Phenolic compounds are natural bioactive molecules found mainly in plant tissues that have
shown interesting bioactivities, such as antioxidant, antimicrobial, anti-inflammatory, and …

Many natural food bioactive ingredients are sensitive to processing and environmental
conditions and thus it is necessary to improve their stability to create products with long shelf …

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 …

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

Background The demand for value-added and/or functional food products has skyrocketed
in recent years. Fruits and fruit products are of the best sources of bioactive compounds …

Spray-drying is known as a common and economical technique for the encapsulation of
various nutrients and bioactive compounds. However, shear and thermal tensions during …

Detailed investigations on the physicochemical and structural characterization of chlorophyll
loaded microcapsules and their storage stability have not previously been conducted …

Copigmentation and encapsulation are the two most commonly used techniques for
anthocyanin stabilization. However, each of these techniques by itself suffers from many …

Anthocyanins are natural pigments that produce health benefits and are frequently used in
food processing. However, the instability of anthocyanins causes them to degrade and fade …

In the recent years, extensive research is under way about the use of natural bioactive
compounds and production of functional foods to increase community health and reduce the …