Encapsulation of polyphenols – a review

By Z. Fang, Bhesh Bhandari. 2010

1,451 citations recorded by the source corpus.

Subfields: Biochemistry, Food Science, Insect Science

View Paper: https://www.semanticscholar.org/paper/ea667c883af698bcaf66189026ed91061f1d7cc6

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Biochemistry

1. S. Hosseini
2. R. Pavela
3. M. Hashemi
4. M. Krokida
5. A. Mohammadi
6. C. Biliaderis
7. C. Drosou

In Food Science

1. S. Jafari
2. S. Hosseini
3. A. Mohammadi
4. M. Hashemi
5. Elham Assadpoor
6. M. Krokida
7. C. Drosou
8. C. Biliaderis

In Insect Science

1. R. Pavela

Citations in the corpus

• Chitosan nanoparticles loaded with Cinnamomum zeylanicum essential oil enhance the shelf life of cucumber during cold storage (2015, background): “Additionally, encapsulation could improve water solubility, control the delivery, improve absorption, and reduce the toxicity and cost of bioactive compounds due to the reduction of the required quantity (Fang and Bhandari, 2010).”
• History, presence and perspective of using plant extracts as commercial botanical insecticides and farm products for protection against insects – a review (2016, background): “In the past few years, micro- and nano-encapsulation procedures have been examined to see if they can provide a controlled release of botanical insecticides (Fang & Bhandari 2010; Chung et al. 2013).”
• Spray-Drying Microencapsulation of Anthocyanins by Natural Biopolymers: A Review (2014, background): “There are several advantages for this technique, such as low operating cost, high quality of capsules in good yield, rapid solubility of the capsules, small size, high stability capsules, and continuous operation.([49,50]) Carbohydrates, milk proteins, and new emerging biopolymers make up the three ”
• The Effects of Liposomal Encapsulated Thyme Extract on the Quality of Fish Mince and Escherichia coli O157:H7 Inhibition During Refrigerated Storage (2017, background): “As mentioned before, encapsulation decreases reactivity of bioactive compound with the environment (water, oxygen, light) and reduces the evaporation or the transfer rate of the active compounds to the outside environment (Fang and Bhandari, 2010; Donsì et al., 2011).”
• Encapsulation of bioactive compounds through electrospinning/electrospraying and spray drying: A comparative assessment of food-related applications (2017, background): “material from adverse environmental conditions, such as undesirable effects of light, moisture, and oxygen, thereby improving the stability of the functional ingredient and at the same time promoting its controlled or targeted release.([5]) Moreover, the use of”