Colon Drug Delivery Systems Based on Swellable and Microbially Degradable High-Methoxyl Pectin: Coating Process and In Vitro Performance

Autor: Saliha Moutaharrik, Luca Palugan, Matteo Cerea, Gabriele Meroni, Eleonora Casagni, Gabriella Roda, Piera Anna Martino, Andrea Gazzaniga, Alessandra Maroni, Anastasia Foppoli

Publikováno v: Pharmaceutics, Vol 16, Iss 4, p 508 (2024)

Oral colon delivery systems based on a dual targeting strategy, harnessing time- and microbiota-dependent release mechanisms, were designed in the form of a drug-containing core, a swellable/biodegradable polysaccharide inner layer and a gastroresist

Externí odkaz: https://doaj.org/article/499299cccce14c58ac73e252073b361e

Impact of pectin and whey minerals solubilized by lime juice on calcium bioaccessibility in yogurt based snacks

Autor: Jing Wang, Merete B. Munk, Leif H. Skibsted, Lilia M. Ahrné

Publikováno v: Wang, J, Munk, M B, Skibsted, L H & Ahrné, L M 2022, ' Impact of pectin and whey minerals solubilized by lime juice on calcium bioaccessibility in yogurt based snacks ', Food Hydrocolloids, vol. 131, 107817 . https://doi.org/10.1016/j.foodhyd.2022.107817

Pectin is used in dairy products to improve texture, but it may also affect calcium absorption. The influence of pectins with different degrees of esterification on calcium bioaccessibility in yogurt snacks enriched with or without whey mineral conce

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3335b6c632001fbdd21da124e5efd1a0
https://curis.ku.dk/portal/da/publications/impact-of-pectin-and-whey-minerals-solubilized-by-lime-juice-on-calcium-bioaccessibility-in-yogurt-based-snacks(50421b40-3b3e-48b3-a67b-4af0f14f2c09).html

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Effect of surface density on the engineering properties of high-Methoxyl Pectin-based edible Films

Autor: Prospero Di Pierro, Paolo Masi, Concetta Valeria L. Giosafatto, Tiziana Giancone, Silvana Cavella, Elena Torrieri

The effect of pectin surface density (ρ s) on the engineering properties of high methoxyl (HM) pectin-based edible films was determined in order to explore the role of ρ s on structure and functional properties. Films at different ρ s values (2.5,

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0f66fe25e2faf03b2ea7b0a1868c061c
http://hdl.handle.net/11588/354856

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