Maltodextrin (MD) is a partially hydrolyzed product of starch that can be used to encapsulate
food, medicine, essential oil and other substances. MD-based microcapsules can enhance …

Gums are biopolymers with many functional and innovative properties in the food industry.
They are complex carbohydrate biomolecules capable of bonding with water, generating gel …

Microencapsulation of juniper berry essential oil (JBEO) has been used for protection of
essential oil volatiles, giving the possibility of their implementation as a food flavouring agent …

Background Spray drying is still the most important technique for the microencapsulation of
bioactive ingredients. It makes possible to create easy-handling powdered microcapsules …

This study aimed to evaluate the potential of maltodextrin (MD) combination with gum arabic
(GA), and whey protein isolate (WPI) on the microencapsulation of gurum seeds oil by a …

The production of safe foods with little or no artificial preservatives is one of the foremost
leading challenges for food manufacturing industries because synthetic antimicrobial agents …

This study aimed to evaluate the influence of incorporating two concentrations of
microcapsules containing Pulicaria jaubertii extract (MPJE) on the physicochemical …

Background Garlic contains bioactive compounds such as organosulfur, phenols and
saponins with biological activities, namely antioxidant, immunomodulatory, anti …

Microencapsulation techniques establish a protective barrier around a sensitive compound,
reducing vulnerability to external influences and offering controlled release. This work …

Natural betalains can be potential food additives because of their antioxidant activities, but
they have poor thermal stability. In this study, betalains were extracted from red dragon fruit …