Results 41 to 50 of about 10,320 (202)

Enhancement of Microencapsulation of Rapeseed Oil Bioactive Compounds in Alginate Through Sonication

Foods
The microencapsulation of bioactive compounds from rapeseed oil using sodium alginate, in the presence and absence of an ultrasonic (US) field, is reported.
Cristina-Emanuela Enascuta, Elena-Emilia Sirbu, Diana Pasarin, Andra Ionela Ghizdareanu, Raluca Senin, Ioana Silvia Hosu, Ana-Mihaela Gavrilă, Bianca-Ana-Maria Burdusel, Vasile Lavric   +8 more
doaj   +1 more source

Microencapsulation: An overview on concepts, methods, properties and applications in foods

Food Frontiers, 2021
Microencapsulation is an advanced food processing technology, using which any compound can be encapsulated inside a particular material, making a tiny sphere of diameter ranging from 1 μm to several 100 μm.
Nitamani Choudhury, Murlidhar Meghwal, Kalyan Das   +2 more
doaj   +1 more source

Porcine kidney xenotransplantation: From primate models to clinical reality

Animal Models and Experimental Medicine, EarlyView.
In the face of a critical shortage of human donor kidneys for end‐stage renal disease patients, porcine kidney xenotransplantation has emerged as a viable solution. This field has navigated major hurdles, including immune rejection, physiological incompatibilities, potential biomechanical differences and the risk of cross‐species infection. To overcome
Zihang Guo, Ling Zhang, Shoulong Deng, Chuan Qin   +3 more
wiley   +1 more source

Stem cell–based therapies for type 1 diabetes: Progress in differentiation, clinical translation, and immune protection

Animal Models and Experimental Medicine, EarlyView.
Directed differentiation of pluripotent stem cells into functional pancreatic β cells have emerged as a promising strategy for the radical treatment of type 1 diabetes, with preclinical and early clinical evidence demonstrating reversal of hyperglycemia and insulin independence.
Zifan Li, Yu Kang, Yuyu Niu
wiley   +1 more source

Degradation Mechanisms, Encapsulation‐Based Stabilization, and Analytical Detection of Vitamin A

Journal of the American Oil Chemists' Society, EarlyView.
ABSTRACT Vitamin A is an important lipid‐soluble micronutrient essential for vision, immune function, and overall growth and development. However, vitamin A is unstable and susceptible to environmental factors because of its conjugated structure and inherent chemical reactivity.
Latheesha Abeywardana, Thambaramala V. Gamage, Tanoj K. Singh, Shuaifei Zhao, Amy Logan, Lingxue Kong   +5 more
wiley   +1 more source

Improved Stability of Liquid Milk Based on the Structure of the Milk Fat Globule Membrane: A Review on the Mechanism of Milk Fat Globule Membrane Construction [PDF]

Shipin Kexue
Milk fat globules (MFGs) originate from mammary epithelial cells, with the lipids and proteins in the milk fat globule membrane (MFGM) maintaining the stability of MFGs through electrostatic repulsion and steric hindrance.
WANG Xin, YU Jinghua, ZHAO Tingting, LIU Xiaohui
doaj   +1 more source

Optimization of entrapment substances for microencapsulation of lactobacillus plantarum and lactobacillus casei shirota against gastric conditions [PDF]

Kafkas Universitesi Veteriner Fakültesi Dergisi, 2019
Microencapsulation is a promising method that has considerable effects on protection of probiotic viability. A variety of coating materials have been utilized to enhance the stability of probiotic microorganisms during the transition through ...
Emel UNAL TURHAN
doaj   +1 more source

Optimization of a Microencapsulation Process Using Oil-in-Water (O/W) Emulsion to Increase Thermal Stability of Sulforaphane

Foods, 2023
Sulforaphane (SFN) is a bioactive compound widely studied for its potential applications in pharmaceutical, nutraceutical, and food industries since it offers health benefits due to its nature as a Phase 2 enzyme inducer.
Víctor Zambrano, Rubén Bustos, Yipsy Arozarena, Andrea Mahn   +3 more
doaj   +1 more source

Stabilization of PUFA‐Rich Mayonnaise Against Lipid Oxidation: A Review of the Last Three Decades of Research

Journal of the American Oil Chemists' Society, EarlyView.
ABSTRACT Mayonnaise, a widely consumed oil‐in‐water emulsion, is highly susceptible to lipid oxidation due to its high content of polyunsaturated fatty acids (PUFAs) and the presence of pro‐oxidant factors such as low pH and iron from egg yolk. Over the past three decades, extensive research has focused on understanding oxidation mechanisms, analytical
Sakhi Ghelichi, Betül Yesiltas, Charlotte Jacobsen   +2 more
wiley   +1 more source

Microencapsulation of Insulin Microcrystals [PDF]

Bioscience, Biotechnology, and Biochemistry, 2004
Insulin microcrystals were encapsulated (microcrystal/PLGA) within poly(lactide-co-glycolide) (PLGA 50:50) by the multiple emulsification solvent evaporation technique and compared with insulin solution microspheres (solution/PLGA) in terms of their morphology, size distribution, drug content, encapsulation efficiency, and stability of insulin during ...
CHOI, Sung Hee, KWON, Jai-Hyun, KIM, Chan-Wha   +2 more
openaire   +2 more sources