Physicochemical, functional, and sensory characterization of orange juice containing food additives with bioactive compounds under heat treatment and storage conditions

Functional foods to counterbalance low-grade inflammation and oxidative stress in cardiovascular diseases: a multilayered strategy combining food and health sciences

“…Many technological applications have been proposed to deliver bioactive compounds from different natural sources. Different technological breakthroughs have ensured higher bioavailability and stability [78][79][80][81] and improved sensory properties [82,83] compared with conventional foods. Accordingly, emulsions systems (e.g.…”

Effect of beta glucan coating on controlled release, bioaccessibility, and absorption of β-carotene from loaded liposomes

“…[6][7][8][9] In a similar study, Marsanasco et al concluded that vitamins E and C encapsulation in a liposomal NDS maintained the heat stability and the activity of these vitamins without modifying the sensory properties of orange juice. 10 Many challenges are associated with liposomes as oral nanodelivery systems including low resistance to gastric enzymes and pH as well as possible interaction with bile salt in the intestine make NLs unstable, which leads to off-target and burst release of the encapsulated active agent. 11 Oral stability of the liposomes can be improved by surface modifications and coating with polysaccharide polymers [12][13][14][15][16][17] and it was observed previously that the polymer coatings can not only improve the physicochemical properties but also improve the fusogenic and controlled release properties of the liposomes.…”

“…6–9 In a similar study, Marsanasco et al concluded that vitamins E and C encapsulation in a liposomal NDS maintained the heat stability and the activity of these vitamins without modifying the sensory properties of orange juice. 10…”