Orange production is constantly growing. The main orange by-product, the peel, a usable source of essential oils with lot health benefits. Because that, it important to find best recovery and encapsulation techniques in order get bioavailability for human ensure highest quality food applications. Thus, aim this work summarize complete process needed obtain oil, from pre-treatments steps, carrie...

in the recent years, considerable attention has been allocated in the area of using natural preservatives in foods, especially vegetable oils.  starch foams prepared from high amylose starch are useful for encapsulation of substances such as chemicals, liquids or solids, including flavor compounds, pharmaceuticals and essential oils. the foams have the ability to trap the active material and su...

Background and objectives: Essential oils (EOs) of medicinal herbs are prone to degradation by oxidation, heating, or light. Encapsulation of EOs can protect these fragile volatile natural products from degradation. Thymus vulgaris (thyme) is a well-known herb which has been used as food additive as well as medicine since ancient times. Electrospraying is a novel techn...

This paper describes protein expression inside highly stable and oil-free giant vesicles (GVs) that are prepared by deforming a planar lipid membrane using a pulsed jet flow (Fig. 1). We found that the encapsulation efficiency of plasmid DNA into GVs formed by the pulsed jet flow was 7 times higher than that by conventional methods (e.g. gentle hydration method). Moreover, green fluorescent pro...

This work aimed to study the effect of emulsion properties on the microencapsulation of orange essential oil by spray drying. The study was performed using a 2 central composite design, where the independent variables were the total solid content (0-30%), the ratio of oil/total solids (0-30%) and the homogenization pressure used for emulsification (0-1000 bar). Whey protein concentrate and 20 D...