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Applied Sciences
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Advanced Microencapsulation in Food Science
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Advanced Microencapsulation in Food Science

A special issue of Applied Sciences (ISSN 2076-3417). This special issue belongs to the section "Food Science and Technology".

Deadline for manuscript submissions: closed (10 July 2022) | Viewed by 21336

Special Issue Editors

Prof. Dr. Rémi Saurel

E-Mail Website
Guest Editor
Institut Agro Dijon, Procédés Alimentaires et Microbiologiques (UMR PAM), Universite Bourgogne Franche-Comte (ComUE), 1 Esplanade Erasme, F-21000 Dijon, France
Interests: food science; micro-encapsulation technologies; extraction and techno-functionality of plant proteins; gels; emulsions; molecular interactions in biopolymeric systems
Special Issues, Collections and Topics in MDPI journals
Dr. Adem Gharsallaoui

E-Mail Website
Guest Editor
Laboratoire d’Automatique, de Génie des Procédés et de Génie Pharmaceutique, CNRS, University Claude Bernard Lyon 1, 69622 Villeurbanne, France
Interests: encapsulation; molecular interactions; bioactive molecules; biopolymers; controlled release
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Micro-encapsulation is an emerging technology that has been widely used in the food industry over the past decade along with strong scientific advances on the topic. This technique aims to protect or ensure targeted release of food-grade molecules by inclusion in an edible matrix sizing a few tens of nanometers to a few hundred micrometers. The applications in food industry are numerous and mainly target the protection of sensitive and reactive molecules (flavours, polyunsaturated oils, pigments, enzymes, etc.), or the delivery of bioactive compounds such as micronutrients or living cells into food or in the digestive tract. Several technologies have been designed at the laboratory scale or are now used at an industrial scale: spray drying, freeze-drying, spray chilling, extrusion, fluidized-bed coating, emulsion, coacervation, liposomal entrapment and inclusion complexation. The development of new applications in micro-encapsulation and associated innovative technologies must take into account new challenges such as the demand for more natural and clean-label food products, as well as the development of clean processes, less costly in energy and resources.

Considering the interest of this topic, we are organizing a Special Issue entitled “Advanced Micro-Encapsulation in Food Science”, addressed to report the most recent basic and applied findings on the topic.

Researchers are invited to submit original research papers or reviews covering the following themes:

  • Chemistry of encapsulation materials
  • New micro-encapsulation technologies
  • Engineering of micro- and nano-structured particles
  • Protective effects on biomolecules
  • Physics of release mechanisms through the capsule wall and/or desorption from the carrier
  • Controlled release evaluation by in vitro method or along digestive tract
  • Impacts in food products
  • and all related topics.

Prof. Dr. Rémi Saurel
Prof. Dr. Adem Gharsallaoui
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. Applied Sciences 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 2400 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

  • Nanotechnologies
  • Micro-encapsulation
  • Food
  • Protection
  • Controlled release
  • Bioactive compounds
  • Nutrients
  • Natural ingredients
  • Clean process

Related Special Issue

Published Papers (5 papers)

