Art

J-GLOBAL ID：202202266780835481   Reference number：22A2552909

Encapsulation of Pomegranate Peel Extract (Punica granatum L.) by Double Emulsions: Effect of the Encapsulation Method and Oil Phase

二重エマルションによるザクロ果皮抽出物(Punica granatum L.)のカプセル化:カプセル封じ法と油相の影響【JST・京大機械翻訳】

Author (6)： Sanhueza Leyla (Departamento de Ciencia de los Alimentos y Tecnologia Quimica, Facultad de Ciencias Quimicas y Farmaceuticas, Universidad de Chile, Santiago 8380000, Chile) ,  Garcia Paula (Departamento de Nutricion, Facultad de Medicina, Universidad de Chile, Santiago 8380453, Chile) ,  Gimenez Begona (Departamento de Ciencia y Tecnologia de los Alimentos, Facultad Tecnologica, Universidad de Santiago de Chile, Santiago 9170124, Chile) ,  Benito Jose Manuel (Department of Biotechnology and Food Science, University of Burgos, Plaza Misael Banuelos s/n, 09001 Burgos, Spain) ,  Matos Maria (Department of Chemical and Environmental Engineering, Institute of Biotechnology of Asturias, University of Oviedo, 33006 Oviedo, Spain) ,  Gutierrez Gemma (Department of Chemical and Environmental Engineering, Institute of Biotechnology of Asturias, University of Oviedo, 33006 Oviedo, Spain)
Material： Foods (Web)
Volume： 11  Issue： 3  Page： 310  Publication year： 2022 
JST Material Number： U7187A  ISSN： 2304-8158  Document type： Article
Article type： 原著論文  Country of issue： Switzerland (CHE)  Language： ENGLISH (EN)

Abstract/Point： Pomegranate peel is an agro-in...

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Thesaurus term： agitation ,  *extraction ,  emulsion ,  hydrophilicity ,  emulsification ,  emulsifying agent ,  sunflower oil ,  Helianthus annuus ,  *pericarp ,  polyphenol ,  Tween80 ,  morphology
Semi thesaurus term： *抽出物 ,  *ザクロ ,  膜乳化 , 【Automatic Indexing@JST】

Author keywords (5)： double emulsion formulation ,  punicalagin encapsulation ,  emulsion stability ,  oil viscosity ,  membrane emulsification

JST classification (3)： Fruits and processed fruit products  (FJ11030Z) ,  Food analysis  (FJ01030U) ,  Food chemistry,nutritional value  (FJ01020J)

Reference (53)：

• Akhtar, S.; Ismail, T.; Fraternale, D.; Sestili, P. Pomegranate peel and peel extracts: Chemistry and food features. Food Chem. 2015, 174, 417-425.
• García, P.; Fredes, C.; Cea, I.; Lozano-Sánchez, J.; Leyva-Jiménez, F.; Robert, P.; Vergara, C.; Jimenez, P. Recovery of Bioactive Compounds from Pomegranate (Punica granatum L.) Peel Using Pressurized Liquid Extraction. Foods 2021, 10, 203.
• Gustavsson, J.; Cederberg, C.; Sonesson, U.; van Otterdijk, R.; Meybeck, A. (Eds.) Global Food Losses and Food Waste: Extent, Causes and Prevention; Food and Agriculture Organization of the United Nations: Rome, Italy, 2011; 29p.
• United Nations. Sustainable Consumption and Production. United Nations Sustainable Development. Available online: https://www.un.org/sustainabledevelopment/sustainable-consumption-production/ (accessed on 27 June 2021).
• Fischer, U.A.; Carle, R.; Kammerer, D.R. Identification and quantification of phenolic compounds from pomegranate (Punica granatum L.) peel, mesocarp, aril and differently produced juices by HPLC-DAD-ESI/MSn. Food Chem. 2011, 127, 807-821.

Terms in the title (8)： 二重エマルション ,  ザクロ ,  果皮 ,  抽出物 ,  Punica ,  カプセル化 ,  カプセル封じ ,  油相