| dc.contributor.author | Gruškienė, Rūta, | |
| dc.contributor.author | Lavelli, Vera, | |
| dc.contributor.author | Sereikaitė, Jolanta, | |
| dc.date.accessioned | 2023-12-22T07:06:12Z | |
| dc.date.available | 2023-12-22T07:06:12Z | |
| dc.date.issued | 2024. | |
| dc.identifier.issn | 0144-8617 | |
| dc.identifier.other | (crossref_id)155775285 | |
| dc.identifier.uri | https://etalpykla.vilniustech.lt/xmlui/handle/123456789/153597 | |
| dc.description.abstract | Inulin is a fructan biosynthesized mainly in plants of the Asteraceae family. It is also found in edible vegetables and fruits such as onion, garlic, leek, and banana. For the industrial production of inulin, chicory and Jerusalem artichoke are the main raw material. Inulin is used in the food, pharmaceutical, cosmetic as well biotechnological industries. It has a GRAS status and exhibits prebiotic properties. Inulin can be used as a wall material in the encapsulation process of drugs and other bioactive compounds and the development of their delivery systems. In the review, the use of inulin for the encapsulation of probiotics, essential and fatty oils, antioxidant compounds, natural colorant and other bioactive compounds is presented. The encapsulation techniques, materials and the properties of final products suitable for the delivery into food are discussed. Research limitations are also highlighted. | eng |
| dc.format | PDF | |
| dc.format.extent | p. 1-15. | |
| dc.format.medium | tekstas / txt | |
| dc.language.iso | eng | |
| dc.relation.isreferencedby | Science Citation Index Expanded (Web of Science) | |
| dc.relation.isreferencedby | Scopus | |
| dc.relation.isreferencedby | EmBiology | |
| dc.relation.isreferencedby | Chemical abstracts | |
| dc.title | Application of inulin for the formulation and delivery of bioactive molecules and live cells / | |
| dc.type | Straipsnis Web of Science DB / Article in Web of Science DB | |
| dcterms.references | 160 | |
| dc.type.pubtype | S1 - Straipsnis Web of Science DB / Web of Science DB article | |
| dc.contributor.institution | Vilniaus Gedimino technikos universitetas | |
| dc.contributor.institution | University of Milan | |
| dc.contributor.faculty | Fundamentinių mokslų fakultetas / Faculty of Fundamental Sciences | |
| dc.contributor.department | Chemijos ir bioinžinerijos katedra / Department of Chemistry and Bioengineering | |
| dc.subject.researchfield | T 005 - Chemijos inžinerija / Chemical engineering | |
| dc.subject.vgtuprioritizedfields | FM0202 - Ląstelių ir jų biologiškai aktyvių komponentų tyrimai / Investigations on cells and their biologically active components | |
| dc.subject.ltspecializations | L101 - Agroinovacijos ir maisto technologijos / Agro-innovation and food technologies | |
| dc.subject.en | encapsulation | |
| dc.subject.en | probiotics | |
| dc.subject.en | antioxidants | |
| dc.subject.en | colorants | |
| dc.subject.en | essential oil | |
| dc.subject.en | fatty oil | |
| dcterms.sourcetitle | Carbohydrate polymers. | |
| dc.description.volume | vol. 327 | |
| dc.publisher.name | Elsevier | |
| dc.publisher.city | Oxford | |
| dc.identifier.doi | 155775285 | |
| dc.identifier.doi | 1-s2.0-S0144861723011359 | |
| dc.identifier.doi | S0144-8617(23)01135-9 | |
| dc.identifier.doi | 85179134654 | |
| dc.identifier.doi | 2-s2.0-85179134654 | |
| dc.identifier.doi | 0 | |
| dc.identifier.doi | S0144861723011359 | |
| dc.identifier.doi | 10.1016/j.carbpol.2023.121670 | |
| dc.identifier.elaba | 184511376 | |
