Preparation of Monodisperse Food-Grade Oleuropein-Loaded W/O/W Emulsions Using Microchannel Emulsification and Evaluation of Their Storage Stability-Reference-Cited by-同舟云学术

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Preparation of Monodisperse Food-Grade Oleuropein-Loaded W/O/W Emulsions Using Microchannel Emulsification and Evaluation of Their Storage Stability

Published:2013-09-11 Issue:7 Volume:7 Page:2014-2027
ISSN:1935-5130
Container-title:Food and Bioprocess Technology
language:en
Short-container-title:Food Bioprocess Technol

Author:

Souilem Safa,Kobayashi Isao,Neves Marcos A.,Sayadi Sami,Ichikawa Sosaku,Nakajima Mitsutoshi

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Process Chemistry and Technology,Safety, Risk, Reliability and Quality,Food Science

Link

http://link.springer.com/content/pdf/10.1007/s11947-013-1182-9.pdf

Reference40 articles.

1. Andreadou, I., Iliodromitis, E. K., Mikros, E., Constantinou, M., Agalias, A., Magiatis, P., et al. (2006). The olive constituent oleuropein exhibits anti-ischemic, antioxidative, and hypolipidemic effects in anesthetized rabbits. The Journal of Nutrition, 136(8), 2213–2219.

2. Benavente-Garcı́a, O., Castillo, J., Lorente, J., Ortuño, A., & Del Rio, J. A. (2000). Antioxidant activity of phenolics extracted from Oleaeuropaea L. leaves. Food Chemistry, 68(4), 457–462.

3. Benichou, A., Aserin, A., & Garti, N. (2004). Double emulsions stabilized with hybrids of natural polymers for entrapment and slow release of active matters. Advances in Colloid and Interface Science, 20(108–109), 29–41.

4. Bonnet, M., Cansell, M., Berkaoui, A., Ropers, M. H., Anton, M., & Leal-Calderon, F. (2009). Release rate profiles of magnesium from multiple W/O/W emulsions. Food Hydrocolloids, 23(1), 92–101.

5. Charrouf, Z., & Guillaume, D. (2007). Phenols and polyphenols from Argania spinosa. American Journal of Food Technology, 2, 679–683.

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