Enrichment of Foods with Phytonutrients
A special issue of Applied Sciences (ISSN 2076-3417). This special issue belongs to the section "Food Science and Technology".
Deadline for manuscript submissions: 31 July 2024 | Viewed by 81
Special Issue Editors
Interests: cheese manufacture and ripening; wine oxidation; oil oxidation; aroma compounds; antioxidants; bioactivities; enzymes; healthy food development
Special Issues, Collections and Topics in MDPI journals
Interests: food chemistry; food nanotechnology; bioactivity of micronutrients; antioxidants; extracted from plants; active-packaging techniques; nanoencapsulation; nanofiltration; food safety and toxicology; quality control and assurance; improving the food quality and safety; analyzing the bioactive constituents and micronutrients; producing high value-added food products and ingredients; manufacturing functional food constituents and foods
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Phytonutrients are bioactive compounds, such as antioxidants, vitamins, and essential minerals, that accumulate in different parts of plants, especially as a result of secondary metabolism.
Fortified or enriched foods provide health benefits beyond the supply of essential nutrients (e.g., vitamins and minerals, dietary fiber, phytochemicals, functional polysaccharides) when consumed in regular amounts within a given diet.
Functional foods are crucial for the treatment and prevention of diseases and for the monitoring and management of health systems.
These foods offer the ability to prevent and treat chronic diseases or provide a range of health benefits, including reducing the risk of chronic diseases such as heart disease, cancer, and diabetes, improving cognitive function, and boosting the immune system.
The effectiveness of bioactive foods depends on several parameters, such as nutrigenomics, bioavailability, metabolomics, and their stability within the food matrix.
Non-thermal technologies can preserve the bioavailability of food components (carbohydrates, proteins, lipids, vitamins, polyphenols, minerals, aroma compounds, and enzymes), improve their functional and technological properties, and increase recovery yields from agricultural products.
The applicability of delivery systems (including nanoemulsions, solid lipid nanoparticles, and polymeric nanoparticles) can maintain the bioavailability of phytonutrients, modify interactions with other components, and control their fate in the human body.
Proposed topics include, but are not limited to, the following: (i) chemistry of phytonutrients; (ii) health-related properties of phytonutrients; (iii) technology and nanotechnology of food enrichment with phytonutrients; (iv) functional food research and development.
The submission of original research articles, reviews, industry case studies, and short communications is welcomed and encouraged.
Prof. Dr. Ioannis G. Roussis
Prof. Dr. Olga Gortzi
Guest Editors
Manuscript Submission Information
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Keywords
- phytonutrients
- molecular nutrition
- technology of food enrichment
- nanofoods
- functional foods
- health claims
- bioavailability
