Benefits of Green Tea Extract and the Role of Encapsulation in Enhancing Its Stability and Bioavailability
1. Introduction Green tea, derived from the leaves of Camellia sinensis, is one of the most widely consumed beverages globally and is increasingly incorporated into nutraceuticals and functional foods. Its health benefits are largely attributed to its rich chemical composition, particularly polyphenols, which exhibit potent antioxidant, anti-inflammatory, and anti-cancer properties. Catechins, the most significant group […]
Functional Foods for Urban Wellness , Melissa officinalis
Encapsulation of Melissa officinalis in Chocolates and Chewing Gums Introduction Modern urban lifestyles often involve fast-paced, stressful routines that negatively impact both mental and physical well-being. Living in big cities, with demanding work schedules, long commutes, and constant stimuli, often increases stress and anxiety levels. Inadequate sleep and relaxation worsen the situation, leading to chronic […]
Synthesis and characterization of three-dimensional graphene oxide-chitosan/ glutaraldehyde nanocomposites: Towards adsorption of crocin from saffron
By Hamid Rajabi a, Seid Mahdi Jafari a b a Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran b Halal Research Center of IRI, Iran Food and Drug Administration, Ministry of Health and Medical Education, Tehran, Iran Received 26 June 2024, Revised 14 October 2024, Accepted 16 October 2024, […]
Nano/microencapsulated Products : Cocoa
Encapsulation offers several benefits: Efficiency Encapsulation controls the release of cocoa flavor, ensuring it is only released when needed (such as during consumption). This efficiency reduces the amount of cocoa required in formulations. Protection Encapsulated cocoa is shielded from environmental factors (such as oxygen, moisture, and light) that could degrade its quality. This protection extends […]
Encapsulation Offers Several Benefits
Nano/microencapsulated Nano/Microencapsulated Products: Cocoa EfficiencyNano/microencapsulation technology ensures the controlled release of cocoa flavor, allowing it to be released precisely when needed—such as during consumption. This targeted delivery maximizes flavor impact and reduces the amount of cocoa required in formulations. By enhancing efficiency, manufacturers can achieve consistent and high-quality taste experiences while optimizing ingredient usage. ProtectionEncapsulation […]
Nanoencapsulation Coffee:Revolutionizing Your Brew
Thanks To Its Caffeine Content Coffee is a popular beverage enjoyed by many for its stimulating effects, thanks to its caffeine content. It’s known to boost energy levels and increase alertness, making it a go-to drink for starting the day or for a pick-me-up during a slump. Beyond these immediate effects, coffee consumption has been […]
A Novel Approach for Menstrual Pain Relief
A Novel Approach for Menstrual Pain Relief Encapsulated Rosa Damascena in Chewing Gum Introduction Rosa damascena, or Damask rose, is renowned for its aromatic qualities and therapeutic potential, particularly in alleviating menstrual pain (dysmenorrhea). With a significant percentage of women experiencing this condition, traditional pain management methods often fall short. This highlights the need for […]
Encapsulated Saffron in Summer Drinks
Saffron, derived from the Crocus sativus flower, is a highly valued spice known for its vibrant color, unique flavor, and numerous health benefits. Traditionally used in culinary and medicinal applications, saffron’s bioactive compounds have garnered attention for their potential therapeutic effects. Recently, encapsulation and nano-encapsulation technologies have emerged as innovative methods to incorporate saffron into […]
Nutraceutical dark chocolate: A delivery system for double-encapsulated extracts of Crocus sativus L., Rosa damascena, Melissa officinalis L., and Echium amoenum
Highlights A low-calorie, nutraceutical dark chocolate fortified with herbal extracts was formulated. Extracts of Crocus sativus L., Rosa damascena, Melissa officinalis L., and Echium amoenum were used. Complex coacervation-spray drying approaches were utilized for the double encapsulation of the extracts. The textural and sensory properties of the designed chocolate were enhanced. The visual characteristics of the samples, in terms of brightness and Chroma, were […]
Characterization of microencapsulated spinach extract obtained by spray-drying and freeze-drying techniques and its use as a source of chlorophyll in a chewing gum based on Pistacia atlantica
Highlights A natural-based chewing gum was formulated using Pistacia Atlantica gum. Spinach chlorophyll was encapsulated using different carriers and drying approaches. More solids and Arabic gum led to higher chlorophyll retention. 1% CHL microcapsules didn’t adversely affect chewing gum texture. Spray-dried capsules release less chlorophyll than that from the freeze-dried one. Hamid Rajabi a, Samineh Sedaghati a, Ghadir Rajabzadeh b, Ali Mohammadi Sani c a Incubator Center of Gorgan […]
