Background Spray-drying is one of the highly utilized techniques to increase the shelf-life of
food products. However, there are problems during spray-drying of sugar-rich fruit and …

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 …

There has been an increased interest in the development of food colorants from natural
sources as alternatives to synthetic dyes because of both legislative actions and consumer …

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 …

One approach to improving sustainable food production is to add value to fruit by-products,
which are currently used as animal feed or discarded, yet may be useful sources of natural …

Regular consumption of adequate quantities of lipids rich in omega-3 fatty acids is claimed
to provide a broad spectrum of health benefits, such as inhibiting inflammation …

The aim of this work was to produce and evaluate powdered pigments obtained from
vinification byproducts of Bordo red grapes (Vitis labrusca). The concentrated extract …

This study investigated the stability of cranberry phenolics after spray drying (185° C) and
during storage, and their changes correlated with different wall materials (gum Arabic (GA) …

The aim of this work was to study the effect of different carrier agents (maltodextrin, gum
arabic or a blend of both carrier agents) on the physicochemical properties of blackberry …

The aim of this work was to evaluate the stability of anthocyanins and antioxidant activity of
blackberry powder, obtained by spray drying, using maltodextrin, gum arabic, or a blend of …