Chitosan-Based Green Pea ( L.) Pod Extract Gel Film: Characterization and Application in Food Packaging.

This work focuses on studying the preparation, characterization (physical, mechanical, optical, and morphological properties as well as antioxidant and antimicrobial activities) and packaging application of chitosan (CH)-based gel films containing varying empty green pea pod extract (EPPE) concentrations (0, 1, 3, and 5% /). The experiments revealed that adding EPPE to CH increased the thickness (from 0.132 ± 0.

Application of Gurma Melon Pulp-Based Gel Fat Replacer in Mayonnaise.

Gurma melon pulp-based gel (GMPG) was examined as a fat replacement in mayonnaise. GMPG was used to partially replace fat in quantities of 25, 50, and 70%, abbreviated as GMPG-25, GMPG-50, and GMPG-70, respectively. Mayonnaise's physicochemical and sensory properties were studied.

Cod Liver Oil's Encapsulation into Sodium Alginate/Lupin Protein Beads and Its Application in Functional Meatballs' Preparation.

Cod liver oil (CLO) is an essential source of healthy ω-3 fatty acids to be employed in functional meals. However, its autoxidation sensitivity, solubility, and odour present it as challenging to handle. Its encapsulation might mitigate these problems.

Technological and Sensory Aspects of Macaroni with Free or Encapsulated Fern Powder.

might be considered an alternative and promising dietary ingredient for antioxidants. There have not been any reports on the incorporation of free fern powder (FAP) or its microcapsules in foods, especially fresh pasta, yet. Microencapsulation was used to mask the undesirable taste and odour of as well as to preserve its antioxidant potential.