Browsing Tecnologia dels Aliments by Author "Ballesté Muñoz, Sara"

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Encapsulation and controlled release of phycocyanin during the in vitro digestion using polysaccharide-added double emulsions (W1/O/W2)

Teixé Roig, Júlia; Oms Oliu, Gemma; Ballesté Muñoz, Sara; Odriozola Serrano, Isabel.; Martín Belloso, Olga (Elsevier, 2022)

Phycocyanin could be a potential substitute for synthetic food coloring due to its health-related properties. However, this protein is easily degraded by light, temperature or pH. Double emulsions have proven to be good ...
Improving the in vitro bioaccessibility of β-carotene using pectin added nanoemulsions

Teixé Roig, Júlia; Oms Oliu, Gemma; Ballesté Muñoz, Sara; Odriozola Serrano, Isabel; Martín Belloso, Olga (MDPI, 2020-04-07)

The intestinal absorption of lipophilic compounds such as β-carotene has been reported to increase when they are incorporated in emulsion-based delivery systems. Moreover, the reduction of emulsions particle size and the ...