Special Issue "Bioactive Compounds in the Spotlight: State-of-the-Art Research in Dietary Supplements, Functional Foods, and Nutraceuticals"
Deadline for manuscript submissions: 5 February 2024 | Viewed by 749
Interests: bioactive compounds; food waste valorization; encapsulation and emulsion technologies; antioxidant, anti-inflammatory, and antiproliferative properties of bioactive compounds; functional foods and nutraceuticals; dietary supplements; consumer habits and dietary products; sustainability in food production and processing
Interests: agri-food science and technology; antioxidants; bioactive compounds; phenolic compounds; gut-brain axis; metabolism
For decades, scientific literature has robustly substantiated the health benefits of bioactive compounds, showing impacts far beyond basic nutritional properties. Antioxidant, anti-inflammatory, and antimicrobial activities are just a few of the beneficial attributes that bioactive compounds obtained from natural sources have demonstrated. The advent of new technologies will allow us to harness these compounds as ingredients in dietary supplements, functional foods, and nutraceuticals. However, the challenge lies in ensuring and enhancing their safety, stability, bioavailability, and sensory properties in the final product.
This Special Issue aims to present the state-of-the-art knowledge and developments in this field, striving to contribute to the scientific community's progress in formulating such foods. This initiative aligns with emerging trends in sustainability throughout the world, acknowledging the increased demand for healthful, easy-to-prepare foods with minimized environmental impact.
We cordially invite contributions that explore this fascinating crossroad of food science, nutrition, health, and technology. Let us collectively illuminate the prospects of bioactive compounds in shaping the future of dietary supplements, functional foods, and nutraceuticals.
Dr. Gustavo R. Velderrain-Rodríguez
Dr. J. Abraham Domínguez-Avila
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. Foods 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 2900 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.
- bioactive peptides
- algae-derived nutraceuticals
- plant-based meat
- functional dairy products
- natural food additives
- functional beverages
- healthy fats