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Encapsulation and Implementation of Bioactive Compounds in the Production of Functional Food Products

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

Deadline for manuscript submissions: closed (18 March 2022) | Viewed by 15936

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Special Issue Editor

Prof. Dr. Draženka Komes

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Guest Editor

Department of Food Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, 10000 Zagreb, Croatia
Interests: bioacive compounds; carbohydrate analysis; dietary fibre; encapsulation; functional food development; hydrocolloids; prebiotics; chemistry and technology of confectionery products, coffee and tea; valorisation of agro-industrial waste
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Special Issue Information

Dear Colleagues,

It is a great pleasure to introduce the Special Issue of Foods, entitled “Encapsulation and implementation of bioactive compounds in the production of functional food products.”

In accordance with the needs of modern society, partly resulting from the current COVID-19 pandemic, functional food consumption has become an integral part of everyday illness-preventive lifestyle. The incorporation of specific bioactive compounds into food products is a particularly challenging and interesting part of research and development of new functional products. In an effort to overcome the difficulties associated with the susceptibility of those compounds to degradation during processing or storage, as well as to increase their bioavailability and target-related function, the encapsulation of bioactive ingredients has proven to be a promising approach.

This Special Issue aims to highlight current progress in the development of new encapsulation-based delivery systems with a particular attention to the implementation of new technologies and new materials, as well as to the encapsulation of functional ingredients originating from agro-industrial wastes as a part of sustainable food production. The challenge consists in adopting the micro/nano-capsules containing active ingredients with a maximum of functionality to the whole food matrix. Therefore, innovative applications and an overall multidisciplinary approach to the topic are warmly welcomed.

The Special Issue is now open for submissions and you are cordially invited to submit review articles and original research papers.

Prof. Dr. Draženka Komes
Guest Editor

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

agro-industrial waste
bioactive compounds
bioavailability
biological activities
food-grade encapsulation materials
functional food
improved delivery systems
innovative food design
micro and nano-encapsulate properties
natural antioxidants

Published Papers (4 papers)

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Research

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16 pages, 2214 KiB

Open AccessArticle

Development, Characterization and Incorporation of Alginate-Plant Protein Covered Liposomes Containing Ground Ivy (Glechoma hederacea L.) Extract into Candies

by Danijela Šeremet, Martina Štefančić, Predrag Petrović, Sunčica Kuzmić, Shefkije Doroci, Ana Mandura Jarić, Aleksandra Vojvodić Cebin, Rada Pjanović and Draženka Komes

Foods 2022, 11(12), 1816; https://0-doi-org.brum.beds.ac.uk/10.3390/foods11121816 - 20 Jun 2022

Cited by 12 | Viewed by 2187

Abstract

Ground ivy (Glechoma hederacea L.) has been known as a medicinal plant in folk medicine for generations and, as a member of the Lamiaceae family, is characterized with a high content of rosmarinic acid. The aim of the present study was to formulate delivery systems containing bioactive compounds from ground ivy in encapsulated form and incorporated into candies. Liposomes were examined as the encapsulation systems that were additionally coated with an alginate–plant protein gel to reduce leakage of the incorporated material. Bioactive characterization of the ground ivy extract showed a high content of total phenolics (1186.20 mg GAE/L) and rosmarinic acid (46.04 mg/L). The formulation of liposomes with the high encapsulation efficiency of rosmarinic acid (97.64%), with at least a double bilayer and with polydisperse particle size distribution was achieved. Alginate microparticles reinforced with rice proteins provided the highest encapsulation efficiency for rosmarinic acid (78.16%) and were therefore used for the successful coating of liposomes, as confirmed by FT-IR analysis. Coating liposomes with alginate–rice protein gel provided prolonged controlled release of rosmarinic acid during simulated gastro-intestinal digestion, and the same was noted when they were incorporated into candies. Full article

(This article belongs to the Special Issue Encapsulation and Implementation of Bioactive Compounds in the Production of Functional Food Products)

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18 pages, 2324 KiB

Open AccessEditor’s ChoiceArticle

The Structuring of Sage (Salvia officinalis L.) Extract-Incorporating Edible Zein-Based Materials with Antioxidant and Antibacterial Functionality by Solvent Casting versus Electrospinning

by Ana Salević, Dušica Stojanović, Steva Lević, Milena Pantić, Verica Đorđević, Radojica Pešić, Branko Bugarski, Vladimir Pavlović, Petar Uskoković and Viktor Nedović

Foods 2022, 11(3), 390; https://0-doi-org.brum.beds.ac.uk/10.3390/foods11030390 - 29 Jan 2022

