Diffusion of nicotinic acid in spray-dried capsules of whey protein isolate

Protein‐loaded sodium alginate and carboxymethyl cellulose beads for controlled release under simulated gastrointestinal conditions

“…Preparation yield of beads with BSA was calculated as the ratio of microcapsule weight obtained at the end of the experimental process to the initial BSA–polysaccharide weight and was expressed in percentage weight (Panyoyai et al ., ). In a similar vein, encapsulation efficiency in percentages was estimated as the ratio of the BSA weight in microcapsules to its initial weight used for encapsulation.…”

Molecular Functionality of Plant Proteins from Low- to High-Solid Systems with Ligand and Co-Solute

“…Controlled diffusion of nicotinic and linoleic acids has been demonstrated in high solid systems (>80% w/w) of whey protein in microcapsules [19] and slabs [157] using the concepts of glass transition and free volume theory [128,158]. In plant proteins, a blend of soy protein isolate, maltodextrin and gum Arabic was used to encapsulate paprika oleoresin showing increased stability with higher glass transition temperature, T g [145].…”

“…Such work has been carried out on zein, pea and rapeseed films and nano/micro-carrier systems [17,18]. Animal origin proteins, including whey protein, casein, β-lactoglobulin and gelatin have been utilised, of course, extensively as delivery matrices of various hydrophilic bioactives, including vitamin B3 [19], vitamin B6 [20], vitamin B9 [21], anthocyanins [22] and curcumin [23], and hydrophobic bioactives such as Vitamin D3 [24], Vitamin E [25], and omega-6 fatty acids [26].…”

Immobilization of Oat Bran Polyphenols in Complex Coacervates of Whey Protein and Malthodextrin

“…Биодоступность микронутриента характеризуется его химическим составом, временем прохождения пищи через кишечник, вязкостью и эмульсионными характеристиками продукта, формой микронутриента, которая определяет скорость и степень его всасывания, стабильностью в желудке и кишечнике при переваривании и метаболической функциональностью, т. е. легкостью превращения в метаболически активные или коферментные формы, а также взаимодействием между микронутриентом и другими микро-и макрокомпонентами пищевой системы [12][13][14]16]. Взаимодействие микро-и макронутриентов может не только оказывать прямое разрушающее или инактивирующее воздействие, но и оказывать косвенное влияние путем снижения степени всасывания микронутриента в кишечнике [10,11,15,17].…”