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Novel Micro/Nano-Carrier Technologies for Encapsulating Active Substances in Food
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Novel Micro/Nano-Carrier Technologies for Encapsulating Active Substances in Food

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 3482

Special Issue Editor

Dr. Jinfang Liu

E-Mail Website
Guest Editor
College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
Interests: food microstructure design; food delivery system; probiotics; active substances

Special Issue Information

Dear Colleagues,

Micro and nano-carrier technologies for encapsulating active substances in food represent a rapidly evolving field within food science, focusing on improving the delivery, stability, protection, and controlled release of bioactive compounds. These technologies are crucial for enhancing the nutritional value, shelf life, and overall quality of food products, as well as for the development of functional foods that can deliver health benefits beyond basic nutrition.

We are seeking innovative research papers for an upcoming Special Issue focused on the cutting-edge developments in micro- and nano-carrier technologies for encapsulating active substances in food. This Special Issue aims to highlight novel strategies and advancements in carrier systems that improve the delivery, stability, and efficacy of bioactive compounds in food applications.

Topics of interest include, but are not limited to, the following:

  • The design and synthesis of new micro- and nano-carriers for food bioactives;
  • The characterization and evaluation of carrier systems for the enhanced bioavailability and stability of encapsulated substances;
  • The innovative applications of micro/nano-encapsulation technologies in food preservation, fortification, and functional food development;
  • Studies on the interaction between carrier materials and active substances, including release mechanisms under various conditions;
  • Safety, regulatory aspects, and consumer acceptance of foods containing encapsulated active substances.

Dr. Jinfang Liu
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

  • micro and nano-carrier technologies
  • encapsulation
  • bioactive compounds
  • nutritional value enhancement
  • shelf-life improvement
  • functional foods
  • carrier system design and synthesis
  • bioavailability and stability
  • food preservation and fortification

Published Papers (4 papers)

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Research

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20 pages, 16571 KiB  
Article
Effects of Emulsifiers on Physicochemical Properties and Carotenoids Bioaccessibility of Sea Buckthorn Juice
by Arzigül Abliz, Yanan Huang, Reziwanguli Rouzi, Duoxia Xu, Yanxiang Gao and Jinfang Liu
Foods 2024, 13(13), 1972; https://doi.org/10.3390/foods13131972 - 22 Jun 2024
Viewed by 574
Abstract
The need to improve the physicochemical properties of sea buckthorn juice and the bioavailability of carotenoids is a major challenge for the field. The effects of different natural emulsifiers, such as medium-chain triglycerides (MCTs), tea saponins (TSs) and rhamnolipids (Rha), on the physical [...] Read more.
The need to improve the physicochemical properties of sea buckthorn juice and the bioavailability of carotenoids is a major challenge for the field. The effects of different natural emulsifiers, such as medium-chain triglycerides (MCTs), tea saponins (TSs) and rhamnolipids (Rha), on the physical and chemical indexes of sea buckthorn juice were studied. The particle size of sea buckthorn juice and the carotenoids content were used as indicators for evaluation. The effects of different addition levels of MCT, Rha and TS on the bioavailability of carotenoids in sea buckthorn juice were investigated by simulating human in vitro digestion tests. The results showed that those emulsifiers, MCT, Rha and TS, can significantly reduce the particle size and particle size distribution of sea buckthorn juice, improve the color, increase the soluble solids content, turbidity and physical stability and protect the carotenoids from degradation. When the addition amount of Rha was 1.5%, the total carotenoids content (TCC) of sea buckthorn juice increased by 45.20%; when the addition amount of TS was 1.5%, the total carotenoids content (TCC) of sea buckthorn juice increased by 37.95%. Furthermore, the bioaccessibility of carotenoids was increased from 36.90 ± 2.57% to 54.23 ± 4.17% and 61.51 ± 4.65% through in vitro digestion by Rha and TS addition, respectively. However, the total carotenoids content (TCC) of sea buckthorn juice and bioaccessibility were not significantly different with the addition of MCT. In conclusion, the findings of this study demonstrate the potential of natural emulsifiers, such as MCT, Rha and TS, to significantly enhance the physicochemical properties and bioavailability of carotenoids in sea buckthorn juice, offering promising opportunities for the development of functional beverages with improved nutritional benefits. Full article
(This article belongs to the Special Issue Novel Micro/Nano-Carrier Technologies for Encapsulating Active Substances in Food)
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23 pages, 5523 KiB  
Article
Encapsulation of W/O/W Acerola Emulsion by Spray Drying: Optimization, Release Kinetics, and Storage Stability
by Yen Thi Dang, Hieu Tran and Tuyen Chan Kha
Foods 2024, 13(10), 1463; https://doi.org/10.3390/foods13101463 - 9 May 2024
Viewed by 990
Abstract
Acerola (Malpighia emarginata DC.) is a sub-tropical and tropical fruit renowned for its high levels of vitamin C and phenolic compounds, which offer health benefits. This study aimed to optimize the spray drying process by determining the inlet and outlet temperatures using [...] Read more.
Acerola (Malpighia emarginata DC.) is a sub-tropical and tropical fruit renowned for its high levels of vitamin C and phenolic compounds, which offer health benefits. This study aimed to optimize the spray drying process by determining the inlet and outlet temperatures using response surface methodology (RSM) with the central composite design. Additionally, it aimed to evaluate the release kinetics in the hydrophilic food simulation environment and the stability of the resulting powder under various storage temperatures. The RSM method determined the optimal inlet and outlet temperatures as 157 °C and 91 °C, respectively. High-accuracy prediction equations (R2 ≥ 0.88) were developed for moisture content (3.02%), process yield (91.15%), and the encapsulation yield of total polyphenol content (61.44%), total flavonoid content (37.42%), and vitamin C (27.19%), with a predicted monolayer moisture content below 4.01%, according to the BET equation. The powder exhibited good dissolution characteristics in the acidic hydrophilic food simulation environment and showed greater stability when stored at 10 °C for 30 days, compared to storage at 35 °C and 45 °C. Full article
(This article belongs to the Special Issue Novel Micro/Nano-Carrier Technologies for Encapsulating Active Substances in Food)
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19 pages, 3717 KiB  
Article
Preparation and Characterization of a Hypoglycemic Complex of Gallic Acid–Antarctic Krill Polypeptide Based on Polylactic Acid–Hydroxyacetic Acid (PLGA) and High-Pressure Microjet Microencapsulation
by Mengjie Li, Puyu Chen, Yichen Lin, Song Miao and Hairong Bao
Foods 2024, 13(8), 1177; https://doi.org/10.3390/foods13081177 - 12 Apr 2024
Cited by 1 | Viewed by 987
Abstract
Gallic acid–Antarctic krill peptides (GA-AKP) nanocapsules (GA-AKP-Ns) were prepared using a dual delivery system with complex emulsion as the technical method, a high-pressure microjet as the technical means, polylactic acid–hydroxyacetic acid (PLGA) as the drug delivery vehicle, and GA-AKP as the raw material [...] Read more.
Gallic acid–Antarctic krill peptides (GA-AKP) nanocapsules (GA-AKP-Ns) were prepared using a dual delivery system with complex emulsion as the technical method, a high-pressure microjet as the technical means, polylactic acid–hydroxyacetic acid (PLGA) as the drug delivery vehicle, and GA-AKP as the raw material for delivery. This study aimed to investigate the effects of microjet treatment and the concentration of PLGA on the physicochemical properties and stability of the emulsion. Under optimal conditions, the physicochemical properties and hypoglycemic function of nano-microcapsules prepared after lyophilization by the solvent evaporation method were analyzed. Through the microjet treatment, the particle size of the emulsion was reduced, the stability of the emulsion was improved, and the encapsulation rate of GA-AKP was increased. The PLGA at low concentrations decreased the particle size of the emulsion, while PLGA at high concentrations enhanced the encapsulation efficiency of the emulsion. Additionally, favorable results were obtained for emulsion preparation through high-pressure microjet treatment. After three treatment cycles with a PLGA concentration of 20 mg/mL and a microjet pressure of 150 MPa (manometric pressure), the emulsion displayed the smallest particle size (285.1 ± 3.0 nm), the highest encapsulation rates of GA (71.5%) and AKP (85.2%), and optimal physical stability. GA-AKP was uniformly embedded in capsules, which can be slowly released in in vitro environments, and effectively inhibited α-amylase, α-glucosidase, and DPP-IV at different storage temperatures. This study demonstrated that PLGA as a carrier combined with microjet technology can produce excellent microcapsules, especially nano-microcapsules, and these microcapsules effectively improve the bioavailability and effectiveness of bioactive ingredients. Full article
(This article belongs to the Special Issue Novel Micro/Nano-Carrier Technologies for Encapsulating Active Substances in Food)
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Review

