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 …

The global demand for safe and healthy food with minimal synthetic preservatives is
continuously increasing. Natural food antimicrobials and especially essential oils (EOs) …

The first marketed example of the application of microcapsules dates back to 1957. Since
then, microencapsulation techniques and knowledge have progressed in a plethora of …

Tomato (Solanum lycopersicum) is a widely consumed fruit in the world. Discarded biomass
has a huge potential, as tomato peel is rich in carotenoid content. This study focuses on the …

Spray drying is one of the oldest, most common, and economical techniques typically
employed for producing dry powders from flowable feeds which can be a solution …

Encapsulation of flavor and aroma compounds in appropriate materials and forms has long
been an important issue. Encapsulation of flavor in inexpensive, stable, and widely used …

In this work, pea and soy proteins were used as emulsifiers on the encapsulation of orange
essential oil (OEO, rich in d-limonene) by emulsification followed by spray drying. A …

Proanthocyanidins are important compounds known for their antioxidant and radical
scavenging properties, but they are highly sensitive to light, heat, oxygen, and pH. In our …

Spray drying of probiotic Lactobacillus plantarum in litchi juice with varied proportion of
maltodextrin, fructooligosaccharide (FOS) and pectin was performed to determine the effect …