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Open access
Sep 2026
Enhancing bioaccessibility of camellia seed oil through whey protein isolate–quercetin complex stabilized emulsions
Camellia seed oil (CSO) exhibits poor dispersibility and low bioaccessibility during digestion. In this study, a whey protein isolate–quercetin (WPI–Que) complex was developed to fabricate CSO-in-water emulsions. The optimal complex (10 mg Que. was dissolved in 100 mL WPI solution) showed favorable physicochemical and...
Wen-Xin Zha, Qing-Qing Li, Yu Yuan et al.
· Food Chemistry: X · 0 citations
Open access
Sep 2026
Spray-Dried Chia Oil Oleogel Microcapsules from Pickering Emulsions: Wall Material Effects on Encapsulation Efficiency and In Vitro Lipid Digestion
The objective of this study was to develop chia oil oleogel microcapsules by spray-drying Pickering emulsions (OLG/W–E) stabilized with lupin protein aggregates (LPA), optimize spray-drying conditions, and evaluate the effect of wall composition on encapsulation efficiency (EE) and in vitro lipid digestion. Oleogels st...
E. Morales, Matias Leiva, Mónica Rubilar et al.
· Gels · 0 citations
Open access
Sep 2026
Physicochemical Characterization of Spray-Dried Morinda citrifolia Extract Microcapsules Using an Alginate-Chitosan-STPP System
Scopoletin, the primary bioactive marker of Morinda citrifolia L. with antihyperlipidemic activity, is susceptible to thermal and oxidative degradation during processing and storage. Despite the established role of microencapsulation in protecting herbal bioactives, studies on spray-dried polyelectrolyte wall systems f...
M. Firmansyah, Sukardiman, I. Kusumawati
· Science and Technology Indon... · 0 citations
Open access
Sep 2026
Enhanced stability and controlled release of mandarin peel bioactives formulation for sustainable nutrition and next generation food system.
This study explored the microencapsulation of mandarin (Citrus reticulata) peel extract using ionic gelation and freeze-drying to improve the stability and bioavailability of citrus bioactives. Encapsulation involved sodium alginate, maltodextrin (MD), gum arabic (GA), and Aloe vera gel powder (0.3%), with a 20:80 core...
Ankit Kumar, Chaman Kumar, P. S. Rao et al.
· Preparative Biochemistry & B... · 0 citations
Sep 2026
Pickering emulsions stabilized by rice bran protein particles-glycyrrhizic acid complexes: structural characterization, stability assessment, and curcumin delivery performance.
Pickering emulsions (PEs) based on plant proteins commonly suffer from weak interfacial integrity and insufficient stability. This study aims to evaluate the feasibility of using glycyrrhizic acid (GA)-modulated rice bran protein particles (RBPPs)-based PEs for curcumin (Cur) delivery. GA was selected due to its abilit...
Lang Cai, Rui Wang, Yufei Li et al.
· Food Chemistry · 0 citations
Open access
Sep 2026
Development and Characterization of Blended Açaí-Sunflower Oil Emulsions Stabilized with Modified Starch and Maltodextrin for Incorporation into Yogurte
Açaí oil (AO) is extracted from the pulp of the açaí fruit (Euterpe oleracea Mart.), a species native to the Brazilian Amazon region. The oil is recognized for its bioactive compounds and antioxidant properties, making it promising for functional foods. In this study, a commercial lipid blend containing 40% açaí oil an...
Nayla P. B. G. Souki, M. A. Chaves, Samantha C. Pinho
· Processes · 0 citations