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Encapsulation and Delivery of Bioactive Compounds in Foods: Innovations and...
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Encapsulation and Delivery of Bioactive Compounds in Foods: Innovations and Applications

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

Deadline for manuscript submissions: 31 May 2026 | Viewed by 712

Special Issue Editors

Dr. Kang Liu

E-Mail Website
Guest Editor
College of Food and Nutrition, Anhui Agricultural University, Hefei, China
Interests: delivery system; encapsulation; nanoparticles; bioaccessibility
Dr. Junfu Ji

E-Mail Website
Guest Editor
College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
Interests: delivery system; encapsulation; nanoparticles; bioaccessibility
Special Issues, Collections and Topics in MDPI journals
Dr. Zhili Wan

E-Mail Website
Guest Editor
Laboratory of Food Proteins and Colloids, School of Food Science and Engineering, South China University of Technology, Guangzhou, China
Interests: food physics; food colloids and interfaces; edible soft matter; gel network; surface rheology; plant proteins and natural surfactants; plant-based foods
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Bioactive compound-enriched functional foods and dietary supplements have the potential to prevent and ease chronic diseases. However, most bioactive compounds are easily degraded when exposed to light, heat and oxygen. In addition, after bioactive compounds pass through the human gastrointestinal tract, their bioactivity is greatly reduced due to the presence of enzymes, gastric acids and bile salts. The encapsulation and delivery of bioactive compounds in food systems can effectively enhance their stability and bioavailability. The delivery system in particular can improve the nutritional value and health benefits of bioactive compounds. This has important scientific significance for the development of nutrient fortified foods.

This Special Issue is seeking innovative research papers focused on the construction of new delivery systems, intelligent responsive delivery release, targeted carriers, precise targeted delivery, controllable release of bioactive compounds, and the application of delivery carriers in functional foods. This Special Issue aims to highlight novel strategies and advancements in delivery systems that can effectively enhance the solubility, stability and bioavailability of bioactive compounds in food applications.

Dr. Kang Liu
Dr. Junfu Ji
Dr. Zhili Wan
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 250 words) can be sent to the Editorial Office for assessment.

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 system
  • controlled release
  • stability
  • bioaccessibility
  • bioactive compounds

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Published Papers (1 paper)

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Research

20 pages, 4793 KB  
Article
Effect of Phenolic Hydroxyl Group Number on Regulation of the Self-Assembly Behavior of Edible Dock Protein and Catechins
by Hao Ma, Shandan Zhao, Chenchen Wang, Yajun Lin and Kang Liu
Foods 2026, 15(5), 932; https://doi.org/10.3390/foods15050932 - 6 Mar 2026
Viewed by 388
Abstract
To investigate the effect of phenolic hydroxyl group number on the interaction between catechins and a plant-derived protein carrier, four catechins with varying hydroxyl numbers—epicatechin (EC), epicatechin gallate (ECG), epigallocatechin (EGC), and epigallocatechin gallate (EGCG)—were investigated. The new plant-derived edible dock protein (EDP) [...] Read more.
To investigate the effect of phenolic hydroxyl group number on the interaction between catechins and a plant-derived protein carrier, four catechins with varying hydroxyl numbers—epicatechin (EC), epicatechin gallate (ECG), epigallocatechin (EGC), and epigallocatechin gallate (EGCG)—were investigated. The new plant-derived edible dock protein (EDP) was selected as a carrier matrix. EDP, when employed as a protein delivery carrier, possessed a hydrophobic amino acid content of 45%. This structural feature enabled it to provide more hydrophobic cavities for small molecule compounds, thereby facilitating better binding with them. The results indicated that the order of loading capacity of catechins within EDP was EGCG (9.7%) > ECG (9.1%) > EGC (8.8%) > EC (7.1%). This sequence was consistent with the number of hydroxyl groups in catechin: EGCG (8) > ECG (7) > EGC (6) > EC (5). Among the four catechins, EGCG had the highest binding constant (Ka = 2.6 × 103 L/mol), leading to the largest quenching of EDP. During self-assembly, hydrogen bonding, hydrophobic and electrostatic interactions were the main driving forces, and the interaction between EGCG and EDP was the strongest. This study indicated that the hydroxyl group number of polyphenolic compounds can determine its binding affinity with proteins. Full article
(This article belongs to the Special Issue Encapsulation and Delivery of Bioactive Compounds in Foods: Innovations and Applications)
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