Characterization and Encapsulation of Natural Antioxidants : : Interaction, Protection and Delivery / / edited by Li Liang and Hao Cheng.

• TeilnehmendeR: Liang, Li,; Cheng, Hao,
• Place / Publishing House: Basel : : MDPI - Multidisciplinary Digital Publishing Institute,, 2022.
• Year of Publication: 2022
• Language: English
• Physical Description: 1 online resource (256 pages)

This book focuses on the prediction of antioxidant peptides and the improvement of the aqueous solubility, chemical stability, bioactivity, and release properties of natural antioxidants through enzymatic glycosylation and encapsulation technology. The rational design and construction of delivery systems are effective for the application of antioxidants in the industry. Special attention in this book is given to inorganic nanoparticles, biopolymer-based particulate systems, prediction in antioxidant activity of peptides, evaluation of encapsulation and delivery performance, and application in commercial products.

Table of Contents

About the Editors -- Characterization and Encapsulation of Natural Antioxidants: Interaction, Protection, and Delivery -- Chemical Stability of Ascorbic Acid Integrated into Commercial Products: A Review on Bioactivity and Delivery Technology -- A Novel Insight into Screening for Antioxidant Peptides from Hazelnut Protein: Based on the Properties of Amino Acid Residues -- Improving Aqueous Solubility of Natural Antioxidant Mangiferin through Glycosylation by Maltogenic Amylase from Parageobacillus galactosidasius DSM 18751 -- The Fine-Tuned Release of Antioxidant from Superparamagnetic Nanocarriers under the Combination of Stationary and Alternating Magnetic Fields -- Construction of Polygonatum sibiricum Polysaccharide Functionalized Selenium Nanoparticles for the Enhancement of Stability and Antioxidant Activity -- Improving Physicochemical Stability of Quercetin-Loaded Hollow Zein Particles with Chitosan/Pectin Complex Coating -- Whey Protein Isolate-Xylose Maillard-Based Conjugates with Tailored Microencapsulation Capacity of Flavonoids from Yellow Onions Skins -- Resveratrol Stabilization and Loss by Sodium Caseinate, Whey and Soy Protein Isolates: Loading, Antioxidant Activity, Oxidability -- Encapsulation of Phenolic Compounds from a Grape Cane Pilot-Plant Extract in Hydroxypropyl Beta-Cyclodextrin and Maltodextrin by Spray Drying -- Thermo-Responsive Gel Containing Hydroxytyrosol-Chitosan Nanoparticles (Hyt@tgel) Counteracts the Increase of Osteoarthritis Biomarkers in Human Chondrocytes -- Preparation, Characterization, and Antioxidant Activity of Nanoemulsions Incorporating Lemon Essential Oil -- Engineering of Liposome Structure to Enhance Physicochemical Properties of Spirulina plantensis Protein Hydrolysate: Stability during Spray-Drying -- Yogurt Fortification by the Addition of Microencapsulated Stripped Weakfish (Cynoscion guatucupa) Protein Hydrolysate -- Tamarillo Polyphenols Encapsulated-Cubosome: Formation, Characterization, Stability during Digestion and Application in Yoghurt.