Please use this identifier to cite or link to this item: https://scholar.utcc.ac.th/handle/6626976254/388
Title: Encapsulation Techniques for Phenolic Compounds
Authors: Maisuthisakul, Pitchaon 
Issue Date: 2014
Publisher: Chulalongkorn University Printing House
University of the Thai Chamber of Commerce
Source: Pitchaon Maisuthisakul (2014) Encapsulation Techniques for Phenolic Compounds. University of the Thai Chamber of Commerce Journal Vol.34 No.1.
Journal: University of the Thai Chamber of Commerce Journal 
Abstract: Phenolic compounds are valuable compounds possessing scavenging and complexing properties towards proteins. These abilities make them interesting compounds for the treatment of various diseases like cancer, and for anti-ageing purposes in cosmetic formulations, or nutraceutical applications. Unfortunately, these compounds lack long-term stability, making them very sensitive to light and heat. Moreover, phenolics often present a poor dispersion, mainly due to low water solubility. Lastly, many of these molecules possess a very astringent and bitter taste, which limits their use in food. Encapsulation would appear to be a promising approach to circumvent these drawbacks. Many encapsulation methods are described in this article, among which some have been successfully applied to plant phenolic compounds. After a general presentation of the chemical structure of widely famous phenolic compounds, encapsulation processes applied to polyphenols are reviewed. After a brief description of each encapsulation process, their applications to polyphenol encapsulation for garment, food and cosmetic purposes are presented.
URI: https://scholar.utcc.ac.th/handle/6626976254/388
ISSN: 0125-2437
Rights: This work is protected by copyright. Reproduction or distribution of the work in any format is prohibited without written permission of the copyright owner.
Appears in Collections:JEO: Journal Articles

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