Research Keyword: microencapsulation

Impact of maltodextrin and gum Arabic ratio on freeze dried microencapsulated extract of microgreen kangkong (Ipomoea reptans Poir)

mycolabadmin

Microgreen kangkong is a young vegetable packed with more beneficial compounds than regular mature kangkong. Researchers found that wrapping these beneficial compounds in a protective coating made from maltodextrin and gum Arabic using freeze-drying technology preserves their health benefits. The best protective coating ratio was 20% maltodextrin and 80% gum Arabic, which kept more of the beneficial compounds intact and created a powder that could be used in functional foods and health supplements.

Read More »

Antioxidant and Anti-Inflammatory Properties of Mushroom-Based Food Additives and Food Fortified with Them—Current Status and Future Perspectives

mycolabadmin

Mushrooms are nutrient-rich foods containing compounds that protect our bodies from damage and reduce inflammation. When mushrooms are processed into powders, extracts, or specially designed capsules, they can be added to ordinary foods like bread, pasta, and yogurt to make them healthier. This review shows that these mushroom-enriched foods successfully boost the antioxidant power of products, though the best results depend on how the mushrooms are prepared and which type of food they’re added to.

Read More »

Probiotic-fortified Solanum lycopersicum (tomato) juice: free or encapsulated Lactobacillus plantarum and Lactobacillus delbrueckii

mycolabadmin

This study developed a probiotic-enriched tomato juice using beneficial bacteria wrapped in protective capsules. The encapsulated version maintained better bacterial survival, taste, and health benefits compared to unprotected bacteria during the 28-day storage period. This creates a promising non-dairy functional beverage option for health-conscious consumers seeking improved gut health and antioxidant benefits.

Read More »

Sensory Characteristics of Probiotic-Containing Foods: A Multidisciplinary Perspective on Enhancing Acceptability and Consumer Adherence

mycolabadmin

This review explains why we don’t eat probiotic foods regularly even though we know they’re healthy: they often don’t taste, smell, or feel good. The authors show that improving the taste, texture, and appearance of probiotic foods can help people stick with them. They discuss how using different bacterial strains, better food formulas, and clever cooking techniques can make these foods more enjoyable while keeping their health benefits intact.

Read More »

Enhancing Viability of Lactobacillus rhamnosus GG and Total Polyphenol Content in Fermented Black Goji Berry Beverage Through Calcium–Alginate Encapsulation with Hydrocolloids

mycolabadmin

Researchers developed a special technique to protect beneficial bacteria (Lactobacillus rhamnosus GG) in black goji berry juice so they survive the harsh conditions of the stomach and intestines. They used a coating made from alginate combined with ingredients like carrageenan or gelatin, which created a protective shield around the bacteria and helpful plant compounds. When this coated juice was taken with milk, the bacteria survived even better, making it a promising new way to deliver probiotics through plant-based beverages instead of traditional dairy products.

Read More »

Synbiotic microencapsulation of Lactiplantibacillus plantarum-lentinan for enhanced growth in broilers

mycolabadmin

Researchers developed a special protective coating for beneficial bacteria called L. plantarum mixed with lentinan from mushrooms. This mixture helps chickens grow better and stay healthier by improving their digestion and fighting harmful bacteria. When the coated bacteria reach the chicken’s intestines, they release their beneficial properties, improving growth rate and immune function without using antibiotics.

Read More »

Extraction of Active Compounds from Dioscorea quinqueloba and Their Encapsulation Using Mucin and Chitosan for Application in Cosmetic Formulations

mycolabadmin

Researchers created tiny capsules containing beneficial compounds from yam plants using natural materials like chitosan and mucin, designed for use in cosmetic products. These microcapsules were shown to be safe, effective at protecting skin from oxidative damage, and capable of reducing signs of aging similar to green tea extract. The study demonstrates that yam-based microcapsules have strong potential as natural ingredients in skincare formulations.

Read More »
Scroll to Top