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 …

Drying is an important process parameter for preservation of food components and it is
widely applicable in food sectors. Nowadays, encapsulation by drying technology is of …

This study aimed at evaluating the potential of maltodextrin combination with different wall
materials in the microencapsulation of flaxseed oil by spray drying, in order to maximize …

Microencapsulation is a technique increasingly studied in food science aimed to increase
stability and control the release of aromas, dyes, antioxidants, nutrients, enzymes …

Spray-drying process has been used for decades to encapsulate food ingredients such as
flavors, lipids, and carotenoids. During this drying process, the evaporation of solvent, that is …

Microencapsulation is a rapidly expanding technology which is a unique way to package
materials in the form of micro-and nano-particles, and has been well developed and …

Carotenoids, as promising functional components in human diet, are gaining immense
importance todays. Apart from their pivotal importance in photosynthetic organisms or as …

The objective of the present study was to investigate the effect of different combinations of
carrier agents (Maltodextrin, gum arabic and whey protein concentrate) on the emulsion …

Saffron as the world's most expensive spice is very sensitive and loses its active compounds
in exposure to environmental conditions. In this work, microencapsulation of saffron extract …

Bioactive compounds of pulp (CP) and ethanolic (CE) extracts of the cactus pear (Opuntia
ficus-indica) were encapsulated with maltodextrin (MD) or inulin (I). A 22 statistical factorial …