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Bioactive Compounds and Biocatalysts: Application in the Food Industry in...
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Bioactive Compounds and Biocatalysts: Application in the Food Industry in Non-Encapsulated or Micro/Nano-Encapsulated Form

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

Deadline for manuscript submissions: closed (30 June 2025) | Viewed by 2766

Special Issue Editors

Dr. Viktor Nedovic

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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
Dr. Aleksandar Ž. Kostić

E-Mail Website
Guest Editor
Chair of Chemistry and Biochemistry, Faculty of Agriculture, University of Belgrade, Belgrade, Serbia
Interests: bee products; phytochemistry; bioactive compounds; food analytical chemistry; nutritional composition of food; health risk assessment
Special Issues, Collections and Topics in MDPI journals
Dr. Mirjana B. Pešić

E-Mail Website
Guest Editor
Department of Chemistry and Biochemistry, Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia
Interests: food proteins; bioactive compounds of food; biochemical transformation during food processing; functional and techno-functional properties of food; compounds stability and interactions
Special Issues, Collections and Topics in MDPI journals
Dr. Steva Lević

E-Mail Website
Guest Editor
Department of Food Technology and Biochemistry, Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia
Interests: biotechnology; microbiology; encapsulation; food characterization
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Bioactive compounds and biocatalysts have been studied extensively in last decade due to their health-promoting properties. They have found different applications in the formulation of functional foods or nutraceuticals. However, their use is limited due to their damage susceptibility due to heat, light, oxygen and other environmental conditions. Various encapsulation techniques and carriers have been used to protect them during food processing and enable their targeted delivery into the food matrix or gastrointestinal tract. This Special Issue collects original research papers and reviews on the latest achievements in the production of functional ingredients, functional foods, improvement in food processing, food quality, nutritional value, safety and shelf-life of foods using unencapsulated or encapsulated bioactive compounds and biocatalysts. Non-encapsulated or micro/nano-encapsulated biocatalysts (enzymes, yeasts, probiotics, etc.) or bioactive compounds (polar, non-polar), bioprocess optimisation and their application in functional food formulations or their protection (edible films and coatings) are welcome for this Special Issue. The health-promoting properties (antioxidant, antimicrobial, anti-inflammatory, anticarcinogenic, etc.), in vitro/in vivo gastrointestinal digestion, bioaccessibility and sensory acceptability of formulated functional food ingredients and food products are also among the topics covered in this issue.

Dr. Viktor Nedovic
Dr. Aleksandar Ž. Kostić
Dr. Mirjana B. Pešić
Dr. Steva Lević
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

  • bioactive compounds
  • biocatalysts
  • micro/nano-encapsulation
  • functional food formulation
  • functional food ingredient
  • edible films and coatings
  • gastrointestinal digestion
  • health-promoting properties
  • sensory properties

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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

