Vacuum freeze-drying of biological materials is one of the best methods of water removal,
with final products of highest quality. The solid state of water during freeze-drying protects …

Drying is one of the oldest methods for food preservation that removes the water from fruit
and makes it available for consumption throughout the year. Dried fruits can be produced by …

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

One approach to improving sustainable food production is to add value to fruit by-products,
which are currently used as animal feed or discarded, yet may be useful sources of natural …

Emulsification/internal gelation is an emerging encapsulation technique with a great
potential to protect anthocyanins' stability against the effect of negative environmental …

Propolis extracts have shown to possess several health beneficial properties attributed to
their phenol composition. Several pharmaceutical formulations are based on propolis as …

Carotenoids are a class of natural pigments found mainly in fruits and vegetables. Among
them, β‐carotene is regarded the most potent precursor of vitamin A. However, it is …

Background Natural food colorants obtained from plants are of growing interest, as they are
safe and healthy and positively affect the color of the food; in addition, they may have further …

Particulate systems for functional ingredient development were obtained by fluidized bed
drying of blackberry wastes. Fluidization behavior, drying characteristics, and …

BACKGROUND Blueberry juice powder was developed via foam‐mat freeze‐drying (FMFD)
and spray‐drying (SD) via addition of maltodextrin (MD) and whey protein isolate (WPI) at …