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Encapsulation and Delivery of Food Functional Ingredients
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Encapsulation and Delivery of Food Functional Ingredients

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

Deadline for manuscript submissions: closed (10 August 2023) | Viewed by 5861

Special Issue Editors

Prof. Dr. Liqiang Zou

E-Mail Website
Guest Editor
State Key Laboratory of Food Science and Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang 330047, China
Interests: food functional ingredients; encapsulation; bioavailability; digestion; delivery systems
Dr. Xingfeng Xu

E-Mail Website
Guest Editor
College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China
Interests: grain and oil precision processing; food colloid and delivery; high value utilization of plant protein

Special Issue Information

Dear Colleagues,

Food functional ingredients possess abundant health benefits, which are widely used in functional foods, enriched foods, and foods for special medical purpose. Food functional ingredients such as polyphenol, carotinoid, vitamin, and functional fatty acids containing antioxidant activity, possess various bioactivity including antioxidant, anti-aging, and anticancer activity, et al. However, the defect of functional ingredients containing poor solubility, instability, and low bioavailability significantly limit their applications in food, medicine, and cosmetic fields. In recent years, many delivery systems containing emulsions, liposomes, nanoparticles, hydrogels and complex coacervation, have been used for encapsulating food functional ingredients and extending their application. The food delivery systems with good encapsulation efficiency, protective capability, and long storage stability of functional foods, have aroused great interest among scientists. Additionally, the digestion properties and bioavailability of food functional ingredients improved with food delivery systems have also received extensive concern. This special issue discusses the latest research progress of encapsulation and delivery of food functional ingredients, including the preparation of delivery systems, structure, digestion fate, bioavailability, targeted delivery, as well as their applications in different fields. This is a very useful resource for researchers who are actively involved in the development of food functional ingredients. We accept original research articles, critical review papers, and commentaries.

Prof. Dr. Liqiang Zou
Dr. Xingfeng Xu
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

  • food functional ingredients
  • encapsulation
  • bioavailability
  • digestion
  • delivery systems
  • stability
  • emulsions
  • liposomes
  • nanoparticles
  • complex coacervation

Published Papers (4 papers)

