This review describes advances in the preparation of food‐relevant double emulsions (DEs)
of the water‐in‐oil‐in‐water (W/O/W) and oil‐in‐water‐in‐oil (O/W/O) types with emphasis …

In recent years, the replacement of synthetic colorants with natural ones has attracted
increasing consumers' and market interest. Natural colorants include different groups of …

Dragon fruit (Hylocereus genus) has the potential for the prevention of diseases associated
with inflammatory and oxidative processes. We aimed to comprehensively review dragon …

Background The food industry seeks to expand the color palette with natural colorants.
Nevertheless, in nature, the blue color is rare compared to other colors. Despite synthetic …

Anthocyanins are a group of phytochemicals responsible for the purple or red color of plants.
Additionally, they are recognized to have health promoting functions including anti …

Double emulsions (DEs), known as emulsions of emulsions, are dispersion systems in
which the droplets of one dispersed liquid are further dispersed in another liquid, producing …

Betalains are plant pigments with functional properties used mainly as food dyes. However,
they have been shown to be unstable to different environmental factors. This paper provides …

Emulsion-based delivery systems can be used to control the release, target the delivery, and
inhibit unfavorable chemical reactions of many nutrients. Over the last several years, many …

Bioactives have shown excellent protective effect against chronic diseases such as cancer,
cardiovascular diseases and metabolic disorders. However, many of the bioactives like …

Double-emulsion droplets have found widespread applications in various engineering and
biomedical fields because of their capability in encapsulating different components in each …