Microencapsulation of phenolic compounds from olive pomace using spray drying: A study of operative parameters

Utilization of Starink Approach and Avrami Theory to Evaluate the Kinetic Parameters of the Pyrolysis of Olive Mill Solid Waste and Olive Mill Wastewater

“…It is seen that TG and DTG profiles of OMSW and COMWW are similar to those described in the literature [46][47][48][49][50]. In general, thermal decomposition of OMSW and COMWW was achieved in three different temperature regimes: drying, main devolatilization and continuous slight devolatilization.…”

Microencapsulation of plum (Prunus salicina Lindl.) phenolics by spray drying technology and storage stability

“…Microencapsulation is used for protecting a bioactive compound from light, oxygen, or other unfavorable conditions and improving stability (Gonçalves et al, 2017). Therefore, microencapsulation methods have been performed to store phenolic compounds extracted from vegetables or fruits (Çam et al, 2014;Paini et al, 2015).…”

Encapsulation of sour cherry pomace extract by freeze drying: characterization and storage stability

“…cannot be easily absorbed. 1,3,4 Further, phenolics are instable in various solutions and therefore it is necessary to coat them in order to stabilize them which can be achieved by the process of encapsulation. This process prolongates the shelf life of the phenolics and accompanied biochemical functionalities, and eases the incorporation of such components into certain food products due to prevention of lumping, improving flow ability, compression and mi-[aponjac et al: Encapsulation of Sour Cherry Pomace Extract ... xing properties, reducing core particle dustiness and modifying particle density.…”

“…5,6 Polyphenolics from various sources have been encapsulated in predominantly protein and polysaccharide carriers and their mixtures. For example, beetroot juice was encapsulated in maltodextrin, Arabic gum and a mixture of both, 7 saffron and beetroot extracts in maltodextrin, gum Arabic, modified starch and chitosan, 8 pomegranate peel, 5 green tea and olive pomace in maltodextrin, 4,9 cranberry pomace in soy proteins, 10 curcumin in Saccharomyces cerevisiae, β-cyclodextrin and modified starch, 11 onion and apple extracts in gum acacia and pea protein isolate or modified starch, 12 blueberry in whey protein isolate, 13 and so on. Ezhilarasi et al 14 reported that whey protein possesses unsurpassed nutritional quality and inherent functional properties that meet the demands of encapsulation, while Ribnicky et al 15 showed that polyphenols sorbed to soy protein isolate express higher bioavailability and bioaccessibility.…”