Food safety threats and deterioration due to the invasion of microorganisms has led to
economic losses and food-borne diseases in the food industry; so, development of natural …

Vitamins are essential nutrients involved in a wide range of biological functions in the
human body. Since vitamins are required for optimal metabolism, development, and …

Nanotechnology plays a pivotal role in food science, particularly in the nanoencapsulation of
bioactive compounds, to enhance their stability, bioavailability, and therapeutic potential …

Flavors are considered among the most important components of food formulations since
they can predominantly affect the consumer acceptance and satisfaction. However, most …

Microencapsulation methods for active substances, such as fragrance compounds and
aromas, have long been of interest to researchers. Fragrance compositions and aromas are …

Human pancreatic α-amylase (HPA), which works as a catalyst for carbohydrate hydrolysis,
is one of the viable targets to control type 2 diabetes. The inhibition of α-amylase lowers …

Indole-based bis-acylhydrazone compounds can inhibit the activity of α-glucosidase and
control the concentration of blood glucose. In this paper, the characteristics of three indole …

As the ninth leading cause of death globally, diabetes mellitus (DM) is considered to be the
worst chronic metabolic disease requiring an enormous need for healthcare with over 578 …

Carvacrol has demonstrated antioxidant activity; however, its high volatility and low water
solubility limit its direct application in food matrices. Then, an effective encapsulation system …

Enzymes are widely used in the food industry due to their ability in improving the functional,
sensory, and nutritional properties of food products. However, their poor stability under …