Synthetic pigments from petrochemicals have been extensively used in a wide range of food
products. However, these pigments have adverse effects on human health that has rendered …

Background Food processing is fundamental to extend the shelf-life of food products. During
the processing, several parts of food are wasted. FAO indicated that about one-third of the …

Bioflavonoids are natural polyphenolic secondary metabolites that are medicinal. These
compounds possess antitumor, cardioprotective, anti-inflammatory, antimicrobial, antiviral …

Worldwide, approaches inspired by the Circular Economy model have been increasing
steadily, generating new business opportunities such as the recovery of high‐added value …

Ultrasound is an emerging technology, which has been highly explored in the food area to
improve processes and products. When ultrasound is applied to a product with solid or fluid …

The encapsulation in the food industry has gained relevant importance, mainly due to its
contribution to solve food problems by reducing the loss of nutrients, prolong the shelf-life …

The United Nations 2030 Agenda for Sustainable Development has created more pressure
on countries and society at large for the development of alternative solutions for synthetic …

Food waste presents a continuous challenge for the food industry, leading to environmental
pollution and economic issues. A substantial amount of waste, including by-products from …

In vitro digestion and absorption simulation processes of non-extractable polyphenols
(NEPs) obtained by pressurized liquid extraction combined with enzymatic-assisted …

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 …