Encapsulation of colorants by natural polymers for food applications

Natural Food Colorants

Natural Phenol Polymers: Recent Advances in Food and Health Applications

Natural phenol polymers are widely represented in nature and include a variety of classes including tannins and lignins as the most prominent. Largely consumed foods are rich sources of phenol polymers, notably black foods traditionally used in East Asia, but other non-edible, easily accessible sources, e.g., seaweeds and wood, have been considered with increasing interest together with waste m...

Electrospinning Natural Polymers for Tissue Engineering Applications

Electrospinning is an efficient method by which to produce scaffolds composed of nanoscale to microscale fibers, which are comparable to the fiber diameters of native components of the extracellular matrix. In electrospinning, a polymer solution is pumped through a syringe that is connected to a high voltage source. As a droplet forms at the tip of the needle, electrostatic repulsions form long...

An overview of encapsulation technologies for food applications

Encapsulation is a process to entrap active agents within a carrier material and it is a useful tool to improve delivery of bioactive molecules and living cells into foods. Materials used for design of protective shell of encapsulates must be food-grade, biodegradable and able to form a barrier between the internal phase and its surroundings. Among all materials, the most widely used for encaps...

Hydrophilic Natural Polymers for Sustained-controlled Release of Calcium Hydroxide

Calcium Hydroxide (CH) is commonly employed as intracanal medicament in endodontics. In order to maximize its therapeutic effects, it is essential to develop new approaches for preparing the controlled drug release systems which, in turn, facilities the dissociation of CH into calcium and hydroxyl ions. This work studies the sustained-controlled release of calcium ions and the effect of pH chan...