Background The recent rise in awareness of safe food and changing consumer attitudes
have brought many innovations in packaging technology. Consumers are increasingly …

The antioxidant activity of anthocyanins in food is well known. Numerous antioxidant assays
have been proposed to measure the capacity of anthocyanins to prevent the oxidation …

This review presents an updated scenario of findings and evolutions of encapsulation of
bioactive compounds for food and agricultural applications. Many polymers have been …

Extensive structure elucidation has revealed a remarkable diversity of structures for
carotenoids, anthocyanins, and betalains, the major natural pigments in plant-derived foods …

Many natural food bioactive ingredients are sensitive to processing and environmental
conditions and thus it is necessary to improve their stability to create products with long shelf …

The article presents a literature review on modifications and the latest achievements in the
field of spray drying (SD). Although the history of this method of drying dates back to more …

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 …

Nowadays, many consumers prefer foods with a high content of nutraceuticals that
contribute to the prevention or healing of chronic diseases. Therefore, in recent years, more …

Many pharmaceuticals such as pills, capsules, or tablets are prepared in a dried and
powdered form. In this field, spray drying plays a critical role to convert liquid pharmaceutical …

Fish oils have many dietary benefits, but due to their strong odors and rapid deterioration,
their application in food formulations is limited. For these reasons, nano-liposome was used …