Food packaging is a multidisciplinary area that encompasses food science and engineering,
microbiology, as well as chemistry, and ignited tremendous interest in maintaining the …

Background The food industry is constantly attempting to develop better products that will
have a positive effect on health (commonly known as functional foods). In this respect …

Fragrance finishing of textiles is receiving substantial interest, with aromatherapy being one
of the most popular aspects of personal health care. However, the longevity of aroma on …

Many proteins possess functional attributes that make them suitable for the encapsulation of
bioactive agents, such as nutraceuticals and pharmaceuticals. This article reviews the state …

Natural antioxidants as food bioactive ingredients possess several features and functions;
however, their stability, solubility, and bioavailability in food and drug systems and within the …

In recent years, the interest regarding the use of proteins as renewable resources has
deeply intensified. The strongest impact of these biomaterials is clear in the field of smart …

The aim of this study was the development of a new nanofibers based on zein/sodium
alginate (Z/SA) incorporated with titanium dioxide nanoparticles (TiO 2 NPs) and betanin (B) …

The present review discusses the use of cyclodextrins and their derivatives to prepare
electrospun nanofibers with specific features. Cyclodextrins, owing to their unique capability …

Aiming to attend to consumers' increasing demand for synthetic additives-free food products
(stimulated by personal preferences or health concerns), the food industry has been trying to …

Quercetin is a hydrophobic flavonoid with high antioxidant activity. However, for biological
applications, the bioavailability of quercetin is low due to physiological barriers. For this …