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Research

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13 pages, 12513 KiB  
Article
Beetroot Microencapsulation with Pea Protein Using Spray Drying: Physicochemical, Structural and Functional Properties
by Purificación García-Segovia, Marta Igual and Javier Martínez-Monzó
Appl. Sci. 2021, 11(14), 6658; https://doi.org/10.3390/app11146658 - 20 Jul 2021
Cited by 14 | Viewed by 2811
Abstract
Beetroot is a root vegetable with carotenoids, phenols, vitamins, minerals, and water-soluble betalain pigments such as betacyanins (red-violet color) and betaxanthins (yellow-orange color), which have many nutritional and health benefits. Its use in the food industry is mainly as a powdered natural dye. [...] Read more.
Beetroot is a root vegetable with carotenoids, phenols, vitamins, minerals, and water-soluble betalain pigments such as betacyanins (red-violet color) and betaxanthins (yellow-orange color), which have many nutritional and health benefits. Its use in the food industry is mainly as a powdered natural dye. This study aims to investigate the effect of adding pea protein to beetroot juice as an encapsulating agent, and the spray-dried temperature on the physicochemical, structural, and functional properties of the powder. The spray drying was conducted at 125 and 150 °C with 3.5% and 7% pea protein used in the mixtures with the beetroot juice. The water content, bulk density, porosity, hygroscopicity, water solubility, water absorption index, color, and microstructure of the obtained powder were determined. In addition, betacyanin, total phenols, antioxidant capacity, and powder encapsulate efficiency were analyzed. Using pea protein in the spray drying of beetroot juice had shown high yields of spray drying and good characteristics of the powdered product. Beetroot powder with 7% of pea protein was more porous and luminous, and less hygroscopic than beetroot powder with 3.5% of pea protein. However, the use of 7% of pea protein increased the amount of water immobilized by the samples and reduced the soluble solids present in the product compared to beetroot powder with 3.5% of pea protein. The use of 7% of pea protein protected beetroot bioactive compound higher than the use of 3.5%. Higher spray-drying temperature (150 °C) significantly decreased phenols content and antioxidant capacity of the beetroot powders (p < 0.05). Results showed using 7% pea protein mixed with beetroot juice and a 125 °C spray-drying temperature gave the most content of the studied bioactive compounds and antioxidant capacity. Moreover, the proposal gives more stable powders from a functionality viewpoint because it showed the higher encapsulate efficiency. Full article
(This article belongs to the Special Issue Advanced Microencapsulation in Food Science)
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24 pages, 5722 KiB  
Article
Exploitation and Valorization of Agro-Food Wastes from Grape Harvesting: Production, Characterization of MAE-Extracts from Vitis vinifera Leaves and Stabilization in Microparticulate Powder Form
by Tiziana Esposito, Marina Paolucci, Francesca Sansone, Teresa Mencherini, Severina Pacifico and Maria Grazia Volpe
Appl. Sci. 2021, 11(13), 5827; https://doi.org/10.3390/app11135827 - 23 Jun 2021
Cited by 5 | Viewed by 1719
Abstract
Grape harvesting generates a high amount of wastes, mostly leaves, which represent an economic and ecological problem for farmers. New products can be generated through these wastes, giving environmental, social, and economic advantages while also meeting the industry demand for novel natural ingredients. [...] Read more.
Grape harvesting generates a high amount of wastes, mostly leaves, which represent an economic and ecological problem for farmers. New products can be generated through these wastes, giving environmental, social, and economic advantages while also meeting the industry demand for novel natural ingredients. In this study, aqueous leaf-extracts from two cultivars of Vitis vinifera Aglianico (Agl) and Greco di Tufo (Gre) were produced by microwave-assisted extraction (MAE) and evaluated in composition by ATR- FTIR and HPLC to identify the main phenolic compounds, especially quercetin and kaempferol. The results showed that leaves extracts confirm to be a potential source of phenolic compounds. Dry extracts, although highly functional, show critical handling characteristics, being sticky and unstable in normal post-processing conditions. A stable and easy handling microparticulate ingredient was produced by spray drying containing the most phenolic-rich obtained extract (AGL-28). The microparticle powder form based on pectin/maltodextrin matrix was produced with high process efficiency. The microstructures were able to confer functional and chemical stability to the extract while also showing good technological characteristics (high water dissolution rate and flow properties), transforming the extract into a handling ingredient able to meet new industrial uses. Full article
(This article belongs to the Special Issue Advanced Microencapsulation in Food Science)
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13 pages, 4758 KiB  
Article
Promising Immobilization of Industrial-Class Phospholipase A1 to Attain High-Yield Phospholipids Hydrolysis and Repeated Use with Optimal Water Content in Water-in-Oil Microemulsion Phase
by Yusuke Hayakawa, Ryoichi Nakayama, Norikazu Namiki and Masanao Imai
Appl. Sci. 2021, 11(4), 1456; https://doi.org/10.3390/app11041456 - 5 Feb 2021
Cited by 1 | Viewed by 2043
Abstract
In this study, we maximized the reactivity of phospholipids hydrolysis with immobilized industrial-class phospholipase A1 (PLA1) at the desired water content in the water-in-oil (W/O) microemulsion phase. The optimal hydrophobic-hydrophilic condition of the reaction media in a hydrophobic enzyme reaction [...] Read more.
In this study, we maximized the reactivity of phospholipids hydrolysis with immobilized industrial-class phospholipase A1 (PLA1) at the desired water content in the water-in-oil (W/O) microemulsion phase. The optimal hydrophobic-hydrophilic condition of the reaction media in a hydrophobic enzyme reaction is critical to realize the maximum yields of enzyme activity of phospholipase A1. It was attributed to enzymes disliking hydrophobic surroundings as a special molecular structure for reactivity. Immobilization of PLA1 was successfully achieved with the aid of a hydrophobic carrier (Accurel MP100) combination with the treatment using glutaraldehyde. The immobilized yield was over 90% based on simple adsorption. The hydrolysis reaction was kinetically investigated through the effect of glutaraldehyde treatment of carrier and water content in the W/O microemulsion phase. The initial reaction rate increased linearly with an increasing glutaraldehyde concentration and then leveled off over a 6% glutaraldehyde concentration. The initial reaction rate, which was predominantly driven by the water content in the organic phase, changed according to a typical bell-shaped curve with respect to the molar ratio of water to phospholipid. It behaved in a similar way with different glutaraldehyde concentrations. After 10 cycles of repeated use, the reactivity was well sustained at 40% of the initial reaction rate and the creation of the final product. Accumulated yield after 10 times repetition was sufficient for industrial applications. Immobilized PLA1 has demonstrated potential as a biocatalyst for the production of phospholipid biochemicals. Full article
(This article belongs to the Special Issue Advanced Microencapsulation in Food Science)
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Review

