Many natural food bioactive ingredients are sensitive to processing and environmental
conditions and thus it is necessary to improve their stability to create products with long shelf …

Spray-drying is known as a common and economical technique for the encapsulation of
various nutrients and bioactive compounds. However, shear and thermal tensions during …

Microencapsulation is a technique increasingly studied in food science aimed to increase
stability and control the release of aromas, dyes, antioxidants, nutrients, enzymes …

The food consumption trends have long since shifted from demanding simple calories and
essential nutrients in order to support the basic human body functions to demanding a …

Anthocyanins as food additives have attracted increasing interest from the food industries,
due to its potential health-related functionalities. However, it is low stability to limit its …

Phenolic compounds constitute important parts of natural bioactive ingredients due to their
various biological activities. However, phenolic compounds are to some extent restricted by …

Anthocyanins are value-added food ingredients that have health-promoting impacts and
biological functionalities. Nevertheless, there are technological barriers to their application …

This study microencapsulated anthocyanin compounds extracted from blueberry (Vaccinium
spp.) by spray drying using different inlet air temperatures (120, 140 and 160° C) and wall …

Microencapsulation is a promising technique, which provides core materials with protective
barrier, good stability, controlled release, and targeting delivery. Compared with the …

Encapsulation systems have gained significant interest in designing innovative foods, as
they allow for the protection and delivery of food ingredients that have health benefits but are …