Microencapsulation of Food Antioxidants
A special issue of Processes (ISSN 2227-9717). This special issue belongs to the section "Food Process Engineering".
Deadline for manuscript submissions: 30 June 2025 | Viewed by 34
Special Issue Editors
Interests: microencaspulation of food bioactive compounds; development of microcapsules or powder particles using freeze-drying and spray-drying; characterization of microcapsules; application of microcapsules in food and nutraceuticals; emerging and green biopolymers
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 interests; 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
Interests: fluidization; particle agglomeration; production of solid particulate material; particle coating; microencapsulation process
Special Issue Information
Dear Colleagues,
There is increased interest of the food industry and consumers in the use of natural food additives, partly driven by the negative health effects of synthetic antioxidants and the improved health consciousness of consumers. Plants are a treasure trove of antioxidants that could be exploited to provide enhanced functional properties or a preservative effect to processed foods. A huge challenge that still hinders the potential of food antioxidants is their sensitivity and degradation under harsh environmental conditions, such as high temperatures and changes in pH, oxygen, and enzyme activity. Microencapsulation provides an innovative and sustainable means with which to preserve food antioxidants and their biological activities, as well as promote their diversified uses. This Special Issue aims to explore current advancements in the microencapsulation and application of food antioxidants in foods such as cereals, fats and oils, beverages, fruits and vegetables, meat products, dairy products, food packaging, etc. We would like to invite researchers to contribute to this Special Issue by submitting original research articles, reviews, and perspectives focusing on, but not limited to, the following areas:
- Development and characterization of microcapsules.
- Efficacy of encapsulation materials and techniques.
- Novel encapsulation techniques and wall materials.
- Application of microcapsules to various foods.
Dr. Tafadzwa Kaseke
Dr. Berta Nogueiro Estevinho
Prof. Dr. Matheus Boeira Braga
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. Processes is an international peer-reviewed open access monthly 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 2400 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 antioxidants
- nanoencapsulation
- microencapsulation techniques
- bioactive compound stability
- biopolymers
- shelf-life
- functional foods
- nutraceuticals
- food fortification
- food preservation
- micro- or nanocapsule characterization
- controlled release
- release kinetics
- bioaccessibility
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