Alginate-based encapsulation of porcine placenta extract: Preparation, enteric sustained release, biological activities, and stability

The porcine placenta is a source of various advantageous bioactive molecules, however, the unsatisfactory appearance, together with its unsavory taste and odor, is still limiting its use as an ingredient in food products. Microencapsulation represents a promising technique to increase the use of val...

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Bibliografiske detaljer

Principais autores:	Anukul Taweechaipaisankul, Nutthanit Thumrongsiri, Walailuk Chonniyom, Paweena Dana, Prattana Tanyapanyachon, Monthira Rattanatayarom, Wannapa Chinchoosak, Nattika Saengkrit
Format:	Artigo
Sprog:	Inglês
Udgivet:	Elsevier 2025-06-01
Serier:	Food Hydrocolloids for Health
Fag:	Alginate microbeads Enteric controlled release Ionotropic gelation Microencapsulation Porcine placenta extracts
Online adgang:	http://www.sciencedirect.com/science/article/pii/S2667025924000190
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