Submit to Special Issue Submit Abstract to Special Issue Review for Applied Sciences Propose a Special Issue

Journal Menu

Journal Browser

Innovations in Natural Products and Functional Foods

Special Issue Editors
Special Issue Information
Keywords
Benefits of Publishing in a Special Issue
Published Papers

A special issue of Applied Sciences (ISSN 2076-3417). This special issue belongs to the section "Food Science and Technology".

Deadline for manuscript submissions: 20 December 2026 | Viewed by 18132

Share This Special Issue

Special Issue Editors

Dr. Giulia Grassi

E-Mail Website
Guest Editor

Department of Agricultural, Environmental and Food Sciences, University of Molise, 86100 Campobasso, Italy
Interests: food science and technology; food processing; food analysis; food quality; food production; processing technology; dairy technology

Dr. Annamaria Perna

E-Mail Website
Guest Editor

Department of Animal Science, Faculty of Agriculture, University of Basilicata, Via dell’Ateneo Lucano, 85100 Potenza, Italy
Interests: food science and technology; food processing; food analysis; food quality; food production; processing technology; dairy technology

Special Issue Information

Dear Colleagues,

This Special Issue, titled "Innovations in Natural Products and Functional Foods", aims to respond to the demand for healthier and more sustainable products, i.e., foods with a lower environmental impact, more nutritional elements and benefits, and derived from plants that were previously unknown or used to a limited extent. Functional and nutraceutical foods are food products that contribute to improving human and animal health. These products are constantly improving and the scientific community constantly proposes new products and methods for the production of foods that meet the needs of the consumer in order to replace artificial additives that are often dangerous and harmful. These products are at the service of human health thanks to their antioxidant, anti-inflammatory, anti-atherosclerotic, antihypertensive, anti-tumor, immunostimulant, and many other properties.
The aims of this Special Issue are as follows: to propose the use of innovative methods and technologies for the production of functional foods; to evaluate the addition of natural components/substances that improve the functional characteristics of foods by using innovative production and packaging processes, while also maintaining the quality of products high; and to identify new perspectives regarding the chemical and functional properties of foods and other natural products.

We look forward to your submissions.

Dr. Giulia Grassi
Dr. Annamaria Perna
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-blind 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 and nutraceutical foods
chemical properties of food
health properties of food
modern methods for functional food production
animal research

Benefits of Publishing in a Special Issue

Ease of navigation: Grouping papers by topic helps scholars navigate broad scope journals more efficiently.
Greater discoverability: Special Issues support the reach and impact of scientific research. Articles in Special Issues are more discoverable and cited more frequently.
Expansion of research network: Special Issues facilitate connections among authors, fostering scientific collaborations.
External promotion: Articles in Special Issues are often promoted through the journal's social media, increasing their visibility.
Reprint: MDPI Books provides the opportunity to republish successful Special Issues in book format, both online and in print.

Further information on MDPI's Special Issue policies can be found here.

Published Papers (5 papers)

Download All Papers

Order results

Result details

Show export options Show export options

Select all

Export citation of selected articles as:

Research

Jump to: Review

20 pages, 2821 KB

Open AccessArticle

Encapsulated Probiotics in Orange Juice: Survival During Storage, GIT Simulation, and Impact on Co-Inoculated Salmonella enterica Strains

by Stamatia Vitsou-Anastasiou, Olga S. Papadopoulou, Agapi I. Doulgeraki, Aikaterini Frantzi, Ismini-Maria Patsopoulou, Anthoula Argyri, Nikos Chorianopoulos, Chrysoula C. Tassou and George-John Nychas

Appl. Sci. 2025, 15(19), 10726; https://doi.org/10.3390/app151910726 - 5 Oct 2025

