[1] Hesar Khizrlou, Arzoo and Ehsani, Ali and Zulfiqari, Hajar.2021. Fruit and vegetable waste as biological resources for the production of bioactive compounds, International Congress of Food Sciences and Public Health, Tehran, https://civilica.com / doc / 1314462.
[2] Martins, N., Roriz, C. L., Morales, P., Barros, L., & Ferreira, I. C. (2016). Food colorants: Challenges, opportunities and current desires of agro-industries to ensure consumer expectations and regulatory practices. Trends in food science & technology, 52, 1-15.
[3] Pérez-Gálvez, A., Viera, I., & Roca, M. (2020). Carotenoids and chlorophylls as antioxidants. Antioxidants, 9(6), 505.
[4] Bagheri, Seyedah Leila and Radi, Mohsen and Amiri, Sediqeh, 2013, investigation of the chemical structure and stability of chlorophyll as a natural pigment, 21st National Congress of Food Sciences and Industries of Iran, Shiraz, https://civilica.com /doc/234819.
[5] Ghosh, S., Sarkar, T., Das, A., & Chakraborty, R. (2022). Natural colorants from plant pigments and their encapsulation: An emerging window for the food industry. LWT, 153, 112527.
[6] Munawaroh, H. S. H., Fathur, R. M., Gumilar, G., Aisyah, S., Yuliani, G., Mudzakir, A., & Wulandari, A. P. (2019, November). Characterization and physicochemical properties of chlorophyll extract from Spirulina sp. In Journal of Physics: Conference Series (Vol. 1280, No. 2, p. 022013). IOP Publishing.
[7] Kwartiningsih, E., Ramadhani, A. N., Putri, N. G. A., & Damara, V. C. J. (2021, April). Chlorophyll Extraction Methods Review and Chlorophyll Stability of Katuk Leaves (Sauropus androgynous). In Journal of Physics: Conference Series (Vol. 1858, No. 1, p. 012015). IOP Publishing.
[8] Zulqarnain, A., Durrani, A. I., Saleem, H., & Rubab, S. (2021). Development of an ultrasonic-assisted extraction technique for the extraction of natural coloring substance chlorophyll from leaves of carica papaya. Journal of Oleo Science, 70(10), 1367-1372.
[9] Navarro-Flores, M. J., Ventura-Canseco, L. M. C., Meza-Gordillo, R., Ayora-Talavera, T. D. R., & Abud-Archila, M. (2020). Spray drying encapsulation of a native plant extract rich in phenolic compounds with combinations of maltodextrin and non-conventional wall materials. Journal of Food Science and Technology, 57(11), 4111-4122.
[10] Kaveh, S., Sadeghi Mahonek, A., Sarabandi, K., Graili, Z. (2017). Spray drying of stevia extract: evaluation of physicochemical, functional and microstructural properties. New Food Technologies, 5(4), 637 650.
[11] Feng, Y., Xu, B., Yagoub, A. E. A., Ma, H., Sun, Y., Xu, X., ... & Zhou, C. (2021). Role of drying techniques on physical, rehydration, flavor, bioactive compounds and antioxidant characteristics of garlic. Food Chemistry, 343, 128404.
[12] Castro-López, C., Espinoza-González, C., Ramos-González, R., Boone-Villa, V. D., Aguilar-González, M. A., Martínez-Ávila, G. C., ... & Ventura-Sobrevilla, J. M. (2021). Spray-drying encapsulation of microwave-assisted extracted polyphenols from Moringa oleifera: Influence of tragacanth, locust bean, and carboxymethyl-cellulose formulations. Food Research International, 144, 110291.
[13] Ahmadi A, Shahidi SA, Safari R, Motamedzadegan A, Ghorbani-HasanSaraei A. Evaluation of stability and antibacterial properties of extracted chlorophyll from alfalfa (Medicago sativa L.). Food and Chemical Toxicology. 2022 May 1;163:112980.
[14] Hajiaghaei, M. & Sharifi, A. (2022). Physicochemical properties of red beetroot and quince fruit extracts instant beverage powder: Effect of drying method and maltodextrin concentration. Journal of Food Quality, 2022, 7499994.
[15] Iran Institute of Standards and Industrial Research. (2013). Carbonated drinks - chemical test methods. National Standard of Iran, No. 1249, first revision
[16] Hisarinejad, M.A., Abdulahi Moghadam, M.H., Jafarzadeh, M., Rezaei Oghazi, M. (2021). Investigating the physicochemical and antioxidant properties of purslane microcoated aqueous extract powder by spray drying method. New technologies in food industry, 8(3), 325 335.
[17] Haji Aghaei, Marzieh, and Sharifi, Akram. (2019). Investigating some physical characteristics of instant drink powder based on red beetroot extract, coated by hot air and freezing methods. Iran Food Science and Industry, 17(107), 67-80. SID. https: sid.ir / paper / 399413 / fa.
[18] Hassanzadeh, Kianoosh, Hemti, Khodiar, and Mehdipour, Mojdeh. (2017). The effect of different drying methods (natural and oven) on drying time and some secondary metabolites of the medicinal plant Melissa officinalis L. Plant Production Research (Agricultural Sciences and Natural Resources), 25(1), 137 143. SID. https://sid.ir/paper/155921/fa.
