Browsing Tecnologia dels Aliments by Author "Acevedo Fani, Alejandra"
Now showing items 1-10 of 10
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Development, physical stability and bioaccessibility of β-carotene-enriched tertiary emulsions
Gasa Falcón, Ariadna; Acevedo Fani, Alejandra; Oms Oliu, Gemma; Odriozola Serrano, Isabel; Martín Belloso, Olga (Elsevier, 2019-10-31)The aim of this study was to develop a β-carotene-enriched tertiary emulsion (lactoferrin/alginate/ε-poly-L-lysine). Then, its physical stability as well as β-carotene content under external stresses (temperature, pH and ... -
Edible films from essential-oil-loaded nanoemulsions: physicochemical characterization and antimicrobial properties
Acevedo Fani, Alejandra; Salvia Trujillo, Laura; Rojas Grau, María Alejandra; Martín Belloso, Olga (Elsevier, 2015-05-01)Edible films including active ingredients can be used as an alternative to preserve food products. Essential oils (EOs) exhibit antimicrobial activity against pathogenic microorganisms but their low water solubility limits ... -
Effect of sodium alginate incorporation procedure on the physicochemical properties of nanoemulsions
Artiga Artigas, María; Acevedo Fani, Alejandra; Martín Belloso, Olga (Elsevier, 2017)The aim of this work was to evaluate the effect of sodium alginate incorporation procedure on the physicochemical properties of nanoemulsions formed by microfluidization. Emulsions prepared consisted of corn oil and Tween ... -
Encapsulation and stability of a phenolic-rich extract from mango peel within water-in-oil-in-water emulsions
Velderrain Rodríguez, Gustavo R.; Acevedo Fani, Alejandra; González-Aguilar, Gustavo A.; Martín Belloso, Olga (Elsevier, 2019)Mango peel is an excellent source of compounds with nutritional and functional properties, especially phenolic compounds (PC). However, it is usually discarded due to its unpleasant taste and its difficulty to be added to ... -
Formation, stability and antioxidant activity of food-grade multilayer emulsions containing resveratrol
Acevedo Fani, Alejandra; Silva, Hélder Daniel; Soliva-Fortuny, Robert; Martín Belloso, Olga; Vicente, António Augusto (Elsevier, 2017)Interfacial deposition of biopolymer layers on oil droplets may be a suitable strategy for increasing the emulsion stability and protection of functional ingredients. Resveratrol is a naturally occurring phenolic compound ... -
Improving the shelf life of low-fat cut cheese using nanoemulsion-based edible coatings containing oregano essential oil and mandarin fiber
Artiga Artigas, María; Acevedo Fani, Alejandra; Martín Belloso, Olga (Elsevier, 2017)Nanoemulsion-based edible coatings containing oregano essential oil (OEO) as antimicrobial were applied onto low-fat cut cheese to extend its shelf life. Nanoemulsions formulation was 2.0% (w/w) sodium alginate, 0.5% (w/w) ... -
Layer-by-layer assembly of food-grade alginate/chitosan nanolaminates: formation and physicochemical characterization
Acevedo Fani, Alejandra; Salvia Trujillo, Laura; Soliva-Fortuny, Robert; Martín Belloso, Olga (Springer Science+Business Media New York, 2017)The alternate deposition of oppositely charged materials (layer-by-layer technique) is an effective approach to functionalize materials. Biopolymer-based nanolaminates obtained by the layer-by-layer technique can also be ... -
Modulating biopolymer electrical charge to optimize the assembly of edible multilayer nanofilms by the layer-by-layer technique
Acevedo Fani, Alejandra; Salvia Trujillo, Laura; Soliva-Fortuny, Robert; Martín Belloso, Olga (American Chemical Society, 2015)The aim of this work was to study the influence of biopolymer (alginate, ALG; chitosan, CHI) charge on the formation of multilayer nanofilms by the layer-by-layer (LbL) technique. The electrical charge of ALG and CHI (high, ... -
Nanostructured emulsions and nanolaminates for delivery of active ingredients: improving food safety and functionality
Acevedo Fani, Alejandra; Soliva-Fortuny, Robert; Martín Belloso, Olga (Elsevier, 2016)Background: Nowadays, consumers are increasingly demanding high-quality, safe and healthy food products. Nanostructured emulsions and nanolaminates may have the potential to protect and transport lipophilic and hydrophilic ... -
Photo-protection and controlled release of folic acid using edible alginate/chitosan nanolaminates
Acevedo Fani, Alejandra; Soliva-Fortuny, Robert; Martín Belloso, Olga (Elsevier, 2018)The formation, characterization, photo-protective properties and release profiles of folic acid-loaded nanolaminated films were investigated by UV-visible spectroscopy, FTIR, Raman and SEM microscopy. Food-grade alginate/chitosan ...