Micro- and Nano-Encapsulation of Volatile and Non-volatile Bioactive Compounds, Their Controlled Release in Food Systems, and Targeted Delivery in the Digestive System
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Engineering and Technology".
Deadline for manuscript submissions: 20 December 2024 | Viewed by 84
Special Issue Editors
Interests: extraction; encapsulation technique; stabilization of bioactive compounds; natural compound application in food processing
Special Issues, Collections and Topics in MDPI journals
Interests: functional food; bioactive compounds in food; waste utilization; antioxidant; extraction; microencapsulation
Special Issues, Collections and Topics in MDPI journals
Interests: bioactive food compounds; micro- and nano-encapsulation; control release
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Volatile and non-volatile bioactive compounds play important roles in food safety and the sensory and nutritional properties of food. Bioactive compounds are also well known for their beneficial health bioactivities. However, most bioactive compounds are unstable under harsh food processing conditions (i.e., high temperature) and in the human digestive system. Hence, encapsulation is mandatory to ensure their protection and effective application in various food systems. The efficient encapsulation is also crucial for control and targeted delivery, ensuring their efficient applications. There are synergistic influences from carrier agents and encapsulation techniques that impact the stability, bioavailability, and control release of bioactive compounds depends. The ultimate targeted benefit from a bioactive compound often requires careful consideration of encapsulation techniques, encapsulation conditions, and suitable carrier agents. Therefore, this Special Issue aims to feature high-quality reviews and original research articles on the micro- and nano-encapsulation of volatile and non-volatile compounds, encapsulation techniques, efficient carrier agents/systems, controlled release of micro- and nano-encapsulated bioactive compounds in foods or through food systems.
Dr. Md Saifullah
Dr. Quan V. Vuong
Dr. Mohammad Rezaul Islam Shishir
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
- extraction
- encapsulation
- bioactive compounds
- control release
- delivery system
- bioavailability
