Polyphenols are the most important phytochemicals in our diets and have received great
attention due to their broad benefits for human health by suppressing oxidative stress and …

Micro-and nanoencapsulation is an emerging technology in the food field that potentially
allows the improvement of food quality and human health. Bio-based delivery systems of …

The barberry (Berberis vulgaris) extract which is a rich source of anthocyanins was used for
spray drying encapsulation with three different wall materials, ie, combination of maltodextrin …

The acerola pulp and residue extracts were microencapsulated by spray and freeze-drying,
using gum arabic and maltodextrin as encapsulating agents. Total anthocyanins …

Bordo grape skin extract was microencapsulated by spray-drying and freeze-drying, using
gum arabic (GA), partially hydrolyzed guar gum (PHGG), and polydextrose (PD) as …

In this study, we investigated the effects of microencapsulation conditions on product quality
of pomegranate peel phenolics. Our results indicate an optimum air inlet temperature of …

Protein–polysaccharide interactions offer opportunities for designing the new functional
foods with applications in the food and pharmaceutical industries. In this work, we …

Background The food industry seeks to expand the color palette with natural colorants.
Nevertheless, in nature, the blue color is rare compared to other colors. Despite synthetic …

Our aim was to produce an encapsulated powder loaded with eggplant peel extract as a
natural source of color and antioxidants through gum Arabic and maltodextrin. The effect of …

In this work, anthocyanin stability and color of encapsulated freeze-dried saffron petal's
extract with various matrices consisting gum Arabic (AG) and maltodextrin (M7 and M20) …