Recent advances in microencapsulation of natural sources of antimicrobial compounds used in food - A review.

Food safety and microbiological quality are major priorities in the food industry. In recent years, there has been an increasing interest in the use of natural antimicrobials in food products. An ongoing challenge with natural antimicrobials is their degradation during food storage and/or processing, which reduces their antimicrobial activity.

Alginate and whey protein based-multilayered particles: production, characterisation and resistance to pH, ionic strength and artificial gastric/intestinal fluid.

Multiple layers of whey protein and sodium alginate were assembled onto gelled alginate microparticles using electrostatic interaction. An experimental design was employed to evaluate the effect of the concentration of both hydrocolloids on the amount of protein that was adsorbed. In the first layer, a higher protein adsorption 32.

Immobilization of glucosyltransferase from Erwinia sp. using two different techniques.

Two different techniques of glucosyltransferase immobilization were studied for the conversion of sucrose into isomaltulose. The optimum conditions for immobilization of Erwinia sp. glucosyltransferase onto Celite 545, determined using response surface methodology, was pH 4.