The use of food by-products as a novel for functional foods: Their use as ingredients and for the encapsulation process

Autor: Marluci Palazzolli Silva, Talita A. Comunian, Clitor J.F. Souza

Publikováno v: Trends in Food Science & Technology. 108:269-280

Background Continuous increase in global human population and depletion of natural resources threat to environment needs and sustainable food supply. In particular, food industries generate an extensive amount of by-products. Several studies have sho

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::307f9c9d87e3f235743636d47c869c37
https://doi.org/10.1016/j.tifs.2021.01.003

Simultaneous encapsulation of probiotic and guaraná peel extract for development of functional peanut butter

Autor: Marluci Palazzolli Silva, Eduarda Grecco Farsoni, Cricia Fernanda Gobato, Marcelo Thomazini, Carmen S. Favaro-Trindade

Publikováno v: Repositório Institucional da USP (Biblioteca Digital da Produção Intelectual)
Universidade de São Paulo (USP)
instacron:USP

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a6dd0e40db8225b6079666ff0393554f

Microencapsulation as a tool to producing an extruded functional food

Autor: Carmen Silvia Fávaro-Trindade, Enrico Federici, Owen G. Jones, Marluci Palazzolli Silva, Osvaldo H. Campanella, Talita A. Comunian, Bhavesh K. Patel

Publikováno v: Repositório Institucional da USP (Biblioteca Digital da Produção Intelectual)
Universidade de São Paulo (USP)
instacron:USP

Cooking-extrusion is a technology used in the production of many foods, including breakfast cereals and snacks. However, the use of some ingredients and additives in the formulations remains a challenge, due to the high temperature and shear conditio

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b20a105ba3c02427836e2f528167043b

Fortification of yoghurt drink with microcapsules loaded with Lacticaseibacillus paracasei BGP-1 and guaraná seed extract

Autor: Marcelo Thomazini, Carmen Silvia Fávaro-Trindade, Mércia da Silva Mesquita, Marluci Palazzolli Silva, Fernanda Thaís Vieira Rubio

Publikováno v: Repositório Institucional da USP (Biblioteca Digital da Produção Intelectual)
Universidade de São Paulo (USP)
instacron:USP

The influence of co-encapsulation of guarana seed extract (GSE) and Lacticaseibacillus paracasei BGP-1 on the viability of the bacteria and stability of phenolic compounds during storage of microcapsules and after their application in a yoghurt drink

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ce385cd337acc65ea81aa6d114c8dbf2
https://doi.org/10.1016/j.idairyj.2021.105230

Comparison of extrusion and co-extrusion encapsulation techniques to protect Lactobacillus acidophilus LA3 in simulated gastrointestinal fluids

Autor: Fabrício Luiz Tulini, Marluci Palazzolli Silva, Carmen Silvia Fávaro-Trindade, Denis Poncelet, Evandro Martins, Manfred Penning

Publikováno v: Repositório Institucional da USP (Biblioteca Digital da Produção Intelectual)
Universidade de São Paulo (USP)
instacron:USP
LOCUS Repositório Institucional da UFV
Universidade Federal de Viçosa (UFV)
instacron:UFV

This study aimed to compare two processes for the encapsulation of Lactobacillus acidophilus LA3 using alginate or a blend of alginate–shellac as the wall material and sunflower oil as the core. The particles were dried and stored for up to 60 days

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e3c2bee2846307ca270c683e20ff96a6
https://doi.org/10.1016/j.lwt.2017.11.008