Recent advances in the encapsulation of bioactive compounds that are found in some
important Brazilian fruits are discussedin this paper. Bacuri, Tucumã, Ticazo, Taperebá …

This paper aims to present and summarize the current knowledges and experiences of
encapsulation possibilities in fruit and vegetable technology. Encapsulation is widely used …

The production of value‐added and/or functional juices has increased significantly in recent
years, following an increased consumer demand to promote health and/or prevent disease …

Microencapsulation is a process in which active substances are coated by extremely small
capsules. It is a new technology that has been used in the cosmetics industry as well as in …

Microencapsulation is a process in which active substances are coated by extremely small
capsules. It is a new technology that has been used in the cosmetics industry as well as in …

Fruits are rich in bioactive components that have many health benefits. However, they are
unstable due to various environmental factors. Thus, the encapsulation technique appeared …

Currently, food industry is focused in avoiding potential harmfulness of synthetic food
additives and in developing novel functional foods containing health promoting ingredients …

Microencapsulation and nanoencapsulation have become a challenging approach to
design new materials with biotechnological applications. They are used in several fields …

Fruits are the nature's gift to mankind, they are not only delicious and refreshing, but also
nutritionally rich and supplementing the daily diet of the people. Western Ghats, one among …

Bioactive compounds of pulp (CP) and ethanolic (CE) extracts of the cactus pear (Opuntia
ficus-indica) were encapsulated with maltodextrin (MD) or inulin (I). A 22 statistical factorial …