In this chapter, a detailed preparation of W/O emulsions using microfluidic devices is presented. Soybean oil is proposed as continuous phase, and two hydrophilic polymers, sodium caseinate and alginate, are proposed as ...

Currently the incorporation of fish oil in diet is highly recommended due its high content of poly-unsaturated fatty acids, and their proved benefits on health. However, their incorporation into functional food is a ...

Encapsulation is a practical technique for the preservation of probiotic cultures. This may be accomplished by spray‐drying, even at large scales. The effect of process parameters such as feed rate and pectin concentration ...

Yerba mate (Ilex paraguariensis) contains a high amount of polyphenols associated with antiradical activity and possible benefits for preventing degenerative diseases. Natural extracts from this South American herb were ...

BACKGROUND: Fish oil is an important source of healthy ω-3 fatty acids to be used in functional foods. However, its autoxidation susceptibility, aroma and solubility make it difficult to use. Its encapsulation could reduce ...

Alginate beads employed in plant cryopreservation encapsulation techniques readily interchange solutes and water with the surrounding media. Their transfer properties are often critical for its function, either for its ...

Th is book presents an exhaustive review on the use of polymers for food applications. Polymer-based systems for food applications such as: films, foams, nano- and microencapsulated, emulsions, hydrogels, prebiotics, 3D ...

Two novel hybrid mesoporous material BVA-SBA and BEG-SBA were designed and synthesized by a process assisted by microwave. The nanoparticles were studied by UV-vis and fluorescence spectroscopy, elemental analysis, nitrogen ...