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Functional Foods and Active Natural 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: 20 May 2026 | Viewed by 1389

Special Issue Editor


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Guest Editor
Laboratory of Food Chemistry and Technology and Quality of Food of Animal Origin, Department of Food Science and Nutrition, School of Environment, University of Aegean, Metropoliti Ioakeim 2, 81400 Lemnos, Greece
Interests: bioactives; bioactives’ analysis; bioactives’ encapsulation; bioactives’ stability; food formulation; mixture design
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Special Issue Information

Dear Colleagues,

Functional foods enriched with bioactive compounds are a rapidly advancing area of food and nutrition science. Established fortification agents such as carotenoids, phytosterols and stanols, omega-3, and other fatty acids, proteins and peptides, fibers and prebiotics, probiotics, vitamins, coenzymes, and minerals already demonstrate well-documented benefits for health promotion and disease prevention. At the same time, novel and emerging bioactives are reshaping the functional food space. These include marine- and aquatic-derived metabolites (e.g., algal compounds, peptides, sulfated polysaccharides), rare or non-canonical plant phytochemicals (flavonoids, glucosinolates, phytoalexins, small RNAs), and precision fermentation or synthetic biology products (engineered enzymes, microbial pigments, human-identical molecules). Advances in delivery technologies such as encapsulation, nanostructured carriers, pickering emulsions, postbiotics, and microbiome-directed metabolites further enhance bioavailability, stability, and targeted action.

Dr. Haralabos Christos Karantonis
Guest Editor

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Keywords

  • bioactive lipids
  • plant bioactives
  • marine bioactives
  • synbiotics
  • exosomes
  • bioavailability
  • stability

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Published Papers (2 papers)

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Research

21 pages, 1028 KB  
Article
Eating Habits, Knowledge and Perceptions of Functional Foods Among Primary School Students in Greece: Pilot Remote Educational Intervention Involving Children and Their Parents
by Irene Chrysovalantou Votsi and Antonios Ε. Koutelidakis
Appl. Sci. 2026, 16(6), 2983; https://doi.org/10.3390/app16062983 - 19 Mar 2026
Viewed by 374
Abstract
Background: Parental knowledge and perceptions towards Functional Foods (FFs) play a critical role in shaping children’s dietary behaviors. This study aimed to investigate dietary habits, FFs knowledge and perceptions among Greek primary school children and their parents and to evaluate the feasibility of [...] Read more.
Background: Parental knowledge and perceptions towards Functional Foods (FFs) play a critical role in shaping children’s dietary behaviors. This study aimed to investigate dietary habits, FFs knowledge and perceptions among Greek primary school children and their parents and to evaluate the feasibility of a one-month pilot asynchronous nutrition education program. Methods: A cross-sectional study included 374 children aged 9–11 years and 159 parents from urban (Thessaloniki) and rural (Lemnos) areas. Children completed questionnaires on dietary habits, FFs knowledge and Mediterranean Diet (MD) adherence (KIDMED score), while parents provided sociodemographic information, BMI, dietary habits, FFs knowledge and perceptions. A pilot asynchronous nutrition education intervention was delivered via pre-recorded videos on FFs, the MD, portion sizes and food label interpretation, with participation tracked and program evaluation conducted among parents. Data was analyzed using IBM SPSS Statistics (version 28). Descriptive statistics were calculated, group differences were assessed with t-tests and ANOVA and associations between variables were examined using chi-square tests and Pearson correlations (p < 0.06). Results: Children showed moderate MD adherence, frequent fast-food and soft drinks consumption and low FF knowledge, with a substantial gap between perceived and actual understanding. Parental FF knowledge was uneven, higher among normal-weight participants and largely limited to fortified products. Positive associations were found between children’s and parents’ diet quality and natural FF consumption, as well as between parental and child physical activity. The asynchronous intervention was positively rated; substantial attrition was observed across sessions and follow-up, which limited the ability to assess the intervention’s effects on behavioral change. Conclusions: This study highlights critical gaps in FFs knowledge among families and demonstrates that asynchronous, family-based nutrition education is feasible but challenged by engagement attrition. Targeted interventions are needed to clarify FF concepts and promote healthier family dietary behaviors. Full article
(This article belongs to the Special Issue Functional Foods and Active Natural Products)
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16 pages, 2476 KB  
Article
Biochemical and Functional Properties of a Novel Curd-Based Products on Traditional Mongolian Fermentation Method
by Ganzorig Oyundelger, Altangerel Bayanmunkh, Gereltuya Renchinkhand, Chuluunbaatar Myagmardorj, Tumurbaatar Tserenpagam, Baldorj Ochirkhuyag and Batdorj Batjargal
Appl. Sci. 2026, 16(5), 2532; https://doi.org/10.3390/app16052532 - 6 Mar 2026
Viewed by 759
Abstract
This study aims to investigate the biochemical and functional properties of innovative curd-based products prepared by the traditional method. In this study, four samples (raw curd, curd powder, curd balls, and curd drink) were analyzed using Kjeldahl method for protein, Soxhlet for fat, [...] Read more.
This study aims to investigate the biochemical and functional properties of innovative curd-based products prepared by the traditional method. In this study, four samples (raw curd, curd powder, curd balls, and curd drink) were analyzed using Kjeldahl method for protein, Soxhlet for fat, atomic absorption spectrophotometry for minerals, RP-HPLC for amino acids and organic acids, SDS-PAGE and HPLC for protein fractions, DPPH assay for antioxidant activity, antibacterial assays, and laser diffraction for particle size distribution. The raw curd contained 13.96 ± 0.15 g protein, 6.77 ± 0.19 g fat, and 0.42 ± 0.05 g calcium, corresponding to 30.08 mg Ca per gram of protein. Lactic acid was the major organic acid, with concentrations ranging from 16.04 to 32.00 mg/g in curd balls and powder, respectively. The highest antioxidant activity was observed in raw material (72.3 ± 1.50% DPPH inhibition) followed by curd balls (53 ± 2.00%). Particle size analysis revealed a monomodal distribution with a median diameter (D50) of 3.7 ± 0.20 µm. Antibacterial activity was observed in non-neutralized samples, indicating pH-dependent inhibitory effects. These findings support the potential of traditionally fermented curd as a functional dairy product that preserves bioactive peptides and antioxidant properties while adapting to modern consumer demands. Full article
(This article belongs to the Special Issue Functional Foods and Active Natural Products)
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