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New Advances in Functional Foods and Nutraceuticals: 2nd Edition

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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 January 2027 | Viewed by 4236

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Editors

Dr. Ana L. Fontes

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Guest Editor

CBQF—Centro de Biotecnologia e Química Fina—Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal
Interests: dairy; probiotics; conjugated fatty acids; lipids; chromatography
Special Issues, Collections and Topics in MDPI journals

Dr. Lígia Pimentel

E-Mail Website
Guest Editor

CBQF—Centro de Biotecnologia e Química Fina—Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal
Interests: dairy; probiotics; lipids; fatty acids; omega 3; chromatography
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

It is well known that diet influences the development of health issues like cardiovascular diseases, cancer and other metabolic disorders, whose incidence has alarmingly increased over time. In this sense, the scientific community has been dedicated in recent years to the search for innovative functional ingredients for the development of food products with added-value properties or nutraceuticals that could prevent or counteract these diseases. Whether from vegetable, animal or marine sources, nature is full of compounds with known bioactive properties and many other potential candidates that are yet to be discovered or thoroughly explored.

This Special Issue intends to present recent developments in functional food and nutraceutical research, including studies regarding underexplored or new functional compounds, such as innovative food products or nutraceuticals developed to deliver bioactive compounds. We also welcome submissions covering current advances in delivery systems of functional compounds that could increase their bioavailability and/or bioaccessibility, a drawback often associated with nutraceuticals. In addition, we encourage papers on other new technologies or methodologies applied to the development of functional foods or nutraceuticals, including extraction processes of bioactive compounds.

Dr. Ana L. Fontes
Dr. Lígia Pimentel
Guest Editors

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 250 words) can be sent to the Editorial Office for assessment.

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-anonymized 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

functional foods
nutraceuticals
bioactive compounds
health benefits
delivery systems
bioavailability
bioaccessibility

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Related Special Issue

New Advances in Functional Foods and Nutraceuticals in Applied Sciences (8 articles)

Published Papers (5 papers)

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Research

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22 pages, 1845 KB

Open AccessArticle

Influence of Pretreatments on the Hot-Air-Drying Kinetics and Bioactive Compounds of Pumpkin and Its By-Products

by Francisco José López-Avilés, Miguel Juárez-Marín, Luis Tortosa-Díaz, Jorge Saura-Martínez, Ginés Benito Martínez-Hernández, Antonio López-Gómez, Asunción M. Hidalgo and Fulgencio Marín-Iniesta

Appl. Sci. 2026, 16(10), 4901; https://doi.org/10.3390/app16104901 - 14 May 2026

Viewed by 480

Abstract

Hot air drying of pumpkin (Cucurbita moschata) and its by-products, mainly the peel and placenta with seeds, has been investigated, analysing the influence of pretreatments on drying kinetics and bioactive compound content. Pumpkin flours not only stand out for their microbiological stability (low water activity), but also for their bioactive compounds important for health, including phenolic compounds and other antioxidants. Pretreatments prior to drying may improve both the quality and the drying efficiency, although their optimization has not been studied in pumpkin by-product flours. Hence, we studied different pretreatments, such as steam blanching (SB) and freezing (F) (−18 °C), to investigate their effect on the pumpkin by-product flour quality (color and water activity) after drying and compared to flours made with the edible part (pulp). In addition, different drying kinetics models were evaluated. SB pulp and peel achieved lower water activity (0.25/0.20) than F (0.35/0.36), compared to untreated pumpkin by-product flour (0.40/0.45). The SB placenta with seeds achieved a lower water activity (0.19) than F (0.55). The total phenolic content (TPC) increased up to 41.7, 60.2 and 40.9% in pre-treated and dried pulp, peel and placenta with seeds, respectively, compared to control (CTRL). A similar result was obtained for total flavonoid content (TFC), where increases of up to 86.4, 36.4, and 32.2% were observed in pre-treated pulp, peel and placenta with seeds, respectively. For total antioxidant capacity (TAC), results showed an increase of up to 33.1% in pre-treated peel, with slight reductions in pulp (20.1%) and placenta with seeds (39.1%), compared to CTRL. These results are promising for obtaining new dehydrated plant products from industrial processing by-products, while maintaining their beneficial health characteristics. These powdered products can be used in future research on the formulation of new fortified foods, such as bakery products, or the development of natural additives for beverages or soups. Full article

