Organic particles are increasingly being utilized instead of inorganic ones to form and
stabilize Pickering emulsions for food applications. In particular, polysaccharide-based …

Pickering emulsions, which are emulsions stabilized by solid particles, have gained
increased research interest owing to their eco-friendliness and high stability. Among a wide …

Some bioactive ingredients in foods are unstable and easily degraded during processing,
storage, transportation and digestion. To enhance the stability and bioavailability, some food …

Novel starch-based nanoparticles from three sources: horse chestnut (HSC), water chestnut
(WSC) and lotus stem (LSC) were prepared for nano-encapsulation of catechin. Average …

The rational design and fabrication of edible codelivery carriers are important to develop
functional foods fortified with a plurality of bioactive agents, which may produce synergistic …

Many bioactive food ingredients were encapsulated in different forms to improve their
stability and bioavailability. Emulsions have showed excellent properties in encapsulation …

To improve the solubility, stability and bioavailability of bioactive compounds, a series of
delivery systems have been designed and developed in recent years. However, most …

Nowadays, the consumers' understanding of the relation between diet and health has
bought a profound change in their dietary pattern and lifestyle transformation. They aspire …

Highlights•Dehydration techniques used for olive leaves.•Methods used to extract the
bioactive compounds from olive leaves.•Bioactive profile of olive leaves.•Food and …

Vegetables and fruits contain non‐provitamin A (lycopene, lutein, and zeaxanthin) and
provitamin A (β‐carotene, β‐cryptoxanthin, and α‐carotene) carotenoids. Within these …