Micro-Encapsulation and Characterization of Anthocyanin-Rich Raspberry Juice Powder for Potential Applications in the Food Industry

Quality and Antioxidant Properties of Cold-Pressed Oil from Blanched and Microwave-Pretreated Pomegranate Seed

(2021) Tafadzwa Kaseke et al.   Foods

Blanching Pre-Treatment Promotes High Yields, Bioactive Compounds, Antioxidants, Enzyme Inactivation and Antibacterial Activity of ‘Wonderful’ Pomegranate Peel Extracts at Three Different Harvest Maturities

(2021) Tandokazi Pamela Magangana et al.   Antioxidants

Effect of Type and Concentration of Carrier Material on the Encapsulation of Pomegranate Peel Using Spray Drying Method

(2021) Katarina Šavikin et al.   Foods

Freeze-Drying of Plant-Based Foods

(2020) Sagar Bhatta et al.   Foods

Influence Carrier Agents, Drying Methods, Storage Time on Physico-Chemical Properties and Bioactive Potential of Encapsulated Sea Buckthorn Juice Powders

(2020) Karolina Tkacz et al.   MOLECULES

Effect of Carrier Agents on the Physicochemical and Technofunctional Properties and Antioxidant Capacity of Freeze-Dried Pomegranate Juice (Punica granatum) Powder

(2020) Adegoke Olusesan Adetoro et al.   Foods

New Freeze-Dried Andean Blueberry Juice Powders for Potential Application as Functional Food Ingredients: Effect of Maltodextrin on Bioactive and Morphological Features

(2020) Mauren Estupiñan-Amaya et al.   MOLECULES

Use of guar gum, gum arabic, pectin, beta-glucan and inulin for microencapsulation of anthocyanins from chokeberry

(2019) Ewelina Pieczykolan et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Physicochemical properties and bioactive compounds content in encapsulated freeze-dried powders obtained from blueberry, elderberry, blackcurrant and maqui berry

(2019) Carolina Busso Casati et al.   Journal of Berry Research

Co-encapsulation of bioactive compounds from blackberry juice and probiotic bacteria in biopolymeric matrices

(2019) M.A. Colín-Cruz et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Application of gum Arabic and maltodextrin for encapsulation of eggplant peel extract as a natural antioxidant and color source

(2019) Khashayar Sarabandi et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

A review of encapsulation of carotenoids using spray drying and freeze drying

(2019) Jong-Bang Eun et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Total phenolics, anthocyanin profile and antioxidant activity of maqui, Aristotelia chilensis (Mol.) Stuntz, berries extract in freeze-dried polysaccharides microcapsules

(2019) Jorge Romero-González et al.   FOOD CHEMISTRY

The Microencapsulation of Maqui (Aristotelia chilensis (Mol.) Stuntz) Juice by Spray-Drying and Freeze-Drying Produces Powders with Similar Anthocyanin Stability and Bioaccessibility

(2018) Carolina Fredes et al.   MOLECULES

Effect of wall materials on the spray drying efficiency, powder properties and stability of bioactive compounds in tamarillo juice microencapsulation

(2018) Yogeshini Ramakrishnan et al.   POWDER TECHNOLOGY

Material Properties and Tableting of Fruit Powders

(2018) M. G. Aziz et al.   Food Engineering Reviews

Physical and chemical characteristics of encapsulated goldenberry ( Physalis peruviana L.) juice powder

(2017) Damla Dag et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Wheatgrass juice to wheat grass powder: Encapsulation, physical and chemical characterization

(2017) Elif Akbas et al.   Journal of Functional Foods

Microencapsulation of grape polyphenols using maltodextrin and gum arabic as two alternative coating materials: Development and characterization

(2016) Aysu Tolun et al.   JOURNAL OF BIOTECHNOLOGY

Developing spray-dried powders containing anthocyanins of black raspberry juice encapsulated based on fenugreek gum

(2015) Shima Yousefi et al.   ADVANCED POWDER TECHNOLOGY

Assessing release kinetics and dissolution of spray-dried Roselle (Hibiscus sabdariffa L.) extract encapsulated with different carrier agents

(2015) Daniel Díaz-Bandera et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

The improved thermal stability of anthocyanins at pH 5.0 by gum arabic

(2015) Yongguang Guan et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

The Encapsulation of Anthocyanins from Berry-Type Fruits. Trends in Foods

(2015) Paz Robert et al.   MOLECULES

Encapsulation of black carrot juice using spray and freeze drying

(2014) S Murali et al.   FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL

Physical and Functional Properties of Blackberry Freeze- and Spray-Dried Powders

(2013) Lorena Franceschinis et al.   DRYING TECHNOLOGY

Berry antioxidants: small fruits providing large benefits

(2013) George A Manganaris et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Advanced ultra high pressure liquid chromatography–tandem mass spectrometric methods for the screening of red wine anthocyanins and derived pigments

(2012) Philippus Alberts et al.   JOURNAL OF CHROMATOGRAPHY A

Parameter optimization for spray-drying microencapsulation of jaboticaba (Myrciaria jaboticaba) peel extracts using simultaneous analysis of responses

(2012) Pollyanna Ibrahim Silva et al.   JOURNAL OF FOOD ENGINEERING

Physical properties of yoghurt powder produced by spray drying

(2012) Banu Koç et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Effect of Drying Process and Wall Material on the Properties of Encapsulated Cardamom Oil

(2010) Masoud Najaf Najafi et al.   Food Biophysics

Non-thermal stabilization mechanisms of anthocyanins in model and food systems—An overview

(2010) Rodrigo N. Cavalcanti et al.   FOOD RESEARCH INTERNATIONAL

Black currant polyphenols: Their storage stability and microencapsulation

(2010) Anna M. Bakowska-Barczak et al.   INDUSTRIAL CROPS AND PRODUCTS

Effect of carrier type and spray drying on the physicochemical properties of powdered and reconstituted pomegranate juice (Punica Granatum L.)

(2010) Shima Yousefi et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Encapsulation by spray drying of bioactive components, physicochemical and morphological properties from purple sweet potato

(2010) Maruf Ahmed et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Anthocyanin stability and antioxidant activity of spray-dried açai (Euterpe oleracea Mart.) juice produced with different carrier agents

(2009) Renata V. Tonon et al.   FOOD RESEARCH INTERNATIONAL

Effects of micronization on properties of Chaenomeles sinensis (Thouin) Koehne fruit powder

(2009) Li-hua Zhang et al.   Innovative Food Science & Emerging Technologies