Polyphenol-Loaded Nanoparticles in Food Industry

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Nanomaterials 2019, 9, 1629 17 of 21 70. Granja, A.; Vieira, A.C.; Chaves, L.L.; Nunes, C.; Neves, A.R.; Pinheiro, M.; Reis, S. Folate-targeted nanostructured lipid carriers for enhanced oral delivery of epigallocatechin-3-gallate. Food Chem. 2017, 237, 803–810. [CrossRef] 71. Dahiya, S.; Rani, R.; Dhingra, D.; Kumar, S.; Dilbaghi, N. Conjugation of epigallocatechin gallate and piperine into a zein nanocarrier: Implication on antioxidant and anticancer potential. Adv. Nat. Sci. Nanosci. Nanotechnol. 2018, 9, 035011. [CrossRef] 72. Dobrucka, R.; Kaczmarek, M.; Dlugaszewska, J. Cytotoxic and antimicrobial effect of biosynthesized silver nanoparticles using the fruit extract of Ribes nigrum. Adv. Nat. Sci. Nanosci. Nanotechnol. 2018, 9, 025015. [CrossRef] 73. Ghayour, N.; Hosseini, S.M.H.; Eskandari, M.H.; Esteghlal, S.; Nekoei, A.-R.; Hashemi Gahruie, H.; Tatar, M.; Naghibalhossaini, F. Nanoencapsulation of quercetin and curcumin in casein-based delivery systems. Food Hydrocoll. 2019, 87, 394–403. [CrossRef] 74. Khan, M.A.; Yue, C.; Fang, Z.; Hu, S.; Cheng, H.; Bakry, A.M.; Liang, L. Alginate/chitosan-coated zein nanoparticles for the delivery of resveratrol. J. Food Eng. 2019, 258, 45–53. [CrossRef] 75. Chang, Y.; McClements, D.J. Optimization of Orange Oil Nanoemulsion Formation by Isothermal Low-Energy Methods: Influence of the Oil Phase, Surfactant, and Temperature. J. Agric. Food Chem. 2014, 62, 2306–2312. [CrossRef] 76. Chang, Y.; McLandsborough, L.; McClements, D.J. Physical Properties and Antimicrobial Efficacy of Thyme Oil Nanoemulsions: Influence of Ripening Inhibitors. J. Agric. Food Chem. 2012, 60, 12056–12063. [CrossRef] 77. Schwarz, B.; Hofmann, T. Is there a direct relationship between oral astringency and human salivary protein binding. Eur. Food Res. Technol. 2008, 227, 1693–1698. [CrossRef] 78. Jöbstl, E.; O’Connell, J.; Fairclough, J.P.A.; Williamson, M.P. Molecular Model for Astringency Produced by Polyphenol/Protein Interactions. Biomacromolecules 2004, 5, 942–949. [CrossRef] [PubMed] 79. Zhang, H.; Jung, J.; Zhao, Y. Preparation, characterization and evaluation of antibacterial activity of catechins and catechins-Zn complex loaded beta-chitosan nanoparticles of different particle sizes. Carbohydr. Polym. 2016, 137, 82–91. [CrossRef] [PubMed] 80. Nedovic ́, V.; Kalusevic ́, A.; Manojlovic ́, V.; Levic ́, S.; Bugarski, B. An overview of encapsulation technologies for food applications. Procedia Food Sci. 2011, 1, 1806–1815. [CrossRef] 81. Popovic ́, D.A.; Milincˇic ́, D.D.; Pešic ́, M.B.; Kaluševic ́, A.M.; Tešic ́, Ž.Lj.; Nedovic ́, V.A. Chapter 12—Encapsulation technologies for polyphenol-loaded microparticles in food industry. In Green Food Processing Techniques: Preservation, Transformation and Extraction; Chemat, F., Eugene, V., Eds.; Academic Press: Cambridge, MA, USA, 2019; pp. 335–368. [CrossRef] 82. Sarkar, P.; Choudhary, R.; Panigrahi, S.; Syed, I.; Sivapratha, S.; Dhumal, C.V. Nano-inspired systems in food technology and packaging. Environ. Chem. Lett. 2017, 15, 607–622. [CrossRef] 83. Zhang, H.; Chen, S. Chapter 32: Nanoparticle-based methods for food safety evaluation. In Evaluation Technologies for Food Quality; Zhong, J., Wang, X., Eds.; Woodhead Publishing: Sawston, UK, 2019; pp. 817–835. [CrossRef] 84. Levic ́, S.; Djordjevic ́, V.; Rajic ́, N.; Milivojevic ́, M.; Bugarski, B.; Nedovic ́, V. Entrapment of ethyl vanillin in calcium alginate and calcium alginate/poly(vinyl alcohol) beads. Chem. Pap. 2013, 67, 221–228. [CrossRef] 85. Isailovic ́, B.; Djordjevic ́, V.; Levic ́, S.; Milanovic ́, J.; Bugarski, B.; Nedovic ́, V. Encapsulation of flavors and aromas: Controlled release. In Edible Films and Coatings: Fundamentals and Applications; CRC Press: Boca Raton, FL, USA, 2016; pp. 317–344. [CrossRef] 86. Wang, Y.; Lu, Z.; Lv, F.; Bie, X. Study on microencapsulation of curcumin pigments by spray drying. Eur. Food Res. Technol. 2009, 229, 391–396. [CrossRef] 87. Tonnesen, H.H. Solubility, chemical and photochemical stability of curcumin in surfactant solutions. Studies of curcumin and curcuminoids, XXVIII. Die Pharm. 2002, 57, 820–824. 88. Serpa Guerra, A.M.; Gómez Hoyos, C.; Velásquez-Cock, J.A.; Vélez Acosta, L.; Gañán Rojo, P.; Velásquez Giraldo, A.M.; Zuluaga Gallego, R. The nanotech potential of turmeric (Curcuma longa L.) in food technology: A review. Crit. Rev. Food Sci. Nutr. 2019, 24, 1–13. [CrossRef] 89. Dalgleish, D.G. Chapter 3—The Basis of Structure in Dairy-Based Foods: Casein Micelles and their Properties. In Food Structures, Digestion and Health; Boland, M., Golding, M., Singh, H., Eds.; Academic Press: San Diego, CA, USA, 2014; pp. 83–105. [CrossRef]

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