Search for Articles:
Title / Keyword
Author / Affiliation / Email
Journal
Article Type
 
 
Advanced Search
 
Section
Special Issue
Volume
Issue
Number
Page
 
7.4
4.7
Journals
Foods
Special Issues
Encapsulation-Based Technologies for Bioactive Compounds in Foods
share announcement

Encapsulation-Based Technologies for Bioactive Compounds in Foods

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Engineering and Technology".

Deadline for manuscript submissions: 31 August 2025 | Viewed by 3175

Special Issue Editors

Dr. Bojana Balanč

E-Mail Website
Guest Editor
Innovation Centre of Faculty of Technology and Metallurgy, University of Belgrade, Karnegijeva 4, 11000 Belgrade, Serbia
Interests: encapsulation; controlled release; liposomes; bioactive compounds; hydrogels
Dr. Verica Đorđević

E-Mail Website
Guest Editor
Faculty of Technology and Metallurgy, University of Belgrade, Karnegijeva 4, 11000 Belgrade, Serbia
Interests: encapsulation; bioreactors; delivery systems; controlled release; bioactive compounds; edible films
Dr. Viktor Nedovic

E-Mail Website
Guest Editor
Department of Food Technology and Biochemistry, Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Beograd, Serbia
Interests: food science; food biotechnology; bioactive compounds; food analytical chemistry
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

New trends in the food industry dictate the use of various bioactive components to obtain technologically sophisticated and nutritionally richer food and beverage products offering health benefits. The development of products with such characteristics can be very challenging, especially when the aim is to increase stability, provide thermal protection, delayed release, and, of course, provide the appropriate sensory aspects. In most cases, these complex properties cannot be achieved without encapsulation-based technologies. Encapsulation tools are numerous and provide nano- or microcarriers. Some of them have been in use for a long time (such as spray drying or emulsification techniques), but the development of new materials and polymers and also technology development more globally are resulting in the constant emergence of new encapsulation technologies.

In this context, the Special Issue aims to gather papers showing the results and benefits of the use of different encapsulation technologies intended for the encapsulation of active and natural compounds for applications in foods and beverages. The submission of original research articles, short communications, and reviews on this topic can generate useful information for both researchers and industry.

Dr. Bojana Balanč
Dr. Verica Đorđević
Dr. Viktor Nedovic
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

  • encapsulation
  • bioactive compounds
  • delivery systems
  • food applications
  • stability
  • thermal protection
  • edible packaging

Benefits of Publishing in a Special Issue

  • Ease of navigation: Grouping papers by topic helps scholars navigate broad scope journals more efficiently.
  • Greater discoverability: Special Issues support the reach and impact of scientific research. Articles in Special Issues are more discoverable and cited more frequently.
  • Expansion of research network: Special Issues facilitate connections among authors, fostering scientific collaborations.
  • External promotion: Articles in Special Issues are often promoted through the journal's social media, increasing their visibility.
  • Reprint: MDPI Books provides the opportunity to republish successful Special Issues in book format, both online and in print.

Further information on MDPI's Special Issue policies can be found here.

Published Papers (2 papers)

Download All Papers
Order results
Result details
Show export options expand_more Show export options expand_less
Select all
Export citation of selected articles as:

Research

14 pages, 6333 KiB  
Article
Physicochemical Characterization of Polysaccharide–Protein Carriers with Immobilized Yeast Cells Obtained Using the Freeze-Drying Technique
by Nataša Obradović, Bojana Balanč, Ana Salević-Jelić, Mina Volić, Verica Đorđević, Mirjana Pešić and Viktor Nedović
Foods 2024, 13(22), 3570; https://doi.org/10.3390/foods13223570 - 8 Nov 2024
Cited by 2 | Viewed by 1254
Abstract
New techniques for the immobilization of yeast cells have the potential for enhancement of the beer production process. Alongside conventional materials for cell immobilization, there is a rising trend toward polysaccharide–protein systems. This study focused on the immobilization of yeast cells (Saccharomyces [...] Read more.
New techniques for the immobilization of yeast cells have the potential for enhancement of the beer production process. Alongside conventional materials for cell immobilization, there is a rising trend toward polysaccharide–protein systems. This study focused on the immobilization of yeast cells (Saccharomyces pastorianus) via a freeze-drying process. The whey protein isolate, sodium alginate, maltodextrin, inulin, and their blends were used for carrier preparation. The effect of a 1.0% inulin solution as a cryoprotectant on the viability of the yeast cells after the freeze-drying process was also analyzed. The powders were assessed for cell viability, moisture content, water activity, solubility, particle size, and surface charge. According to the results, the addition of whey proteins reduced the moisture content, while solubility did not significantly decrease. Samples containing whey protein showed slight diameter variations. The negative surface charge observed in all samples, especially the control, indicates a cell’s tendency to aggregate, demonstrated by optical microscopy. SEM micrographs showed successful cell immobilization in polysaccharide–protein carriers. Furthermore, inulin and whey protein addition enhanced cell protection during the immobilization of cells. The freeze-drying technique demonstrates efficacy in immobilization of yeast cells, indicating its potential for applications in the food and beverage industry. Full article
(This article belongs to the Special Issue Encapsulation-Based Technologies for Bioactive Compounds in Foods)
►▼ Show Figures

Graphical abstract

22 pages, 5811 KiB  
Article
Comparison of the Stability of a Camu Camu Extract Dried and Encapsulated by Means of High-Throughput Electrospraying Assisted by Pressurized Gas
by Juan David Escobar-García, Cristina Prieto, Emma Talon and Jose M. Lagaron
Foods 2024, 13(20), 3280; https://doi.org/10.3390/foods13203280 - 16 Oct 2024
Viewed by 1338
Abstract
This study explores the impact on the stability of drying and the encapsulation of a camu camu extract (CCX) using the non-thermal, high-throughput electrospraying assisted by pressurized gas (EAPG) technique. The dried and encapsulated products by the EAPG processing techniques were compared in [...] Read more.
This study explores the impact on the stability of drying and the encapsulation of a camu camu extract (CCX) using the non-thermal, high-throughput electrospraying assisted by pressurized gas (EAPG) technique. The dried and encapsulated products by the EAPG processing techniques were compared in terms of total soluble phenolic compounds, antioxidant activity, and storage stability. Whey protein concentrate (WPC) and zein (ZN) were selected as the protective excipients for encapsulation. Dried and encapsulated products were obtained in the form of microparticles, which were smaller and more spherical in the case of the encapsulates. No significant differences were observed in the total polyphenolic content (TSP), and only relatively small differences in the antioxidant capacity were measured among samples. The generated products were subjected to various storage conditions to assess their stability and the preservation of the TSP and the antioxidant properties, i.e., 0% relative humidity (RH) and 4 °C; 0% RH and 21 °C; 23% RH and 21 °C; 56% RH and 21 °C; and UV light exposure. The results indicated that ZN encapsulation notably enhanced the retention of total soluble polyphenols and the antioxidant activity compared to WPC and dried CCX, especially in the ratio of 2:1 (encapsulating polymer: dried CCX). This study demonstrates the potential of protein-based encapsulation, particularly using ZN, for stabilizing bioactive compounds against degradation mechanisms induced by humidity, temperature, or ultraviolet radiation exposure. Full article
(This article belongs to the Special Issue Encapsulation-Based Technologies for Bioactive Compounds in Foods)
►▼ Show Figures

Figure 1

Show export options expand_more Show export options expand_less
Select all
Export citation of selected articles as:
 
Displaying articles 1-2
Back to TopTop