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Single and double nanoemulsions as a way of modulating health-promoting properties and bioavailability of bioactive compounds isolated from different edible plant matrix

2019/35/D/NZ9/02951

Keywords:

polyphenolic compounds carotenoids edible flowers chokeberry fruit rose fruit antidiabetic activity anti-aging antivity encapsulation process bioavailability

Descriptors:

  • NZ9_7: Nutrition and food sciences

Panel:

NZ9 - Fundamentals of applied life sciences and biotechnology: agricultural, forestry, horticulture, animal production and fishery, food and nutrition sciences, industrial biosciences, environmental biotechnology and remediation

Host institution :

Uniwersytet Przyrodniczy we Wrocławiu, Wydział Biotechnologii i Nauk o Żywności

woj.

Other projects carried out by the institution 

Principal investigator (from the host institution):

dr hab. Paulina Balbina Nowicka 

Number of co-investigators in the project: 5

Call: SONATA 15 - announced on 2019-09-16

Amount awarded: 1 000 020 PLN

Project start date (Y-m-d): 2020-11-30

Project end date (Y-m-d): 2025-11-29

Project duration:: 60 months (the same as in the proposal)

Project status: Pending project

Project description

Download the project description in a pdf file

Note - project descriptions were prepared by the authors of the applications themselves and placed in the system in an unchanged form.

Information in the final report

  • Publication in academic press/journals (6)
  1. The types of polysaccharide coatings and their mixtures as a factor affecting the stability of bioactive compounds and health-promoting properties expressed as the ability to inhibit the α-amylase and α-glucosidase of chokeberry extracts in the microencapsulation process
    Authors:
    Kamil Haładyn, Karolina Tkacz, Aneta Wojdyło, Paulina Nowicka
    Academic press:
    Foods (rok: 2021, tom: 10, strony: 1994), Wydawca: MDPI
    Status:
    Published
    DOI:
    10.3390/foods10091994 - link to the publication
  2. The types of polysaccharide coatings and their mixtures as a factor affecting the stability of bioactive compounds and health-promoting properties expressed as the ability to inhibit the α-amylase and α-glucosidase of chokeberry extracts in the microencapsulation process
    Authors:
    Kamil Haładyn, Karolina Tkacz, Aneta Wojdyło, Paulina Nowicka
    Academic press:
    Foods (rok: 2021, tom: 10, strony: 1994), Wydawca: MDPI
    Status:
    Published
    DOI:
    10.3390/foods10091994 - link to the publication
  3. Isolation of Bioactive Compounds (Carotenoids, Tocopherols, and Tocotrienols) from Calendula Officinalis L., and Their Interaction with Proteins and Oils in Nanoemulsion Formulation
    Authors:
    Kamil Haładyn, Aneta Wojdyło, Paulina Nowicka
    Academic press:
    Molecules (rok: 2024, tom: 29(17), strony: 45676), Wydawca: MDPI
    Status:
    Published
    DOI:
    10.3390/molecules29174184 - link to the publication
  4. The types of polysaccharide coatings and their mixtures as a factor affecting the stability of bioactive compounds and health-promoting properties expressed as the ability to inhibit the α-amylase and α-glucosidase of chokeberry extracts in the microencapsulation process
    Authors:
    Kamil Haładyn, Karolina Tkacz, Aneta Wojdyło, Paulina Nowicka
    Academic press:
    Foods (rok: 2021, tom: 10, strony: 1994), Wydawca: MDPI
    Status:
    Published
    DOI:
    10.3390/foods10091994 - link to the publication
  5. Shaping the bioactive potential, health-promoting properties, and bioavailability of o/w nanoemulsions by modulating the dose of a carotenoid preparation isolated from Calendula officinalis L.
    Authors:
    : Kamil Haładyn, Aneta Wojdyło, Paulina Nowicka
    Academic press:
    Food Chemistry (rok: 2024, tom: 456, strony: 45671), Wydawca: Elsevier
    Status:
    Published
    DOI:
    10.1016/j.foodchem.2024.139990 - link to the publication
  6. The types of polysaccharide coatings and their mixtures as a factor affecting the stability of bioactive compounds and health-promoting properties expressed as the ability to inhibit the α-amylase and α-glucosidase of chokeberry extracts in the microencapsulation process
    Authors:
    Kamil Haładyn, Karolina Tkacz, Aneta Wojdyło, Paulina Nowicka
    Academic press:
    Foods (rok: 2021, tom: 10, strony: 1994), Wydawca: MDPI
    Status:
    Published
    DOI:
    10.3390/foods10091994 - link to the publication

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