20 pages, 2921 KiB  
Article
Multilayer Double Emulsion Encapsulation of Limosilactobacillus reuteri Using Pectin-Protein Systems
by Kattya Rodríguez, Diego Catalán, Tatiana Beldarraín-Iznaga, Juan Esteban Reyes-Parra, Keyla Tortoló Cabañas, Marbelis Valdés Veliz and Ricardo Villalobos-Carvajal
Foods 2025, 14(14), 2455; https://doi.org/10.3390/foods14142455 (registering DOI) - 12 Jul 2025
Abstract
The development of bakeable foods supplemented with probiotics requires novel strategies to preserve the functionality of probiotic cells during thermal and gastrointestinal stress conditions. The objective of the present study was to evaluate the protective effect of multilayer double emulsions (W1/O/W [...] Read more.
The development of bakeable foods supplemented with probiotics requires novel strategies to preserve the functionality of probiotic cells during thermal and gastrointestinal stress conditions. The objective of the present study was to evaluate the protective effect of multilayer double emulsions (W1/O/W2) stabilized with pectin-protein complexes on the viability of Limosilactobacillus reuteri (Lr) under thermal treatment (95 °C, 30 min), storage (4 °C, 28 d), and simulated gastrointestinal conditions. Emulsions were prepared with whey protein isolate (WPI) or sodium caseinate (Cas) as outer aqueous phase emulsifiers, followed by pectin coating and ionic gelation with calcium. All emulsions were stable and exhibited high encapsulation efficiency (>92%) with initial viable counts of 9 log CFU/mL. Double emulsions coated with ionically gelled pectin showed the highest protection against heat stress and gastrointestinal conditions due to the formation of a denser layer with lower permeability, regardless of the type of protein used as an emulsifier. At the end of storage, Lr viability exceeded 7 log CFU/mL in cross-linked pectin-coated microcapsules. These microcapsules maintained >6 log CFU/mL after thermal treatment, while viability remained >6.5 log CFU/mL during digestion and >5.0 log CFU/mL after consecutive heat treatment and simulated digestion. According to these results, the combination of double emulsion, multilayer formation and ionic crosslinking emerges as a promising microencapsulation technique. This approach offers enhanced protection for probiotics against extreme thermal and digestive conditions compared to previous studies that only use double emulsions. These findings support the potential application of this encapsulation method for the formulation of functional bakeable products. Full article
(This article belongs to the Special Issue Bioactive Compounds and Biocatalysts: Application in the Food Industry in Non-Encapsulated or Micro/Nano-Encapsulated Form)
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24 pages, 2768 KiB  
Article
Craft Beer Produced by Immobilized Yeast Cells with the Addition of Grape Pomace Seed Powder: Physico-Chemical Characterization and Antioxidant Properties
by Danijel D. Milinčić, Ana S. Salević Jelić, Steva M. Lević, Nemanja S. Stanisavljević, Teodor Milošević, Vladimir B. Pavlović, Uroš M. Gašić, Nataša S. Obradović, Viktor A. Nedović and Mirjana B. Pešić
Foods 2024, 13(17), 2801; https://doi.org/10.3390/foods13172801 - 3 Sep 2024
Cited by 4 | Viewed by 1826
Abstract
The aim of this study was to produce and to characterize craft beer fermented by immobilized yeast cells with the addition of Prokupac grape pomace seed powder (2.5% and 5%), to obtain a beer enriched with phenolic compounds and improved sensory characteristics. The [...] Read more.
The aim of this study was to produce and to characterize craft beer fermented by immobilized yeast cells with the addition of Prokupac grape pomace seed powder (2.5% and 5%), to obtain a beer enriched with phenolic compounds and improved sensory characteristics. The immobilization of the yeast cells was performed by electrostatic extrusion, while the obtained calcium alginate beads were characterized by light and scanning electron microscopy. Phenolic and hop-derived bitter compounds in beer with or without grape pomace seed powder (GS) phenolics were identified using UHPLC Q-ToF MS. The results indicated that GS adjunct significantly shortened the fermentation process of wort and increased the content of phenolic compounds, especially ellagic acid, flavan-3-ols and pro(antho)cyanidins in the final products compared to the control beer. A total of twenty (iso)-α-acids and one prenylflavonoid were identified, although their levels were significantly lower in beers with GS phenolics compared to the control beer. Beers with GS phenolics showed good antioxidant properties as measured by the reduction of ferric ions (FRP) and the scavenging of ABTS•+ and DPPH• radicals. The concentration of immobilized viable yeast cells was higher than 1 × 108 CFU/g wet mass after each fermentation without destroying the beads, indicating that they can be reused for the repeated fermentation of wort. Beers produced with 5% GS added to the wort exhibited the best sensory properties (acidity, astringency, bitterness intensity, mouthfeel, aftertaste and taste), and highest overall acceptability by the panelists. The results showed that grape pomace seed powder present a promising adjunct for the production of innovative craft beer with good sensory properties and improved functionality. Full article
(This article belongs to the Special Issue Bioactive Compounds and Biocatalysts: Application in the Food Industry in Non-Encapsulated or Micro/Nano-Encapsulated Form)
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