds and anthocyanins, shows antioxidant and anti‐inflammatory potential, but the instability and low bioavailability of these bioactive compounds limit their use, highlighting extraction and microencapsulation as preservation strategies.
Kelly Aparecida Dias, Lívya Alves Oliveira, Stephanie Michelin Santana Pereira, Valéria Silva de Lana, Júlia Francisquini D'Almeida, Izabela Maria Montezano de Carvalho, Hércia Stampini Duarte Martino, Italo Tuler Perrone, Elad Tako, Vitor Lacerda Sanches, Mauricio Ariel Rostagno, Ceres Mattos Della Lucia   +11 more
wiley   +1 more source

Phage Therapy: Targeting the Gut Microbiota for the Treatment of Acute Pancreatitis

Journal of Gastroenterology and Hepatology, Volume 41, Issue 5, Page 1446-1458, May 2026.
ABSTRACT Acute pancreatitis (AP) is a common clinical inflammatory condition whose severity is closely associated with both local pancreatic injury and systemic complications. Research indicates that gut microbiota dysbiosis and subsequent bacterial translocation can exacerbate disease progression via the gut–pancreas axis, representing a critical ...
Jiawei Chen, Caihan Duan, Keyi Zhang, Jun Liu, Chaoqun Han   +4 more
wiley   +1 more source

Extraction Characteristic and Microencapsulation of Antocyanin as Natural Food Colouring From Roselle Calyces by Ultrasound-assisted Extraction [PDF]

, 2017
Anthocyanins are widely used as a food additive, and further study in production process development is required in order to obtain an efficient and superior process.
Aryanti, N. (Nita)
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