Maltodextrin (MD) is a partially hydrolyzed product of starch that can be used to encapsulate
food, medicine, essential oil and other substances. MD-based microcapsules can enhance …

Food products contain various active ingredients, such as flavors, nutrients, unsaturated fatty
acids, color, probiotics, etc., that require protection during food processing and storage to …

Flavours and fragrances are volatile compounds of large interest for different applications.
Due to their high tendency of evaporation and, in most cases, poor chemical stability, these …

Rice bran protein concentrate (RPC), an industrial by-product, may emerge as a green
alternative for substituting animal proteins in microencapsulating compounds of interest …

Whey protein concentrate (WPC) and maltodextrin were used to microencapsulate
polyphenols extract from organic coffee husks by spray drying. The microparticles were …

Recently, food industries are directing on the promotion of innovative food matrices fortified
with bioactive compounds in order to enhance the consumer's health. Octenyl succinic …

There is a growing demand for the food industry to find appealing matrices that display a
clean and sustainable label capable of replacing animal proteins in the encapsulation …

Food industry is concentrating on development of novel functional foods fortified/enriched
with lipophilic bioactives to improve health and well-being of consumers. β-carotene (BC) …

Flavour is an important component that impacts the quality and acceptability of new
functional foods. However, most flavour substances are low molecular mass volatile …

Multilayer emulsions stabilized by carob protein hydrolysate and pectin were evaluated for
microencapsulation of linseed oil by spray drying. The protein was enzymatically hydrolyzed …