Characterizing and Developing the Antioxidant and Antimicrobial Properties of the Nano-Encapsulated Bioactive Compounds of <i>Spirulina platensis</i> in Liposome

Rigi, Mahin; Ojagh, Seýed Mahdi; Alishahi, Alireza; Hasani, Shirin

doi:10.1080/10498850.2022.2081951

Cited by 7 publications

(1 citation statement)

References 24 publications

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“…Liposomes are widely used in the food industry, both in research and industrial processes. Liposome preparation methods include mechanical methods, such as extrusion, sonification, high-pressure homogenization, microfluidization, and colloidal milling, as well as non-mechanical methods, such as reverse-phase evaporation and the micellar depletion of detergent–lipid mixtures [ 154 , 155 ]. Table 5 presents the advantages and disadvantages of all of the stabilizing methods mentioned above.…”

Section: Stabilization Of Natural Colorant Formulationsmentioning

confidence: 99%

Bioactive Natural Pigments’ Extraction, Isolation, and Stability in Food Applications

et al. 2023

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Color in food has multiple effects on consumers, since this parameter is related to the quality of a product, its freshness, and even its nutrient content. Each food has a characteristic color; however, this can be affected by the technological treatments that are applied during its manufacturing process, as well as its storage. Therefore, the development of new food products should take into account consumer preferences, the physical properties of a product, food safety standards, the economy, and applications of technology. With all of this, the use of food additives, such as dyes, is increasingly important due to the interest in the natural coloring of foods, strict regulatory pressure, problems with the toxicity of synthetic food colors, and the need for globally approved colors, in addition to current food market trends that focus on the consumption of healthy, organic, and natural products. It is for this reason that there is a growing demand for natural pigments that drives the food industry to seek or improve extraction techniques, as well as to study different stability processes, considering their interactions with the food matrix, in order to meet the needs and expectations of consumers.

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Section: Stabilization Of Natural Colorant Formulationsmentioning

confidence: 99%