Food Grade Encapsulation Systems for Enzymes

A special issue of Foods (ISSN 2304-8158).

Deadline for manuscript submissions: 17 June 2024 | Viewed by 100

Special Issue Editor

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Guest Editor
Food for Health Ireland, UCD Institute of Food and Health, University College Dublin, Belfield, Dublin 4, Ireland
Interests: new food grade encapsulation and delivery systems; incorporation of biologically active phytochemicals in food matrices; food preservation
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Special Issue Information

Dear Colleagues,

Food-grade encapsulation systems for enzymes have received increasing attention in recent years. Immobilisation techniques involve physically confining enzymes to a specific region while preserving their catalytic capabilities. This approach enables the use of enzymes in optimal micro-environments and conditions. It enhances their properties by modifying various catalytic features such as specificity, selectivity, and stability across a range of pH and temperature conditions, encouraging inhibitor resistance, and offering the possibility of recyclability over multiple catalytic cycles.

Additionally, stable immobilised biocatalyst systems simplify enzyme separation from the reaction medium, mitigate or completely prevent product contamination, enable continuous operations, and facilitate enzyme application in diverse types of reactors. The potential advantages and suitability of immobilised enzymes in the food industry, including their application in active food packaging, enzymatic biosensors, and food ingredients, have prompted numerous investigations in this field.

This Special Issue will attempt to bring together food scientists, food engineers, and packaging technologists from around the world working on innovative encapsulation systems of enzymes for food applications, presenting the state of the art in this emerging field of science and technology.

Dr. Jean-Christophe Jacquier
Guest Editor

Manuscript Submission Information

Manuscripts should be submitted online at 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.


  • food grade encapsulation
  • delivery systems
  • enzyme
  • immobilisation
  • enzymatic biosensor
  • catalytic capabilities

Published Papers

This special issue is now open for submission.
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