Extensive documentation on the antimicrobial properties of essential oils and their
constituents has been carried out by several workers. Although the mechanism of action of a …

There is increasing consumer pressure for commercial products that are more natural,
sustainable, and environmentally friendly, including foods, cosmetics, detergents, and …

The crescent interest in the use of essential oils (EOs) as natural antimicrobials and
preservatives in the food industry has been driven in the last years by the growing …

Background Many biologically active and functional components are chemically unstable,
and exhibit variable water/oil solubility, which reduce their bioavailability and efficacy …

Consumer concern about human and environmental health is encouraging food
manufacturers to use more natural and sustainable food ingredients. In particular, there is …

The food and beverage industry often need to encapsulate hydrophobic functional
ingredients in their products, including colors, flavors, lipids, nutraceuticals preservatives …

The food industry expects increasingly complex properties (such as delayed release,
stability, thermal protection, and suitable sensorial profile) from food ingredients, which often …

There have been major advances in the development of edible colloidal delivery systems for
hydrophobic bioactives in recent years. However, there are still many challenges associated …

Background Lipid nanoparticles are innovative delivery systems, which are similar to the
prevalently used emulsions, with the differences in size and structure in which the water …

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 …