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 …

Many efforts have been made in the past two decades into the search for novel natural and
less-toxic anti-diabetic agents. Some clinical trials have assigned this ability to …

Anthocyanins are naturally colored compounds that can be extracted from plants, especially
fruits. Their molecules are unstable under normal processing conditions; thus, they must be …

Anthocyanins are bioactive compounds belonging to the flavonoid class which are
commonly applied in foods due to their attractive color and health-promoting benefits …

Co-microencapsulation is a growing technique in the food industry because it is a technique
that, under the same fundamentals of microencapsulation, allows the generation of …

Probiotics are used as dietary supplements with beneficial health effects mainly due to
modulating the human intestinal microbiota, although they must withstand adverse …

A growing inclination among consumers toward the consumption of natural products has
propelled the usage of natural compounds as novel additives. Polyphenols are among the …

Isolated dietary polyphenols are subjected to degradation under unfavorable conditions
leading to the loss of their bioactivity. Microencapsulation has attained research interest for …

As a systemic disease, diabetes mellitus (DM) is characterized by the disruption of many
glucose metabolic pathways. Therefore, it seems critical to study new therapies to support …

The use of natural carotenoids as food colorants is an important trend of innovation in the
industry due to their low toxicity, their potential as bio-functional ingredients, and the …