Abstract Encapsulation in polymer NPs (NPs) is a well-recognized way to improve the oral
bioavailability of hydrophobic and hydrophilic compounds by enhancing their solubility in …

Background The promising applications of polymers have recently attracted increasing
interest in the food industry, prompting the development and utilization of novel polymers …

This study aims at determining the potentials of cinnamon (Cinnamomun burmannii) extracts
to improve the health-promoting properties of white chocolate. LC-HRMS analysis was …

Background Recently, the production of 'clean label'products as a potential strategy to
eliminate the generation and utilization of synthetic ingredients (particularly preservatives) …

The aim of this study was to prepare stable shellac nanoparticles containing a cinnamon
bark extract using xanthan gum by anti-solvent precipitation. The nanoparticles were …

Background Cocoa is one of the most well-known raw materials worldwide, meeting the
health expectations of consumers. Cocoa-based beverages have superior color, aroma and …

Delivery systems play a crucial role in enhancing the activity of active substances; however,
they require complex processing techniques and raw material design to achieve the desired …

The current relevance of a healthy diet in well-being has led to a surging interest in
designing novel functional food products enriched by biologically active molecules. As …

Chitosan (CS) film has unique advantages, however, the poor physicochemical properties
greatly limit its practical application. Interestingly, shellac nanoparticles (SNPs) could be …

Chocolate has been a part of human consumption for millennia, serving as a confection,
medicine and aphrodisiac. Chocolate consumption is increasing worldwide, and …