Editorial Board Members’ Collection Series: Functional Foods

1. Introduction

Functional foods have advanced significantly in recent years. This progress is driven by a growing understanding of the link between diet and health.

Recent research has illuminated that nutrition is intricately connected to human health through a complex network of chemical interactions that extend far beyond traditional macronutrients and micronutrients. Advances in network science and artificial intelligence have revealed an astonishing chemical diversity in our food—often termed the “dark matter” of nutrition—that plays a critical role in modulating metabolic pathways and influencing the risk of chronic diseases such as cardiovascular disease, diabetes, and cancer [1]. Moreover, dietary factors profoundly impact gene expression via epigenetic mechanisms like DNA methylation and histone modifications, thereby altering gene activity and disease risk [2]. Nutrition strongly influences the gut microbiota. Dietary patterns like the Mediterranean diet promote beneficial bacteria that produce short-chain fatty acids, reduce inflammation, and support metabolic balance [3,4].

Foodomics has emerged as a groundbreaking, interdisciplinary approach. It integrates omics technologies—such as genomics, transcriptomics, proteomics, and metabolomics—to unravel the complex interactions between food components and human biology. This innovative field paves the way for personalized nutrition strategies and the development of functional foods that optimize nutrient bioavailability and contribute to disease prevention [5]. Functional foods, especially those derived from whole, plant-based sources, not only supply essential nutrients but also deliver bioactive compounds that modulate gene expression and support cognitive and metabolic functions [6,7]. Ultimately, adopting dietary patterns enriched with functional foods offers promising opportunities for enhancing health outcomes, reducing the risk of chronic diseases, and promoting overall wellbeing.

Despite this progress, challenges persist in optimizing the extraction, stability, delivery, and efficacy of bioactive compounds in functional food products. This Special Issue of Applied Sciences, titled “Editorial Board Members’ Collection Series: Functional Foods”, was curated to address these gaps by presenting cutting-edge research and comprehensive reviews from esteemed experts in the field.

2. An Overview of Published Articles

One notable contribution is the study by Achilladelis et al., which explored the fortification of tahini with natural plant-derived materials [8]. By incorporating lyophilized extracts of red grape pomace and freeze-dried aquafaba, the researchers demonstrated enhanced antioxidant and antiplatelet activities in the fortified tahini. This innovative approach not only valorizes food by-products but also offers a strategy to improve the nutritional profile of traditional food items.

Another key study by Machado et al. explored how enriching yogurt with bioactive lipids—lipid molecules that elicit measurable physiological effects—from coconut and avocado oils affects the product [9]. The findings revealed that such fortification enhanced the nutritional value of the yogurts and improved their biological properties, including potential benefits for weight management and anti-inflammatory effects. This research underscores the potential of incorporating functional lipids into dairy products to promote health benefits.

In the realm of comprehensive reviews, Marra et al. provided an in-depth analysis of avocados and their by-products as natural sources of anti-inflammatory and antioxidant bioactives [10]. The review highlighted the potential applications of these bioactives in functional foods and cosmetics. It emphasized the importance of sustainably using food by-products to develop health-promoting products.

Additionally, Williams et al. explored the potential of sorbets as functional food products [11]. Their review discussed the challenges and advancements in using sorbets as carriers for functional ingredients. It offered insights into developing novel functional desserts for health-conscious consumers.

Tang et al. contributed a comprehensive review on solid lipid nanoparticles (SLNs) and nanostructured lipid carriers (NLCs) as food-grade nanovehicles for hydrophobic nutraceuticals [12]. This work highlighted the potential of lipid-based nanocarriers to improve the stability and bioavailability of bioactive compounds in functional foods. It addressed a critical challenge in the field.

Collectively, the articles in this Special Issue addressed key gaps in the functional foods field. They focused on enhancing bioactive compound delivery, valorizing food by-products, and developing novel functional food matrices.

3. Future Research

Future research will drive the functional-foods field forward. It must integrate green extraction techniques and innovative encapsulation methods to ensure environmental sustainability and stronger bioactive stability. The adoption of optimization methodologies, coupled with machine learning and artificial intelligence, offers promising avenues to tailor these processes efficiently and predict consumer acceptance more accurately. Moreover, rigorous clinical trials are essential to confirm the health benefits of these functional foods. They ensure that formulation improvements lead to real, measurable outcomes for human health.

3.1. Green Extraction Technologies

The rapid evolution of green extraction methodologies is set to revolutionize the development of functional foods by enabling the sustainable recovery of bioactive compounds. Modern techniques—such as supercritical fluid extraction using CO₂, microwave-assisted extraction, and ultrasound-assisted extraction—offer highly efficient alternatives to conventional methods, significantly reducing both energy consumption and the use of toxic organic solvents [13]. In parallel, innovative green solvents like ionic liquids, deep eutectic solvents, and other bio-based alternatives are proving invaluable; for example, supercritical CO₂ is celebrated for its low toxicity and excellent performance in extracting thermolabile compounds, while ionic liquids provide adjustable polarity for isolating both polar and non-polar bioactives [14]. Moreover, the sustainable extraction of phytochemicals using these eco-friendly approaches not only enhances the yield and purity of valuable nutraceuticals—such as polyphenols, tocopherols, carotenoids, and fatty acids—but also preserves their functional integrity [15]. Hybrid techniques pair ultrasound-assisted extraction with pressurized liquid extraction. They raise recovery rates and improve selectivity. They also cut solvent waste and protect sensitive compounds [16]. Cloud Point Extraction (CPE) is an eco-friendly sample-preparation technique that uses non-ionic surfactants dissolved in water. Each surfactant–water mixture has a specific “cloud point” temperature: when the solution is heated beyond this point, it turns cloudy and splits into two liquid layers—a tiny, surfactant-rich layer full of micelles and a larger, surfactant-poor aqueous layer. The target compounds move into the micelle-rich layer, concentrating them without large volumes of toxic solvents. By harnessing this surfactant-driven phase separation, CPE isolates and pre-concentrates analytes efficiently under mild conditions and using green solvents [17]. Together, these innovations shrink the environmental footprint of extraction processes. They align with circular-economy and sustainable-development goals. Ultimately, they offer scalable, commercially viable ways to produce nutritionally enriched, clean-label foods [18,19,20]. These sustainable strategies will anchor future functional-food development. They enable efficient recovery of natural antioxidants and bioactives and their integration into foods that support health and well-being.

