Quality, Safety, and Bioactive and Functional Properties of Food Products
A special issue of Applied Sciences (ISSN 2076-3417). This special issue belongs to the section "Food Science and Technology".
Deadline for manuscript submissions: 22 May 2026 | Viewed by 696
Special Issue Editors
Interests: microbiome; functional foods; microorganisms preservation
Interests: food technology; emerging technologies; bioactive compounds
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Historically, functional foods have been included in the human diet globally; however, in recent years, research has highlighted the potential benefits of these foods and the bioactive compounds that provide their functionality. These compounds contribute, on the one hand, to the sensory experience and unique characteristics of the food that contains them and, on the other hand, promote the physical well-being of consumers. Bioactive compounds can be components of food itself or metabolites produced by microorganisms present before, during, or after food processing. These compounds can contribute to maintaining gastrointestinal function, stimulate the immune system, regulate enzymatic activities, and serve as signaling agents. Some of the challenges associated with the study and development of functional foods include quality and safety parameters, as well as elucidation of the mechanisms by which bioactive compounds act, individually or in synergy with other compounds; description of the bioactive compounds present in potentially functional foods; development of new food products with the inclusion of agents with biological activity; and extraction, purification, characterization, and holistic utilization of bioactive compounds. This Special Issue seeks to compile novel information on bioactive compounds present in foods, as well as to systematize information that demonstrates the state of the art on this topic, contributing to a deeper understanding of these compounds. The aim is to re-evaluate functional foods through the use of science and an understanding of the components that confer functionality.
Dr. José Martín Ruvalcaba-Gómez
Dr. Luis Miguel Anaya-Esparza
Dr. Zuamí Villagrán-De La Mora
Guest Editors
Manuscript Submission Information
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Keywords
- secondary metabolites
- microbiome
- food technology
- biotechnology
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