Background Bioactive compounds possess plenty of health benefits, but they are chemically
unstable and susceptible to oxidative degradation. The application of pure bioactive …

Anthocyanins, a kind of phenolic compounds are present in plant kingdom. They exhibit
biological activities such as anti-inflammatory and anti-cancer properties as well as …

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

Functional ingredients can be encapsulated by various wall materials for controlled release
in food and digestion systems. Starch, as one of the most abundant natural carbohydrate …

Copigmentation and encapsulation are the two most commonly used techniques for
anthocyanin stabilization. However, each of these techniques by itself suffers from many …

Anthocyanins are value-added food ingredients that have health-promoting impacts and
biological functionalities. Nevertheless, there are technological barriers to their application …

Natural bioactive compounds (BCs) are types of chemicals found in plants and certain foods
that promote good health, however they are sensitive to processing and environmental …

Food colloids are mounting curiosity in the food industry to meet modern demands and
challenges. The food hydrocolloids market was valued at approximately USD 9928.5 million …

The research of antioxidants and natural pigments to replace synthetic molecules is
increasingly considering wastes from plant food supply chains. Red chicory (RCH) and red …

This research aims to find the optimal conditions for the encapsulation of anthocyanin extract
using taro starch to increase the retention of active compounds (RAC), drying yield (DY) …