Encapsulation Processes: Improvement and Innovation of Bio-Micro/Nanostructures with High-Value Compounds 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 January 2025
Special Issue Editor
2. ALiCE—Associate Laboratory in Chemical Engineering, Faculty of Engineering, University of Porto, Rua Dr. Roberto Frias, 4200‐465 Porto, Portugal
Interests: microencapsulation of active and natural compounds; development of controlled delivery functional systems; development of microstructures of therapeutic, nutritional and technological interest; microencapsulation via a spray-drying process; microencapsulation via an electrospinning/electrospraying process; controlled release studies; use of biopolymers as encapsulating agents; characterization of microstructures (particles, fibers, films)
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Encapsulation processes have become a challenging approach to develop new food products containing a variety of bioactive agents, considering their health benefits. The production of bio-micro/nanostructures with high-value compounds has special importance to modernize the food industry and to give new solutions to different food problems and nutraceutical issues.
Different bioactive compounds can be microencapsulated and incorporated in different food products to improve their qualities. The compounds extracted from agriculture by-products produced in the agrifood chain are a special case. Agricultural and food wastes should be thought of as sources of plentiful value-added products. These by-products encourage a circular economy via generating an eco-sustainable and health-promoting class of compounds.
In this Special Issue, we aim to publish innovative research results and review papers dealing with the encapsulation, valorization, stabilization and commercialization of bio-micro/nanostructures with high-value compounds.
These papers can explore novel encapsulation techniques or encapsulation matrices, the physicochemical characteristics of encapsulation systems and their food applications—including sensorial characteristics—bioacessibility studies, and evaluations of the nutritional value of food products containing encapsulated compounds and/or their simulated digestion behavior.
This Special Issue also seeks to provide a fundamental understanding of current strategies to improve the encapsulation and the valorization of active and natural compounds such as flavors, vitamins, stabilizers, probiotics, essential oils, natural antioxidants, bioactive proteins, and enzymes, among others.
Dr. Berta Nogueiro Estevinho
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
- encapsulation of functional compounds
- by-product valorization
- microencapsulation and nanoencapsulation processes
- controlled release studies
- functional supplements
- nutraceutical products
- characterization of microstructures
