Food industries are facing a great challenge due to contamination of food products with
different microbes such as bacteria, fungi, viruses, parasites, etc. These microbes deteriorate …

Background Since time immemorial, natural active compounds including essential oils (EOs)
and their components have been used due to their flavor and fragrance. Out of 3000 known …

The microencapsulation of essential oils by complex coacervation continues to attract
considerable attention due to high payload, increased thermal stability and sustained …

Despite advancements in food preservation ways, the nature of preservatives remains one
of the real problems that must be taken into account for the preservation of consumer health …

Encapsulation can be a suitable strategy to protect natural antimicrobial substances against
some harsh conditions of processing and storage and to provide efficient formulations for …

In recent decades, there has been a lot of interest in the development of probiotic
incorporated functional foods. It is because probiotic bacteria give various health …

This review paper gives an insight into the effective delivery mechanisms for health-
promoting substances and highlights the challenges of using antioxidants and bioactives in …

Pink pepper essential oil was microencapsulated in single-layer (protein stabilized) and
double-layer (protein-polysaccharide stabilized) emulsions, which were applied in poly …

Turpentine essential oil (TEO) is a commercially available product having application as
food additive, due to its ethno-botanical and ethnopharmacological properties. In the present …

The instability of several macromolecules (eg, enzymes and essential oils) under such
factors as pH, temperature, and organic solvents may render their application in industrial …