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Application of Bioactive Compounds and Their Micro/Nano Encapsulation in Food
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Application of Bioactive Compounds and Their Micro/Nano Encapsulation in Food

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Nutraceuticals, Functional Foods, and Novel Foods".

Deadline for manuscript submissions: closed (30 November 2023) | Viewed by 5150

Special Issue Editors

Prof. Dr. Fernanda Vitória Leimann

E-Mail Website
Guest Editor
Post-Graduation Program of Food Technology (PPGTA), Federal University of Technology–Paraná–UTFPR, Campus Campo Mourão, Via Rosalina Maria dos Santos, 1233, Campo Mourão 87301-899, PR, Brazil
Interests: microencapsulation; nanoencapsulation; bioactive extracts; food texture; natural antioxidants; functional foods; bioaccessibility; enzyme inhibition; food industry bioresidues; chemometrics
Prof. Dr. Odinei Hess Gonçalves

E-Mail Website
Guest Editor
Departamento Acadêmico de Alimentos e Engenharia Química (DAAEQ), Universidade Tecnológica Federal do Paraná (UTFPR), Campus Campo Mourão, Campo Mourão 87301-899, PR, Brazil
Interests: curcumin; demethoxycurcumin; nanocrystal; spray drying; powder; drug formulations; macular pigment; lutein; zeaxanthins
Dr. Eliana Pereira

E-Mail Website
Guest Editor
Mountain Research Center (CIMO), Polytechnic Institute of Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
Interests: chemistry of natural products; emerging conservation technologies; gamma and electron beam irradiation; development of functional food; recovery of biological waste; bio-based ingredients
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Bioactive compounds from different natural sources are being extensively explored, and attention was drawn to green obtention methods, precise composition determination, and identification of bioactive properties. It has already been shown that these compounds can be micro/nano encapsulated to improve their bioavailability and bioactivity. However, there is still space for developing functional or bioactive enriched foodstuff. The effects of bioactives incorporation in free or encapsulated forms on technological and sensory aspects remain to be enlightened. This topic aims to shed light on the current efforts of Food Researchers.

Potential topics include, but are not limited to, the following:

  • The effect of the incorporation of encapsulated compounds on food texture properties;
  • Shelf-life evaluation of foodstuff enriched with encapsulated bioactive compounds (lipids oxidative stability and microbiological quality);
  • Sensory aspects of foodstuff enriched with encapsulated bioactive compounds;
  • Antioxidant capacity of encapsulated compounds after food processing;
  • Digestibility of foods enriched with bioactive compounds;
  • Encapsulated bioactive compounds’ bioaccessibility/bioavailability from food matrices.

This Special Issue on “Application of Bioactive Compounds and Their Micro/Nano Encapsulation in Food” will cover selected recent research and review articles on the technological and sensory aspects of foodstuff enriched with encapsulated bioactive compounds. Articles describing the texture, sensory, shelf-life, bioactivity, bioavailability, and digestibility of foodstuff incorporated with encapsulated and free bioactive compounds are the main focus of this Issue.

Prof. Dr. Fernanda Vitória Leimann
Prof. Dr. Odinei Hess Gonçalves
Dr. Eliana Pereira
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

  • microencapsulation
  • nanoencapsulation
  • bioactive extracts
  • food texture
  • natural antioxidants
  • functional foods
  • bioacessibility

Published Papers (4 papers)

