Emerging plant-based colloidal soft matter: from molecular interactions to functional delivery

Plant proteins and polysaccharides have attracted increasing attention as building blocks for food colloidal systems due to their availability, structural diversity, and potential to provide nutritional and functional benefits. However, their incorporation into food formulations remains challenging because their physicochemical properties and intermolecular interactions often differ substantially from those of animal-derived biopolymers. Recent advances in food colloid and soft matter science have improved our understanding of the formation , structure, and functionality of plant-based soft materials, including emulsions, hydrogels, microgels, and encapsulation systems. Nevertheless, important knowledge gaps remain regarding how molecular interactions, self-assembly, processing conditions, and structural organization determine functional performance. Addressing these relationships is particularly important for designing delivery systems capable of enhancing the stability, controlled release, and bioaccessibility of bioactive compounds.This Research Topic aims to gather recent advances in the development and understanding of plant-based colloidal soft matter systems for food applications. We welcome original research and review articles addressing the design, characterization, and functionality of structures based on plant proteins, polysaccharides, and their combinations, including emulsions, gels, microgels, encapsulation systems, and other emerging colloidal platforms. Contributions exploring the incorporation, protection, and delivery of bioactive compounds are particularly encouraged. Special attention will be given to studies that establish clear links between molecular interactions, processing conditions, structural organization, and functional performance. We are especially interested in research connecting colloidal architecture to physicochemical stability, rheological properties, phase behaviour, digestion behavior, and bioaccessibility. By bringing together perspectives from food soft matter science, ingredient structuring, processing, and nutrition, this Research Topic seeks to advance the understanding and rational design of plant-based systems with enhanced functionality and potential for next-generation food applications.This Research Topic welcomes original research articles and reviews addressing the development, characterization, and application of plant-based colloidal soft matter systems in food. Topics include molecular interactions, self-assembly, and structure–function relationships in systems based on plant proteins and polysaccharides; emulsions, Pickering emulsions, hydrogels, emulgels, bigels, microgels, colloidal particles, micro- and nanoparticles, and other delivery systems; encapsulation, protection, and controlled release of bioactive compounds; rheological, physicochemical, interfacial, tribological, and stability properties; and digestion-related aspects, including the impact of colloidal structure on nutrient and bioactive delivery, release behavior, and bioaccessibility. Contributions exploring technologies such as spray drying, complex coacervation, electrospinning, electrospraying, and related approaches for ingredient structuring and encapsulation are encouraged, as are studies involving emerging plant biopolymers and applications in plant-based foods and food ingredients. Particular emphasis will be given to studies linking molecular interactions, processing conditions, microstructure, functionality, and digestive performance. Topic editors: Marluci Palazzolli Silva-Padilha, Miguel Cerqueira, Mirian T. K. KUBO Source: https://www.frontiersin.org/research-topics/83188/emerging-plant-based-colloidal-soft-matter-from-molecular-interactions-to-functional-delivery