Viewed by 1528

Abstract

This study evaluated the survival of encapsulated and free probiotic strains (Lacticaseibacillus paracasei Shirota and Lacticaseibacillus rhamnosus GG) in orange juice during storage and in simulated gastrointestinal tract (GIT) conditions and their effect on the survival of Salmonella enterica. Samples were inoculated with free or encapsulated probiotics in whey protein isolate–gum Arabic matrix in 9.00 log CFU/mL population level and were stored at 4 °C and 12 °C for five days. Additionally, samples were co-inoculated with S. enterica 3-strain cocktail at 1.70 log CFU/mL. Samples were withdrawn daily, and microbiological analysis, pH, and sensory evaluation were conducted. Survival of probiotics and the pathogen were further assessed under GIT simulation conditions. Results demonstrated that both free and encapsulated probiotics maintained high population levels (9.00 log CFU/mL) during storage. During GIT simulation, free probiotic population reduced to 3.80 log CFU/mL, in contrast to the encapsulated cells that remained at 6.80–7.00 log CFU/mL after 2 h of the intestinal phase, confirming the protective role of microencapsulation. S. enterica population survived in control and when co-cultured with encapsulated probiotics until the end of storage in populations of 1.7 ± 0.06 log CFU/mL; however, it was reduced to 0.80 log CFU/mL when co-cultured with free probiotics. Salmonella survived during GIT simulation, in control samples, whereas the pathogen co-cultured with probiotics lead to complete S. enterica elimination. Notably, during the intestinal phase, the encapsulated probiotics effectively eliminated S. enterica, maintaining their viability in high population levels. These results highlight that encapsulating probiotics can improve both the functional and sensory characteristics of probiotic fruit juices while supporting high probiotic viability and thus suppression of pathogenic microorganisms in the intestinal environment. Full article

(This article belongs to the Special Issue Innovations in Natural Products and Functional Foods)

► Show Figures

Figure 1

18 pages, 758 KB

Open AccessArticle

Bioactive Compounds in Breast Meat of Broiler Chickens Fed with Black Soldier Fly Wholemeal

by Giulia Grassi, Antonio Franco, Carmen Scieuzo, Giambattista Capasso, Giovanni Lomonaco, Rosanna Salvia, Anna Maria Perna and Patrizia Falabella

Appl. Sci. 2025, 15(13), 7132; https://doi.org/10.3390/app15137132 - 25 Jun 2025

Cited by 2 | Viewed by 1782

Abstract

This study investigated the effects of dietary supplementation with Black Soldier Fly (BSF) wholemeal on the content of bioactive compounds in broiler chicken breast meat. The experiment involved 45 male Ross 308 broiler chickens randomly assigned to three dietary groups: control diet, control diet supplemented with 5% (HI5), or 10% (HI10) black soldier fly (BSF) wholemeal. The diets were administered for 35 days. The study found that higher levels of BSF wholemeal meal inclusion significantly improved creatine and carnosine levels, with increases of 22% and 26%, respectively, in the HI10 group compared to the control group. In addition, HI supplementation improved the fatty acid profile, significantly increasing the levels of EPA, DHA, and conjugated linoleic acid (CLA), while reducing the total PUFA and ALA levels. Antioxidant activity, measured using the FRAP and ABTS assays, was also significantly higher in the BSF-fed groups, particularly in the HI10 group. These results suggest that BSF wholemeal flour can improve the functional and nutritional qualities of chicken meat, thereby enhancing its potential as a sustainable ingredient in poultry diets. Full article

(This article belongs to the Special Issue Innovations in Natural Products and Functional Foods)

► Show Figures

Graphical abstract

Review

Jump to: Research

24 pages, 636 KB

Open AccessReview

Impact of Quercetin on Bone-Related Diseases

by Paweł Polak, Magdalena Dragan, Antoni Wojciech Oniszczuk, Emilia Skurko, Kamila Kasprzak-Drozd, Przemysław Niziński, Anna Oniszczuk and Karolina Wojtunik-Kulesza

Appl. Sci. 2026, 16(7), 3151; https://doi.org/10.3390/app16073151 - 25 Mar 2026

Viewed by 693

Abstract

Quercetin (QE) is a widely distributed dietary flavonol with antioxidant and anti-inflammatory properties that has attracted interest as a modulator of bone remodeling and osteoporosis-related bone loss. In vitro data on osteoblasts, osteoclasts, and mesenchymal stem cells indicate that QE attenuates oxidative stress, suppresses pro-inflammatory signaling, and promotes osteogenic differentiation through modulation of pathways such as Nrf2/ARE, NF-κB, Wnt/β-catenin, and ER stress-related cascades. In vivo findings from animal models of estrogen deficiency, diabetes, and glucocorticoid-induced osteoporosis demonstrate that QE improves bone mineral density, trabecular microarchitecture, and biomechanical strength while reducing osteoclast number and activity, thereby attenuating osteoporotic bone deterioration. Collectively, preclinical evidence positions QE as a pleiotropic agent promoting osteoblastogenesis, inhibiting osteoclastogenesis, and balancing redox/inflammatory homeostasis in bone, despite bioavailability challenges. Future research should prioritize clinical trials with optimized formulations (e.g., nanoparticles) to validate efficacy, safety, and fracture outcomes in humans. The present review critically evaluates the chemical characteristics, pharmacokinetics, safety profile, and bone-targeted biological activity of QE, emphasizing effects on bone cells and skeletal metabolism. Full article

