Plants are recognized as natural sources of antioxidants (eg, polyphenols, flavonoids,
vitamins, and other active compounds) that can be extracted by green solvents like water …

The use of natural food ingredients has been increased in recent years due to the negative
health implications of synthetic ingredients. Natural bioactive compounds are important for …

A reduced reliance on animal-based diets with a move towards a more plant-based diet has
driven the market demand for new generation sustainable plant-based meat alternatives …

Abstract Background Elderberry (Sambucus nigra L.) has been used in traditional medicine
and as a supplement in many beverages and meals. Elderberry is a good source of …

Naturally available foods contain nutrients like vitamins (A, C, E, and D), zinc, calcium,
magnesium, folate iron, omega fatty acids, selenium, and phytochemicals that have …

Encapsulation of food and feed ingredients is commonly applied to avoid the loss of
functionality of bioactive food ingredients. Components that are encapsulated are usually …

The plethora of bio-functional compounds present in fermented alcoholic beverages like
wine, as well as the valorisation of bioactives from wineries'/breweries' by-products like …

The interest on the use of natural sources in the food industry has promoted the study of
plants' phenolic compounds as potential additives. However, the literature has been …

Chlorophyll (Chl) is a healthy green pigment that is very unstable. So, chlorophyll
microcapsules were fabricated using maltodextrin and whey protein isolate as carriers and …

A significant portion of the human diet is comprised of fruits, which are consumed globally
either raw or after being processed. A huge amount of waste and by-products such as skins …