Piper species are aromatic plants used as spices in the kitchen, but their secondary
metabolites have also shown biological effects on human health. These plants are rich in …

Microencapsulation is a process of building a functional barrier between the core and wall
material to avoid chemical and physical reactions and to maintain the biological, functional …

There are various bioactive components exist in plants, fruits, and vegetable origins that
have many beneficial health effects (mainly antioxidant). However, they suffer from low …

Drying is an important process parameter for preservation of food components and it is
widely applicable in food sectors. Nowadays, encapsulation by drying technology is of …

Essential oils (EOs) are complex mixtures of volatile compounds extracted from different
parts of plants by different methods. There is a large diversity of these natural substances …

Encapsulation in food industry serves several functions including masking of undesirable
color/flavor/taste, preservation of unstable constituents, incorporation of additional functional …

Spray-drying process has been used for decades to encapsulate food ingredients such as
flavors, lipids, and carotenoids. During this drying process, the evaporation of solvent, that is …

Microencapsulation is a rapidly expanding technology which is a unique way to package
materials in the form of micro-and nano-particles, and has been well developed and …

The aim of this work was to characterize polyethylene glycol (PEG) coated nanoparticles
loaded with garlic essential oil and to evaluate their insecticidal activity against adult …

Proteins from vegetable seeds are interesting for research at present because they are an
abundant alternative to animal-based sources of proteins and petroleum-derived polymers …