Application of Microencapsulation and Controlled Release 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: 24 November 2026 | Viewed by 1046
Special Issue Editors
Interests: encapsulation of active compounds and minerals; emulsion systems; food packaging and application; spinning technologies; microwave processing
Special Issue Information
Dear Colleagues,
We are pleased to invite you to contribute to the Special Issue “Application of Microencapsulation and Controlled Release in Foods,” which focuses on innovative strategies for protecting sensitive bioactive compounds and ensuring their stability, functionality, and targeted delivery in food systems.
Phenolic compounds, natural colorants (including anthocyanins), essential oils and volatile constituents, vitamins and lipophilic bioactive, probiotics, prebiotics, and minerals are widely known as highly sensitive molecules that degrade when exposed to environmental elements such as light, heat, UV radiation, and pH changes. To overcome these challenges, microencapsulation and controlled release technologies are increasingly used to stabilize labile bioactives, maintain their functionality, and provide targeted delivery in food applications.
This Special Issue seeks original research and review articles addressing the encapsulation of bioactives using diverse approaches, including but not limited to emulsion-based systems, drying methods, and spinning technologies. Manuscripts focusing on degradation kinetics and release modeling, particularly those evaluated in food simulants and validated in real food matrices, are especially encouraged. Submissions may cover fundamental studies on encapsulation mechanisms, novel material design, or practical applications in food formulations. Contributions highlighting interdisciplinary approaches and advanced analytical characterization are also welcome.
Prof. Dr. Servet Gülüm Şumnu
Dr. Eda Yildiz
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 250 words) can be sent to the Editorial Office for assessment.
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
- emulsion-based encapsulation, including pickering and double emulsions, applied in food systems
- complex coacervation approaches tailored for food applications
- drying-based encapsulation techniques, such as spray drying and freeze drying, widely used in food formulations
- spinning technologies–based encapsulations (electrospinning, centrifugal spinning, melt spinning, etc.) developed for food-grade delivery systems
- mathematical modeling of active compound release, performed in food simulants and/or validated in real food systems
- influence of encapsulation on the degradation kinetics of active compounds.
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