Microencapsulation is an advanced food processing technology, using which any
compound can be encapsulated inside a particular material, making a tiny sphere of …

Biological biocides have the potential to reduce plant biotic stresses and boost
development, but they tend to be unstable and degrade quickly. BCAs inhibit plant diseases …

Plant-derived phenolic compounds have multiple positive health effects for humans
attributed to their antioxidative, anti-inflammatory, and antitumor properties, etc. These …

Complex coacervation is a highly promising microencapsulation technique that is
extensively employed in pharmaceutical, food, agriculture and textile industries. The process …

Background The consumer demand for food that is minimally processed and that does not
include artificial additives makes it necessary to look for new natural sources of …

Food protein-derived bioactive peptides are recognized as valuable ingredients of functional
foods and/or nutraceuticals to promote health and reduce the risk of chronic diseases …

Recent scientific evidence indicates that protein hydrolysates contain bioactive peptides that
have potential benefits for human health. However, the bitter‐tasting hydrophobic peptides …

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

The use of more than one core component in the encapsulation system, or co-
encapsulation, may increase the biological activity of the components compared to the case …

Spray-drying is known as a common and economical technique for the encapsulation of
various nutrients and bioactive compounds. However, shear and thermal tensions during …