Encapsulation technology has been extensively used to enhance the stability, specificity,
and bioavailability of essential food ingredients. Additionally, it plays a vital role in improving …

Color is one of the main sensory properties in the food industry. Currently, there is a global
interest to replace synthetic colorants with natural compounds. In line with this, many plants …

The aim of this work was to improve the stability of Roselle extract (RE) by spray-drying
using maltodextrin (MD) alone, and in combination with WPC in the forms of unmodified and …

Anthocyanins are abundant phytochemicals in nature that draw the public interest not only in
their health effects, such as antioxidant, anti-inflammatory and anti-carcinogenic properties …

Roselle (Hibiscus sabdariffa L.) is a source of anthocyanins with double functions as natural
colorants and pharmacologically active ingredients in the food and pharmaceutical …

Hibiscus sabdariffa (HS) extract contains a large amount of bioactive compounds with
antioxidant, anticarcinogenic, and antihypertensive effects. The extraction of total phenols …

The current study aims to perform microencapsulation of R. tuberosa L. extracts using
chitosan crosslinked to sodium tripolyphosphate (NaTPP) as wall materials by spray drying …

The goal of the current study is to develop a microencapsulation formulation of plum peel
bioactives in Arabic gum and/or maltodextrin through spray-drying. A mixture design of …

Incorporating anthocyanins, valuable natural pigments, into a powder can improve their
stability, but exposure to high temperatures during processing can cause them to degrade …

Although some species that accumulate only cyanidin (Cy) in nature can produce blue
flowers through iron ions, there has been no evidence of blue chrysanthemums being …