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Colloids and Interfaces
Special Issues
Food Colloids: 4th Edition
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Food Colloids: 4th Edition

A special issue of Colloids and Interfaces (ISSN 2504-5377).

Deadline for manuscript submissions: 30 June 2026 | Viewed by 1175

Special Issue Editors

Dr. Julia Maldonado-Valderrama

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Guest Editor
Biocolloid and Fluid Physics Group, Department of Applied Physics, University of Granada, 18071 Granada, Spain
Interests: surface tension; interfacial rheology; monolayer; foams; emulsions; atomic force microscopy; food science; digestion; colloids
Special Issues, Collections and Topics in MDPI journals
Dr. Eleni P. Kalogianni

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Guest Editor
Department of Food Science and Technology, School of Geotechnical Sciences, International Hellenic University, Thermi, Greece
Interests: interfacial properties; lipids; food science and technology
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Nowadays, food colloids comprise a unique biological and technological platform to address one of the major challenges of modern society, namely, the development of healthier and more sustainable processed food products. Several scientific areas converge in the rational design of these products, which relies ultimately upon a deep knowledge of the molecular, physicochemical, interfacial, and colloidal properties of food ingredients, their interactions, and the dynamics of these systems. Food ingredients principally comprise proteins, surfactants, lipids, and polysaccharides, while the range of colloidal structures present in food products is extremely vast and constantly expanding (foams, emulsions, gels, particles, micelles, etc.). Increasing nutrient bioavailability, reducing fat intake, and controlling food digestibility and gut health, etc., are some of the challenges faced by current research in food colloids. Furthermore, advances in physicochemical and microbial effects in relation to colloidal systems and their applications in food processing and packaging can have a great impact on food quality, safety, and nutrition.

The fourth volume of this Special Issue is a collection of original works presented at the 20th Food Colloids Conference, taking place in Granada, Spain, from March 22nd–27th, 2026. Other submissions in this area are also welcome.

Dr. Julia Maldonado-Valderrama
Dr. Eleni P. Kalogianni
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 250 words) can be sent to the Editorial Office for assessment.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Colloids and Interfaces is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 1600 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • food emulsions, foams, and gels
  • structure and rheology
  • surfaces, interfaces, and monolayers
  • food digestion and nutrient bioavailability
  • protein–polysaccharide interactions
  • particles, nanoparticles, and microgels
  • drug/nutraceutical delivery
  • food processing
  • coatings and food packaging
  • methods, tools, and new insights into food colloidal systems
  • sustainable colloids

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Related Special Issues

Published Papers (3 papers)

