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Encapsulation Processes: Improvement and Innovation of Bio-Micro/Nanostructures with High-Value Compounds...
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Encapsulation Processes: Improvement and Innovation of Bio-Micro/Nanostructures with High-Value Compounds in Food

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 5025

Special Issue Editor

Dr. Berta Nogueiro Estevinho

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Guest Editor
1. LEPABE, Departamento de Engenharia Química, Faculdade de Engenharia da Universidade do Porto, Rua Dr. Roberto Frias, 4200-465 Porto, Portugal
2. ALiCE—Associate Laboratory in Chemical Engineering, Faculty of Engineering, University of Porto, Rua Dr. Roberto Frias, 4200‐465 Porto, Portugal
Interests: microencapsulation of active and natural compounds; development of controlled delivery functional systems; development of microstructures of therapeutic, nutritional and technological interest; microencapsulation via a spray-drying process; microencapsulation via an electrospinning/electrospraying process; controlled release studies; use of biopolymers as encapsulating agents; characterization of microstructures (particles, fibers, films)
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Encapsulation processes have become a challenging approach to develop new food products containing a variety of bioactive agents, considering their health benefits. The production of bio-micro/nanostructures with high-value compounds has special importance to modernize the food industry and to give new solutions to different food problems and nutraceutical issues.

Different bioactive compounds can be microencapsulated and incorporated in different food products to improve their qualities. The compounds extracted from agriculture by-products produced in the agrifood chain are a special case. Agricultural and food wastes should be thought of as sources of plentiful value-added products. These by-products encourage a circular economy via generating an eco-sustainable and health-promoting class of compounds.

In this Special Issue, we aim to publish innovative research results and review papers dealing with the encapsulation, valorization, stabilization and commercialization of bio-micro/nanostructures with high-value compounds.

These papers can explore novel encapsulation techniques or encapsulation matrices, the physicochemical characteristics of encapsulation systems and their food applications—including sensorial characteristics—bioacessibility studies, and evaluations of the nutritional value of food products containing encapsulated compounds and/or their simulated digestion behavior.

This Special Issue also seeks to provide a fundamental understanding of current strategies to improve the encapsulation and the valorization of active and natural compounds such as flavors, vitamins, stabilizers, probiotics, essential oils, natural antioxidants, bioactive proteins, and enzymes, among others.

Dr. Berta Nogueiro Estevinho
Guest Editor

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 of functional compounds
  • by-product valorization
  • microencapsulation and nanoencapsulation processes
  • controlled release studies
  • functional supplements
  • nutraceutical products
  • characterization of microstructures

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Published Papers (5 papers)

