Innovations and Applications in Encapsulation of Food Bioactive Ingredients
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Physics and (Bio)Chemistry".
Deadline for manuscript submissions: 5 May 2025 | Viewed by 346
Special Issue Editors
Interests: food bioactive ingredients; encapsulation technology; food physical processing; delivery system
Interests: food protein; polysaccharide based delivery carrier; physical processing; liposome nanocarrier; food precise nutrition
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Some food bioactive ingredients (curcumin, resveratrol, etc) play important biological functions in the human body. Still, their bioavailability cannot be fully utilized due to environmental stress during storage and gastrointestinal barriers such as pH and enzymes during digestion. Seeking breakthroughs in the stability and targeted delivery of bioactive ingredients during storage and digestion is fundamental to their application in the food industry. Besides, using key compounds for the modification of carriers is crucial in achieving precise targeting nutrition. Hence, the application of innovative encapsulation technology and specific modifications especially focused on specific biomacromolecules (polysaccharides, proteins, etc.) to load bioactive ingredients is a powerful solution for the issues mentioned above. This special issue aims to explore the current research progress, innovative potential, and industry demand for encapsulation technology of food bioactive ingredients. Therefore, this special issue welcomes submissions from different delivery systems regarding the encapsulation of food bioactive ingredients, including preparation, modification, characterization, stability, digestion process, precise targeting evaluation, and more. In addition, insightful reviews are more popular and highly regarded.
Dr. Jixian Zhang
Dr. Chaoting Wen
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
- food bioactive ingredients
- functional factor stabilization
- encapsulation
- delivery system
- controlled release
- stability
- precise nutrition
- bioavailability
- biological activity
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