Phenolic compounds are secondary metabolites widely spread throughout the plant
kingdom that can be categorized as flavonoids and non-flavonoids. Interest in phenolic …

Background Bioactive compounds possess plenty of health benefits, but they are chemically
unstable and susceptible to oxidative degradation. The application of pure bioactive …

Background Encapsulation of flavor and aroma in an appropriate form is an important
concern for a long time. Encapsulation is the most successful way not only to preserve or …

Drug delivery systems (DDS) are used to achieve a higher therapeutic effects of a
pharmaceutical drug or natural compound in a specific diseased site with minimal …

Phenolic compounds are major micronutrients in our diet, 1 and evidence for their role in the
prevention of degenerative diseases such as cancer, inflammation and neurodegenerative …

Curcumin, the major constituent of Curcuma longa L.(Zingiberaceae family) or turmeric,
commonly used for cooking in Asian cuisine, is known to possess a broad range of …

Since its invention in 1872 by Samuel Percy, the spray drying of food products has been
widely used, whether in products consumed by babies in milk formulations, powdered …

Curcumin is the main polyphenol of the curcuminoid class of turmeric, a well-known spice
belonging to the ginger family. In addition to its common applications like coloring and …

Microencapsulation is a technique increasingly studied in food science aimed to increase
stability and control the release of aromas, dyes, antioxidants, nutrients, enzymes …

Curcumin has been used in numerous anti‐microbial research because of its low side
effects and extensive traditional applications. Despite having a wide range of effects, the …