(This article belongs to the Special Issue New Advances in Functional Foods and Nutraceuticals: 2nd Edition)

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21 pages, 762 KB

Open AccessArticle

Acute Impact of Lacticaseibacillus rhamnosus OLXAL-1 and Cistus creticus Extract on Postprandial Lipemia, Glycemia and Antioxidant Status of Healthy Adults: A Randomized, Crossover, Placebo-Controlled Clinical Trial

by Panoraia Bousdouni, Aikaterini Kandyliari, Olga Papagianni, Panagiota Potsaki, Kalliopi Almpounioti, Angeliki Voutsa, Emmanouil Tsiagias, Petros Filippou, Vasiliki Bountziouka, Maria Kapsokefalou, Ioanna Prapa, Nikolaos Parisis, Gregoria Mitropoulou, Yiannis Kourkoutas, Andreas G. Tzakos and Antonios E. Koutelidakis

Appl. Sci. 2026, 16(8), 3926; https://doi.org/10.3390/app16083926 - 17 Apr 2026

Viewed by 615

Abstract

Postprandial lipemia and glycemia are associated with nutrition-dependent diseases and cardiovascular risks, while antioxidant capacity affects blood circulation and inflammatory biomarkers. This study investigated the impact of Lacticaseibacillus rhamnosus OLXAL-1 and antioxidant intake on the above metabolic states in a randomized crossover design with three arms. Twenty-two healthy participants consumed meals consisting of bread, butter, and yogurt products (placebo or enriched with probiotics (intervention I)) or enriched with probiotics and antioxidants (intervention II). Blood samples were collected before and 30, 90, and 180 min after meal consumption, and biomarkers of lipemia, glycemia, and antioxidant status were examined. However, plasma total antioxidant capacity (TAC) was significantly greater in the combined intervention group compared to placebo (p = 0.04), with an increase of 0.24 mmol/L at 1.5 h postprandially; this effect was time-dependent (p = 0.025). In summary, the coexistence of antioxidants and probiotics showed limited acute effects on metabolic outcomes, with an increase in plasma total antioxidant capacity observed when probiotics and antioxidants were combined, while no significant changes were detected in the remaining biomarkers across intervention groups. Full article

(This article belongs to the Special Issue New Advances in Functional Foods and Nutraceuticals: 2nd Edition)

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Review

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40 pages, 1315 KB

Open AccessReview

Bioactive Compounds in Functional Meals: Bioavailability Challenges, Food Technology Approaches, and Health Perspectives—A Narrative Review

by Tânia Silva-Santos, Cecilia Morais, Fernanda Cosme, Sandra Abreu and Carla Gonçalves

Appl. Sci. 2026, 16(14), 7361; https://doi.org/10.3390/app16147361 - 22 Jul 2026

Viewed by 876

Abstract

Functional meals are emerging, encompassing complete meal systems designed to deliver physiological benefits through food synergy, interactions with the food matrix, and optimized release of bioactive compounds. This narrative review examines the role of bioactive compounds in functional meals, with particular emphasis on bioavailability, food matrix effects, technological approaches, and health implications. Bioactive compounds can contribute to cardiometabolic, anti-inflammatory, gastrointestinal, and neuroprotective effects. However, their biological efficacy depends not only on their concentration in foods but also on their release from the food matrix, stability during processing and digestion, intestinal absorption, microbiota-mediated transformation, and post-absorptive metabolism. Therefore, functional meals represent complex systems in which food structure, culinary preparation, processing intensity, co-ingested nutrients, and host-related factors determine the final physiological response. Emerging technologies, including microencapsulation and nanoencapsulation, offer promising strategies to improve the stability, bioaccessibility, targeted release, and sensory acceptability of bioactives. Future research should prioritize well-designed human studies, standardized methodologies, clinically relevant outcomes, personalized nutritional approaches, and sustainable food system integration to support the development of effective, evidence-based functional meal strategies. Full article

