Background Bioactive compounds possess plenty of health benefits, but they are chemically
unstable and susceptible to oxidative degradation. The application of pure bioactive …

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 …

Background Carotenoids are among the most important pigments found in nature, which are
synthesized by various eukaryotic and prokaryotic organisms. With few knows exceptions …

In recent years, the replacement of synthetic colorants with natural ones has attracted
increasing consumers' and market interest. Natural colorants include different groups of …

Microencapsulation is a technique increasingly studied in food science aimed to increase
stability and control the release of aromas, dyes, antioxidants, nutrients, enzymes …

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

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 …

Abstract β-carotene is a principle carotenoid in carrots, and of the most common and widely
studied carotenoids. Carotenoids are the phytonutrients that impart a distinctive yellow …

This manuscript reports a systematic study of encapsulation of fish oil into soybean
microparticles by emulsification and subsequent spray drying in order to protect it from lipid …

Carotenoids are increasingly drawing the attention of researchers as a major natural food
color due to their inherent nutritional characteristics and the implicated possible role in …