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Research

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19 pages, 3189 KiB  
Article
Enhancement of Microencapsulation of Rapeseed Oil Bioactive Compounds in Alginate Through Sonication
by Cristina-Emanuela Enascuta, Elena-Emilia Sirbu, Diana Pasarin, Andra Ionela Ghizdareanu, Raluca Senin, Ioana Silvia Hosu, Ana-Mihaela Gavrilă, Bianca-Ana-Maria Burdusel and Vasile Lavric
Foods 2025, 14(10), 1692; https://doi.org/10.3390/foods14101692 - 10 May 2025
Viewed by 281
Abstract
The microencapsulation of bioactive compounds from rapeseed oil using sodium alginate, in the presence and absence of an ultrasonic (US) field, is reported. A Box–Behnken experimental design is used to investigate the influence of process parameters on the microencapsulation yield; then, the response [...] Read more.
The microencapsulation of bioactive compounds from rapeseed oil using sodium alginate, in the presence and absence of an ultrasonic (US) field, is reported. A Box–Behnken experimental design is used to investigate the influence of process parameters on the microencapsulation yield; then, the response surface methodology is applied, to find their values ensuring its optimum yield. The operating parameters investigated are the ratio of sodium alginate to rapeseed oil, the microencapsulation time and the concentration of the calcium chloride solution. The US bath was used at its nominal power, and the microencapsulation temperature was kept at 20 °C, with a thermostat, for all experiments. A detailed study on the comparison of the two microencapsulation techniques (in the presence and absence of the US field) was carried out. Good results were obtained in the presence of the US field for optimal conditions, when the microencapsulation yield was 90.25 ± 0.02%, higher than the microencapsulation process performed in the absence of the US field, 87.11 ± 0.02%. The results also showed that the use of the US field (optimal conditions) led to an increase in encapsulation efficiency, total phenolic content and antioxidant capacity (76.56 ± 0.02%, 324.85 ± 0.01 mg GAE/g and 57.05 ± 0.12 mg/mL). The physicochemical description of microcapsules was performed using modern characterization methods. These results indicate that by increasing the microencapsulation yield of bioactive compounds through sonication, the process aims to achieve a uniform size distribution of microcapsules. Full article
(This article belongs to the Special Issue Encapsulation Processes: Improvement and Innovation of Bio-Micro/Nanostructures with High-Value Compounds in Food)
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16 pages, 1683 KiB  
Article
Production of Vitamin D3-Fortified Plant-Based Meat Analogs Through High-Moisture Extrusion
by Lorena S. Pinho, Ramon P. Brexó, Tatielly de J. Costa, Marcelo Thomazini, Osvaldo H. Campanella and Carmen S. Favaro-Trindade
Foods 2025, 14(9), 1500; https://doi.org/10.3390/foods14091500 - 25 Apr 2025
Viewed by 390
Abstract
Incorporating vitamin D3 (cholecalciferol) into food is hampered by its high instability and low water solubility. Due to porous structure that favors absorption and carrying of micronutrients, brewer’s spent yeast (BSY) is an economically and technically attractive alternative to overcome the shortcomings of [...] Read more.
Incorporating vitamin D3 (cholecalciferol) into food is hampered by its high instability and low water solubility. Due to porous structure that favors absorption and carrying of micronutrients, brewer’s spent yeast (BSY) is an economically and technically attractive alternative to overcome the shortcomings of vitamin D3 incorporation. Using heat and shear-sensitive ingredients and additives in formulations remains challenging due to the high-temperature and shear conditions during industrial processes, such as extrusion. This study aimed to produce an extruded plant-based meat product enriched with cholecalciferol. Vitamin D3, free and impregnated in BSY (BSY-VitD3), was blended with pea protein and subjected to cooking extrusion. Product features were analyzed for color, texture, moisture, water activity, absorption capacity, and vitamin retention. Adding BSY-VitD3 reduced all texture profile parameters and altered colors. Furthermore, free VitD3 enhanced extruded water and oil absorption capacity. After extrusion, vitamin retention percentages in the products were 45.4 and 91.6%, for free and BSY-VitD3, respectively. After 1-month storage of the extruded products, vitamin retention was 38.9 and 85.1% for free and BSY-VitD3 samples, respectively. Blending vitamin D3 with BSY is a simple, fast, and effective process to facilitate incorporation of the vitamin in the formulation and protect it during cooking extrusion. Full article
(This article belongs to the Special Issue Encapsulation Processes: Improvement and Innovation of Bio-Micro/Nanostructures with High-Value Compounds in Food)
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17 pages, 5977 KiB  
Article
Developing High-Coloring Natural Systems Using Double Emulsions with Daucus carota L. Extract to Meet High-Performance Requirements
by Liandra Gracher-Teixeira, Samara C. Silva Pituco, Giovana Colucci, Arantzazu Santamaria-Echart, António M. Peres, Madalena M. Dias and M. Filomena Barreiro
Foods 2024, 13(24), 4147; https://doi.org/10.3390/foods13244147 - 21 Dec 2024
Viewed by 1014
Abstract
Daucus carota L. extract is attracting interest as a natural colorant alternative. However, the presence of anthocyanins (ACNs), which are sensitive to pH changes, limits its application. To tackle this issue, water-in-oil-in-water (W1/O/W2) double emulsions are emerging as innovative [...] Read more.
Daucus carota L. extract is attracting interest as a natural colorant alternative. However, the presence of anthocyanins (ACNs), which are sensitive to pH changes, limits its application. To tackle this issue, water-in-oil-in-water (W1/O/W2) double emulsions are emerging as innovative solutions. Nevertheless, the problem of reaching robust colorant systems for industrial use still needs to be overcome. One important target is to reach a high coloring power, minimizing its impact on the final product. In this context, the effect of colorant concentration and the volume of the primary emulsion, two routes to increase the colorant power, on color attributes and stability, an important feature to reach a marketable product, was studied. The optimal experimental design was conducted to two optimal solutions, whether through heightened colorant concentration or primary emulsion volume: a 41/59 (W1/O)/W2 ratio with 11 wt.% colorant, and a 48/52 (W1/O)/W2 ratio with 6 wt.% colorant, respectively. A subsequent assessment of color and physical emulsion stability over 30 days pointed out the solution with the lower colorant concentration (6 wt.%) as the one with better performance (L*: 44.11 ± 0.03, a*: 25.79 ± 0.01, D4;3: 9.62 ± 0.1 µm, and CI: 14.55 ± 0.99%), also minimizing the permeability of the colorant to the outer aqueous phase. Overall, these optimized emulsions offer versatile coloring solutions suitable for various industrial applications, such as food matrices and functional cosmetics. Full article
(This article belongs to the Special Issue Encapsulation Processes: Improvement and Innovation of Bio-Micro/Nanostructures with High-Value Compounds in Food)
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Review