(This article belongs to the Special Issue New Advances in Functional Foods and Nutraceuticals: 2nd Edition)

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22 pages, 738 KB

Open AccessReview

Cereal-Based Functional Foods in Diabetes Management: Nutritional Quality, Glycemic Response, and Health Implications

by Aldona Sobota, Michał Sobota and Oliwia Krysiak

Appl. Sci. 2026, 16(12), 6015; https://doi.org/10.3390/app16126015 - 13 Jun 2026

Viewed by 618

Abstract

This paper analyzes the role of cereal products in the diet of individuals with disorders of carbohydrate metabolism, with particular emphasis on their impact on postprandial glycemia and the risk of developing type 2 diabetes (T2D). Cereal products, as the main source of dietary carbohydrates, also provide dietary fiber, minerals, B vitamins, and key bioactive compounds such as β-glucans, arabinoxylans, resistant starch (RS), and polyphenols. These components may reduce the rate of starch digestion and glucose absorption in the small intestine by increasing the viscosity of intestinal contents or by directly inhibiting digestive enzymes such as α-glucosidase. It has been shown that fermentation of these compounds by the gut microbiota leads to the production of short-chain fatty acids (SCFAs), which improve insulin sensitivity and stimulate the secretion of incretin hormones such as GLP-1. A literature review confirms that regular consumption of whole-grain products is associated with a reduced risk of T2D, whereas refining processes and excessive grain fragmentation lead to an increased glycemic index of products. Based on clinical guidelines and a narrative synthesis of the available literature, minimally processed whole-grain products were identified as a fundamental component of dietary therapy for diabetes, which is illustrated by the cereal product pyramid presented in the paper. This review involved a comprehensive literature search in PubMed, Scopus, and Web of Science using relevant keywords. Peer-reviewed articles, reviews, and meta-analyses (mainly 2000–2025) were included based on their relevance. Full article

(This article belongs to the Special Issue New Advances in Functional Foods and Nutraceuticals: 2nd Edition)

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24 pages, 564 KB

Open AccessReview

Honey and Beehive Products in Oncology: A Comprehensive Review

by Pauline Celine Raoul, Gabriele Egidi, Marta Palombaro, Ilaria Romeo, Ginevra Del Borrello, Marco Cintoni, Esmeralda Capristo, Emanuele Rinninella, Antonio Gasbarrini and Maria Cristina Mele

Appl. Sci. 2026, 16(8), 3959; https://doi.org/10.3390/app16083959 - 19 Apr 2026

Viewed by 995

Abstract

Background: Bee-derived products are rich in bioactive compounds with antioxidant, anti-inflammatory, antimicrobial, and immunomodulatory properties. Interest is growing in their potential role as adjuncts in supportive nutritional oncology, particularly for preventing and managing treatment-related toxicity symptoms in patients receiving chemotherapy and/or radiotherapy. Methods: A systematic search of human and preclinical studies was conducted in PubMed/MEDLINE, Web of Science, and Scopus from January 2000 to December 2025. Search terms combined bee-related product keywords with oncology-related keywords. Eligible studies included in vitro and in vivo preclinical models as well as clinical studies assessing biological properties, clinical outcomes, safety, and issues of product standardization. Results: Preclinical and clinical studies indicate that beehive products reduce oxidative stress, modulate inflammatory signaling pathways, exhibit antimicrobial activity against wound pathogens, and promote tissue repair. Results are most consistent for oral mucositis and for symptom management in head and neck cancer, where some studies report reduced pain, improved mucosal healing, and better nutritional status. Conclusions: This literature review identifies honey and beehive products as promising functional foods for improving oncological patient care. Further large studies are needed, as the evidence is heterogeneous across sample size, product composition, outcome measures, and therapeutic preparations. Full article

(This article belongs to the Special Issue New Advances in Functional Foods and Nutraceuticals: 2nd Edition)

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