The design of functional foods has grown recently as an answer to rising consumers'
concerns and demands for natural, nutritional and healthy food products …

Today, there is an ever-growing interest on natural food ingredients both by consumers and
producers in the food industry. In fact, people are looking for those products in the market …

In this study, encapsulation strategy of curcumin was employed by fabricating protein-based
composite nanoparticles with hydrophilic whey protein isolate (WPI) and hydrophobic zein …

Background Vitamins are bioactive molecules necessary for human health, which are
sensible to degradation. During consumption, the bioavailability of these compounds might …

Some of the most commonly used agri-food products worldwide are vegetable and fruit-
based products that are rich in bioactive compounds such as vitamins, polyphenols, and …

Abstract Vitamin D 3 (VD 3) is a fat-soluble vitamin and easily degraded under acidic
conditions, which will greatly reduce its bioavailability. The use of complexes formed by …

Abstract Encapsulation in polymer NPs (NPs) is a well-recognized way to improve the oral
bioavailability of hydrophobic and hydrophilic compounds by enhancing their solubility in …

Today, as per the latest medical reports available, majority of the population throughout
globe is facing vitamin D (Vit D) deficiency. Even in sub-tropical countries like India and …

Background The group of elderly people (eg, 65+ years old) exhibits the fastest growth rate
among all populations segments. By 2050 worldwide there will be more than 400 million …

Cheese whey constitutes one of the most polluting by-products of the food industry, due to its
high organic load. Thus, in order to mitigate the environmental concerns, a large number of …