Apricot kernel, a by-product of apricot fruit, is a rich source of proteins, vitamins, and
carbohydrates. Moreover, it can be used for medicinal purposes and the formation of food …

Mucilages are natural compounds consisting mainly of polysaccharides with complex
chemical structures. Mucilages also contain uronic acids, proteins, lipids, and bioactive …

Abstract Quince (Cydonia oblonga Miller) is a seasonal fruit that is commonly processed by
the food industry to produce marmalades, jellies and wines, resulting in a large amount of by …

In this research, a novel active food packaging material was developed by blending starch,
chitosan, and plant-based mucilage with zinc oxide nanoparticles. The polymeric …

Driven by the demand of consumers for low-fat foods, the field of fat replacers has made a
tremendous breakthrough over the past decade. A fat replacer is a substance that replaces …

Taro (Colocasia esculenta) is a root crop that remains largely underutilized and undervalued
despite its abundance and affordability. In comparison to other root vegetables, such as …

This study extracted the mucilage from Corchorus olitorius L. to observe its chemical and
functional properties and suggest its possible applications in various fields. Corchorus …

Food packaging is often made from plastic, which is usually obtained from non-renewable
resources. The development of new technologies, like biocomposite films, has been driven …

The present study embarked on develo** soy yogurt utilizing soybean and taro mucilage.
Box-Behnken Design (BBD) of Response Surface Methodology (RSM) was executed to …

The usage of starch nanoparticles for Pickering emulsion stabilization has become more
popular for various benefits. This work investigated the potential of nano reduced starch as …