ReviewFoods (Basel, Switzerland)2022
Encapsulation of Nutraceuticals in Yoghurt and Beverage Products Using the Ultrasound and High-Pressure Processing Technologies.
Review in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
5 citing papers in PubMed.
- Yogurt Enriched with Omega-3 Fatty Acids.Foods (Basel, Switzerland) · 2026Article
- Exploring Microbial Contributions to Nutraceutical Production: From Natural to Designed Foods.Molecular biotechnology · 2025Review
- Ultrasound in the Food Industry: Mechanisms and Applications for Non-Invasive Texture and Quality Analysis.Foods (Basel, Switzerland) · 2025Review
- Cultivation to consumption: strengthening bacterial safety in plant-based nutraceuticals.Frontiers in microbiology · 2025Review
- Effect of Frying Process on the Flavor Variations of Allium Plants.Foods (Basel, Switzerland) · 2023Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
5 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Dairy and beverage products are considered highly nutritious. The increase demand for added nutritional benefits within the food systems consumed by the consumers paves the pathway towards fortifying nutraceuticals into these products. However, nutraceuticals are highly unstable towards harsh processing conditions. In addition, the safety of dairy and beverage products plays a very important role. Therefore, various heat treatments are in practice. As the heat-treated dairy and beverage products tends to illustrate several alterations in their organoleptic characteristics and nutritional properties, the demand for alternative non-thermal processing technologies has increased extensively within the food industry. Ultrasound and high-pressure processing technologies are desirable for this purpose as well as a safe and non-destructive technology towards encapsulation of nutraceuticals into food systems. There are benefits in implementing these two technologies in the production of dairy and beverage products with encapsulants, such as manufacturing high-quality products with improved nutritional value while simultaneously enhancing the sensory characteristics such as flavour, taste, texture, and colour and attaining the microbial quality. The primary objective of this review is to provide detailed information on the encapsulation of nutraceuticals and mechanisms involved with using US and HPP technologies on producing encapsulated yoghurt and beverage products.
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Registered trials
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