Background Great attentions have been paid on the safety and quality of food products,
leading to emerging innovations in food packaging industry. The natural colorants with eco …

Pigments have become a very important part of food research, not only adding sensory
properties to food, but also providing functional properties to the food system. In this paper …

Biological degradation of natural product glycosides involves, alongside hydrolysis, β-
elimination for glycosidic bond cleavage. Here, we discover an O-glycoside β-eliminase …

There is a growing interest in utilizing renewable biomass resources to manufacture
environmentally friendly active food packaging, against the petroleum-based polymers …

The escalating demand for palm oil necessitates enhanced production strategies. As the
trend shifts towards automated harvesting to meet the demand, precise ripeness …

Cancer is the world's second most common cause of death, with colon cancer (CC) ranking
third in prevalence and second in cancer-related fatalities. CC originates in the colon or …

Colorimetric films incorporated with anthocyanins as an indicator for freshness monitoring
have aroused growing interest recently. The pH-sensing colorimetric film were developed …

Curcumin is a natural food ingredient and has the potential to alleviate inflammation and
combat cancer. The incidence of intestinal inflammation has been increasing and poses a …

Single protein [whey protein isolate (WPI) or succinylated whey protein isolate (SWPI)] and
composite particles of proteins with chitosan (CS) were tested for their ability to encapsulate …

Natural pigments are bioactive compounds that can present health-promoting bioactivities in
the human body. Due to their strong coloring properties, these compounds have been …