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

Micro-and nanoencapsulation is an emerging technology in the food field that potentially
allows the improvement of food quality and human health. Bio-based delivery systems of …

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 …

Curcumin was complexed with β-CD using co-precipitation, freeze-drying and solvent
evaporation methods. Co-precipitation enabled complex formation, as indicated by the FT-IR …

Results of an experimental study are presented and discussed for pulsed vacuum drying
(PVD), infrared-assisted hot air-drying (IR-HAD), and hot air-drying (HAD) on drying kinetics …

Carotenoids are versatile isoprenoids that are important in food quality and health
promotion. There is a need to establish recommended dietary intakes/nutritional reference …

Currently, the high added-value compounds contained in plant by-products and wastes offer
a wide spectrum of opportunities for their reuse and valorization, contributing to the circular …

Food matrices contain electrically charged particles, which interact with each other and with
the media and are produced via several interface processes and mechanisms. The …

Encapsulation of essential oils with cyclodextrins can protect their active compounds from
environmental conditions and improve their aqueous solubility, hence increasing their …

The essential oil from guava leaves has low physicochemical stability and low solubility in
water, what limits its application in food formulations. This study aimed to characterize the …