Search for Articles:
Title / Keyword
Author / Affiliation / Email
Journal
Article Type
 
 
Advanced Search
 
Section
Special Issue
Volume
Issue
Number
Page
 
7.4
4.7
Journals
Foods
Special Issues
Physical Characteristics and Application of Food Colloids in the Delivery...
share announcement

Physical Characteristics and Application of Food Colloids in the Delivery System

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Physics and (Bio)Chemistry".

Deadline for manuscript submissions: 28 February 2025 | Viewed by 1355

Special Issue Editor

Prof. Dr. Qihe Chen

E-Mail Website
Guest Editor
College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
Interests: food biotechnology; food safety; functional food manufacturing; functional compound processing by microbial cell factories; edible fungal cell engineering
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

It has long been a matter of concern that the bioavailability of natural bioactives with health benefits is severely limited due to their water insolubility, poor stability, and low intestinal absorption. Nowadays, food colloid-based delivery carriers are a promising solution due to their safety, controllability, and efficiency. They can effectively improve the bioactives’ stability, intestinal absorption, and sensory properties. Moreover, smart-responsive delivery carriers can achieve precise, targeted delivery and controlled release of bioactives. It is worth exploring the fact that food colloids with different structures often have different properties and are suitable for different delivery scenarios.

Therefore, this Special Issue aims to attract experts from all over the world to submit the latest original research and review articles to advance the future development of smart food colloidal delivery carriers. The content may cover various aspects of food colloidal delivery vehicles, such as the physicochemical properties of colloids, including gel structure, interfacial properties, and rheology; the effects on active substances, including enhanced stability, improved bioavailability, controlled release, and targeted delivery; as well as novel processing technology and innovative applications in the food industry and other related fields.

Prof. Dr. Qihe Chen
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

  • food colloid
  • delivery system
  • physical characteristic
  • application
  • structure
  • processing technology

Benefits of Publishing in a Special Issue

  • Ease of navigation: Grouping papers by topic helps scholars navigate broad scope journals more efficiently.
  • Greater discoverability: Special Issues support the reach and impact of scientific research. Articles in Special Issues are more discoverable and cited more frequently.
  • Expansion of research network: Special Issues facilitate connections among authors, fostering scientific collaborations.
  • External promotion: Articles in Special Issues are often promoted through the journal's social media, increasing their visibility.
  • e-Book format: Special Issues with more than 10 articles can be published as dedicated e-books, ensuring wide and rapid dissemination.

Further information on MDPI's Special Issue polices can be found here.

Published Papers (2 papers)

Download All Papers
Order results
Result details
Show export options expand_more Show export options expand_less
Select all
Export citation of selected articles as:

Research

Jump to: Review

16 pages, 1937 KiB  
Article
Encapsulation of Chasteberry (Vitex agnus castus L.) Extract by Spray-Drying Followed by Spray-Chilling for Its Application in Dark Chocolate
by Mariana Alejandra Echalar Barrientos, Juliana Peralta, Fabrício Luiz Tulini, Samuel Henrique Gomes de Sá, Marcella Chalella Mazzocato, Marco Antonio Trindade, Valdecir Luccas and Carmen Silvia Favaro-Trindade
Foods 2024, 13(23), 3742; https://doi.org/10.3390/foods13233742 - 22 Nov 2024
Abstract
Chasteberry extract offers considerable phytotherapeutic benefits, particularly in alleviating premenstrual syndrome (PMS) symptoms. However, its hydroalcoholic nature leads to a bitter taste and a burning sensation, presenting challenges for direct consumption or incorporation into new food products. This study aimed to address these [...] Read more.
Chasteberry extract offers considerable phytotherapeutic benefits, particularly in alleviating premenstrual syndrome (PMS) symptoms. However, its hydroalcoholic nature leads to a bitter taste and a burning sensation, presenting challenges for direct consumption or incorporation into new food products. This study aimed to address these issues by encapsulating concentrated chasteberry extract using spray-drying with Arabic gum, followed by spray-chilling with vegetable fat as carriers. The encapsulated particles were characterized by their morphology, size, and stability, with a specific focus on phenolics and casticin stabilization. The microparticles were incorporated into dark chocolate formulations, and sensory trials conducted with dark chocolate revealed that encapsulation effectively masked undesirable flavors while safeguarding the bioactive compounds. This strategy resulted in a product that demonstrated enhanced stability and sensory appeal. This innovative formulation holds promise for delivering chasteberry phytochemicals that help alleviate PMS symptoms. Full article
(This article belongs to the Special Issue Physical Characteristics and Application of Food Colloids in the Delivery System)
►▼ Show Figures

Graphical abstract

Review

Jump to: Research

26 pages, 3014 KiB  
Review
Critical Review of Food Colloidal Delivery System for Bioactive Compounds: Physical Characterization and Application
by Bijie Wang, Jiayi LvYe, Shaoming Yang, Ying Shi and Qihe Chen
Foods 2024, 13(16), 2596; https://doi.org/10.3390/foods13162596 - 19 Aug 2024
Viewed by 1202
Abstract
Bioactive compounds (BACs) have attracted much attention due to their potential health benefits. However, such substances have problems such as difficulty dissolving in water, poor stability, and low intestinal absorption, leading to serious limitations in practical applications. Nowadays, food colloidal delivery carriers have [...] Read more.
Bioactive compounds (BACs) have attracted much attention due to their potential health benefits. However, such substances have problems such as difficulty dissolving in water, poor stability, and low intestinal absorption, leading to serious limitations in practical applications. Nowadays, food colloidal delivery carriers have become a highly promising solution due to their safety, controllability, and efficiency. The use of natural macromolecules to construct delivery carriers can not only regulate the solubility, stability, and intestinal absorption of BACs but also effectively enhance the nutritional added value of functional foods, improve sensory properties, and extend shelf life. Moreover, smart-responsive colloidal delivery carriers can control the release characteristics of BACs, thus improving their absorption rate in the human body. This review describes the characteristics of several typical food colloid delivery carriers, focuses on their physical properties from static structure to dynamic release, summarizes their applications in delivery systems, and provides an outlook on the future development of food colloid delivery carriers. The different compositions and structures of food colloids tend to affect their stability and release behaviors, and the different surface properties and rheological characteristics of the carriers predestine their different application scenarios. The control of in vivo release properties and the effect on food media should be emphasized in the future exploration of safer and more controllable carrier systems. Full article
(This article belongs to the Special Issue Physical Characteristics and Application of Food Colloids in the Delivery System)
►▼ Show Figures

Graphical abstract

Show export options expand_more Show export options expand_less
Select all
Export citation of selected articles as:
 
Displaying articles 1-2
Back to TopTop