Search Results - "Celli, Giovana B."

Polyelectrolyte Complex Inclusive Biohybrid Microgels for Tailoring Delivery of Copigmented Anthocyanins by Tan, Chen, B. Celli, Giovana, Lee, Michelle, Licker, Jonathan, Abbaspourrad, Alireza

“…This study fabricated a novel biohybrid microgel containing polysaccharide-based polyelectrolyte complexes (PECs) for anthocyanins. Herein, anthocyanins were…”
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Catechin modulates the copigmentation and encapsulation of anthocyanins in polyelectrolyte complexes (PECs) for natural colorant stabilization by Tan, Chen, Celli, Giovana B., Selig, Michael Joseph, Abbaspourrad, Alireza

“…•Catechin modulates copigmentation and encapsulation of anthocyanin in PECs.•The color attribute of anthocyanin is intensified even after…”
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Annatto-entrapped casein-chitosan complexes improve whey color quality after acid coagulation of milk by Celli, Giovana B., Ravanfar, Raheleh, Kaliappan, Siva, Kapoor, Rohit, Abbaspourrad, Alireza

“…•Carryover color in whey requires bleaching with negative impact on sensory quality.•Retention of color mainly in the curd could also be achieved by…”
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Instantaneous interaction of mucin with pectin- and carrageenan-coated nanoemulsions by Celli, Giovana B., Liu, Yan, Dadmohammadi, Younas, Tiwari, Rashmi, Raghupathi, Krishna, Mutilangi, William, Abbaspourrad, Alireza

“…•Instantaneous interactions between mucin and pectin- or carrageenan-coated nanoemulsions are investigated.•Mucus induces flocculation of emulsion droplets and…”
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Solvent-mediated pressure-treated bixin-casein complexation for targeted color delivery by Celli, Giovana B., Lawrence, Peter, Ravanfar, Raheleh, Abbaspourrad, Alireza

“…•Colorant in whey requires bleaching, which negatively affects its sensory quality.•High pressure and presence of ethanol promotes the complexation of bixin…”
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Quantitative comparison of adsorption and desorption of commonly used sweeteners in the oral cavity by Bülbül, Gonca, Celli, Giovana B., Zaferani, Meisam, Raghupathi, Krishna, Galopin, Christophe, Abbaspourrad, Alireza

“…•Sweeteners can hinder consumer acceptance due to bitter aftertaste and lingering.•Adsorption-desorption properties of six sweeteners were evaluated by…”
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Synergistic Bathochromic and Hyperchromic Shifts of Anthocyanin Spectra Observed Following Complexation with Iron Salts and Chondroitin Sulfate by Celli, Giovana B., Selig, Michael J., Tan, Chen, Abbaspourrad, Alireza

“…Grape anthocyanins are not traditionally used on complexation studies, as the main compounds lack a catechol group. In this study, concomitant metal…”
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Optimization of Lycopene Extraction from Tomato Processing Waste Using an Eco-Friendly Ethyl Lactate–Ethyl Acetate Solvent: A Green Valorization Approach by Silva, Yasmini P. A., Ferreira, Tânia A. P. C., Celli, Giovana B., Brooks, Marianne S.

“…Lycopene is a highly-prized antioxidant with associated health benefits and is abundant in natural sources. A green valorization approach was used to extract…”
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Development and evaluation of floating alginate microspheres for oral delivery of anthocyanins – A preliminary investigation by Celli, Giovana B., Ghanem, Amyl, Brooks, Marianne S.

“…The goal of this study was to develop floating microspheres that could be used as gastroretentive systems for the delivery of anthocyanins (ACNs). These…”
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Encapsulationof lycopene from watermelon in calcium-alginate microparticles using an optimised inverse-gelation method by response surface methodology by Celli, Giovana B., Teixeira, Alyne G., Duke, Tamunoemi G., Brooks, Marianne Su-Ling

“…Summary Lycopene exhibits strong antioxidant activity due to its unsaturated molecular bonds, which also contributes to its susceptibility for degradation…”
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Copigment-polyelectrolyte complexes (PECs) composite systems for anthocyanin stabilization by Tan, Chen, Celli, Giovana B., Abbaspourrad, Alireza

“…This study aimed to explore copigment-polyelectrolyte complexes (PECs) composite systems for simultaneous color intensification and stabilization of…”
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The stabilization of food grade copper-chlorophyllin in low pH solutions through association with anionic polysaccharides by Selig, Michael J., Gamaleldin, Sara, Celli, Giovana B., Marchuk, Meghan A., Smilgies, Detlef-M., Abbaspourrad, Alireza

“…This work investigates the potential for anionic polysaccharides, such as alginate and xanthan gum, to impart solution and color stability to dilute solutions…”
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Mechanistic investigation via QCM-D into the color stability imparted to betacyanins by the presence of food grade anionic polysaccharides by Marchuk, Meghan, Selig, Michael J., Celli, Giovana B., Lawrence, Peter, Smilgies, Detlef-M., Abbaspourrad, Alireza

“…The known ability of select anionic polysaccharides (gum arabic, beet pectin, xanthan gum, and sodium alginate) to improve shelf and thermal color stabilities…”
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