Pigments have become a very important part of food research, not only adding sensory
properties to food, but also providing functional properties to the food system. In this paper …

Betalains are hydrophilic pigments naturally present in a limited number of plants and fungi.
In addition to providing pigmentation, ranging from yellow to red, they show potential for …

Curcumin (CUR) is among the most appropriate and natural-based anticancer drugs that
can be applied effectively treat different classes of cancers. However, CUR suffers from a …

The pulsed electric field (PEF) is a non-thermal food processing technology that induces
electroporation of the cell membrane, thus improving mass transfer through the cell …

The anthocyanins from Aronia melanocarpa (AAM) have captured the interest of researchers
because of their potential health-related functionalities. However, the application of …

Purple corn anthocyanins are important natural colourants with cheap prices and rich
bioactivities. However, their stability is limited. Microencapsulation is an effective way to …

The recovery of byproducts from the food industry is a promising approach to obtain
hydrophilic biopolymers with potential health benefits. In this work, the mucilage obtained …

In this work, microcapsules were developed by the complex coacervation of sodium
caseinate and pectin as a carrier for saffron extract. Parameters such as Zeta potential …

Nowadays, cognizant consumers expect products that, in addition to fulfilling a nutritional
role, exhibit health-promoting properties and contribute to overall well-being. They expect an …

Food agricultural waste from fruit products such as rinds can be one source of environmental
pollution. Therefore, the study was conducted to investigate the total phenolic content, total …