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Encapsulation and release profiles of caffeine from microparticles
(6th Central European Congress on Food, CEFood 2012, 2012)
The purpose of this study was to encapsulate caffeine in alginate-chitosan cross-linked microparticles enriched with ascorbic acid by applying electrostatic extrusion technique. Three different forms of caffeine were ...
Encapsulation of natural antioxidant resveratrol in liposomes
(6th Central European Congress on Food, CEFood 2012, 2012)
Liposomes have been shown to be suitable systems for encapsulation and preserving the health-beneficial properties of a wide range of biological active ingredients such as resveratrol (RSV). The aim of this study was to ...
Microencapsulation of natural antioxidants from Pterospartum tridentatum in different alginate and inulin systems
(6th Central European Congress on Food, CEFood 2012, 2012)
The bioactivity of natural antioxidants from plant extracts is well known. Still, the effectiveness of these natural antioxidants, namely polyphenols, depends on preserving their stability, which can be increased by ...
Encapsulation of basil (Ocimum basilicum) essential oil
(6th Central European Congress on Food, CEFood 2012, 2012)
Basil (Ocimum basilicum) is an aromatic plant widely used as a culinary herb, commonly added as fresh. There are many scientific studies that have confirmed health benefits of the basil oil. Bioactive compounds of the ...