(This article belongs to the Special Issue Innovations in Natural Products and Functional Foods)

► Show Figures

Figure 1

23 pages, 2139 KB

Open AccessReview

Recent Advances in Inks for 3D Food Printing: A Review

by Mena Ritota, Sahara Melloni, Giulia Cianfrini, Valentina Narducci, Stefania Ruggeri and Valeria Turfani

Appl. Sci. 2025, 15(22), 11891; https://doi.org/10.3390/app152211891 - 8 Nov 2025

Cited by 1 | Viewed by 2854

Abstract

The integration of 3D printers into food production represents an unprecedented innovation, envisaging applications from the industry to missions in space to home cooking, with no geographical or sectoral limits. Extrusion food 3D printers are designed to use ‘food inks’ that must be produced from raw materials possessing a range of suitable characteristics (viscosity, elasticity, and others) that make them printable. Not all food matrices possess such characteristics, and additives are often needed to formulate food inks, which must also adapt to the complexity of the 3D model to be printed. Initially, mainly food matrices such as potatoes, chocolate, cereal, and legume flours and soluble-fiber-rich additives were tested with this new technology, with promising results. In recent years, alternative food matrices (e.g., based on insects, algae, cultured meat, and food waste) have begun to be experimented with, as 3D printing appears to be a suitable way to exploit their potential. This review aims to highlight recent studies that have investigated the development of innovative food ink formulations and trace a picture of the new food raw materials that are being tested for 3D food printing, the opportunities they represent, their nutritional properties, safety, and technological challenges. This review considered a total of 46 papers, selected from 330 papers published in the last 8 years (2018–2025) on the generic subject of 3D food printing. Full article

(This article belongs to the Special Issue Innovations in Natural Products and Functional Foods)

► Show Figures

Figure 1

40 pages, 1668 KB

Open AccessReview

A Comprehensive Review of Biological Properties of Flavonoids and Their Role in the Prevention of Metabolic, Cancer and Neurodegenerative Diseases

by Milena Alicja Stachelska, Piotr Karpiński and Bartosz Kruszewski

Appl. Sci. 2025, 15(19), 10840; https://doi.org/10.3390/app151910840 - 9 Oct 2025

Cited by 33 | Viewed by 10733

Abstract

Dietary flavonoids are emerging as multifunctional bioactive compounds with significant implications for the prevention and management of chronic diseases. Integrating the latest experimental, clinical, and epidemiological evidence, this review provides a comprehensive synthesis of flavonoid classification, chemistry, dietary sources, and bioavailability, with special attention to their structural diversity and core mechanisms. Mechanistic advances related to antioxidant, anti-inflammatory, antimicrobial, anti-obesity, neuroprotective, cardioprotective, and anticancer activities are highlighted, focusing on the modulation of critical cellular pathways such as PI3K/Akt/mTOR, NF-κB, and AMPK. Evidence from in vitro and in vivo models, supported by clinical data, demonstrates flavonoids’ capacity to regulate oxidative stress, inflammation, metabolic syndrome, adipogenesis, cell proliferation, apoptosis, autophagy, and angiogenesis. An inverse correlation between flavonoid-rich dietary patterns and the risk of obesity, cancer, cardiovascular, and neurodegenerative diseases is substantiated. However, translational challenges persist, including bioavailability and the optimization of delivery strategies. In conclusion, a varied dietary intake of flavonoids constitutes a scientifically grounded approach to non-communicable disease prevention, though further research is warranted to refine clinical applications and elucidate molecular mechanisms. Full article

(This article belongs to the Special Issue Innovations in Natural Products and Functional Foods)

► Show Figures

Journal Menu

Journal Browser

Innovations in Natural Products and Functional Foods

Share This Special Issue

Special Issue Editors

Special Issue Information

Keywords

Benefits of Publishing in a Special Issue

Published Papers (5 papers)

Research

Review

Further Information

Guidelines

MDPI Initiatives

Follow MDPI