New Functional Food Ingredients to Improve Health
A special issue of Applied Sciences (ISSN 2076-3417). This special issue belongs to the section "Food Science and Technology".
Deadline for manuscript submissions: closed (30 December 2022) | Viewed by 5186
Special Issue Editors
Interests: biotechnology; functional foods; drug delivery; bioactive peptides; probiotics; obesity
Interests: functional foods; bioactives; active and smart food packaging; oleogels; by-products valorization; food nanostructures; food texture; probiotics; gut-on-chip microfluidics; cell-based meat
Special Issues, Collections and Topics in MDPI journals
Interests: 3D food printing; active and smart food packaging; microbial enzymes; bioactives; functional foods; microalgae; food nanostructures; cell-based meat; enzyme technology; protein purification
Special Issue Information
Dear Colleagues,
Food is no longer “just food”. Consumers increasingly demand foods which reduce or prevent food-related diseases, and one can now find anti-cholesterol, anti-hypertensive, and probiotic-containing foods and beverages already in the market. Further, functional foods improving physical, mental, or emotional wellbeing are foreseen by consumers and scientists, since the interplay between the diet and the microbiota–gut–brain axis is known to have a pivotal role in the metabolic, immune, and nervous systems.
The recovery of natural compounds bearing promising bioactivities is still the focus of many research efforts, including their purification from food wastes and by-products, and the prospect of new bioactivities from natural sources such as plants, animals, microorganisms and algae, among others. The implementation of these bioactives into functional foods/nutraceuticals is still limited by two major challenges: (i) stabilization of the bioactives and (ii) controlled release at the target site. The encapsulation of these bioactives can protect them from the food matrix and harsh gastrointestinal conditions, while also providing a selective release at different sites of the gastrointestinal tract by selecting adequate encapsulating materials.
The development of new functional food ingredients demands a comprehensive study of their production and characterization, their stabilization using food-grade polymers, and the testing of their functionality and bioaccesibility/bioavailability using in vitro tools or organ-on-a-chip technologies.
Dr. Isabel Rodríguez Amado
Prof. Dr. Lorenzo M. Pastrana
Dr. Pablo Fuciños
Guest Editors
Manuscript Submission Information
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Keywords
- bioactive compounds
- antioxidant
- antidiabetic
- probiotics
- satiety
- gut-brain axis
- encapsulation
- bioavailability
- in vitro testing
- stability
