ArticleFoods (Basel, Switzerland)2020
Microencapsulation of Tangeretin in a Citrus Pectin Mixture Matrix.
Article in Foods (Basel, Switzerland), 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 10 papers.
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Who cites it
10 citing papers in PubMed, 16 citations in OpenAlex.
- Preparation of phycocyanin-rich powder fromFood chemistry: X · 2026Article
- Bioactive Compounds from Citrus-Processing By-Products: A Narrative Review of Physical-Assisted and Conventional Extraction Technologies Plus Downstream Applications.Molecules (Basel, Switzerland) · 2026Review
- Mixed Monolayer Characteristics of Tangeretin with Stearic Acid and Dipalmitoyl Phosphatidyl Choline at the Air/Water Interface.Molecules (Basel, Switzerland) · 2026Article
- Production of microencapsulated cinnamon extract using spray drying and evaluation of its effects on bread quality.Scientific reports · 2025Article
- Nanoliposomes as Effective Vehicles of Antioxidant Compounds in Food and Health.International journal of molecular sciences · 2025Review
- Article
- Evaluation and Optimization of Quality Based on the Physicochemical Characteristics and Metabolites Changes of Qingpi during Storage.Foods (Basel, Switzerland) · 2023Article
- Improvements in the Procedures to Encapsulate Diverse Bioactive Compounds.Foods (Basel, Switzerland) · 2022Article
- Chemical characteristics and targeted encapsulatedSaudi journal of biological sciences · 2021Article
- Recent Advances on Nanoparticle Based Strategies for Improving Carotenoid Stability and Biological Activity.Antioxidants (Basel, Switzerland) · 2021Review
Corrections and comments
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Authors and funding
5 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The objectives of this research were to microencapsulate tangeretin, and to evaluate the basic characteristics of the microcapsule products. Tangeretin is a polymethoxyflavone (PMF) which has been revealed to possess various health benefits and is abundant in tangerine and other citrus peels. Microencapsulation technology is widely employed in the food and pharmaceutical industries to exploit functional ingredients, cells, and enzymes. Spray drying is a frequently applied microencapsulation method because of its low cost and technical requirements. In this research, tangeretin dissolved at different concentrations in bergamot oil was microencapsulated in a citrus pectin/sodium alginate matrix. The resulting microcapsule powder showed promising physical and structural properties. The retention efficiency of tangeretin was greater at a concentration of 2.0% (98.92%) than at 0.2% (71.05%), probably due to the higher temperature of the emulsion during the homogenizing and spray-drying processes. Encapsulation efficiency was reduced with increased concentration of tangeretin. Our results indicate that tangeretin could be successfully encapsulated within a citrus pectin/sodium alginate matrix using bergamot oil as a carrier.
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