What is it about?
The papaya fruit (Carica papaya L.) contains a wide variety of bioactive compounds with potential applications in the food and nutraceutical industries. The entrapment and release of such bioactive compounds remain a critical step for the develop- ment of functional, stable, and cost-effective storage and delivery systems, since the interaction of polymers on capsules and the payload molecules can influence the performance of the capsule system under operational conditions.
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Why is it important?
The encapsulation of such bioactive extracts for storage and consumption is an active research field, aiming to overcome the low storage stability and lability to gastric conditions, currently hindering their applications in food or pharmaceutical formulations.
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This page is a summary of: Development of alginate‐pectin microcapsules by the extrusion for encapsulation and controlled release of polyphenols from papaya (
L.), Journal of Food Biochemistry, June 2020, Wiley, DOI: 10.1111/jfbc.13331.
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