Production of Functional Processed Cheese Supplemented with Nanoliposomes of Mandarin Peel Extract.

Background And Objective: The Mandarin fruit is a wonderful source of essential dietary nutrients. The liposome is an encapsulation method to incorporate the phenolics in functional food. The objective of this study was production of functional processed cheese supplemented with nanoliposomes of mandarin peel extract.

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.

Microencapsulation of natural polyphenolic compounds extracted from apple peel and its application in yoghurt.

Background: Apple peel is a by-product of fruit processing and a rich source of natural antioxidants, especially of polyphenolic compounds. Although it has many health benefits, the microencapsulation of polyphe- nolic compounds protects it from reactions with milk components during manufacturing or storage of dairy products which reduce the bioavailability and total acceptability of these products.

Methods: Polyphenolic compounds (PC) were extracted from apple peel using ethanol (80%).