2019
DOI: 10.1016/j.foodres.2018.10.016
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Preparation and characterization of microencapsulated phytosterols for the formulation of functional foods: Scale up from laboratory to semi-technical production

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Cited by 20 publications
(12 citation statements)
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“…Microencapsulation is a methodology widely studied for the stabilization of valuable compounds extracted from natural resources (e.g., agroindustry wastes) such as vitamins, pigments, flavors, and antioxidants, and their release into food products [ 9 , 10 , 11 , 12 , 13 ]. The microencapsulation process consists of the production of structures, in most cases particles, in which the bioactive compound in the solid, liquid, or gas phase (the core material) is entrapped in one or more classes of wall materials that form a protective barrier [ 8 ].…”
Section: Introductionmentioning
confidence: 99%
“…Microencapsulation is a methodology widely studied for the stabilization of valuable compounds extracted from natural resources (e.g., agroindustry wastes) such as vitamins, pigments, flavors, and antioxidants, and their release into food products [ 9 , 10 , 11 , 12 , 13 ]. The microencapsulation process consists of the production of structures, in most cases particles, in which the bioactive compound in the solid, liquid, or gas phase (the core material) is entrapped in one or more classes of wall materials that form a protective barrier [ 8 ].…”
Section: Introductionmentioning
confidence: 99%
“…The microencapsulation process using WPI and chitosan, namely the size of the obtained microparticles, can be controlled by changing the stirring rate, pH and the WPI/chitosan ratio (Ahmed, Aschi, & Nicolai, 2018). These wall materials have been already used to microencapsulate phytosterols, giving rise to uniform microcapsules with an average size of less than 25 μm (Tolve et al, 2018), and to microencapsulate cashew juice, being effective in protecting the sensitive compounds of this food matrix (D. D. S. Bastos, Gonçalves, Andrade, Araújo, & Rocha Leão, 2012). Concerning the specific topic of ergosterol microencapsulation, there are already in literature works dealing with the encapsulation of pure ergosterol (Zhang et al, 2016) and ergosterol-rich extracts (Francisco et al, 2018).…”
Section: Introductionmentioning
confidence: 99%
“…These results have been attributed to the combination of high temperatures and high shear mixing used in the production of the emulsions and to the phytosterols which, at low concentration, might have acted as a pro-oxidant, as also suggested by Winkler and Warner [58]. In order to overcome this drawback, the same research group carried out the phytosterols' microencapsulation using inulin, chitosan, and whey protein isolate as shell material, by formulating aqueous suspensions with the addition of surfactant [59]. Possibility to scale up the production of microcapsules without affect their features using a laboratory dryer or a spray dryer for semi-technical production [59] Beta-sitosterol Lipid mixture of Precirol and Miglyol…”
Section: Micro/nanoencapsulation Of Phytosterolsmentioning
confidence: 99%
“…In order to overcome this drawback, the same research group carried out the phytosterols' microencapsulation using inulin, chitosan, and whey protein isolate as shell material, by formulating aqueous suspensions with the addition of surfactant [59]. Possibility to scale up the production of microcapsules without affect their features using a laboratory dryer or a spray dryer for semi-technical production [59] Beta-sitosterol Lipid mixture of Precirol and Miglyol…”
Section: Micro/nanoencapsulation Of Phytosterolsmentioning
confidence: 99%