In recent years, great interest has been focused on using natural antioxidants in food
products, due to studies indicating possible adverse effects that may be related to the …

In the twenty-first century, finding a “greener solution” against synthetic preservatives
consists of one of the challenges in food preservation. Oregano essential oil (OEO) has …

Background Meat has a complex physical structure and chemical composition that is very
prone to oxidation. Plants are sources of biologically active compounds (antioxidants) of …

A pineapple peel hydroalcoholic extract rich in phenolic compounds, was stabilized by
microencapsulation using spray drying technology, with maltodextrin, inulin, and arabic gum …

The controversy around synthetic antioxidants and antimicrobials, which have been linked to
major health problems, has driven both consumers and producers toward the usage of …

Highlights•Wzx proteins show specificity as well as promiscuity for substrate
recognition.•Synthetic biology can enable tailored polysaccharide production.•Single …

Background In recent years, as the beneficial effects of probiotics have been gradually
discovered, the use of drying methods to stabilize probiotic ingredients has been more …

This study demonstrates the potential of a high molecular weight fucose-containing
polysaccharide secreted by the bacterium Enterobacter A47, named FucoPol, and its silver …

Omega-3 fatty acids, specifically docosahexaenoic acid (DHA, 22 carbons and 6 double
bonds) are fundamental compounds for a healthy diet. However, due to their unsaturated …

Recently, the interest and use of bioactive phenolic compounds have increased in the food
and pharmaceutical fields. This has been due to the health benefits of polyphenols reported …