Microencapsulation of Bioactive Compounds: Techniques and Applications—Second Edition
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Engineering and Technology".
Deadline for manuscript submissions: 31 August 2024 | Viewed by 177
Special Issue Editor
2. Pluridisciplinary Research Center for Chemistry, Biology and Agriculture, Chemistri of Natural Product Division, University of Campinas, Alexandre Cazelatto Avenue, 999, Paulínia 13148-218, SP, Brazil
Interests: nano- and microencapsulation; formulations; natural product chemistry; bioactive plant extracts; active compounds; isolation; purification; phytochemistry
Special Issue Information
Dear Colleagues,
Bioactive compounds generally provide benefits in whatever area they are applied. Their use has increasingly grown due to their great availability and variety in nature. These compounds are mainly used in foods, cosmetics, and medicines, and more recently they have been used in veterinary products, with a focus on healthiness, nutritional improvement, flavoring, coloring, preservatives, reducing the frequency of medication dosing, and increasing the bioavailability and permeability of formulations. However, in many cases, the biggest problem is related to their chemical instability. Microencapsulation has the advantage of correcting this problem. It is a process in which a material is protected by forming small particles, preventing their decomposition. It is a useful technology that prevents partial or total degradation, increases bioavailability, masks taste, and improves shelf life. Several microencapsulation techniques have been explored in recent years, used to preserve natural bioactive compounds. Proper selection of the technique and ingredients of a formulation can influence many aspects of the process and product quality. Therefore, the aim of this Special Issue is to bring together the latest contributions and discoveries related to the technique of microencapsulation and emerging technologies in different processing industries.
Prof. Dr. Rodney Alexandre Ferreira Rodrigues
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
- microencapsulation techniques
- biological activity
- health benefits
- bioactive compounds
- wall materials
- sensorial analysis
- green extraction
- physicochemical properties
- emerging technologies
- shelf life
