Lipid Delivery System and Functional Food

Dear Colleagues,

A growing application of lipids and liposoluble ingredients are emerging in functional foods, such as beverages, meal replacement powders, and foods with special medical purpose. Liposoluble ingredients including polyunsaturated fatty acids (PUFA), phytosterols (esters), carotenoids, polyphenols, and liposoluble vitamins, play an important role in balancing the insufficient nutrient intake and occurrence of chronic diseases. However, a critical challenge for their efficient and rational application arises due to the properties of strong hydrophobicity, easy oxidation, unpleasant flavor, and adverse interaction with other components. The construction, perfection, and regulation of lipid delivery system are of great significance for overcoming the challenge. Therefore, this topic mainly collects the following related works:

1. The articles collected should describe natural or recombinant delivery system construction (liposomes, emulsions, gels, microcapsules, micelles, etc.) for the purpose of enhancing the physical and chemical stability, bioavailability, bioactivity of active lipids, liposoluble ingredients, as well as flavor maintenance, slow release, etc.. Related content could provide technical support for the development of functional foods.
2. Any evaluation methods evaluating the bioactivity and nutritional health effects of lipid delivery systems from cellular and animal levels, as well as multi-omics assays will be welcomed. Articles paying attention to the theoretical basis for the development of functional foods will also be included in this Special Issue.

Prof. Dr. Qianchun Deng
Prof. Dr. Ruijie Liu
Prof. Dr. Xin Xu
Guest Editors

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