8 documents found, page 1 of 1

Fortified and texture modified food products and diets for elderly people

The increasing elderly population has generated new demands for food and nutrition, aiming to improve their health and prevent diet related diseases. Personalised food is presented as a strategy to address the nutritional challenges faced by elderly individuals, as it allows the creation of customized foods that cater to their nutritional and textural needs, as well as their individual preferences. Fortified fo...

Lactoferrin as a carrier of iron: Development and physicochemical characterization

Iron deficiency is the main cause of anemia, one of the most common nutritional deficiencies affecting millions of people worldwide. In addition, iron instability, sensitivity, and intense flavor limit its use in food fortification. In this work, lactoferrin (LF) particles were developed by Nano Spray Dryer (NSD) and its capacity to be used as an iron carrier was evaluated. The effect of NSD temperature (60°C, ...

Ultrasonication processing for the production of plant-based nanoemulsions

Plant-derived proteins have been emerging and growing in interest over the past few years, due to their interesting properties and the trend to replace animal-derived proteins [1]. Ultrasonication processing can be used to develop nanoemulsions based on plant proteins that are kinetically stabilized by their small dimension, unlike classic emulsions [2]. In this work, oil-in-water nanoemulsions were produced th...

Carboxymethyl cellulose-based films: Effect of organosolv lignin incorporation ...

Organosolv lignin was incorporated in carboxymethyl cellulose (CMC)-based films as a reinforcing and bioactive agent. Films were produced by the casting method using compatible and environmentally friendly solvents. The incorporation of lignin in CMC-based films was evaluated in term of morphology, physicochemical, barrier, mechanical and antioxidant properties. Solubility tests showed that lignin improved the ...

6 - Nanoparticles of lactoferrin for encapsulation of food ingredients

Lactoferrin (Lf), an iron-binding glycoprotein from transferrin family, with a molecular weight of 80 kDa, has been raising the food industry interest. This globular whey protein has been highly explored due to its numerous functional properties (e.g., antiinflammatory, antimicrobial, antibacterial, and anticancer activities). Nanoscale organization of this protein has been used as a solution to encapsulate a w...

Nanospraydryer for the production of sub-micro particles based on bovine lactof...

Carboxymethyl cellulose/lignin blended films: physicochemical and antioxidant p...

Antimicrobial assessment of phages entrapped in bio-based structures

Recently, edible packaging materials experienced a notable growth, being expected an important impact in the food industry in the next years. Also, bacteriophages have been recognized for their potential as biotherapeutic agents to control bacterial growth, and their use in food industry to control microbiogical growth has been presented as one of the solutions to maintain food quality. The main aim of this wor...