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Foods
Special Issues
Food-Related Delivery Systems
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Food-Related Delivery Systems

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

Deadline for manuscript submissions: closed (20 December 2022) | Viewed by 8010

Special Issue Editor

Dr. Jinpeng Wang

E-Mail Website
Guest Editor
College of Food and Health, Beijing Technology and Business University, Beijing, China
Interests: carrier construct; targeted delivery; delivery related emulsion; hydrogel; nano particles
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

With the increasing global concern for health and nutrition, the use of naturally derived ingredients in food-related markets has been increasing. However, most bioactive components suffer from poor stability and water solubility, which strictly restrict their oral bioavailability and their compatibility with aqueous food matrixes. Delivery systems are carriers developed from food ingredients to improve the oral bioavailability of nutrients by enhancing their solubility, dissolution rate, and permeability; preventing their degradation or metabolism in the gastrointestinal tract; and/or delivering them directly to their physiological targets.

The aim of this Special Issue is to present the latest research in the fields of i) the development of novel delivery systems based on food ingredients; ii) the application of new delivery systems for food, iii) the delivery of functional ingredients to the target organ; and iv) the load or release mechanisms of delivery systems.

Dr. Jinpeng Wang
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 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

  • carrier
  • delivery
  • emulsion
  • nanoparticle
  • hydrogel
  • targeted delivery
  • nutrition delivery

Published Papers (2 papers)

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Review

17 pages, 2421 KiB  
Review
Microorganisms—An Effective Tool to Intensify the Utilization of Sulforaphane
by Xiude Li, Yihan Wang, Guoping Zhao, Guangmin Liu, Pengjie Wang and Jinwang Li
Foods 2022, 11(23), 3775; https://doi.org/10.3390/foods11233775 - 23 Nov 2022
Cited by 2 | Viewed by 2271
Abstract
Sulforaphane (SFN) was generated by the hydrolysis of glucoraphanin under the action of myrosinase. However, due to the instability of SFN, the bioavailability of SFN was limited. Meanwhile, the gut flora obtained the ability to synthesize myrosinase and glucoraphanin, which could be converted [...] Read more.
Sulforaphane (SFN) was generated by the hydrolysis of glucoraphanin under the action of myrosinase. However, due to the instability of SFN, the bioavailability of SFN was limited. Meanwhile, the gut flora obtained the ability to synthesize myrosinase and glucoraphanin, which could be converted into SFN in the intestine. However, the ability of microorganisms to synthesize myrosinase in the gut was limited. Therefore, microorganisms with myrosinase synthesis ability need to be supplemented. With the development of research, microorganisms with high levels of myrosinase synthesis could be obtained by artificial selection and gene modification. Researchers found the SFN production rate of the transformed microorganisms could be significantly improved. However, despite applying transformation technology and regulating nutrients to microorganisms, it still could not provide the best efficiency during generating SFN and could not accomplish colonization in the intestine. Due to the great effect of microencapsulation on improving the colonization ability of microorganisms, microencapsulation is currently an important way to deliver microorganisms into the gut. This article mainly analyzed the possibility of obtaining SFN-producing microorganisms through gene modification and delivering them to the gut via microencapsulation to improve the utilization rate of SFN. It could provide a theoretical basis for expanding the application scope of SFN. Full article
(This article belongs to the Special Issue Food-Related Delivery Systems)
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17 pages, 2670 KiB  
Review
Liposomes as Delivery System for Applications in Meat Products
by Li Huang, Wendi Teng, Jinxuan Cao and Jinpeng Wang
Foods 2022, 11(19), 3017; https://doi.org/10.3390/foods11193017 - 28 Sep 2022
Cited by 13 | Viewed by 4645
Abstract
In the meat industry, microbial contamination, and lipid and protein oxidation are important factors for quality deterioration. Although natural preservatives have been widely used in various meat products, their biological activities are often reduced due to their volatility, instability, and easy degradation. Liposomes [...] Read more.
In the meat industry, microbial contamination, and lipid and protein oxidation are important factors for quality deterioration. Although natural preservatives have been widely used in various meat products, their biological activities are often reduced due to their volatility, instability, and easy degradation. Liposomes as an amphiphilic delivery system can be used to encapsulate food active compounds, which can improve their stability, promote antibacterial and antioxidant effects and further extend the shelf life of meat products. In this review, we mainly introduce liposomes and methods of their preparation including conventional and advanced techniques. Meanwhile, the main current applications of liposomes and biopolymer-liposome hybrid systems in meat preservation are presented. Full article
(This article belongs to the Special Issue Food-Related Delivery Systems)
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