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39 pages, 5229 KiB  
Review
Lipid Nanoparticles: Formulation, Production Methods and Characterization Protocols
by Fernanda L. Lüdtke, Thaís Jordânia Silva, Mayanny Gomes da Silva, Juliana Campos Hashimoto and Ana Paula B. Ribeiro
Foods 2025, 14(6), 973; https://doi.org/10.3390/foods14060973 - 12 Mar 2025
Viewed by 1625
Abstract
Lipid nanoparticles (LNs) have emerged as advanced lipid-based delivery systems, offering an effective approach for encapsulating and protecting lipid-soluble bioactive compounds, increasing their bioavailability. Solid Lipid Nanoparticles (SLNs) and Nanostructured Lipid Carriers (NLCs) are particularly promising for bioactive compound entrapment. However, to fully [...] Read more.
Lipid nanoparticles (LNs) have emerged as advanced lipid-based delivery systems, offering an effective approach for encapsulating and protecting lipid-soluble bioactive compounds, increasing their bioavailability. Solid Lipid Nanoparticles (SLNs) and Nanostructured Lipid Carriers (NLCs) are particularly promising for bioactive compound entrapment. However, to fully exploit their potential, it is crucial to carefully select the appropriate lipid matrices and emulsifiers. This review offers a comprehensive, up-to-date examination, considering studies published in the last 15 years, of the chemical, physical, and structural characteristics of lipids employed in LN production, focusing on the key components of the formulations: lipid matrices, emulsifiers, and bioactive compounds. In addition, it provides an in-depth analysis of production methods, drawing on insights from the latest scientific literature, and emphasizes the most important characterization techniques for LNs. Key parameters, including particle size (PS), zeta potential (ZP), crystallinity, thermal behavior, morphology, entrapment efficiency (EE), load capacity (LC), and physical stability, are discussed. Ultimately, this review aims to identify critical factors for the successful production of stable LNs that efficiently encapsulate and deliver bioactive compounds, highlighting their significant potential for applications in food systems. Full article
(This article belongs to the Special Issue Encapsulation Processes: Improvement and Innovation of Bio-Micro/Nanostructures with High-Value Compounds in Food)
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23 pages, 1565 KiB  
Review
Challenges and Advances in the Encapsulation of Bioactive Ingredients Using Whey Proteins
by Manuel Figueiredo, Zsuzsa Sárkány, Fernando Rocha and Pedro M. Martins
Foods 2025, 14(4), 691; https://doi.org/10.3390/foods14040691 - 17 Feb 2025
Viewed by 839
Abstract
Functional foods represent an emerging trend in the food industry. Fortifying foods with bioactive ingredients results in health benefits and reduces the risk of disease. Encapsulation techniques protect sensitive ingredients from degradation due to heat, light, moisture and other factors. Among encapsulating materials, [...] Read more.
Functional foods represent an emerging trend in the food industry. Fortifying foods with bioactive ingredients results in health benefits and reduces the risk of disease. Encapsulation techniques protect sensitive ingredients from degradation due to heat, light, moisture and other factors. Among encapsulating materials, milk whey proteins are particularly attractive due to their availability, GRAS status and remarkable ligand-binding ability. Whey protein was once considered a by-product in the dairy industry but is now seen as a promising resource given its natural role as a nutrient carrier. This work reviews the encapsulation systems that employ whey proteins in the food industry. The structural features of β-lactoglobulin (β-LG), the main protein constituent of milk whey, are presented in the context of its ligand-binding properties. Different types of encapsulation systems using whey proteins are discussed, focusing on the recent advances in stable formulations of bioactives using whey protein, alone or in hybrid systems. Whey proteins are a valuable asset capable of binding sensitive bioactive compounds such as vitamins, polyphenols and antioxidants and forming stable complexes that can be formulated as nanoparticles, nanofibrils, emulsions and other micro- and nanostructures. Developing scalable, solid and stable encapsulation systems is identified as a main challenge in the field. Full article
(This article belongs to the Special Issue Encapsulation Processes: Improvement and Innovation of Bio-Micro/Nanostructures with High-Value Compounds in Food)
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