Bioactive Compounds for Functional Foods and Sustainability
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 June 2025 | Viewed by 1254
Special Issue Editors
Interests: food science; food bioactive compounds; antioxidant activity; bioactive peptides; protein hydrolysates; functional food; food fortification; functional properties of proteins
Special Issues, Collections and Topics in MDPI journals
Interests: food science; food bioactive compounds; antioxidant activity; phenolic compounds; anthocyanins; functional food; food wastes (pomaces); food fortification
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Various compounds of plant or animal origin possess documented biological activities and could positively affect human health.
A functional food is a dietary item that, in addition to providing nutrients and energy, beneficially controls one or more targeted functions in the body, improving certain physiological responses and/or reducing the risk of diseases. This could be food that contains naturally bioactive components or food fortified with such compounds.
Both kinds of functional food have been of particular interest to consumers in recent years.
For food technologists, dieticians, and producers, the fortification of food with plant ingredients rich in biologically active compounds is still a challenge. The integration of these elements is necessary to develop innovative solutions and implement them.
It is not without significance that the use of various raw materials contributes to the idea of sustainable development in food production. This includes the use of waste products from the food production chain, such as fruit pomace, seed husks, oil plant pomace, etc., which are a source of bioactive compounds with relevant nutritional and pro-health values, as natural additives in the food industry. This is possible when the production process of such food meets three criteria: the process must be environmentally and climate-friendly, economically justified, and socially accepted.
Dr. Monika Karaś
Dr. Urszula Szymanowska
Guest Editors
Manuscript Submission Information
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Keywords
- bioactive compounds
- functional food
- food fortification
- waste products from the food production chain
- sustainable development in food production
- health-promoting activity
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