Research on Encapsulation Technologies for the Development of 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: 15 March 2026 | Viewed by 461

Special Issue Editors


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Guest Editor
International Iberian Nanotechnology Laboratory, Avenida Mestre José Veiga s/n, 4715-330 Braga, Portugal
Interests: nanoencapsulation; functional foods; electrohydrodynamic processing; carbon dots; packaging solutions
Special Issues, Collections and Topics in MDPI journals

E-Mail Website
Guest Editor
International Iberian Nanotechnology Laboratory, 4715-330 Braga, Portugal
Interests: food science; soft matter characterization; food structuring solutions; functional foods
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Given the increasing links between dietary habits and the rise in chronic issues such as diabetes, obesity, and cardiovascular problems, consumers are now more than ever aware of how their diet can impact their health, and, as a result, are demanding healthier, more functional, and clean-labelled products. As such, the use of natural bioactive compounds in the development of functional foods (foods that are demonstrated to have potential health benefits and/or to decrease the risk of chronic diseases) presents itself as a potential option. Nonetheless, the use of these bioactive compounds can have some drawbacks, such as bioactive stability, solubility, bioavailability, and organoleptic impact, leading to reduced use for functional foods. Recent advances explore the use of micro and nanoencapsulation as a potential solution for these issues, and a wide range of encapsulation technologies can be explored for the development of functional foods.

Dr. Pedro Miguel Silva
Dr. Artur J. Martins
Guest Editors

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Keywords

  • encapsulation
  • functional ingredients
  • functional foods
  • organoleptic impact
  • bioactive compounds
  • encapsulation technologies
  • sustainable foods
  • alternative proteins
  • clean label
  • dietary habits

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Published Papers (1 paper)

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Research

15 pages, 2079 KiB  
Article
Incorporation of Encapsulated Omega-3 in 3D-Printed Food Gels: A Study on Rheology, Extrusion, and Print Performance in Dual Ink Printing
by Adrián Matas-Gil, Francisco de-la-Haba, Marta Igual, Purificación García-Segovia and Javier Martínez-Monzó
Foods 2025, 14(15), 2681; https://doi.org/10.3390/foods14152681 - 30 Jul 2025
Viewed by 150
Abstract
The integration of functional ingredients into 3D food printing formulations presents both opportunities and challenges, particularly regarding the printability and structural integrity of the final product. This study investigates the effect of incorporating omega-3 fatty acids encapsulated in pea protein into a model [...] Read more.
The integration of functional ingredients into 3D food printing formulations presents both opportunities and challenges, particularly regarding the printability and structural integrity of the final product. This study investigates the effect of incorporating omega-3 fatty acids encapsulated in pea protein into a model food gel composed of gelatin and iota-carrageenan. Four formulations with varying concentrations of encapsulated omega-3 (0%, 3%, 3.75%, and 6%) were evaluated for their rheological, textural, and printability properties. Rheological analysis revealed a progressive increase in storage modulus (G′) from 1200 Pa (0%) to 2000 Pa (6%), indicating enhanced elastic behavior. Extrusion analysis showed a reduction in maximum extrusion force from 325 N (0%) to 250 N (6%), and an increase in buffer time from 390 s to 500 s. Print fidelity at time 0 showed minimal deviation in the checkerboard geometry (area deviation: −12%), while the concentric cylinder showed the highest stability over 60 min (height deviation: 9%). These findings highlight the potential of using encapsulated bioactive compounds in 3D food printing to develop functional foods with tailored nutritional and mechanical properties. Full article
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