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26 pages, 1479 KiB  
Review
Microencapsulation of Natural Food Antimicrobials: Methods and Applications
by Noushin Eghbal, Wei Liao, Emilie Dumas, Samia Azabou, Philippe Dantigny and Adem Gharsallaoui
Appl. Sci. 2022, 12(8), 3837; https://doi.org/10.3390/app12083837 - 11 Apr 2022
Cited by 7 | Viewed by 5701
Abstract
The global demand for safe and healthy food with minimal synthetic preservatives is continuously increasing. Some natural food antimicrobials with strong antimicrobial activity and low toxicity have been considered as alternatives for current commercial food preservatives. Nonetheless, these natural food antimicrobials are hardly [...] Read more.
The global demand for safe and healthy food with minimal synthetic preservatives is continuously increasing. Some natural food antimicrobials with strong antimicrobial activity and low toxicity have been considered as alternatives for current commercial food preservatives. Nonetheless, these natural food antimicrobials are hardly applied directly to food products due to issues such as food flavor or bioavailability. Recent advances in microencapsulation technology have the potential to provide stable systems for these natural antibacterials, which can then be used directly in food matrices. In this review, we focus on the application of encapsulated natural antimicrobial agents, such as essential oils, plant extracts, bacteriocins, etc., as potential food preservatives to extend the shelf-life of food products. The advantages and drawbacks of the mainly used encapsulation methods, such as molecular inclusion, spray drying, coacervation, emulsification, supercritical antisolvent precipitation and liposome and alginate microbeads, are discussed. Meanwhile, the main current applications of encapsulated antimicrobials in various food products, such as meat, dairy and cereal products for controlling microbial growth, are presented. Full article
(This article belongs to the Special Issue Advanced Microencapsulation in Food Science)
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24 pages, 2468 KiB  
Review
Nanoencapsulation of Essential Oils as Natural Food Antimicrobial Agents: An Overview
by Wei Liao, Waisudin Badri, Emilie Dumas, Sami Ghnimi, Abdelhamid Elaissari, Rémi Saurel and Adem Gharsallaoui
Appl. Sci. 2021, 11(13), 5778; https://doi.org/10.3390/app11135778 - 22 Jun 2021
Cited by 59 | Viewed by 8078
Abstract
The global demand for safe and healthy food with minimal synthetic preservatives is continuously increasing. Natural food antimicrobials and especially essential oils (EOs) possess strong antimicrobial activities that could play a remarkable role as a novel source of food preservatives. Despite the excellent [...] Read more.
The global demand for safe and healthy food with minimal synthetic preservatives is continuously increasing. Natural food antimicrobials and especially essential oils (EOs) possess strong antimicrobial activities that could play a remarkable role as a novel source of food preservatives. Despite the excellent efficacy of EOs, they have not been widely used in the food industry due to some major intrinsic barriers, such as low water solubility, bioavailability, volatility, and stability in food systems. Recent advances in nanotechnology have the potential to address these existing barriers in order to use EOs as preservatives in food systems at low doses. Thus, in this review, we explored the latest advances of using natural actives as antimicrobial agents and the different strategies for nanoencapsulation used for this purpose. The state of the art concerning the antibacterial properties of EOs will be summarized, and the main latest applications of nanoencapsulated antimicrobial agents in food systems will be presented. This review should help researchers to better choose the most suitable encapsulation techniques and materials. Full article
(This article belongs to the Special Issue Advanced Microencapsulation in Food Science)
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