Food processing sustainability, as well as waste minimization, are key concerns for the
modern food industry. A significant amount of waste is generated by the fruit juice industry …

Color is an important characteristic of food. Over the last 15 years, more attention has been
paid to natural colorants because of the rising demand for clean‐label food products …

Background Plant polyphenols are considered to be one of the most biologically active
natural ingredients for the prevention and treatment of chronic diseases due to their …

The current research aims to construct and assess pea protein isolate (PPI) nanocarriers for
lipophilic polyphenols of curcumin (CUR), quercetin (QUE) and resveratrol (RES) …

This review summarizes the literature on the interaction between plant-based proteins and
phenolics. The structure of the phenolic compound, the plant source of proteins, matrix …

In this study, different amounts (from 2% to 4.5%) of dietary fiber-rich cranberry pomace (CP)
were added to yogurt before or after fermentation to increase dietary fiber content without …

The effects of protein carrier and drying technique on the concentration and bioaccessibility
of lipophilic compounds (lutein, β-carotene, chlorophylls a and b) and hydrophilic flavonoids …

The blackberry fruit is rich in anthocyanins, but the stability of these compounds can be
decreased depending on the processing conditions. Thus, the objective of this study was to …

Protein–polyphenol aggregate particles concurrently fortify a functional food product with
healthy dietary proteins and concentrated polyphenols. However, what impact does …

In this study, chlorogenic acid (CA) was acylated with vinyl esters of different carbon chain
lengths under the action of the lipase Lipozyme RM. Five CA derivatives (C2-CA, C4-CA, C6 …