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Applied Sciences
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The Development of Novel Functional Foods: Trends, Prospectives, and Possible...
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The Development of Novel Functional Foods: Trends, Prospectives, and Possible Bioactivity

A special issue of Applied Sciences (ISSN 2076-3417). This special issue belongs to the section "Food Science and Technology".

Deadline for manuscript submissions: 20 June 2024 | Viewed by 2714

Special Issue Editors

Dr. Antonios E. Koutelidakis

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Guest Editor
Unit of Human Nutrition, Laboratory of Nutrition and Public Health, Department of Food Science and Nutrition, University of the Aegean, GR-81400 Lemnos, Greece
Interests: nutrition and health; functional foods; bioactive compounds; bioactivity and bioavailability; phytochemicals and chronic diseases
Special Issues, Collections and Topics in MDPI journals
Prof. Dr. Yiannis Kourkoutas

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Guest Editor
Laboratory of Applied Microbiology & Biotechnology, Department of Molecular Biology & Genetics, Democritus University of Thrace, 68100 Alexandroupolis, Greece
Interests: food microbiome; functional foods; nutrition; fermentation; antimicrobials
Special Issues, Collections and Topics in MDPI journals
Prof. Dr. Andreas Tzakos

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Guest Editor
Lab of Organic Chemistry and Biochemistry, Chemistry Department, University of Ioannina, Ioannina, Greece
Interests: bioactive compounds; phytochemicals; plant extracts; metabolomics; anticancer compounds
Special Issues, Collections and Topics in MDPI journals
Dr. Aikaterini Papadaki

E-Mail Website
Guest Editor
Department of Food Science and Technology, Ionian University, Kefalonia, Greece
Interests: bioprocessing; food waste valorization; bioeconomy & food products development; edible films; oleogels
Special Issues, Collections and Topics in MDPI journals
Dr. Nikolaos Kopsahelis

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Guest Editor
Department of Food Science and Technology, Ionian University, 28100 Kefalonia, Greece
Interests: industrial fermentations; food and by-products chemistry and analysis; valorization of renewable resources; biorefineries; food biotechnology, bioeconomy
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Many studies support the potential bioactivity of specific natural or processed functional foods due to their content in a plethora of bioactive ingredients, such as probiotics, fibers, antioxidants, polyunsaturated fatty acids, vitamins, peptides, and phytochemicals. In this vein, in recent years, the food industry has focused on the development of novel processed foods that are rich in bioactive compounds, such as fortified and enriched foods, with potential nutritional or health claims, alongside the use of novel technologies. These novel functional products, consumed as part of a balanced diet in the form of ready-to-eat products, may help prevent nutrient deficiencies and promote health.

This Special Issue focuses on the further investigation of new technologies for the development of novel functional foods (encapsulation, fortification, lyophilization, etc.), to increase the bioactivity, stability, and bioavailability of the bioactive compounds and their possible effect on biomarkers of human health. We welcome papers that report the latest evidence-based results on the development, bioactivity, and bioavailability of novel functional foods. Animal experiments, clinical trials, and epidemiological studies, as well as vitro studies, meta-analyses, and review articles, are also welcome.

Dr. Antonios E. Koutelidakis
Prof. Dr. Yiannis Kourkoutas
Prof. Dr. Andreas Tzakos
Dr. Aikaterini Papadaki
Dr. Nikolaos Kopsahelis
Guest Editors

Note: All the guest editors are members of FOODBIOMES which is a new distributed research infrastructure of the Agri-food sector established in Greece that aims to offer world class research, education and innovation services exploring the impact of microbiome applications in food systems and the development of novel functional foods.

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Applied Sciences is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2400 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • novel functional foods
  • bioactivity
  • bioavailability
  • interventional studies
  • novel technologies

Published Papers (2 papers)

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Research

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14 pages, 3401 KiB  
Article
Cereals and Fruits as Effective Delivery Vehicles of Lacticaseibacillus rhamnosus through Gastrointestinal Transit
by Grigorios Nelios, Ioanna Prapa, Anastasios Nikolaou, Gregoria Mitropoulou, Amalia E. Yanni, Nikolaos Kostomitsopoulos and Yiannis Kourkoutas
Appl. Sci. 2023, 13(15), 8643; https://doi.org/10.3390/app13158643 - 27 Jul 2023
Viewed by 836
Abstract
The viability of probiotic cells during their transit through the degradative conditions of the gastrointestinal tract is considered an essential prerequisite for their effectiveness. To enhance the survival of probiotics, cell immobilization has been proposed as a promising strategy, creating a protective microenvironment. [...] Read more.
The viability of probiotic cells during their transit through the degradative conditions of the gastrointestinal tract is considered an essential prerequisite for their effectiveness. To enhance the survival of probiotics, cell immobilization has been proposed as a promising strategy, creating a protective microenvironment. In the present study, the viability of immobilized Lacticaseibacillus rhamnosus OLXAL-1 cells on cereals and fruits was investigated in comparison to free cells, applying both an in vitro static digestion and an in vivo mouse model. During the in vitro digestion, the survival rates of all immobilized L. rhamnosus OLXAL-1 cultures were higher compared to free cells, with the highest survival rate recorded in oat flakes (84.76%). In a subsequent step, following the administration of both immobilized and free cells to BALB/c mice, a significant increase in lactobacilli populations was observed in the mice feces compared to baseline. Notably, the group receiving the immobilized cells exhibited significantly higher lactobacilli counts compared to the group fed with free cells (8.02 log CFU/g and 7.64 log CFU/g, respectively). Finally, the presence of L. rhamnosus cells at levels > 6 log CFU/g was verified in the mice feces in both groups through multiplex PCR analysis. Full article
(This article belongs to the Special Issue The Development of Novel Functional Foods: Trends, Prospectives, and Possible Bioactivity)
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Review

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16 pages, 780 KiB  
Review
Functional Foods’ Consumption in Children and Parents: A Literature Review
by Irene Chrysovalantou Votsi and Antonios E. Koutelidakis
Appl. Sci. 2024, 14(4), 1492; https://doi.org/10.3390/app14041492 - 12 Feb 2024
Viewed by 1467
Abstract
Among young children, parents are a main factor in children’s preferences for food served as they are responsible for purchasing and providing functional foods (FFs) and they are role models for them. This review study was conducted according to PRISMA (Preferred Reporting Items [...] Read more.
Among young children, parents are a main factor in children’s preferences for food served as they are responsible for purchasing and providing functional foods (FFs) and they are role models for them. This review study was conducted according to PRISMA (Preferred Reporting Items for Systematic Reviews and Meta-Analyses) guidelines and aimed at reviewing the recent data about the consumption of FFs in families as part of a balanced diet. The literature search was conducted via the online academic search engines PubMed, ResearchGate and Google Scholar. The search process was restricted to research papers published in English in reviewed journals from 2012 to 2023. Thirty-six articles were ultimately included in the present review. The findings indicated a relationship between several sociodemographic factors and a higher likelihood of purchasing FFs for children. Higher household annual income, education levels and purchase frequencies among females are all positively correlated with higher levels of nutritional knowledge and confidence in the validity of scientific research on FFs. Also, parents’ sociodemographic factors affect the children’s fruit/vegetable consumption. This study concludes that parents are role models for their children’s eating behavior and eating habits. Full article
(This article belongs to the Special Issue The Development of Novel Functional Foods: Trends, Prospectives, and Possible Bioactivity)
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