Fruits, vegetables, spices, and herbs are a potential source of phenolic acids and
polyphenols. These compounds are known as natural by-products or secondary metabolites …

Chitosan (CS) is a linear polysaccharide which is achieved by deacetylation of chitin, which
is the second most plentiful compound in nature, after cellulose. It is a linear copolymer of β …

In this work, zein/carboxymethyl dextrin nanoparticles were successfully fabricated at
different zein to carboxymethyl dextrin (CMD) mass ratios. Zein/CMD nanoparticles with the …

The rapid development of nanotechnology has transformed many domains of food science,
especially those that involve the processing, packaging, storage, transportation …

Active packaging is an innovative concept emerging in the field of food packaging to meet
market demands, such as consumers' preference for safe, healthy and high-quality food. The …

Nanotechnology has several applications in food industry and it significantly helps in
characterization, fabrication, and manipulation of nanostructures. The nanostructures …

Microencapsulation being an emerging technique has provided effective solution to the
challenges faced by pharmaceutical, cosmetic, food agriculture and textile industries to …

The efficient progress in nanotechnology has transformed many aspects of food science and
the food industry with enhanced investment and market share. Recent advances in …

Currently, nanotechnology represents an important tool and an efficient option for extending
the shelf life of foods. Reducing particle size to nanometric scale gives materials distinct and …

EGCG is an important bioactive component of green tea, which has the biological functions
of antioxidant and antitumor. However, the stability of EGCG is poor, the absorption rate is …