This review presents an updated scenario of findings and evolutions of encapsulation of
bioactive compounds for food and agricultural applications. Many polymers have been …

Bioactive compounds in food and beverages, including fruit juices, are susceptible to
degradation or oxidation during processing and storage. This vulnerability can lead to a …

Carotenoids from tomatoes are not only responsible for the vibrant red color of the fruits but,
being powerful antioxidants, they also play a crucial role in enhancing the nutritional value …

This study aimed at producing pectin hydrogel beads by ionic gelation proce to carry
pomegranate extract (PE) evaluating approaches to increase its retention and protect the …

Encapsulation can be used as a strategy to protect and control the release of bioactive
extracts. In this work, an extract from Spirulina sp. LEB-18, rich in phenolic compounds, was …

The study investigated the encapsulation potential of probiotics (PRO) and flaxseed oil (FS)
using different wall materials, including sodium alginate-maltodextrin-inulin (SIN), skim milk …

This study aims to enhance the oxidative stability of njangsa seed oil (NSO) through
encapsulation by ionic gelation using sodium alginate (ALG) solely or in combination with …

Natal plum (Carissa macrocarpa) contains anthocyanins, cyanidin 3-O-β-sambubioside (Cy-
3-Sa), and cyanidin 3-O-glucoside (Cy-3-G) that possess great bioactive properties. During …

Free and microencapsulated olive leaves extracts (OLE) have been proposed as natural
antioxidant to prolong the stability of biscuits, under two accelerated storage conditions, with …

Microalgae are increasingly recognized for their potential in the food sector due to their rapid
growth and rich content in proteins, carbohydrates, and pigments. The extraction of pigments …