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Special Issue "Recent Advances in Encapsulation for Food Applications"

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

Deadline for manuscript submissions: 30 November 2021.

Special Issue Editors

Dr. Berta Nogueiro Estevinho
E-Mail Website
Guest Editor
LEPABE, Departamento de Engenharia Química, Faculdade de Engenharia da Universidade do Porto, Rua Dr. Roberto Frias, 4200-465 Porto, Portugal
Interests: microencapsulation; active and natural compounds; spray drying process; electrospinning/electrospraying processes; controlled release studies; biopolymers; functional systems
Special Issues and Collections in MDPI journals
Prof. Dr. Amparo López-Rubio
E-Mail Website
Guest Editor
Food Safety and Preservation Department, CSIC - Instituto de Agroquimica y Tecnologia de los Alimentos (IATA), Paterna, 46980 Valencia, Spain
Interests: micro- and nanoencapsulation; functional foods; controlled delivery; biopolymers for food packaging; nanomaterials for food applications; structural characterization
Special Issues and Collections in MDPI journals

Special Issue Information

Dear Colleagues, 

Encapsulation has become a challenging approach to design new materials with biotechnological and functional applications, particularly in the food industry. The development of fortified foods and beverages containing a variety of bioactive agents is being investigated to take advantage of their health benefits. However, some of these bioactive compounds are incredibly sensitive to ambient or industrial process conditions. Normally, they are very volatile, react with other components, and are susceptible to heat and moisture. For all these reasons, encapsulation tools have emerged to protect their bioactivity and/or improve their bioaccessibility and bioavailability after ingestion. 

In this Special Issue, we aim at publishing innovative research results and review papers dealing with encapsulation of active and natural compounds. These papers can explore novel encapsulation techniques or encapsulation matrices, physicochemical characteristics of the encapsulation systems and their food applications, including sensorial characteristics, nutritional value of food products containing encapsulated compounds and/or their simulated digestion behavior. 

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

Dr. Berta Nogueiro Estevinho
Prof. Dr. Amparo López-Rubio
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 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 2000 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 
  • Antioxidant encapsulation 
  • Essential oil encapsulation 
  • Flavor encapsulation 
  • Microencapsulation and nanoencapsulation processes 
  • Controlled release studies 
  • Functional supplements 
  • Nutraceutical products 
  • Characterization of microstructures 
  • Kinetic release models

Published Papers (1 paper)

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Research

Article
Mixing Oil-Based Microencapsulation of Garlic Essential Oil: Impact of Incorporating Three Commercial Vegetable Oils on the Stability of Emulsions
Foods 2021, 10(7), 1637; https://doi.org/10.3390/foods10071637 - 15 Jul 2021
Viewed by 514
Abstract
The active components in garlic essential oil are easily degradable, which limits its application in the food industry. Vegetable oils (VOs) were used to improve the stability of garlic essential oil (GEO) emulsion. The volatile compounds of GEO and its mixtures with vegetable [...] Read more.
The active components in garlic essential oil are easily degradable, which limits its application in the food industry. Vegetable oils (VOs) were used to improve the stability of garlic essential oil (GEO) emulsion. The volatile compounds of GEO and its mixtures with vegetable oils (VOs), including corn oil (CO), soybean oil (SO), and olive oil (OO) indicated that GEO-VO mixtures had a higher percentage of Diallyl disulfide and Diallyl trisulfide than pure GEO. Adding an appropriate amount of VOs promoted the GEO emulsion (whey protein concentrate and inulin as the wall materials) stability in order of CO > SO > OO. Evaluation of the encapsulation efficiency, controlled release, and antimicrobial activity of GEO-VO microcapsules showed that the GEO was successfully entrapped and slowly released with active antibacterial activities on both E. coli and S. aureus. Collectively, these results implied that VOs, especially for 20% CO, improved the stability of GEO emulsions and the encapsulation efficiency of GEO microcapsules. The mechanism might be related to (1) the regulating effect of density difference between oil and water phases on prevention to gravitational separation, (2) the promotion to the compatibility of GEO and VOs to inhibit the phase separation caused by Ostwald ripening. Full article
(This article belongs to the Special Issue Recent Advances in Encapsulation for Food Applications)
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Planned Papers

The below list represents only planned manuscripts. Some of these manuscripts have not been received by the Editorial Office yet. Papers submitted to MDPI journals are subject to peer-review.

1. Yeast cell walls for the encapsulation of active and natural compounds

2. Food-grade microencapsulation systems to improve protection of the epigallocatechin gallate 

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