Special Issue "Innovative Technologies for Encapsulation in Food Industry"

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

Deadline for manuscript submissions: closed (1 December 2019).

Special Issue Editor

Prof. Dr. Rémi Saurel
Website
Guest Editor
Univ Bourgogne, AgroSup Dijon, UMR PAM, PAPC Team, 1 Esplanade Erasme, F-21000 Dijon, France
Interests: Food science; Micro-encapsulation technologies; Techno-functionality of plant proteins; Emulsions; Molecular interactions in biopolymeric systems
Special Issues and Collections in MDPI journals

Special Issue Information

Dear Colleagues,

Encapsulation is a technology that has been widely used in the food industry over the past two decades, simultaneously to strong scientific advances in the topic. Encapsulation aims to protect or ensure the targeted release of food-grade molecules by inclusion in an edible matrix in the nanometer-to-millimeter size range. The applications are numerous, and mainly concern the protection of sensitive and reactive molecules (flavors, polyunsaturated oils, pigments, enzymes, etc.) and the delivery of bioactive compounds such as micronutrients or living cells into food or in the digestive tract. Several technologies are controlled at the laboratory scale or exist at an industrial scale, including spray drying, freeze drying, spray chilling, extrusion, fluidized-bed coating, emulsion, coacervation, liposomal entrapment, and inclusion complexation. The development of new applications for encapsulation and associated innovative technologies must consider new challenges, such as the demand for more natural and clean-label food products, as well as the development of clean processes that are less expensive in energy and resources.

Dr. Rémi Saurel
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 papers will be 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 monthly 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 1600 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
  • microencapsulation
  • food
  • protection
  • controlled release
  • bioactive compounds
  • nutrients
  • natural ingredients
  • clean process

Published Papers (1 paper)

Order results
Result details
Select all
Export citation of selected articles as:

Research

Open AccessArticle
Development and Characterization of Gelled Double Emulsions Based on Chia (Salvia hispanica L.) Mucilage Mixed with Different Biopolymers and Loaded with Green Tea Extract (Camellia sinensis)
Foods 2019, 8(12), 677; https://doi.org/10.3390/foods8120677 - 13 Dec 2019
Abstract
The aim of this research was to develop and characterize five gelled double emulsions based on chia mucilage (CM) and different biopolymers (κ-carrageenan, C; locust bean gum, L; thixogum, T; and whey protein concentrate, W) loaded with green tea extract (GTE). Gelled double [...] Read more.
The aim of this research was to develop and characterize five gelled double emulsions based on chia mucilage (CM) and different biopolymers (κ-carrageenan, C; locust bean gum, L; thixogum, T; and whey protein concentrate, W) loaded with green tea extract (GTE). Gelled double emulsions consisted of W1 (whey-protein-concentrate/sodium-azide/NaCl/GTE)/O and (PGPR/canola-oi)/W2 (CM, CMC, CML, CMT and CMW), and were characterized based on physicochemical properties during 35 days of storage. Optical microscopy clearly showed the drops of the internal phase surrounded by droplets of oil dispersed in the second aqueous phase; the droplet size was higher for CMT and lowest for CMW. In addition, all emulsions were highly stable at creaming and were effective in reducing the loss of antioxidant activity (88.82%) and total phenols (64.26%) during storage; CMT, CML and CM were the most effective. Furthermore, all emulsions showed a protective effect by modulating the release of the GTE in a simulated gastrointestinal environment, allowing a controlled release during the gastric-intestinal digestion phases and reaching its maximum release in the intestinal phase (64.57–83.31%). Thus, gelled double emulsions are an alternative for the preservation of GTE and could be a potential alternative for their application in the development of functional foods. Full article
(This article belongs to the Special Issue Innovative Technologies for Encapsulation in Food Industry)
Show Figures

Graphical abstract

Back to TopTop