The design, fabrication, and application of edible nanoemulsions for the encapsulation and
delivery of bioactive agents has been a highly active research field over the past decade or …

Background Designing delivery systems (or called encapsulation systems) for functional
ingredients recently has received growing interest in the food industry, which aims to …

Curcumin is a bioactive constituent isolated from turmeric that has historically been used as
a seasoning, pigment, and herbal medicine in food. Recently, it has become one of the most …

Curcumin is the main polyphenol of the curcuminoid class of turmeric, a well-known spice
belonging to the ginger family. In addition to its common applications like coloring and …

Consumers are increasingly interested in decreasing their dietary intake of animal-based
food products, due to health, sustainability, and ethical concerns. For this reason, the food …

Micro-and nanoencapsulation is an emerging technology in the food field that potentially
allows the improvement of food quality and human health. Bio-based delivery systems of …

Many proteins possess functional attributes that make them suitable for the encapsulation of
bioactive agents, such as nutraceuticals and pharmaceuticals. This article reviews the state …

There has been growing interest in the use of edible nanoemulsions as delivery systems for
lipophilic active substances, such as oil-soluble vitamins, antimicrobials, flavors, and …

Curcumin is a polyphenolic compound found in turmeric (Curcuma longa) rhizome that has
potential biological benefits, including antioxidant, antimicrobial, anti-inflammatory, and anti …

Biopolymer microgels have considerable potential for their ability to encapsulate, protect,
and release bioactive components. Biopolymer microgels are small particles (typically 100 …