The charge neutralization between two oppositely charged polyelectrolytes can generate a
rich colloidal polyelectrolyte phase known as complex coacervate. Complex coacervates …

The shelf-life of foods is affected by several aspects, mainly chemical and microbial events,
resulting in a considerable decline in consumer's acceptance. There is an increasing …

The terpenes presented in black pepper essential oil (EO) are volatile and their properties
can be reduced in certain conditions. The encapsulation can protect the EO and preserve …

This study involves microencapsulation of anthocyanin extract (AC) from red raspberry using
a freeze drying technique involving ultrasonication of soy protein isolate (SPI), gum arabic …

This study microencapsulated anthocyanin compounds extracted from blueberry (Vaccinium
spp.) by spray drying using different inlet air temperatures (120, 140 and 160° C) and wall …

Dragon fruit peel contains phytochemicals and natural pigment betacyanin. The crude
extract was extracted from the freeze-dried dragon fruit (Hylocereus undatus) peel powder …

Microencapsulation is an effective method to incorporate environmentally sensitive bioactive
compounds into small capsules to increase stability and bioavailability. The morphological …

Gardenia yellow pigment (GYP) is a natural food coloring agent with a variety of
pharmacological activities. However, the applications of GYP are limited due to its poor …

Abstract Electrospraying for Vitamin C (VC) encapsulation in Chitosan (Cs) nanoparticles
was investigated and particle size, zeta potential, loading capacity (LC%) and encapsulation …

Black pepper essential oil (EO) was encapsulated by complex coacervation with lactoferrin
and sodium alginate using transglutaminase as a cross-linking agent. The encapsulation …