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Research

17 pages, 1098 KB  
Article
Utilization of a Bioinformatic Approach to Identify Emulsifying Peptides Embedded in Brewers’ Spent Grain Proteins and Characterization of Their Emulsifying Properties
by Rasmus Kranold Mikkelsen, Ioanna Fragkaki, Simon Gregersen Echers, Naim Abdul-Khalek, Michael Toft Overgaard, Charlotte Jacobsen and Betül Yesiltas
Colloids Interfaces 2026, 10(1), 1; https://doi.org/10.3390/colloids10010001 - 19 Dec 2025
Abstract
Brewers’ spent grain (BSG) represents the major byproduct of the brewing industry and remains largely underutilized. While BSG contains a rather high amount of protein, poor functional properties limit its use as a functional ingredient for foods without additional processing. In this work, [...] Read more.
Brewers’ spent grain (BSG) represents the major byproduct of the brewing industry and remains largely underutilized. While BSG contains a rather high amount of protein, poor functional properties limit its use as a functional ingredient for foods without additional processing. In this work, we investigate emulsifying peptides embedded in the major BSG proteins based on a mass spectrometry-based proteomic analysis and subsequent bioinformatic prediction to explore the utilization of BSG as a raw material for the production of protein-based emulsifying ingredients. Forty-eight peptides were selected based on EmulsiPred score, amino acid sequence, and protein abundance for evaluation. All peptides effectively reduced the interfacial tension between oil–water, but only 15 could produce and stabilize emulsions with droplet sizes below 5 µm. Some peptides were able to produce stable emulsions with sub-micron droplet sizes, implying very promising emulsifying properties. This study demonstrated promising emulsifying properties of BSG peptides and suggested that the functionality could be predicted using bioinformatic tools. However, the used tool needs to be further optimized for higher success rate. Full article
(This article belongs to the Special Issue Food Colloids: 4th Edition)
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15 pages, 1688 KB  
Article
Alginate-Based Edible Coating to Preserve the Quality and Extend the Shelf Life of Fresh-Cut Salad
by Martina Cofelice, Antonella De Leonardis, Francesco Letizia, Massimo Iorizzo, Francesca Cuomo and Francesco Lopez
Colloids Interfaces 2025, 9(6), 87; https://doi.org/10.3390/colloids9060087 - 12 Dec 2025
Viewed by 140
Abstract
The food industry is actively seeking solutions to reduce or replace conventional petroleum-based plastic packaging and, at the same time, to identify strategies that limit the rapid deterioration of fresh products. In this context, the present study evaluated the effectiveness of an edible [...] Read more.
The food industry is actively seeking solutions to reduce or replace conventional petroleum-based plastic packaging and, at the same time, to identify strategies that limit the rapid deterioration of fresh products. In this context, the present study evaluated the effectiveness of an edible emulsion coating based on lemongrass essential oil and alginate in delaying the spoilage of Lactuca sativa salad. Following rheological investigation, 1% alginate emulsion was selected as the coating formulation and applied by spraying onto fresh-cut lettuce, and the effect of the treatment was monitored throughout storage. Fresh-cut Lactuca sativa salad was assessed in terms of weight loss, pH, titratable acidity, visual appearance, sensory analysis, and microbiological contamination. Measurements of weight loss, pH, and titratable acidity indicated the lack of significant differences between coated and uncoated salads leaves. However, coated samples exhibited improved quality in the first 8 days of storage, particularly with evidence of a reduction in psychrotrophic and mesophilic bacteria. The proposed coating also helped to preserve the visual appearance of the leaves, with no visible browning during storage, and the sensory evaluation results were encouraging. Overall, these findings suggest that the technology investigated is promising for supporting the use of emulsion-based edible coatings to reduce the rapid spoilage of Lactuca sativa salad during storage. Full article
(This article belongs to the Special Issue Food Colloids: 4th Edition)
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19 pages, 21919 KB  
Article
Innovative Preparation of Salted Duck Egg White Lysozyme Functional Film and Its Application in Fresh Storage of Small Nectarines
by Xinjun Yao, Wanrong Li, Jun Guo, Fangkai Han, Muhammad Usman and Lipeng Wu
Colloids Interfaces 2025, 9(6), 74; https://doi.org/10.3390/colloids9060074 - 10 Nov 2025
Viewed by 511
Abstract
Carboxymethyl chitosan (CMCS) is ideal for active packaging due to its non-toxicity and degradability, but its poor film-forming performance (strong hydrophilicity, weak mechanical properties, and low antibacterial activity) limits practical use. This study prepared a new edible antibacterial presFervation film (SDEWL-CMCS) by adding [...] Read more.
Carboxymethyl chitosan (CMCS) is ideal for active packaging due to its non-toxicity and degradability, but its poor film-forming performance (strong hydrophilicity, weak mechanical properties, and low antibacterial activity) limits practical use. This study prepared a new edible antibacterial presFervation film (SDEWL-CMCS) by adding salted duck egg white lysozyme (SDEWL) to CMCS (as the film-forming substrate). It investigated how SDEWL concentration affects the composite film’s properties (thickness, water solubility, moisture/oil resistance, mechanical properties, and antibacterial activity) and tested the film’s preservation effect on small nectarines. The results showed the composite film had significantly improved packaging and antibacterial properties: compared to pure CMCS film, it had higher tensile strength, lower water solubility, better oil resistance and water vapor barrier performance, and stronger antibacterial activity against Escherichia coli and Staphylococcus aureus (larger inhibition zone diameters). The SDEWL-CMCS film effectively preserved small nectarines by inhibiting surface bacteria, regulating the preservation environment, and delaying fungal decay. This study confirms the film’s potential as a sustainable fruit packaging alternative, providing a theoretical basis for developing new fruit/vegetable preservation packaging and reducing the food industry’s reliance on non-degradable petroleum-based packaging. Full article
(This article belongs to the Special Issue Food Colloids: 4th Edition)
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