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Research

24 pages, 4536 KiB  
Article
Encapsulation of Bioactive Compounds from Germinated Mung Bean by Freeze-Drying, Release Kinetics, and Storage Stability
by Anh Thuy Vu, Tuyen Chan Kha and Huan Tai Phan
Foods 2024, 13(1), 100; https://doi.org/10.3390/foods13010100 - 27 Dec 2023
Cited by 1 | Viewed by 883
Abstract
This research explores the application of germinated mung bean extract, rich in GABA (Gamma-aminobutyric acid) and polyphenols, in enhancing human health. Recognizing the instability of these bioactive compounds in environmental conditions, encapsulation emerges as a pivotal technique to broaden their applications in food [...] Read more.
This research explores the application of germinated mung bean extract, rich in GABA (Gamma-aminobutyric acid) and polyphenols, in enhancing human health. Recognizing the instability of these bioactive compounds in environmental conditions, encapsulation emerges as a pivotal technique to broaden their applications in food and pharmaceuticals. Utilizing response surface methodology and Box–Behnken design, the freeze-drying formulation for encapsulating the aqueous extract was optimized. Second-order polynomial models were developed, exhibiting statistical adequacy in predicting key variables such as encapsulation efficiency for GABA (EE-GABA) and total polyphenol content (EE-TPC), as well as encapsulation yield for GABA (EY-GABA) and total polyphenol content (EY-TPC). The established optimal formulation was validated, resulting in predicted values for EE-GABA, EE-TPC, EY-GABA, and EY-TPC. The release kinetics of encapsulated particles were investigated, highlighting the suitability of the Korsmeyer–Peppas and Higuchi models. Assessing the stability of the encapsulated powder under varying temperatures and humidities revealed degradation rates, half-life, and activation energy, with moisture equilibrium established at 4.70%, indicative of long-term stability. In conclusion, the encapsulated germinated mung bean powder demonstrates high stability, making it a promising candidate for integration into food products and functional ingredients. Full article
(This article belongs to the Special Issue Application of Bioactive Compounds and Their Micro/Nano Encapsulation in Food)
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16 pages, 1799 KiB  
Article
Fabrication and Characterization of PVA–WPI Based Nanofiber Mats for Improved Viability of Lactobacillus rhamnosus GG
by Noor Akram, Muhammad Afzaal, Farhan Saeed, Adnan Ahmad, Ali Imran, Aftab Ahmed, Yasir Abbas Shah, Fakhar Islam, Suliman Yousef Alomar, Salim Manoharadas and Asad Nawaz
Foods 2023, 12(21), 3904; https://doi.org/10.3390/foods12213904 - 25 Oct 2023
Viewed by 1146
Abstract
In the current study, whey protein-based nanofibers were fabricated to encapsulate Lactobacillus rhamnosus. Purposely, different ratios of PVA (polyvinyl alcohol) and WPI (whey protein isolate) were blended to fabricate nanofibers. Nanofiber mats were characterized in terms of particle size, diameter, tensile strength, [...] Read more.
In the current study, whey protein-based nanofibers were fabricated to encapsulate Lactobacillus rhamnosus. Purposely, different ratios of PVA (polyvinyl alcohol) and WPI (whey protein isolate) were blended to fabricate nanofibers. Nanofiber mats were characterized in terms of particle size, diameter, tensile strength, elongation at break, and loading efficiency. Morphological and molecular characterizations were carried out using scanning electron microscopy (SEM) and Fourier transform infrared (FTIR). Moreover, in vitro viability under simulated gastrointestinal (GI) conditions and thermal stability were also assessed. The results reveal that by increasing the PVA concentration, the conductivity increased while the viscosity decreased. SEM micrographs showed that probiotics were successfully loaded within the nanofiber. The FTIR spectra show strong bonding between the encapsulating materials with the addition of probiotics. In vitro and thermal analyses revealed that the survival of encapsulated probiotics significantly (p < 0.05) improved. In a nutshell, PVA–WPI composite nanofibers have promising potential when used to enhance the viability and stability of probiotics under adverse conditions. Full article
(This article belongs to the Special Issue Application of Bioactive Compounds and Their Micro/Nano Encapsulation in Food)
