In light of escalating biomedical demands across diverse diseases, there arises a pressing
need for the development of sophisticated biocompatible materials exhibiting augmented …

There is an increasing consumer demand for natural colors in foods. However, there is a
limited number of available natural food sources for use by the food industry because of …

A pH-sensitive food freshness indicator film (PS-CS-BA) was fabricated with potato starch
(PS) as film-forming substrate, blueberry anthocyanins (BA) as an indicator, and chondroitin …

Nowadays, nanoencapsulation as a leading technique using nanostructures, can
considerably enhance the bioavailability and durability of bioactive food components. For …

Natural colorants/pigments such as anthocyanins, carotenoids, betalains, and chlorophylls
have been generally used in the food industry as coloring agents. However, there are …

Copigmentation and encapsulation are the two most commonly used techniques for
anthocyanin stabilization. However, each of these techniques by itself suffers from many …

Nowadays, nano/micro-encapsulation as a pioneering technique may significantly improve
the bioavailability and durability of Natural bioactives. For this purpose, chitosan as a …

Anthocyanins (ACNs) nanocomplexes fabricated using chitosan hydrochloride (CHC) and
carboxymethyl chitosan (CMC) were incorporated into gelatin film as a base formulation for …

The purpose of this study is to explore the optimal conditions for the preparation of bovine
serum albumin (BSA)/casein (CA)-dextran (DEX) conjugates by ultrasonic pretreatment …

Gelatin has long been used as an encapsulant agent in the pharmaceutical and biomedical
industries because of its low cost, wide availability, biocompatibility, and degradability …