[19] Dias, M. C., Figueiredo, P., Duarte, I. F., Gil, A. M., & Santos, C. (2014). Different responses of young and expanded lettuce leaves to fungicide Mancozeb: chlorophyll fluorescence, lipid peroxidation, pigments and proline content. Photosynthetica, 52(1), 148-151.
[20] Azizpour, M., Mohebbi, M., & Khodaparast, M. H. H. (2016). Effects of foam-mat drying temperature on physico-chemical and microstructural properties of shrimp powder. Innovative food science & emerging technologies, 34, 122-126.
[21] Krasaekoopt, W., & Bhatia, S. (2012). Production of yogurt powder using foam-mat drying. AU Journal of Technology, 15(3).
[22] Malekizadeh, N., Peighambardoust, S. H., Oladghaffari, A., & Sarabandi, K. (2018). Effects of different concentrations of maltodextrin and drying temperatures of spray drying process on physicochemical properties of encapsulated Sumac extract. Iranian Food Science and Technology Research Journal, 14(2), 321-334. doi: 10.22067/ifstrj.v0i0.61209
[23] Alami, Mehran, Shirmohammadi, Majid, Maqsoodlou, Yahya, and Khamari, Morteza. (2022). The effect of spray drying conditions on the physical, functional and production efficiency of yogurt powder. Innovation in Food Science and Technology (Food Science and Technology), 14(2), 93-108. SID. https://sid.ir/ paper/1066860/fa.
[24] Anandharamakrishnan, C., Rielly, C. D., & Stapley, A. G. (2007). Loss of solubility of α-lactalbumin and β-lactoglobulin during the spray drying of whey proteins. LWT-Food Science and Technology, 41(2), 270-277.
[25] Thybo, P., Pedersen, B. L., Hovgaard, L., Holm, R., & Müllertz, A. (2008). Characterization and physical stability of spray dried solid dispersions of probucol and PVP-K30. Pharmaceutical development and technology, 13(5), 375-386.
[26] Liapis, A. I., & Bruttini, R. (2020). Freeze drying. In Handbook of industrial drying (pp. 309-343). CRC press.
[27] Janiszewska, E., Witrowa-Rajchert, D., Kidoń, M., & Czapski, J. (2013). Effect of the applied drying method on the physical properties of purple carrot pomace. International Agrophysics, 27(2).
[28] Russo, E. T., Biggerstaff, G., Hoekstra, R. M., Meyer, S., Patel, N., Miller, B., & Quick, R. (2013). A recurrent, multistate outbreak of Salmonella serotype Agona infections associated with dry, unsweetened cereal consumption, United States, 2008. Journal of Food Protection, 76(2), 227-230.
[29] Abdullah, E. C., & Geldart, D. (1999). The use of bulk density measurements as flowability indicators. Powder technology, 102(2), 151-165.
[30] Adhikari, B. R., Dummer, J., Gordon, K. C., & Das, S. C. (2022). An expert opinion on respiratory delivery of high dose powders for lung infections. Expert Opinion on Drug Delivery, 19(7), 795-813.
[31] Shrestha, A. K., Ua-Arak, T., Adhikari, B. P., Howes, T., & Bhandari, B. R. (2007). Glass transition behavior of spray dried orange juice powder measured by differential scanning calorimetry (DSC) and thermal mechanical compression test (TMCT). International Journal of Food Properties, 10(3), 661-673.
[32] Cai, Y. Z., & Corke, H. (2000). Production and properties of spray‐dried Amaranthus betacyanin pigments. Journal of food science, 65(7), 1248-1252.
[33] Tonon, R. V., Brabet, C., & Hubinger, M. D. (2008). Influence of process conditions on the physicochemical properties of açai (Euterpe oleraceae Mart.) powder produced by spray drying. Journal of food engineering, 88(3), 411-418.
[34] Bazaria, B., & Kumar, P. (2016). Effect of whey protein concentrate as drying aid and drying parameters on physicochemical and functional properties of spray dried beetroot juice concentrate. Food bioscience, 14, 21-27.
[35] Mishra, A., Kumar, S., Bhargava, A., Sharma, B., & Pandey, A. K. (2011). Studies on in vitro antioxidant and antistaphylococcal activities of some important medicinal plants. Cellular and Molecular Biology, 57(1), 16-25.
[36] Petropoulos, S. A., Fernandes, Â., Barros, L., & Ferreira, I. C. (2018). A comparison of the phenolic profile and antioxidant activity of different Cichorium spinosum L. ecotypes. Journal of the Science of Food and Agriculture, 98(1), 183-189.
[37] Demirkol, M., & Tarakci, Z. (2018). Effect of grape (Vitis labrusca L.) pomace dried by different methods on physicochemical, microbiological and bioactive properties of yoghurt. Lwt, 97, 770-777.
[38] Nadeem, H. Ş., Torun, M., & Özdemir, F. (2011). Spray drying of the mountain tea (Sideritis stricta) water extract by using different hydrocolloid carriers. LWT-Food science and technology, 44(7), 1626-1635.