Cited by 18 | Viewed by 3434

Abstract

In this study, in order to develop zein-based, edible, functional food-contact materials in different forms incorporating sage extract (10, 20, and 30%), solvent casting and electrospinning were employed. The study aimed to assess the effects of the applied techniques and the extract’s incorporation on the materials’ properties. The solvent casting generated continuous and compact films, where the extract’s incorporation provided more homogenous surfaces. The electrospinning resulted in non-woven mats composed of ribbon-like fibers in the range of 1.275–1.829 µm, while the extract’s incorporation provided thinner and branched fibers. The results indicated the compatibility between the materials’ constituents, and efficient and homogenous extract incorporation within the zein matrices, with more probable interactions occurring during the solvent casting. All of the formulations had a high dry matter content, whereas the mats and the formulations incorporating the extract had higher solubility and swelling in water. The films and mats presented similar DPPH^• and ABTS^•+ radical scavenging abilities, while the influence on Staphylococcus aureus and Salmonella enterica subsp. enterica serovar Typhimurium bacteria, and the growth inhibition, were complex. The antioxidant and antibacterial activity of the materials were more potent after the extract’s incorporation. Overall, the results highlight the potential of the developed edible materials for use as food-contact materials with active/bioactive functionality. Full article

(This article belongs to the Special Issue Encapsulation and Implementation of Bioactive Compounds in the Production of Functional Food Products)

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Review

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18 pages, 2139 KiB

Open AccessReview

Kinetic Study of Encapsulated β-Carotene Degradation in Aqueous Environments: A Review

by Vera Lavelli and Jolanta Sereikaitė

Foods 2022, 11(3), 317; https://0-doi-org.brum.beds.ac.uk/10.3390/foods11030317 - 24 Jan 2022

Cited by 9 | Viewed by 2872

Abstract

The provitamin A activity of β-carotene is of primary interest to address one of the world’s major malnutrition concerns. β carotene is a fat-soluble compound and its bioavailability from natural sources is very poor. Hence, studies have been focused on the development of specific core/shell micro- or nano-structures that encapsulate β-carotene in order to allow its dispersion in liquid systems and improve its bioavailability. One key objective when developing these structures is also to accomplish β-carotene stability. The aim of this review is to collect kinetic data (rate constants, activation energy) on the degradation of encapsulated β-carotene in order to derive knowledge on the possibility for these systems to be scaled-up to the industrial production of functional foods. Results showed that most of the nano- and micro-structures designed for β-carotene encapsulation and dispersion in the water phase provide better protection with respect to a natural matrix, such as carrot juice, increasing the β-carotene half-life from about 30 d to more than 100 d at room temperature. One promising approach to increase β-carotene stability was found to be the use of wall material, surfactants, or co-encapsulated compounds with antioxidant activity. Moreover, a successful approach was the design of structures, where the core is partially or fully solidified; alternatively, either the core or the interface or the outer phase are gelled. The data collected could serve as a basis for the rational design of structures for β-carotene encapsulation, where new ingredients, especially the extraordinary natural array of hydrocolloids, are applied. Full article

(This article belongs to the Special Issue Encapsulation and Implementation of Bioactive Compounds in the Production of Functional Food Products)

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14 pages, 1322 KiB

Open AccessReview

Nanotechnology as a Key to Enhance the Benefits and Improve the Bioavailability of Flavonoids in the Food Industry

by Jocelyn C. Ayala-Fuentes and Rocio Alejandra Chavez-Santoscoy

Foods 2021, 10(11), 2701; https://0-doi-org.brum.beds.ac.uk/10.3390/foods10112701 - 05 Nov 2021

Cited by 31 | Viewed by 5819

Abstract

Nanotechnology has impacted the food industry, mainly on developing healthier, safer, and high-quality functional food. Flavonoids are valuable compounds present in plants, fruits, grains, roots, stems, tea, and wine, among others; they possess many benefits for health due to their antioxidant properties toward reactive oxygen species, anti-inflammatory, and antiproliferative, among others. These characteristics make flavonoids attractive in various industrial areas such as medicine, nutraceutical, cosmetology, and pharmaceutical. Unfortunately, flavonoids lack long-term stability, are sensitive to light, long periods of darkness with low oxygen concentration, and often present a low water solubility and poor bioavailability. Nanoencapsulation is an alternative to improve bioavailability and sensitivity in the manufacturing process, based on encapsulating substances on a nanoscale. Nanocapsules are a promising strategy in significantly enhancing the delivery of compounds to various sites in the body. The development of biopolymers to encapsulate sensitive compounds is increasing, as well as the search for the non-toxic, biodegradable, natural and biocompatible characteristics of polymers, is fundamental. The present review describes the recent techniques and technologies for the nanoencapsulation of flavonoids. It discusses their potential advantages and possible limitations, compares natural and synthetic biopolymers, and finally, details nanoparticle regulation. Full article

(This article belongs to the Special Issue Encapsulation and Implementation of Bioactive Compounds in the Production of Functional Food Products)

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