Development of Novel Encapsulation and Delivery Systems in Foods

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

Deadline for manuscript submissions: closed (31 August 2022) | Viewed by 4092

Special Issue Editors


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Guest Editor
Laboratory of Food Chemistry and Technology, School of Chemistry, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece
Interests: food biopolymers; alternative proteins; technofunctional properties; food dispersion systems (emulsions, foams); gels; protein recovery from animal or plant raw materials or industrial by-products; aroma profile analysis; flavour retention; flavour encapsulation
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Guest Editor
Department of Chemical Engineering, Faculty of Technology and Metallurgy, University of Belgrade, Karnegijeva 4, Belgrade
Interests: immobilized biocatalysts; encapsulation of cells; controlled delivery

E-Mail Website
Guest Editor
Laboratory of Food Chemistry and Technology, School of Chemistry, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece
Interests: food chemistry
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

We are pleased to invite you to submit your work to the Special Issue of the journal “Foods”, focused on “Development of Novel Encapsulation and Delivery Systems in Foods”.

The great potential of stabilization in a great variety of active and volatile compounds through encapsulation, as well as the following possibility of controlling their in-situ delivery, has received much attention from both academia and the food industry. The design of systems able to maintain the desirable properties of the “guest” molecules can be achieved with the aid of numerous carrier materials and encapsulation techniques based on quite different principles. Scientific research towards this field continues to focus on finding the ideal means and conditions of developing encapsulation systems of the optimum characteristics.

This Special Issue aims to provide up-to-date encapsulation and delivery systems with direct applicability to food products. In particular, the submission of original research articles and reviews on novel approaches for the encapsulation and delivery of core materials, novel encapsulation materials, the physicochemical characterization of the encapsulation systems, the inclusion of encapsulates in real-food applications and novel uses of encapsulates, is welcome and encouraged. Research areas may include (but are not limited to) the following:

  • Preparation techniques;
  • Encapsulation materials;
  • Release studies;
  • Storage behavior;
  • Encapsulates uses

We look forward to receiving your contributions.

Dr. Adamantini Paraskevopoulou
Dr. Branko Bugarski
Dr. Anthia Matsakidou
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

  • encapsulation
  • delivery
  • active compounds
  • flavor
  • micronutrients
  • carrier materials
  • coating materials
  • stability
  • spray drying

Published Papers (1 paper)

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Research

19 pages, 1491 KiB  
Article
Characterization of Oregano Essential Oil (Origanum vulgare L. subsp. hirtum) Particles Produced by the Novel Nano Spray Drying Technique
by Fotini Plati, Rigini Papi and Adamantini Paraskevopoulou
Foods 2021, 10(12), 2923; https://doi.org/10.3390/foods10122923 - 25 Nov 2021
Cited by 22 | Viewed by 3347
Abstract
Oregano essential oil (OEO), due to its wide variety of biological activities, could be a “green” alternative to chemical preservatives. On the other hand, the difficulties in its use or storage have turned researchers’ interest in encapsulation strategies as a way to face [...] Read more.
Oregano essential oil (OEO), due to its wide variety of biological activities, could be a “green” alternative to chemical preservatives. On the other hand, the difficulties in its use or storage have turned researchers’ interest in encapsulation strategies as a way to face stability and handling issues. Fabrication of OEO-loaded particles, using nano spray drying technique (NSD) and whey protein isolate-maltodextrin mixtures (1:1, 1:3) as wall materials appears to be a novel and promising strategy. The obtained particles were characterized in terms of volatile composition, encapsulation efficiency, and physicochemical, molecular, morphological, and antibacterial properties. The results confirmed that encapsulation of OEO using NSD achieved high levels of powder recovery (>77%) and encapsulation efficiency (>98%) while assisting in the retention of the main bioactive compounds. The partial replacement of WPI by MD significantly affected particles’ physical properties. FTIR analyses revealed the possible structural stabilization of core and wall materials, while SEM verified the very fine size and spherical shape. Finally, antibacterial studies demonstrated their activity against Escherichia coli and Staphylococcus aureus, which is much stronger in comparison with that of pure OEO, proving the positive effect of NSD and particles’ potential in future food applications. Full article
(This article belongs to the Special Issue Development of Novel Encapsulation and Delivery Systems in Foods)
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