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C. Yi, J. Shi, J. Kramer, S. Xue, Y. Jiang, M. Zhang, Y. Ma and J. Pohorly, “Fatty Acid Composition and Phenolic Antioxidants of Winemaking Pomace Powder,” Food Chemistry, Vol. 114, No. 2, 2009, pp. 570-576. doi:10.1016/j.foodchem.2008.09.103

has been cited by the following article:

• TITLE: Lipid Encapsulated Phenolic Compounds by Fluidization

  AUTHORS: Ronald A. Holser

  KEYWORDS: Capsule; Ferulic Acid; Fluidizer; Nanoparticle; Stability

  JOURNAL NAME: Journal of Encapsulation and Adsorption Sciences, Vol.3 No.1, March 29, 2013

  ABSTRACT: Phenolic compounds exhibit antioxidant and antimicrobial activities with applications as functional food and feed additives. Ferulic acid, a phenolic compound present in grain crops and lignocellulose biomass, was encapsulated with saturated triglycerides using a laboratory fluidizer. Stability of the encapsulated ferulic acid particles was evaluated over a 3 month storage period. Laser light scattering and fluorescence spectroscopy were used to characterize particles. Loss of ferulic acid from particles was measured by emission spectra. Results showed no significant changes in particle diameter, 717.6 nm ± 28.4 nm, or loss of ferulic acid from lipid particles during storage. This combination of renewable materials, physical processing techniques, and nondestructive analytical methods promotes sustainable agriculture.