Encapsulation-Based Technologies for Bioactive Compounds in Foods
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Engineering and Technology".
Deadline for manuscript submissions: 18 January 2025 | Viewed by 154
Special Issue Editors
Interests: encapsulation; controlled release; liposomes; bioactive compounds; hydrogels
Interests: encapsulation; bioreactors; delivery systems; controlled release; bioactive compounds; edible films
Interests: food science; food biotechnology; bioactive compounds; food analytical chemistry
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
New trends in the food industry dictate the use of various bioactive components to obtain technologically sophisticated and nutritionally richer food and beverage products offering health benefits. The development of products with such characteristics can be very challenging, especially when the aim is to increase stability, provide thermal protection, delayed release, and, of course, provide the appropriate sensory aspects. In most cases, these complex properties cannot be achieved without encapsulation-based technologies. Encapsulation tools are numerous and provide nano- or microcarriers. Some of them have been in use for a long time (such as spray drying or emulsification techniques), but the development of new materials and polymers and also technology development more globally are resulting in the constant emergence of new encapsulation technologies.
In this context, the Special Issue aims to gather papers showing the results and benefits of the use of different encapsulation technologies intended for the encapsulation of active and natural compounds for applications in foods and beverages. The submission of original research articles, short communications, and reviews on this topic can generate useful information for both researchers and industry.
Dr. Bojana Balanč
Dr. Verica Đorđević
Dr. Viktor Nedovic
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
- encapsulation
- bioactive compounds
- delivery systems
- food applications
- stability
- thermal protection
- edible packaging
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