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Advances in Encapsulation Technology in Edible Films/Coatings for the Delivery...
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Advances in Encapsulation Technology in Edible Films/Coatings for the Delivery of Food Bioactive Compounds

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

Deadline for manuscript submissions: 31 December 2025 | Viewed by 1267

Special Issue Editors

Dr. Andresa Gomes

E-Mail Website
Guest Editor
Department of Food Engineering, Faculty of Animal Science and Food Engineering, University of São Paulo (USP), Pirassununga 13635-900, SP, Brazil
Interests: encapsulation; emulsion; edible films; coatings; rheology; bioactive compounds; delivery; food processing
Special Issues, Collections and Topics in MDPI journals
Dr. Larissa Tessaro

E-Mail Website
Guest Editor Assistant
São Carlos Institute of Chemistry, University of São Paulo, Av. Trabalhador São Carlense, 400, São Carlos 13566-590, SP, Brazil
Interests: emulsions; micro-encapsulation; edible films; food packaging; antioxidants; plant extracts; digestion

Special Issue Information

Dear Colleagues,

Against a backdrop of consumers pursuing safe, non-toxic and nutritious foods, edible and/or biodegradable materials stand out in food packaging and preservation. Encapsulation is a technology that encapsulates bioactive compounds in carrier materials to improve the stability and bioavailability of functional foods. Various targeted delivery systems, such as nanoemulsions, emulsion bilayers, surfactant micelles, etc., are used to provide and encapsulate bioactive ingredients, and edible films are used as excellent carriers of several bioactive compounds such as vitamins, antioxidants, antimicrobials and probiotics for functional food delivery systems. The combination of new edible food packaging materials and innovative technologies has been shown to be beneficial for improving the safety and extending the shelf life of different foods. In addition to this, these substances are released/delivered to the target area in a very precise manner and can also improve the stability, flavor, color and texture of food during processing and storage.

This Special Issue focuses on the development of edible-film/-coating encapsulation technology for delivering food bioactive compounds and discusses the preparation of micro-/nano-encapsulated active ingredients, the preparation of edible film/coating, multifunctional characterization and its application in food systems, etc., providing valuable references for improving food safety and extending shelf life.

Dr. Andresa Gomes
Guest Editor

Dr. Larissa Tessaro
Guest Editor Assistant

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

  • edible films and coatings
  • bioactive compound encapsulation
  • micro-/nano-encapsulation
  • functional food packaging
  • antimicrobial packaging
  • biodegradable and eco-friendly materials
  • bioavailability and release kinetics
  • emulsion delivery systems for essential oils
  • multifunctional properties of active composite films/coatings
  • smart packaging and food preservation

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

Published Papers (2 papers)

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Research

18 pages, 3298 KiB  
Article
From Emulsions to Films: The Role of Polysaccharide Matrices in Essential Oil Retention Within Active Packaging Films
by Elisa Othero Nahas, Guilherme F. Furtado, Melina S. Lopes and Eric Keven Silva
Foods 2025, 14(9), 1501; https://doi.org/10.3390/foods14091501 - 25 Apr 2025
Viewed by 275
Abstract
Essential oil-loaded edible films have emerged as promising natural systems for active food packaging due to their antimicrobial and antioxidant potential. However, retaining volatile bioactives within hydrophilic matrices remains challenging. In this regard, this study compared the performance of carboxymethylcellulose (CMC), citrus peel [...] Read more.
Essential oil-loaded edible films have emerged as promising natural systems for active food packaging due to their antimicrobial and antioxidant potential. However, retaining volatile bioactives within hydrophilic matrices remains challenging. In this regard, this study compared the performance of carboxymethylcellulose (CMC), citrus peel pectin (CPP), and potato starch (PS) edible films as encapsulating systems of orange (Citrus sinensis L. Osbeck) essential oil using Tween 80 as surfactant and glycerol as a plasticizer. Film-forming emulsions were characterized regarding droplet size distribution and rheological behavior. Films were analyzed by scanning electron microscopy (SEM), Fourier-transform infrared spectroscopy (FTIR), X-ray diffraction (XRD), and thermogravimetric analysis (TGA). Limonene retention was quantitatively determined post-drying through gas chromatography. CMC-based films exhibited the highest retention (~65%), primarily due to their higher viscosity, which limited oil droplet mobility and volatilization. Despite presenting similar internal porosity, PS films showed significantly lower retention (~53%), attributed to larger droplet size and lower viscosity. CPP films, with the smallest droplets and intermediate viscosity, showed similar limonene retention to PS-based films, highlighting that high internal porosity may compromise encapsulation efficacy. The results emphasize that matrix viscosity and emulsion stability are critical determinants of essential oil retention. Although polysaccharide films, particularly CMC, are promising carriers, further structural and processing optimizations are required to enhance their encapsulation performance for commercial applications. Full article
(This article belongs to the Special Issue Advances in Encapsulation Technology in Edible Films/Coatings for the Delivery of Food Bioactive Compounds)
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26 pages, 10145 KiB  
Article
Investigating the Impact of Chlorogenic Acid Content and Cellulose Nanoparticles on Sunflower Protein-Based Emulsions and Films
by Andresa Gomes, Lais Brito Cangussu, Rosiane Lopes Cunha, Leandro Soares de Oliveira, Adriana Silva Franca and Ana Letícia Rodrigues Costa
Foods 2025, 14(5), 824; https://doi.org/10.3390/foods14050824 - 27 Feb 2025
Viewed by 628
Abstract
This study explores how varying chlorogenic acid levels (low—yellowish, Y; high—greenish, G) in sunflower proteins (SFs) affect the properties of eugenol-loaded oil-in-water emulsions and the resulting films, while examining the interaction of cellulose nanoparticles (from commercial (CNC) and banana peel sources (CNF)) with [...] Read more.
This study explores how varying chlorogenic acid levels (low—yellowish, Y; high—greenish, G) in sunflower proteins (SFs) affect the properties of eugenol-loaded oil-in-water emulsions and the resulting films, while examining the interaction of cellulose nanoparticles (from commercial (CNC) and banana peel sources (CNF)) with the film-forming matrix. This research fills gaps in literature by demonstrating how interactions among proteins, lipids, phenolic compounds, and cellulose nanoparticles influence film properties. The high chlorogenic acid content in SF reduced electrostatic repulsion between protein molecules, causing aggregation, oil droplet flocculation, and increased emulsion viscosity. The mechanical properties of emulsion-based films were significantly lower than those made with SF dispersions. Films made from low chlorogenic acid (yellowish SF) emulsions showed lower tensile strength and Young’s modulus but higher elongation at break compared to those made from high chlorogenic acid (greenish SF) emulsions. Water vapor permeability (WVP) decreased in films containing oil phases, but adding cellulose nanoparticles increased WVP. Despite this, the cellulose nanoparticles could not fully overcome the negative effects of lipid–protein interactions on mechanical properties and WVP. However, films containing eugenol exhibited significant antioxidant activity. The findings provide insights into developing sustainable, active packaging with antioxidant functionality and reduced environmental impact, opening new avenues for applications in food and other sectors requiring eco-friendly materials. Full article
(This article belongs to the Special Issue Advances in Encapsulation Technology in Edible Films/Coatings for the Delivery of Food Bioactive Compounds)
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