Over the past decades, the exploration of food-grade micro/nano particles has intensified, particularly in the context of their use as emulsion stabilizers and nutrient encapsulation. Researchers have fabricated these particles in various shapes, void structures, and morphologies, each exhibiting unique characteristics that influence their performance in food systems. These particles are increasingly recognized as viable alternatives to traditional surfactants, thanks to their capability to stabilize Pickering emulsions and enhance the functionality of emulsion systems. Additionally, their potential in nutrient encapsulation is noteworthy; they can effectively encapsulate and protect sensitive bioactive compounds, improving the nutritional profile of food products. This interest has spurred a wave of innovation in particle fabrication technology, which allows for precise manipulation of particle characteristics to meet specific functional needs. The growing understanding of the structure-function relationship of these particles is crucial for optimizing their application in food science, promising new avenues for improving food quality and functionality.
This Research Topic aims to advance the understanding and application of food-grade micro/nano particles in emulsion stabilization and nutrient encapsulation. Despite their potential, the intricate relationships between the structural characteristics of these particles and their functional performance in food systems remain underexplored. This gap hinders the optimization and broader application of these particles in the food industry. Through this research topic, we seek to gather and present cutting-edge research that explores novel fabrication technologies, investigates the detailed structure-function relationships, and evaluates the practical applications of these particles. By doing so, we hope to enhance the capabilities of these materials to improve food quality, stability, and nutritional value, thereby contributing to the development of innovative food processing technologies.
For this Research Topic, we welcome original research articles, reviews, and methodological studies that contribute to the expanding field of food-grade micro/nano particles. We aim to define the scope of this issue by focusing on several specific themes:
● Innovative Fabrication Technologies: Novel methods for the fabrication of natural resourced micro/nano particles tailored for food applications.
● Structure-Function Analysis: Detailed studies on how the physical properties of particles affect their function as emulsion stabilizers and nutrient encapsulants.
● Application in Emulsion Stabilization: Exploration of micro/nano particles as emulsion stabilizers, including their role in forming and maintaining the stability of Pickering emulsions.
● Nutrient Delivery Systems: Research on the utilization of micro/nano particles for the encapsulation and controlled release of nutrients, both as direct encapsulants and within stabilized Pickering emulsions, aiming to enhance the bioavailability and preservation of bioactive compounds in food products.
We encourage authors to delve deeply into these areas, presenting novel insights and advancements that push the boundaries of how food-grade particles are utilized in the food industry, either directly as nutrient carriers or through their integration into stable emulsion systems.
Keywords:
Particles, Emulsion, Stabilization, Nutrient Encapsulation
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.
Over the past decades, the exploration of food-grade micro/nano particles has intensified, particularly in the context of their use as emulsion stabilizers and nutrient encapsulation. Researchers have fabricated these particles in various shapes, void structures, and morphologies, each exhibiting unique characteristics that influence their performance in food systems. These particles are increasingly recognized as viable alternatives to traditional surfactants, thanks to their capability to stabilize Pickering emulsions and enhance the functionality of emulsion systems. Additionally, their potential in nutrient encapsulation is noteworthy; they can effectively encapsulate and protect sensitive bioactive compounds, improving the nutritional profile of food products. This interest has spurred a wave of innovation in particle fabrication technology, which allows for precise manipulation of particle characteristics to meet specific functional needs. The growing understanding of the structure-function relationship of these particles is crucial for optimizing their application in food science, promising new avenues for improving food quality and functionality.
This Research Topic aims to advance the understanding and application of food-grade micro/nano particles in emulsion stabilization and nutrient encapsulation. Despite their potential, the intricate relationships between the structural characteristics of these particles and their functional performance in food systems remain underexplored. This gap hinders the optimization and broader application of these particles in the food industry. Through this research topic, we seek to gather and present cutting-edge research that explores novel fabrication technologies, investigates the detailed structure-function relationships, and evaluates the practical applications of these particles. By doing so, we hope to enhance the capabilities of these materials to improve food quality, stability, and nutritional value, thereby contributing to the development of innovative food processing technologies.
For this Research Topic, we welcome original research articles, reviews, and methodological studies that contribute to the expanding field of food-grade micro/nano particles. We aim to define the scope of this issue by focusing on several specific themes:
● Innovative Fabrication Technologies: Novel methods for the fabrication of natural resourced micro/nano particles tailored for food applications.
● Structure-Function Analysis: Detailed studies on how the physical properties of particles affect their function as emulsion stabilizers and nutrient encapsulants.
● Application in Emulsion Stabilization: Exploration of micro/nano particles as emulsion stabilizers, including their role in forming and maintaining the stability of Pickering emulsions.
● Nutrient Delivery Systems: Research on the utilization of micro/nano particles for the encapsulation and controlled release of nutrients, both as direct encapsulants and within stabilized Pickering emulsions, aiming to enhance the bioavailability and preservation of bioactive compounds in food products.
We encourage authors to delve deeply into these areas, presenting novel insights and advancements that push the boundaries of how food-grade particles are utilized in the food industry, either directly as nutrient carriers or through their integration into stable emulsion systems.
Keywords:
Particles, Emulsion, Stabilization, Nutrient Encapsulation
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.