Background Spray-drying is one of the highly utilized techniques to increase the shelf-life of
food products. However, there are problems during spray-drying of sugar-rich fruit and …

Spray-drying is known as a common and economical technique for the encapsulation of
various nutrients and bioactive compounds. However, shear and thermal tensions during …

The aim of the present investigation is to study the effect of inlet temperatures on the
physicochemical properties of spray-dried jamun juice powder. The inlet temperatures …

Consumer interest in probiotics is significantly growing due to their positive impact on their
health. Dairy products are common and most preferred probiotics" delivery vehicle" in the …

Copigmentation and encapsulation are the two most commonly used techniques for
anthocyanin stabilization. However, each of these techniques by itself suffers from many …

The aim of the present research was to investigate the effect of carrier type and its addition
rate on physical and microstructural properties of spray dried tamarind pulp powder. A tall …

This comprehensive review points out the major developments on the recovery of bioactive
compounds of olive by-products, intending innovative food applications and enhanced …

The effect of different combinations of maltodextrin (MD) coating agents (MD, MD+ soybean
protein, and MD+ ι-carrageenan) on the encapsulation of lemon by-product aqueous …

Spray drying and electrohydrodynamic processes, namely, electrospinning and
electrospraying, are the most promising encapsulation technologies for entrapping and …

Abstract Chinese bayberry (Myrica rubra Sieb. et Zucc.) fruit (CBF) is widely growing in
eastern Asia, mainly in China. CBFs contain a high number of polyphenols, especially …