Color is the first attribute that influences the acceptance of foods as they become more
attractive to consumers when they are more intense and uniform. In recent years, the interest …

Starch is non-toxic, low cost, and possesses good biocompatibility and biodegradability. As
a natural polymer material, starch is an ideal choice for microcapsule wall materials. Starch …

Pigments have become a very important part of food research, not only adding sensory
properties to food, but also providing functional properties to the food system. In this paper …

Background Livestock and poultry bones are by-products produced during meat processing
and slaughter, represent valuable sources of highly nutritious natural substances. Despite …

Phenolic compounds that are present in pineapple by-products offer many health benefits to
the consumer; however, they are unstable to many environmental factors. For this reason …

Wheat gluten is a by‐product of the wheat starch industry, rich in bioactive peptides. Spray
drying is an effective method for improving the stability of bioactive compounds. So, the aim …

In recent years, natural pigments have been widely used in meat products (pork/beef patties,
sausages, etc.) to maintain color, and as an antioxidant and antibacterial to extend the shelf …

The use of natural pigments in the food industry has increased due to their health benefits.
Carotenoids are natural pigments that carry the disadvantage of sensitivity to temperature …