Food products contain various active ingredients, such as flavors, nutrients, unsaturated fatty
acids, color, probiotics, etc., that require protection during food processing and storage to …

Spray-drying is a continuous encapsulation method that effectively preserves, stabilizes, and
retards the degradation of bioactive compounds by encapsulating them within a wall …

This study aimed to extract and encapsulate spinach extract as a source of chlorophyll
(CHL) through freeze-(FD) and spray-dried techniques (SD), followed by utilizing …

The food colorant market is growing at a 4.6% annual rate, and it is estimated to reach 2.3
billion dollars worth of the global market. The color of the food is considered the most critical …

The goal of the current study is to develop a microencapsulation formulation of plum peel
bioactives in Arabic gum and/or maltodextrin through spray-drying. A mixture design of …

Loquat (Eriobotrya japonica L.) is a popular fruit known for its sweet and slightly tangy flavor,
which is widely consumed both fresh and in various processed forms. This study aimed to …

Yak butter's high unsaturated fatty acid level predisposes it to oxidation, hence must be
converted into more stable forms like powder. This study aimed to spray dry yak butter using …

The increasing interest in natural food colorants (NFCs) has prompted extensive research
and development. In addition to increasing the visual appeal of food products, NFCs provide …

Carotenoids constitute compounds of significant biological interest due to their multiple
biological activities, such as antimicrobial, anticancer, antiadipogenic, antidiabetic, and …

H ibiscus sabdariffa L. is a biomass source of phenolic compounds whose health benefits
have been proven by various studies. This plant was extracted with aqueous alcohol (80 …