Functional Yoghurt Supplemented with Extract Orange Peel Encapsulated Using Coacervation Technique.

Background And Objective: Orange peels (OP) as a fruit waste is a rich source of polyphenolic compounds (PC). In this research, the different concentrations of orange peel were extracted to obtain the highest PC concentration.

Materials And Methods: The aqueous orange peel extracts (OPE) were encapsulated using coacervation method.

The encapsulation of powdered doum extract in liposomes and its application in yoghurt.

Background: Doum fruit extract has many dietary benefits, but, due to the potential interaction between its phenolic compounds and milk proteins, its antioxidant activity is reduced in dairy formulations. To overcome this problem, encapsulation in liposomes has been used to improve the bioavailability of the phenolic com- pounds by protecting them from oxygen and acids, creating the conditions for better delivery and controlling their release into the body.

Methods: A liposome was used to encapsulate doum extract powder (DEP), and the encapsu- lated DEP was used to fortify yoghurt.