Emulsion-Based Encapsulation and Delivery Systems for Bioactive Compounds in Functional Foods
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Nutraceuticals, Functional Foods, and Novel Foods".
Deadline for manuscript submissions: 30 September 2025 | Viewed by 408
Special Issue Editors
Interests: membrane processes; emulsion formulation and characterization; recovery of bioactive compounds from agri-food wastes; encapsulation in colloidal delivery
Interests: extraction and formulation processes of bioactive ingredients (pectin, proteins, phenolics), omega-3 encapsulation, supercritical CO2 processes for extraction and formulation, emulsification processes intensification, biomass valorization
Special Issue Information
Dear Colleagues,
Bioactive compounds (polyphenols, essential oils, omega–3 polyunsaturated fatty acids, vitamins, etc.) have received increasing attention due to their nutritional and health-promoting properties. Despite their potential benefits, the practical application of these compounds remains challenging due to their low bioavailability and susceptibility to degradation under adverse environmental conditions, particularly exposure to light and high temperatures.
To address these limitations, emulsions have been widely used in food systems for the encapsulation of different bioactive compounds in order to improve their stability and bioavailability. Moreover, emulsions facilitate controlled release mechanisms, further expanding their applicability in the development of innovative functional foods and beverages.
This Special Issue invites submissions of high-quality review papers and original research articles that explore the preparation and application of diverse emulsion-based systems—including single emulsions, double emulsions, Pickering emulsions, and emulsion gels—as encapsulation and delivery platforms for bioactive compounds, with potential applications in functional foods and beverages.
Prof. Dr. José M. Benito
Dr. Óscar Benito-Román
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
- oil-in-water (O/W) and water-in-oil (W/O) emulsions
- digestion of the O/W and W/O emulsion carriers
- double emulsions
- pickering emulsions
- bioactive compounds
- polyphenols
- omega-3 polyunsaturated fatty acids
- encapsulation
- delivery systems
- functional foods and beverages
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