From the past few decades, consumers' demand for probiotic-based functional and healthy
food products is rising exponentially. Encapsulation is an emerging field to protect probiotics …

It is well known that carbohydrates are the main source of calories in most diets. However,
by inhibiting carbohydrases, intake of calories is reduced and weight loss is improved. α …

In this work, various concepts and features of anthocyanins have been comprehensively
reviewed, taking the benefits of the scientific publications released mainly within the last five …

To promote the adequate supplementation of probiotics and bioactives in food formulations,
this study aimed to develop synbiotic co-microcapsules containing probiotic strain …

Background The prevalence of diabetes and obesity is increasing globally, causing a
serious threat to human health. Regarding starch blocking, the α-amylase inhibitor (α-AI) of …

This study aims to develop probiotics and γ-aminobutyric acid (GABA)-enriched composite
dough based on Bengal gram, finger millet, oat flakes, groundnuts, date paste, and honey …

Probiotic microencapsulation is a promising way to produce functional food, while their
stability and sensory acceptability still a challenge. This study aims to enhance the functional …

Nutraceuticals are a category of products more often associated with food but having
pharmaceuticals property and characteristics. However, there is still no internationally …

An inexpensive, easy-to-use, simple, and non-toxic freshness indicator was developed
based on anthocyanins from saffron petal waste material and filter paper to show the quality …

The goal of this work was to determine if whey protein isolate (WPI)-sodium alginate (SA)
Maillard reaction product (MRP) and okra pectic oligosaccharide (OkPOS) can be used to …