Food Functional Ingredient Encapsulation and Delivery System (Microcapsules, Nanoemulsions, Colloidal Particles, Emulsions)
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Engineering and Technology".
Deadline for manuscript submissions: 31 October 2025 | Viewed by 298
Special Issue Editors
Interests: food protein; nano-delivery systems
Special Issue Information
Dear Colleagues,
Food-source bioactive compounds derived from natural resources—such as polyphenols, flavonoids, carotenoids, vitamins, phytosterols, and functional oils—demonstrate significant health benefits, including antioxidant, anti-aging, and anticancer activities. However, their practical applications in foods, pharmaceuticals, and cosmetics are often hindered by issues related to easy degradation, poor solubility, and low bioavailability. In recent years, the development of various delivery systems—such as microcapsules, liposomes, colloidal particles, and emulsions—has provided efficient solutions for encapsulating and delivering these functional components. These strategies can substantially enhance the stability, bioavailability, and storage performance of the active ingredients. This Special Issue focuses on the latest advances in the encapsulation and delivery of functional food components, covering topics such as the fabrication of delivery systems, structural characteristics, digestive pathways, bioavailability enhancement, and targeted delivery mechanisms. Moreover, it offers an in-depth analysis of their practical applications in functional foods, pharmaceuticals, and cosmetics, providing innovative insights and academic support for researchers in this field.
Dr. Mingming Zhong
Dr. Yufan Sun
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 100 words) can be sent to the Editorial Office for announcement on this website.
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. Foods 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 2900 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
- functional food components
- encapsulation technology
- delivery systems
- microcapsules
- nanoemulsions
- colloidal particles
- bioavailability
- targeted delivery
- digestive characteristics
- storage stability
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