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19 pages, 1205 KiB  
Review
A Review of Whey Protein-Based Bioactive Delivery Systems: Design, Fabrication, and Application
by Liming Jiang, Zhiheng Zhang, Chao Qiu and Jinsheng Wen
Foods 2024, 13(15), 2453; https://doi.org/10.3390/foods13152453 - 2 Aug 2024
Viewed by 438
Abstract
The efficacy of many edible bioactive agents is limited by their low water dispersibility and chemical instability in foods, as well as by their poor bioaccessibility, low absorption, and metabolism within the human gastrointestinal tract. Whey proteins are amphiphilic molecules that can be [...] Read more.
The efficacy of many edible bioactive agents is limited by their low water dispersibility and chemical instability in foods, as well as by their poor bioaccessibility, low absorption, and metabolism within the human gastrointestinal tract. Whey proteins are amphiphilic molecules that can be used to construct a variety of edible carrier systems that can improve the performance of bioactive ingredients. These carrier systems are being used by the food and biomedical industries to encapsulate, protect, and deliver a variety of bioactive agents. In this article, we begin by providing an overview of the molecular and functional characteristics of whey proteins, and then discuss their interactions with various kinds of bioactive agents. The ability of whey proteins to be used as building blocks to assemble different kinds of carrier systems is then discussed, including nanoparticles, hydrogels, oleogels, bigels, nanofibers, nanotubes, and nanoemulsions. Moreover, applications of these carrier systems are highlighted. Different kinds of whey protein-based carriers can be used to encapsulate, protect, and deliver bioactive agents. Each kind of carrier has its own characteristics, which make them suitable for different application needs in foods and other products. Previous studies suggest that whey protein-based carriers are particularly suitable for protecting chemically labile bioactive agents and for prolonging their release profiles. In the future, it is likely that the applications of whey protein-based carriers in the food and pharmaceutical fields will expand. Full article
(This article belongs to the Special Issue Novel Micro/Nano-Carrier Technologies for Encapsulating Active Substances in Food)
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