Encapsulation of Lime Extract from By-Products in Zein–Pectin Microparticles for Gluten-Free Vegan Pancakes

Sandra Mariño-Cortegoso; Roberta Tolve; Ana Rodríguez‐Bernaldo de Quirós; Raquel Sendón; Fabio Favati; Letricia BARBOSA-PEREIRA

doi:10.1039/d6fb00090h

January 1, 2026Sustainable Food TechnologyOpen Access

Encapsulation of Lime Extract from By-Products in Zein–Pectin Microparticles for Gluten-Free Vegan Pancakes

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Key Points

This research aims to explore the encapsulation of lime extract from by-products to enhance food quality and sustainability.
Lime extract was encapsulated in zein-pectin microparticles.
Microparticle characteristics were analyzed for their bioactive compound content and stability.
The study adhered to a circular economy framework to assess sustainability.
Encapsulation demonstrated improved stability of bioactive compounds in lime extract.
Zein-pectin microparticles effectively preserved the bioactive properties during storage, with significant retention rates.
Lime-based vegan pancakes showed enhanced nutritional value and consumer acceptability.

Implication

Study valorizes lime by-products as bioactive sources, suggesting a sustainable food option.

Abstract

Amid rising demand for healthier and sustainable foods, this study valorised lime by-products as sources of bioactive compounds within a circular economy framework. Lime extract was encapsulated in zein–pectin microparticles...

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Cite This Study

Mariño-Cortegoso et al. (2026) studied this question.

synapsesocial.com/papers/6a0d5064f03e14405aa9c226 https://doi.org/10.1039/d6fb00090h

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Encapsulation of Lime Extract from By-Products in Zein–Pectin Microparticles for Gluten-Free Vegan Pancakes

Key Points

Implication

Abstract

Discussion

Cite This Study

Encapsulation of Lime Extract from By-Products in Zein–Pectin Microparticles for Gluten-Free Vegan Pancakes

Key Points

Implication

Abstract

Discussion

Cite This Study

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