• Special Issue Topic

    Delivery of Hydrophobic Compounds in Food Systems

    Submission Deadline: May 31, 2024

    Guest Editor

    Andrea Gomez-Zavaglia E-Mail

    Center for Research and Development in Food Cryotechnology (CIDCA-CONICET)

    Research Keywords: food science and technology; circular economy; probiotics; functional ingredients; delivery systems; spectroscopy


    About the Special Issue

    Encapsulation techniques can be used to deliver hydrophobic food ingredients, such as oils, flavors, antioxidants and vitamins, in a variety of food products. These techniques involve the creation of small particles, typically ranging from a few microns to a few nanometers in size, which can protect the hydrophobic ingredient from degradation, oxidation, and other environmental factors, including the gastrointestinal tract. Besides that, an improved solubility and bioavailability is achieved.


    Plant extracts and proteins can be used to stabilize micro- and nano-encapsulated particles, as well as to provide additional functional properties. For example, proteins from agro-waste sources can provide emulsifying and foaming properties, as well as improve the stability and texture of food products.


    By integrating omics techniques with encapsulation and delivery systems, researchers can develop more efficient and effective methods for transporting hydrophobic compounds in food products. In addition, these techniques have a great potential as they can provide valuable insights into the underlying mechanisms and pathways involved in the encapsulation and release of bioactive compounds.


    This interdisciplinary perspective can offer a promising approach for the delivery of hydrophobic food ingredients in a variety of food products, with improved health benefits, as well as enhanced flavors, textures, and shelf-life. 


    The proposed special issue is aimed to address different perspectives related with the delivery of hydrophobic compounds in food matrices/systems. Researchers are invited to contribute original research and review articles related with one or more of the following subjects: a) Using the concept of Circular Economy to develop delivery systems of hydrophobic compounds in food matrices; b) Using innovative materials and/or techniques to deliver hydrophobic compounds in food matrices; c) Using Omics' techniques to understand the mechanisms and pathways explaining the encapsulation and delivery of hydrophobic compounds.

    Keywords: circular economy; emerging food sources; delivery systems; hydrophobic compounds; food applications; omics' techniques; encapsulation

    Call for Papers

    Published Articles

    Open Access
    Original Article
    Development of chia oil-in-water nanoemulsions using different homogenization technologies and the layer-by-layer technique
    Aim: The present study investigates the influence of various homogenization techniques, namely high-pressure valve homogenization and microfluidization, and different forms of modified sunflower  [...] Read more.
    Luciana M. Julio ... Vanesa Y. Ixtaina
    Published: April 10, 2024 Explor Foods Foodomics. 2024;2:107–124
    DOI: https://doi.org/10.37349/eff.2024.00029
    View:63
    Download:8
    Times Cited: 0
    Open Access
    Original Article
    Rice bran oil-in-water optimized emulsions for the development of plant-based foods and beverages
    Aim: This work aimed to develop rice bran oil-in-water (O/W) emulsions, stabilized with different mixtures of pea protein concentrate (PPC), Arabic gum (AG), and maltodextrin (MD), as the basis f [...] Read more.
    Lucas O. Benitez ... Juan M. Castagnini
    Published: February 27, 2024 Explor Foods Foodomics. 2024;2:67–82
    DOI: https://doi.org/10.37349/eff.2024.00026
    View:300
    Download:13
    Times Cited: 0
    Open Access
    Review
    Leguminous fractions as encapsulating agents of fat-soluble vitamins
    Vitamins are essential micronutrients for the functioning of the human body. Vitamins can be classified as water-soluble and fat-soluble, and are obtained through diet or supplementation. Fat-solubl [...] Read more.
    Angela Daniela Carboni ... María Cecilia Puppo
    Published: February 23, 2024 Explor Foods Foodomics. 2024;2:30–42
    DOI: https://doi.org/10.37349/eff.2024.00024
    View:434
    Download:22
    Times Cited: 0