Research Topic

Micro and nano encapsulation technologies for improving stability and bioavailability of functional ingredients

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The use of functional food ingredients is often limited by their stability during the food processing and storage (e.g., variation of pH, temperature, ionic strength and enzymatic activity). Since these molecules are very labile, their bioavailability is heavily affected by the nature of the food matrix and ...

The use of functional food ingredients is often limited by their stability during the food processing and storage (e.g., variation of pH, temperature, ionic strength and enzymatic activity). Since these molecules are very labile, their bioavailability is heavily affected by the nature of the food matrix and the conditions during the passage by the gastrointestinal tract.

Comparing with conventional delivery systems at macro scale, micro- and nanoencapsulation technologies provide more effective solutions for improving stability, bioavailability, and release, in a controlled way, of functional food ingredients. This is because in addition to the prevention of the undesirable physical and chemical reactions, as consequence of the large surface area-to-volume ratio of the micro- and nanosystems can improve solubility, bioavailability and reach the appropriate delivery point in the gut. Finally, the reduction of the size these delivery systems should not affect the physicochemical and sensory properties of the final food products.

Materials used for micro- and nanoencapsulation of functional food ingredients comprising polysaccharides, proteins, and lipids, have to be properly selected according to of the bioactive compound and food matrix properties, and the encapsulation technology applied (i.e. spray drying, freeze drying, coacervation, antisolvent precipitation, emulsion, electrospray, supercritical fluids).

The aim of this Research Topic is to gather contributions from scientists working in diverse disciplines who have common interests in micro and nano encapsulation technologies for food applications. Articles can be original research, techniques, reviews, or synthesis papers regarding the design and function of micro and nanosystems such as capsules, hydrogels, solid lipid nanoparticles, lipid-based systems, nanostructured lipid carriers, emulsions or liposomes.

Important Note: All contributions to this Research Topic must be within the scope of the section and journal to which they are submitted, as defined in their mission statements. Frontiers reserves the right to guide an out-of-scope manuscript to a more suitable section or journal at any stage of peer review.


Keywords: encapsulation technologies, bioavailability, functional ingredients, food processing, food nanotechnology


Important Note: All contributions to this Research Topic must be within the scope of the section and journal to which they are submitted, as defined in their mission statements. Frontiers reserves the right to guide an out-of-scope manuscript to a more suitable section or journal at any stage of peer review.

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