Bioactive Compounds and Biocatalysts: Application in the Food Industry in Non-encapsulated or Micro/Nano-Encapsulated Form
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Physics and (Bio)Chemistry".
Deadline for manuscript submissions: 15 December 2024 | Viewed by 41
Special Issue Editors
Interests: food science; food biotechnology; bioactive compounds; food analytical chemistry
Interests: bee products; phytochemistry; bioactive compounds; food analytical chemistry; nutritional composition of food; health risk assessment
Special Issues, Collections and Topics in MDPI journals
Interests: food proteins; bioactive compounds of food; biochemical transformation during food processing; functional and techno-functional properties of food; compounds stability and interactions
Special Issues, Collections and Topics in MDPI journals
Interests: biotechnology; microbiology; encapsulation; food characterization
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Bioactive compounds and biocatalysts have been studied extensively in last decade due to their health-promoting properties. They have found different applications in the formulation of functional foods or nutraceuticals. However, their use is limited due to their damage susceptibility due to heat, light, oxygen and other environmental conditions. Various encapsulation techniques and carriers have been used to protect them during food processing and enable their targeted delivery into the food matrix or gastrointestinal tract. This Special Issue collects original research papers and reviews on the latest achievements in the production of functional ingredients, functional foods, improvement in food processing, food quality, nutritional value, safety and shelf-life of foods using unencapsulated or encapsulated bioactive compounds and biocatalysts. Non-encapsulated or micro/nano-encapsulated biocatalysts (enzymes, yeasts, probiotics, etc.) or bioactive compounds (polar, non-polar), bioprocess optimisation and their application in functional food formulations or their protection (edible films and coatings) are welcome for this Special Issue. The health-promoting properties (antioxidant, antimicrobial, anti-inflammatory, anticarcinogenic, etc.), in vitro/in vivo gastrointestinal digestion, bioaccessibility and sensory acceptability of formulated functional food ingredients and food products are also among the topics covered in this issue.
Dr. Viktor Nedovic
Dr. Aleksandar Ž. Kostić
Dr. Mirjana B. Pešić
Dr. Steva Lević
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
- bioactive compounds
- biocatalysts
- micro/nano-encapsulation
- functional food formulation
- functional food ingredient
- edible films and coatings
- gastrointestinal digestion
- health-promoting properties
- sensory properties
