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Food Emulsions: Preparation, Stabilization, and Applications in Encapsulation of Bioactive...
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Food Emulsions: Preparation, Stabilization, and Applications in Encapsulation of Bioactive Compounds

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

Deadline for manuscript submissions: 31 December 2024 | Viewed by 671

Special Issue Editors

Dr. Xiangquan Zeng

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Guest Editor
Key Laboratory of Green and Low-Carbon Processing Technology for Plant-Based Food of China National Light Industry Council, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China
Interests: plant bioactive compounds; encapsulation techniques; food emulsions; complex coacervation; antioxidants; polyphenols; proteins; plant polysaccharides; functional food; pickering emulsions; proanthocyanidins; flavonoids; delivery systems
Dr. Qianqian Li

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Guest Editor
Institute of Quality Standard and Testing Technology, Beijing Academy of Agriculture and Forestry Sciences, Beijing, China
Interests: encapsulation and application of bioactive compounds from microorganisms and plants
Dr. Tao Zheng

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Guest Editor Assistant
The Food Science and Processing Research Center, Shenzhen University, Shenzhen, China
Interests: food macromolecules; extrusion processing; polymer physics; physicochemical property analysis of plant proteins; emulsification; functional food

Special Issue Information

Dear Colleagues,

Different bioactive compounds (polyphenols, vitamins, essential oils, carotenoids, phytosterols, aromatic compounds, etc.) have been widely applied in the production and processing of food products in recent years in light of their nutritional and health-promoting effects. However, the stability of these compounds may be influenced by various environmental factors, such as light, heat, and the presence of microorganisms. The health-promoting effects of different bioactive compounds may also be limited by their relatively low bioavailability.

Emulsions are a class of disperse systems consisting of two immiscible liquids, which are generally thermodynamically unstable due to the high-surface-potential energy between two phases. To stabilize the emulsions, both chemical emulsifiers and amphiphilic additives have been utilized to reduce the interfacial tension between the two liquids. The emulsion can also be stabilized by specific solid or colloidal particles; when these particles are used as stabilizers, this is referred to as Pickering emulsion. Food emulsion-based encapsulation methods protect these functional components from degradation, increase their bioavailability, mask their undesirable characteristics, and improve their shelf life. Therefore, this innovative technique has attracted increasing attention from different research teams.

The aim of this Special Issue is to present the most recent contributions and findings regarding the preparation, stabilization, and applications in encapsulation of bioactive compounds of food emulsions, as well as their future perspectives in the food and pharmaceutical industries.

Dr. Xiangquan Zeng
Dr. Qianqian Li
Guest Editors

Dr. Tao Zheng
Guest Editor Assistant

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

  • food emulsions
  • bioactive compounds
  • encapsulation techniques
  • delivery systems
  • encapsulation of polyphenols
  • encapsulation of essential oils
  • encapsulation of aroma compounds
  • encapsulation of vitamins
  • biological activity
  • health benefits

Published Papers (1 paper)

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Research

16 pages, 4323 KiB  
Article
Dual-Responsive “Egg-Box” Shaped Microgel Beads Based on W1/O/W2 Double Emulsions for Colon-Targeted Delivery of Synbiotics
by Xian He, Yunyun Qin, Haoyue Liu, Kang Cheng, Wanshui Yang and Xinsheng Qin
Foods 2024, 13(14), 2163; https://doi.org/10.3390/foods13142163 - 9 Jul 2024
Viewed by 216
Abstract
In this study, for enhancing the resistance of probiotics to environmental factors, we designed a microgel beads delivery system loaded with synbiotics. Multiple droplets of W1/O/W2 emulsions stabilized with zein–apple pectin hybrid nanoparticles (ZAHPs) acted as the inner “egg,” whereas [...] Read more.
In this study, for enhancing the resistance of probiotics to environmental factors, we designed a microgel beads delivery system loaded with synbiotics. Multiple droplets of W1/O/W2 emulsions stabilized with zein–apple pectin hybrid nanoparticles (ZAHPs) acted as the inner “egg,” whereas a three-dimensional network of poly-L-lysine (PLL)-alginate-CaCl2 (Ca) crosslinked gel layers served as the outermost “box.” ZAHPs with a mass ratio of 2:1 zein-to-apple pectin showed excellent wettability (three-phase contact angle = 89.88°). The results of the ζ-potentials and Fourier transform infrared spectroscopy demonstrate that electrostatic interaction forces and hydrogen bonding were the main forces involved in the formation of ZAHPs. On this basis, we prepared W1/O/W2 emulsions with other preparation parameters and observed their microstructures by optical microscopy and confocal laser scanning microscope. The multi-chambered structures of W1/O/W2 emulsions were successfully visualized. Finally, the W1/O/W2 emulsions were coated with PLL-alginate-Ca using the solution extrusion method. The results of the in vitro colonic digestion stage reveal that the survival rate of probiotics in the microgel beads was about 75.11%, which was significantly higher than that of the free. Moreover, probiotics encapsulated in microgel beads also showed positive storage stability. Apple pectin would serve as both an emulsifier and a prebiotic. Thus, the results indicate that the “egg-box” shaped microgel beads, designed on the basis of pH-sensitive and enzyme-triggered mechanisms, can enhance the efficiency of probiotics translocation in the digestive tract and mediate spatiotemporal controlled release. Full article
(This article belongs to the Special Issue Food Emulsions: Preparation, Stabilization, and Applications in Encapsulation of Bioactive Compounds)
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