Food safety threats and deterioration due to the invasion of microorganisms has led to
economic losses and food-borne diseases in the food industry; so, development of natural …

Essential oils (EOs) are complex mixtures of volatile compounds extracted from different
parts of plants by different methods. There is a large diversity of these natural substances …

The food industry expects increasingly complex properties (such as delayed release,
stability, thermal protection, and suitable sensorial profile) from food ingredients, which often …

Essential oils are complex blends of a variety of volatile molecules such as terpenoids,
phenol‐derived aromatic components, and aliphatic components having a strong interest in …

An important issue in food technology is that antimicrobial compounds can be used for
various applications, such as the development of antimicrobial active packaging materials …

Essential oil (EO) encapsulation can be carried out via a multitude of techniques, depending
on applications. Because of EOs' biological activities, the development of biosourced …

Bioactive oils are commonly used for their pharmaceutical, cosmetic and nutritional
properties. Generally, these are volatile substances sensitive to oxygen, light, moisture, and …

The objective of the present work was to improve the thermal stability of eugenol by
encapsulating into chitosan nanoparticles via an emulsion–ionic gelation crosslinking …

Background Controlled release (CR) systems have emerged as powerful platforms for
innovative formulations and dietary designs to enhance the techno-functional performance …

Abstract Thymol (THY)/γ-Cyclodextrin (γ-CD) inclusion complex (IC) encapsulated
electrospun zein nanofibrous webs (zein-THY/γ-CD-IC-NF) were fabricated as a food …