ORCID Profile
0000-0002-9297-7665
Current Organisation
Université Mohammed VI Polytechnique
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Publisher: Elsevier BV
Date: 04-2018
DOI: 10.1016/J.FOODRES.2018.01.017
Abstract: Açaí berry is the fruit of an Amazonian palm tree and rich in anthocyanins (ACNs). Scientific studies have proven the health benefits of açaí berry and declared this fruit as "super fruit". ACNs have high antioxidant activities, but they are unstable and can easily deteriorate during food processing. In order to protect ACNs and increase their applicability, food-grade water-in-oil (W/O) emulsions were successfully formulated with different concentrations of açaí berry extracts (AEs). The formulated W/O nanoemulsions were relatively stable, with no phase separation after 30 days of storage. The average droplet size varied between 146.8 and 814.8 nm, with higher values corresponding to s les without AEs. All W/O nanoemulsion s les exhibited antioxidant activity and high retention rates of polyphenols after 30 days of storage. ACN retention followed first-order kinetics, with high protection of ACNs observed in emulsified s les. 2% AE encapsulated in a 30 wt% W/O nanoemulsion had an estimated half-life of 385 days. The results indicate that stable nanoemulsion systems with high ACN protection can be produced with possible applications in the food and pharmaceutical industries.
Publisher: Elsevier BV
Date: 04-2018
DOI: 10.1016/J.FOODCHEM.2017.12.008
Abstract: In this study, we formulated and stabilized oil-in-water nanoemulsions using a crude extract from argan press-cake as sole emulsifier. Various extracts from argan press-cake were prepared in order to select the most surface-active one(s) foreseeing emulsions preparation. Fifty percent (v/v) ethanolic extract reduced the interfacial tension to a minimum value at both MCT oil and soybean oil interfaces (12.7 and 10.5 mN m
Publisher: Elsevier BV
Date: 09-2018
DOI: 10.1016/J.FOODCHEM.2018.04.054
Abstract: The formulation, physicochemical stability and bioaccessibility of astaxanthin (AST) loaded oil-in-water nanoemulsions fabricated using gypenosides (GPs) as natural emulsifiers was investigated and compared with a synthetic emulsifier (Tween 20) that is commonly applied in food industry. GPs were capable of producing nanoemulsions with a small volume mean diameter (d
Publisher: Elsevier BV
Date: 2020
Publisher: Wiley
Date: 10-07-2019
DOI: 10.1111/IJFS.14264
Location: Japan
Location: No location found
No related grants have been discovered for Noamane Taarji.