Microencapsulation is an advanced food processing technology, using which any
compound can be encapsulated inside a particular material, making a tiny sphere of …

There are various bioactive components exist in plants, fruits, and vegetable origins that
have many beneficial health effects (mainly antioxidant). However, they suffer from low …

The production of natural food pigments continues to grow worldwide. The global market is
expected to grow at a compound annual growth rate of 6.22%, by revenue, over the period …

The barberry (Berberis vulgaris) extract which is a rich source of anthocyanins was used for
spray drying encapsulation with three different wall materials, ie, combination of maltodextrin …

Anthocyanins are a bioactive compound belonging to the flavonoid classthatis present in
human nutrition through plant-based foods. Due to their antioxidant properties, several …

Anthocyanins, a kind of phenolic compounds are present in plant kingdom. They exhibit
biological activities such as anti-inflammatory and anti-cancer properties as well as …

Anthocyanins are one of the six subgroups of large and widespread group of plant
constituents known as flavonoids. These are responsible for the bright and attractive orange …

Protein–polysaccharide interactions offer opportunities for designing the new functional
foods with applications in the food and pharmaceutical industries. In this work, we …

There has been an increased interest in the development of food colorants from natural
sources as alternatives to synthetic dyes because of both legislative actions and consumer …

The aim of this study was to use micro-encapsulation technology to create microcapsules
containing anthocyanins from chokeberry with guar gum, gum arabic, pectin, β-glucan and …