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Research

19 pages, 4343 KiB  
Article
Properties of Heat-Assisted pH Shifting and Compounded Chitosan from Insoluble Rice Peptide Precipitate and Its Application in the Curcumin-Loaded Pickering Emulsions
by Zhenyu Yang, Zhiying Li, Zitong Xu, Zhihao Kong, Xin Qiao, Liwen Zhang, Lei Dai, Yanfei Wang, Qingjie Sun, David Julian McClements and Xingfeng Xu
Foods 2023, 12(24), 4384; https://doi.org/10.3390/foods12244384 - 06 Dec 2023
Viewed by 846
Abstract
Curcumin exhibits antioxidant and antitumor properties, but its poor chemical stability limits its application. Insoluble peptide precipitates formed by proteolysis of rice glutelin are usually discarded, resulting in resource waste. The coupled treatment of heat-assisted pH shifting and compounded chitosan (CS) was used [...] Read more.
Curcumin exhibits antioxidant and antitumor properties, but its poor chemical stability limits its application. Insoluble peptide precipitates formed by proteolysis of rice glutelin are usually discarded, resulting in resource waste. The coupled treatment of heat-assisted pH shifting and compounded chitosan (CS) was used to fabricate rice peptide aggregate–chitosan complexes (RPA–CS). The structure, interfacial behavior, emulsion properties, and digestibility of curcumin-loaded RPA–CS Pickering emulsions were investigated. Increasing the CS concentration led to lower interfacial tension but larger particle size, and the three-phase contact angle of the RPA–CS complexes approached 90°. Quartz crystal microbalance with dissipation (QCM–D) indicated that RPA–CS complexes with 6 g·kg−1 of CS (RPA–CS6) had the highest K1 (0.592 × 106 Hz−1) and K4 (0.487 × 106 Hz−1), suggesting that the softest interfacial layers were formed. The solid–liquid balance of RPA–RPA–CS emulsions was lower than 0.5, declaring that they had more elastic behavior than that of RPA emulsions. RPA–RPA–CS4-and RPA–CS6 emulsions had better storage stability, lower FFA release (79.8% and 76.3%, respectively), and higher curcumin bioaccessibility (65.2% and 68.2%, respectively) than RPA emulsions. This study showed that a low-value insoluble rice peptide precipitate could be used as a valuable emulsifier in foods, which may increase the economics and sustainability of the food supply. Full article
(This article belongs to the Special Issue Encapsulation and Delivery of Food Functional Ingredients)
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16 pages, 1346 KiB  
Article
Dairy-Protein-Based Aggregates as Additives Enriched with Tart Cherry Polyphenols and Flavor Compounds
by Mirela Kopjar, Ivana Buljeta, Ina Ćorković, Vanja Kelemen, Anita Pichler, Ivana Ivić and Josip Šimunović
Foods 2023, 12(11), 2104; https://doi.org/10.3390/foods12112104 - 24 May 2023
Viewed by 1244
Abstract
Nowadays, the development of innovative food products with positive health effects is on the rise. Consequently, the aim of this study was a formulation of aggregates based on tart cherry juice and dairy protein matrix to investigate whether different amounts (2% and 6%) [...] Read more.
Nowadays, the development of innovative food products with positive health effects is on the rise. Consequently, the aim of this study was a formulation of aggregates based on tart cherry juice and dairy protein matrix to investigate whether different amounts (2% and 6%) of protein matrix have an impact on the adsorption of polyphenols as well as on the adsorption of flavor compounds. Formulated aggregates were investigated through high-performance liquid chromatography, spectrophotometric methods, gas chromatography and Fourier transform infrared spectrometry. The obtained results revealed that with an increase in the amount of protein matrix used for the formulation of aggregates, a decrease in the adsorption of polyphenols occurred, and, consequently, the antioxidant activity of the formulated aggregates was lower. The amount of protein matrix additionally affected the adsorption of flavor compounds; thus the formulated aggregates differed in their flavor profiles in comparison with tart cherry juice. Adsorption of both phenolic and flavor compounds caused changes in the protein structure, as proven by recording IR spectra. Formulated dairy-protein-based aggregates could be used as additives which are enriched with tart cherry polyphenols and flavor compounds. Full article
(This article belongs to the Special Issue Encapsulation and Delivery of Food Functional Ingredients)
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14 pages, 2067 KiB  
Article
Microencapsulation with Different Starch-Based Polymers for Improving Oxidative Stability of Cold-Pressed Hickory (Carya cathayensis Sarg.) Oil
by Qing Li, Lu Wang, Meiyu Zheng, Hanyu Lu, Yinying Liu, Yangguang Wang and Shengmin Lu
Foods 2023, 12(5), 953; https://doi.org/10.3390/foods12050953 - 23 Feb 2023
Cited by 2 | Viewed by 1509
Abstract
Hickory (Carya cathayensis Sarg.) oil is a nutrient-dense edible woody oil, with its unsaturated fatty acids accounting for more than 90% of total ones, and liable to oxidation spoilage. To efficiently improve its stability and expand its application fields, the microencapsulation of [...] Read more.
Hickory (Carya cathayensis Sarg.) oil is a nutrient-dense edible woody oil, with its unsaturated fatty acids accounting for more than 90% of total ones, and liable to oxidation spoilage. To efficiently improve its stability and expand its application fields, the microencapsulation of cold-pressed hickory oil (CHO) by the molecular embedding method and freeze-drying technique was performed using malt dextrin (MD), hydroxylpropyl-β-cyclodextrin (HP-β-CD), β-cyclodextrin (β-CD), or porous starch (PS) as a wall material. Two wall materials and/or their CHO microcapsulates (CHOM) with higher encapsulation efficiencies (EE) were selected to carry out physical and chemical characterizations using laser particle size diffractometer, scanning electron microscopy, Fourier-transform infrared spectroscopy, X-ray diffraction, thermogravimetric analysis, derivative thermogravimetry, and oxidative stability tests. Results indicated β-CDCHOM and PSCHOM had significantly higher EE values (80.40% and 75.52%) than MDCHOM and HP-β-CDCHOM (39.36% and 48.32%). The particle sizes of the two microcapsules selected were both widely distributed with their spans being more than 1 µm and a certain degree of polydispersity. Microstructural and chemical characterizations indicated that β-CDCHOM had comparatively stable structure and good thermal stability compared with PSCHOM. Storage performances under light, oxygen, and temperature showed that β-CDCHOM was superior to PSCHOM, especially in terms of thermal and oxidative stability. This study demonstrates that β-CD embedding can be applied to improve the oxidative stability of vegetable oils such as hickory oil and act as a means of preparing functional supplementary material. Full article
(This article belongs to the Special Issue Encapsulation and Delivery of Food Functional Ingredients)
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19 pages, 6327 KiB  
Article
Enhanced Bioaccessibility of Microencapsulated Puerarin Delivered by Pickering Emulsions Stabilized with OSA-Modified Hydrolyzed Pueraria montana Starch: In Vitro Release, Storage Stability, and Physicochemical Properties
by Zafarullah Muhammad, Rabia Ramzan, Ruifen Zhang, Dong Zhao, Nazia Khalid, Mei Deng, Lihong Dong, Mahwash Aziz, Rizwana Batool and Mingwei Zhang
Foods 2022, 11(22), 3591; https://doi.org/10.3390/foods11223591 - 11 Nov 2022
Cited by 7 | Viewed by 1616
Abstract
Puerarin is a bioactive flavonoid isolated from Kudzu roots that possesses numerous health benefits. However, its poor bioavailability and existing complex delivery systems with safety issues are challenging tasks for its incorporation into functional foods. Preparing modified-starch-stabilized Pickering emulsions containing microencapsulated puerarin with [...] Read more.
Puerarin is a bioactive flavonoid isolated from Kudzu roots that possesses numerous health benefits. However, its poor bioavailability and existing complex delivery systems with safety issues are challenging tasks for its incorporation into functional foods. Preparing modified-starch-stabilized Pickering emulsions containing microencapsulated puerarin with improved bioaccessibility was the key objective of the present research work. Acid-hydrolyzed high-amylose Pueraria montana starch (PMS) was modified with octenyl succinic anhydride (OSA) and evaluated as an emulsifier to prepare emulsions. The FTIR, SEM, and XRD results showed that PMS was successfully modified. Furthermore, the emulsification index (EI), mean droplet size, and ζ-potential values showed that modified starch with a higher degree of substitution (DS) enhanced the storage stability of emulsions. Similarly, the retention degree and encapsulation efficiency results of puerarin proved the assumption after storage of 16 d. The Pickering emulsions also helped in the controlled release of microencapsulated puerarin in vitro. The study outcomes proved that Pickering emulsions stabilized with OSA-modified PMS have promising applicability in functional foods as efficient food-grade delivery systems, enhancing oral supplementation and accessibility of puerarin. Full article
(This article belongs to the Special Issue Encapsulation and Delivery of Food Functional Ingredients)
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