3.2. Encapsulation Technologies

Encapsulation is increasingly recognized as a cornerstone in the development of functional foods, primarily because it guards fragile bioactive ingredients—such as polyphenols, carotenoids, vitamins, and probiotics—against degradative factors like heat, oxidation, and moisture. By employing advanced techniques (e.g., nanoencapsulation, extrusion, and co-extrusion), food technologists ensure that these compounds are released in a controlled manner, maintaining their therapeutic efficacy and organoleptic properties during processing, storage, and eventual digestion [21,22,23,24]. This is particularly crucial in products targeting metabolic benefits, such as anti-diabetic foods, where effective delivery of nutraceuticals helps regulate blood glucose levels. Meanwhile, wall materials like proteins, polysaccharides, and lipids not only stabilize the encapsulated bioactives but also mask undesirable flavors, improving consumer acceptance [25,26].

Beyond boosting stability and delivery, encapsulation methods have proven vital for safeguarding probiotics under harsh gastrointestinal conditions and preserving the bioactive peptides found in fish protein hydrolysates [27]. These peptides exhibit antioxidant, antihypertensive, anticancer, and antimicrobial properties but are prone to degradation under varying processing environments. By employing additional pre-treatment methods such as high-pressure processing, microwave, and ultrasound, food manufacturers can further enhance peptide yields, while film and encapsulation technologies increase their bioavailability and controlled release. Such strategies extend shelf life. They also ensure that functional foods provide real health benefits. As a result, consumers get products that are nutritious, safe, and pleasing to the senses [21,26].

3.3. Consumer Acceptance

Consumer acceptance is crucial for developing and marketing functional foods. Future research must examine the factors that shape preferences—taste, perceived health benefits, price, and brand trust. These insights will guide product innovation and marketing. By addressing consumer skepticism and enhancing awareness through targeted education and transparent communication, researchers and industry leaders can better tailor functional food products to meet both nutritional needs and consumer expectations. This, in turn, will drive the evolution of functional foods, ensuring they are not only scientifically effective but also widely embraced by the public [28,29,30].

3.4. Optimisation, Machine Learning and AI

Advancements in optimization methodologies [31,32], machine learning [33], and artificial intelligence [34,35,36,37] are poised to transform functional food development by enhancing formulation precision, predictive modeling, and personalized nutrition. Cutting-edge optimization techniques, such as simplex-centroid mixture design, have already demonstrated significant potential in fine-tuning complex food formulations to maximize the efficacy and stability of bioactive compounds, as illustrated by studies on flavonoid-rich Quranic mixed foods and natural antimicrobial formulations [31,32]. Simultaneously, machine learning and AI enable rapid, high-throughput screening and predictive modeling. They help researchers link food formulations to disease risk and discover new functional ingredients. For example, an ensemble model identified citrusinol as a promising compound for muscle health. Furthermore, AI-driven pipelines in ingredient discovery and characterization are expanding the repertoire of scientifically validated bioactive compounds, thus paving the way for personalized, health-enhancing functional foods [33,34,35,36,37]. By integrating these advanced methodologies, future research can deliver more efficient, data-driven solutions that meet evolving consumer health needs and drive innovation in the functional food industry.

3.5. Clinical Trials

Optimizing and implementing clinical trials play a pivotal role in advancing the development of functional foods, as they provide the rigorous scientific evidence needed to establish both safety and efficacy. Through careful trial design—addressing factors such as participant selection, study duration, dosage, and dietary controls—researchers can accurately determine how and why a specific functional ingredient or food matrix benefits health. These studies also help identify appropriate biomarkers, measure compliance, and ensure reliable statistical power for valid conclusions. Ultimately, well-conducted clinical trials guide food manufacturers and healthcare professionals. They help create and recommend functional foods with proven benefits. They also build consumer trust, which is vital for the long-term success and adoption of these products [38,39].

4. Conclusions

In conclusion, this Special Issue has significantly contributed to advancing the field of functional foods by addressing existing knowledge gaps and setting the stage for future research endeavors. We extend our gratitude to all the authors and reviewers for their invaluable contributions, and we anticipate that these works will inspire continued innovation and exploration in the realm of functional foods.

Τhe body of research presented underscores the transformative potential of functional foods in advancing human health through an integrated, multidisciplinary approach. The studies reviewed highlight significant progress—from enhancing traditional foods with natural plant extracts and bioactive lipids to employing innovative delivery systems such as lipid-based nanocarriers and encapsulation techniques—all aimed at preserving the efficacy of bioactive compounds and optimizing nutritional benefits. Moreover, modern methodologies like green extraction, machine learning, and artificial intelligence not only promise to tailor formulations for personalized nutrition but also ensure sustainable sourcing and processing practices that align with global sustainability goals. Progress in functional foods depends on interdisciplinary teamwork. Food scientists, nutritionists, biotechnologists, and materials scientists must collaborate to spark new ideas. Such partnerships can overcome hurdles in clinical validation and consumer acceptance. Together, they can unlock the full potential of functional foods to prevent chronic diseases and boost overall well-being.