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 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 …

Drying of foods is an ancient practice that has been adopted to preserve foods beyond their
natural shelf life. The process started with the exposure of foods to the sun, to extract from …

Natural bioactive compounds and living cells have been reported as promising products
with beneficial properties to human health. The constant challenge regarding the use of …

Carotenoids are a class of natural pigments found mainly in fruits and vegetables. Among
them, β‐carotene is regarded the most potent precursor of vitamin A. However, it is …

Norbixin is a carotenoid with antioxidant properties. It is commonly used as a natural
coloring in processed products; however, its chemical structure makes it susceptible to …

Essential oils (EO) as one of natural antimicrobials possess excellent antibacterial,
antifungal and antioxidant properties. However, their main components are easy to be …

In this work, polyphenols from Moringa oleifera (Mor) leaves were extracted by microwave-
assisted extraction (MAE) and encapsulated by spray-drying (SD). Particularly, we explored …

The blackberry fruit is rich in anthocyanins, but the stability of these compounds can be
decreased depending on the processing conditions. Thus, the objective of this study was to …

Novel microcapsules containing grape peel by-product extract were obtained. In this pursuit,
complex coacervation of casein/pectin bioconjugate and spray-drying were combined. We …