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18 pages, 368 KiB  
Article
Use of Bio-Waste of Ilex paraguariensis A. St. Hil. (Yerba mate) to Obtain an Extract Rich in Phenolic Compounds with Preservative Potential
by Bárbara Menezes, Cristina Caleja, Ricardo C. Calhelha, José Pinela, Maria Inês Dias, Dejan Stojković, Marina Soković, Odinei Hess Gonçalves, Fernanda Vitória Leimann, Eliana Pereira and Lillian Barros
Foods 2023, 12(17), 3241; https://doi.org/10.3390/foods12173241 - 28 Aug 2023
Viewed by 778
Abstract
In this work, a comparison between the extracts of dehydrated yerba mate (Ilex paraguariensis) and bio-waste of yerba mate leaves from the Brazilian industry was made. The incorporation of the functional extract as a preservative/functional ingredient in a pastry product (pancakes) [...] Read more.
In this work, a comparison between the extracts of dehydrated yerba mate (Ilex paraguariensis) and bio-waste of yerba mate leaves from the Brazilian industry was made. The incorporation of the functional extract as a preservative/functional ingredient in a pastry product (pancakes) was tested. The individual profile of phenolic compounds was determined by HPLC-DAD-ESI/MS, and the bioactive potential was assessed using in vitro assays for antioxidant, anti-inflammatory, antimicrobial, and cytotoxic activities. The yerba mate extracts revealed a high antimicrobial potential against the tested strains and a very promising antioxidant and anti-inflammatory action. Additionally, revealed a cytotoxic capacity for MCF-7, CaCo and AGS tumor cell-lines. In the three types of pancakes, after 3 days of storage, the chemical and nutritional characteristics remain unchanged, proving the preservative efficiency of the extract. This study showed the benefits of the use bio-waste from agro-industrial sector, focusing on sustainable production and the development of circular economy. Full article
(This article belongs to the Special Issue Application of Bioactive Compounds and Their Micro/Nano Encapsulation in Food)
22 pages, 4041 KiB  
Article
Polyphenol Release and Antioxidant Activity of the Encapsulated Antioxidant Crude Extract from Cold Brew Spent Coffee Grounds under Simulated Food Processes and an In Vitro Static Gastrointestinal Model
by Onamon Chongsrimsirisakhol and Tantawan Pirak
Foods 2023, 12(5), 1000; https://doi.org/10.3390/foods12051000 - 27 Feb 2023
Cited by 1 | Viewed by 1673
Abstract
An ionic gelation technique based on an alginate-calcium-based encapsulation process was prepared as the delivery matrix for antioxidant crude extracts from cold brew spent coffee grounds (350 mg/mL). All the encapsulated samples were treated with different simulated food processes, namely pH 3, pH [...] Read more.
An ionic gelation technique based on an alginate-calcium-based encapsulation process was prepared as the delivery matrix for antioxidant crude extracts from cold brew spent coffee grounds (350 mg/mL). All the encapsulated samples were treated with different simulated food processes, namely pH 3, pH 7, low-temperature long-time (LTLT) pasteurization, and high-temperature short-time (HTST) pasteurization, to evaluate the stability of the encapsulated matrices. The results showed that alginate (2%, w/v)/maltodextrin (2%, w/v) (CM), and alginate (2%, w/v)/inulin (5%, w/v) (CI) could enhance encapsulation efficiency (89.76 and 85.78%, respectively) and provide lower swelling behavior after being treated using the simulated food processes. Both CM and CI could control the release of antioxidants during the gastric phase (2.28–3.98 and 2.52–4.00%, respectively) and gradual release in the intestinal phase (6.80–11.78 and 4.16–12.72%, respectively) compared to pure alginate (CA). In addition, pasteurization treatment at pH 7.0 produced the highest accumulated release of total phenolic content (TPC) and antioxidant activity (DPPH) after digestion in the in vitro gastrointestinal system compared to the other simulated food processes. The thermal process resulted in a greater release of compounds from the encapsulated matrix during the gastric phase. On the other hand, the treatment with pH 3.0 resulted in the lowest accumulated release of TPC and DPPH (5.08 and 5.12%, respectively), which indicated phytochemical protection. Full article
(This article belongs to the Special Issue Application of Bioactive Compounds and Their Micro/Nano Encapsulation in Food)
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