The shelf-life of foods is affected by several aspects, mainly chemical and microbial events,
resulting in a considerable decline in consumer's acceptance. There is an increasing …

The replacement of artificial by natural additives has gained consumer attention due to
concerns about toxic and carcinogenic effects of artificial additives and the growing search …

Spray drying of sugar-rich foods causes problems, related mainly to low glass transition
temperature, which is manifested by high stickiness, lower drying efficiency, and yield. Thus …

Pink pepper essential oil was microencapsulated in single-layer (protein stabilized) and
double-layer (protein-polysaccharide stabilized) emulsions, which were applied in poly …

With the high production and consumption of tea around the world, efficient utilization of tea
byproducts (tea pruning, tea residues after production, and drinking) is the focus of …

This work aimed to characterize the physical-chemical properties, antimicrobial activity, and
toxicity of microcapsules elaborated on the combination of green tea (Camelia sinensis) …

Natural polysaccharides are structures composed of highly diversified biological
macromolecules whose properties have been exploited by a diversity of industries. Until …

To mitigate vegetable and fruit loss caused by post-harvest fungal diseases, polymeric
antifungal coatings encapsulating biocontrol yeasts offer a sustainable alternative …

This study focuses on the production and characterization of electrosprayed cashew gum
(CG) microparticles that encapsulate β-carotene. CG is an inexpensive, non-toxic …

Incorporation of a suitable carrier material or additive with the food ingredients in the spray
drying operation has become a common practice to optimize the drying performance and the …