Innovative Strategies for the Extraction, Processing, and Encapsulation of Food Bioactive Compounds
A special issue of Molecules (ISSN 1420-3049). This special issue belongs to the section "Food Chemistry".
Deadline for manuscript submissions: 30 April 2026 | Viewed by 377
Special Issue Editor
Interests: encapsulation; molecular interactions; bioactive molecules; biopolymers; controlled release
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
The development of innovative strategies for the extraction, processing, and encapsulation of food bioactive compounds has become crucial in food science, biotechnology, and nutraceutical research. Bioactive molecules such as polyphenols, peptides, carotenoids, essential oils, and other natural compounds are increasingly recognized for their potential health-promoting effects and role in enhancing the quality, safety, and shelf life of food. However, challenges remain regarding their stability, bioavailability, and controlled release in complex food matrices. This Special Issue aims to gather cutting-edge contributions on novel extraction techniques (including green and sustainable approaches), advanced processing technologies, and innovative encapsulation systems that protect, stabilize, and enhance the functionality of bioactive compounds. Both original research articles and comprehensive reviews are welcome; this particularly includes articles addressing interdisciplinary approaches that bridge food chemistry, material science, nanotechnology, and applied food engineering.
By highlighting recent progress and future perspectives, this Special Issue seeks to advance scientific knowledge and foster practical applications that benefit both the food industry and human health.
Prof. Dr. Adem Gharsallaoui
Guest Editor
Manuscript Submission Information
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Keywords
- bioactive compounds
- extraction techniques
- green and sustainable approaches
- processing technologies
- encapsulation systems
- stability and bioavailability
- food chemistry and nanotechnology
- functional food applications
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