Microencapsulation of Food Antioxidants

Dear Colleagues,

There is increased interest of the food industry and consumers in the use of natural food additives, partly driven by the negative health effects of synthetic antioxidants and the improved health consciousness of consumers. Plants are a treasure trove of antioxidants that could be exploited to provide enhanced functional properties or a preservative effect to processed foods. A huge challenge that still hinders the potential of food antioxidants is their sensitivity and degradation under harsh environmental conditions, such as high temperatures and changes in pH, oxygen, and enzyme activity. Microencapsulation provides an innovative and sustainable means with which to preserve food antioxidants and their biological activities, as well as promote their diversified uses. This Special Issue aims to explore current advancements in the microencapsulation and application of food antioxidants in foods such as cereals, fats and oils, beverages, fruits and vegetables, meat products, dairy products, food packaging, etc. We would like to invite researchers to contribute to this Special Issue by submitting original research articles, reviews, and perspectives focusing on, but not limited to, the following areas:

1. Development and characterization of microcapsules.
2. Efficacy of encapsulation materials and techniques.
3. Novel encapsulation techniques and wall materials.
4. Application of microcapsules to various foods.

Dr. Tafadzwa Kaseke
Dr. Berta Nogueiro Estevinho
Prof. Dr. Matheus Boeira Braga
Guest Editors

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