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Foods
Special Issues
Encapsulation Technologies and Delivery Systems for Food Ingredients
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Encapsulation Technologies and Delivery Systems for Food Ingredients

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

Deadline for manuscript submissions: 15 August 2024 | Viewed by 1950

Special Issue Editors

Dr. Anastasia Kyriakoudi

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Guest Editor
Laboratory of Food Chemistry and Biochemistry, Department of Food Science and Technology, School of Agriculture, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece
Interests: green extraction; isolation and characterization of plant bioactive compounds; the encapsulation of bioactive compounds; the valorization of agricultural by-products and wastes; the determination of bioaccessibility/bioavailability; the assessment of antioxidant activity
Special Issues, Collections and Topics in MDPI journals
Dr. Ioannis Mourtzinos

E-Mail Website
Guest Editor
Laboratory of Food Chemistry and Biochemistry, Department of Food Science and Technology, School of Agriculture, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece
Interests: encapsulation; green extraction; aromatic and medicinal products; agricultural by-products; cyclodextrins
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

We are pleased to invite you to submit your work to the Special Issue of the Foods journal, entitled “Encapsulation Technologies and Delivery Systems for Food Ingredients”.

Considering the fact that a great variety of food ingredients are insoluble in water; the fact that they can be degraded during food processing, storage, or transportation upon light, heat, oxygen, etc.; and the fact that their bioactivity can be reduced upon gastrointestinal digestion, their encapsulation for protection and technological purposes is of outmost importance. For this reason, various delivery systems have been developed to encapsulate bioactive food ingredients in order to enhance their stability, bioactivity, and bioavailability, as well as to allow a controlled release at the target site. Various coating materials along with different encapsulation approaches have been employed by academia and the food industry.

In this view, this Special Issue intends to gather recent advances on encapsulation techniques and delivery systems for food ingredients that could be of use both in academia and industry. The submission of original research articles, short communications, and reviews that deal with novel encapsulation carriers and techniques; the physicochemical characterization of obtained encapsulates; the use of encapsulated ingredients for the design of sustainable edible packaging materials (films/coatings); and applications in food products are welcome and encouraged.

We look forward to receiving your contributions.

Dr. Anastasia Kyriakoudi
Dr. Ioannis Mourtzinos
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 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

  • encapsulation
  • delivery systems
  • bioactive ingredients
  • food applications
  • stability
  • target release
  • edible packaging materials

Published Papers (1 paper)

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Research

19 pages, 3783 KiB  
Article
Characterization of Nanoemulsions Stabilized with Different Emulsifiers and Their Encapsulation Efficiency for Oregano Essential Oil: Tween 80, Soybean Protein Isolate, Tea Saponin, and Soy Lecithin
by Siqi Zhao, Ziyi Wang, Xuefei Wang, Baohua Kong, Qian Liu, Xiufang Xia and Haotian Liu
Foods 2023, 12(17), 3183; https://doi.org/10.3390/foods12173183 - 24 Aug 2023
Cited by 2 | Viewed by 1698
Abstract
The use of the appropriate emulsifier is essential for forming a stable nanoemulsion delivery system that can maintain the sustained release of its contents. Health concerns have prompted the search for natural biopolymers to replace traditional synthetic substances as emulsifiers. In this study, [...] Read more.
The use of the appropriate emulsifier is essential for forming a stable nanoemulsion delivery system that can maintain the sustained release of its contents. Health concerns have prompted the search for natural biopolymers to replace traditional synthetic substances as emulsifiers. In this study, an oregano essential oil (OEO) nanoemulsion-embedding system was created using soybean protein isolate (SPI), tea saponin (TS), and soy lecithin (SL) as natural emulsifiers and then compared to a system created using a synthetic emulsifier (Tween 80). The results showed that 4% Tween 80, 1% SPI, 2% TS, and 4% SL were the optimal conditions. Subsequently, the influence of emulsifier type on nanoemulsion stability was evaluated. The results revealed that among all the nanoemulsions, the TS nanoemulsion exhibited excellent centrifugal stability, storage stability, and oxidative stability and maintained high stability and encapsulation efficiency, even under relatively extreme environmental conditions. The good stability of the TS nanoemulsion may be due to the strong electrostatic repulsion generated by TS molecules, which contain hydroxyl groups, sapogenins, and saccharides in their structures. Overall, the natural emulsifiers used in our study can form homogeneous nanoemulsions, but their effectiveness and stability differ considerably. Full article
(This article belongs to the Special Issue Encapsulation Technologies and Delivery Systems for Food Ingredients)
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