Anthocyanin food colorant and its application in pH-responsive color change indicator films
Recently, interest in smart packaging, which can show the color change of the packaging
film according to the state of the food and evaluate the quality or freshness of the packaged …
film according to the state of the food and evaluate the quality or freshness of the packaged …
Valorization of fruits and vegetable wastes and by-products to produce natural pigments
Synthetic pigments from petrochemicals have been extensively used in a wide range of food
products. However, these pigments have adverse effects on human health that has rendered …
products. However, these pigments have adverse effects on human health that has rendered …
Encapsulation of bioactive compounds from fruit and vegetable by-products for food application–A review
V Marcillo-Parra, DS Tupuna-Yerovi, Z González… - Trends in Food Science …, 2021 - Elsevier
Background Fruit and vegetable by-products (FVBP) from the food industry and post-harvest
represent one of the world's most common environmental pollution problems. However …
represent one of the world's most common environmental pollution problems. However …
Emerging green techniques for the extraction of antioxidants from agri-food by-products as promising ingredients for the food industry
Nowadays, the food industry is heavily involved in searching for green sources of valuable
compounds, to be employed as potential food ingredients, to cater to the evolving …
compounds, to be employed as potential food ingredients, to cater to the evolving …
The use of food by-products as a novel for functional foods: Their use as ingredients and for the encapsulation process
Background Continuous increase in global human population and depletion of natural
resources threat to environment needs and sustainable food supply. In particular, food …
resources threat to environment needs and sustainable food supply. In particular, food …
A decade overview and prospect of spray drying encapsulation of bioactives from fruit products: Characterization, food application and in vitro gastrointestinal …
Background The demand for value-added and/or functional food products has skyrocketed
in recent years. Fruits and fruit products are of the best sources of bioactive compounds …
in recent years. Fruits and fruit products are of the best sources of bioactive compounds …
Spray-drying encapsulation of protein hydrolysates and bioactive peptides: Opportunities and challenges
In the recent years, extensive research is under way about the use of natural bioactive
compounds and production of functional foods to increase community health and reduce the …
compounds and production of functional foods to increase community health and reduce the …
Soft confectionery products: Quality parameters, interactions with processing and ingredients
The motivation in the preference of confectionery products consists of the perception formed
during the purchase and consumption. This perception is a direct determining factor in the …
during the purchase and consumption. This perception is a direct determining factor in the …
Microencapsulation of bioactive compound extracts using maltodextrin and gum arabic by spray and freeze-drying techniques
Microencapsulation techniques establish a protective barrier around a sensitive compound,
reducing vulnerability to external influences and offering controlled release. This work …
reducing vulnerability to external influences and offering controlled release. This work …
Improving functionality, bioavailability, nutraceutical and sensory attributes of fortified foods using phenolics-loaded nanocarriers as natural ingredients
The replacement of artificial by natural additives has gained consumer attention due to
concerns about toxic and carcinogenic effects of artificial additives and the growing search …
concerns about toxic and carcinogenic effects of artificial additives and the growing search …