In the present investigation, effect of chitosan, Alyssum homolocarpum gum (AHG) and
complex (1: 1) of chitosan and AHG (CCA) on the properties of nanoencapsulated Mentha …

One-third of all food produced for human use is discarded as waste, resulting in
environmental pollution and impaired food security. Fruit peels have bioactive compounds …

In the food industry, attempts have been made to extract and encapsulate bioactives from
pomace using organic solvents, eg, ethanol. Ethanolic extracts contain high concentrations …

Chokeberry (Aronia melanocarpa) is a rich source of polyphenols with confirmed health
benefits. Microencapsulation tehnique is a promising tool for improving its polyphenols …

The aim of this research was to fabricate an active paper containing encapsulated cumin
seed essential oil (CSEO) for shelf-life extension of beef hamburger. CSEO-loaded …

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 …

Encapsulation techniques can protect active components from degradation during storage
while maintaining their functionality. The purpose of this study was to evaluate the use of …

This study aimed to valorize apple pomace (AP) for the production of value-added products
in a zero-waste system. A Box-Behnken design was used to optimize the microwave …

Water-soluble gums (hydrocolloids) are used for various applications as coating agents,
packaging films, texture modifiers, thickeners, stabilizers and emulsifiers. Edible coatings …

In this study, we investigated the effects of microencapsulation conditions on product quality
of pomegranate peel phenolics. Our results indicate an optimum air inlet temperature of …