In recent years, the trend in the population towards consuming more natural and sustainable
foods has increased significantly. This claim has led to the search for new sources of …

As food safety continues to gain prominence, phycocyanin (PC) is increasingly favored by
consumers as a natural blue pigment, which is extracted from microalgae and serves the …

This work presents a feasible method for controllable preparation of monodisperse spherical
alginate microcapsules with structured multiphase oil cores, which have the potential to …

Numerous literatures have shown the advantages of Pickering emulsion (PE) for the delivery
of bioactive ingredients in the fields of food, medicine, and cosmetics, among others. On this …

Excipient emulsions were prepared using different emulsifiers (pectin and sodium caseinate,
individually or compositely) to study the emulsifying properties and their co-digested effects …

This study aimed to evaluate an alginate/shellac mixture as wall material to develop an
aqueous phycoerythrin (R-PE) encapsulation system by external gelation and to determine …

Different emulsion systems can be used to deliver bioactive compounds: single, multiple,
gel, Pickering, and high internal phase emulsions. Each of them offers advantages and …

Phycocyanin is a natural pigment protein with antioxidant, anti-tumor, and anti-inflammatory
properties, but its relatively poor emulsibility limits its use in the food industry. In order to …

Vitamins C and E have anti-oxidative, anti-aging, and anti-cancer, and these two vitamins
can produce synergistic effects when used in combination. However, the stability and …

Phycocyanin (PC), a protein derived from algae, is non-toxic and biocompatible. Due to its
environmental and sustainable properties, it has been studied as an alternative stabilizer for …