Processing and Application of Functional Food Ingredients
A special issue of Applied Sciences (ISSN 2076-3417). This special issue belongs to the section "Food Science and Technology".
Deadline for manuscript submissions: 15 August 2025 | Viewed by 1319
Special Issue Editors
Interests: bioactive compounds; process contaminates; nutrition and health; meat science; food technology and chemistry; food quality; functional foods; electrospinning; encapsulation; alternative proteins; glycoproteins, polysaccharide-protein conjugates, heteroprotein aggregates, chromatography; polymers; food science and technology; antioxidant activity; food chemistry; analytical chemistry; food analysis; antioxidants; food quality; phytochemicals; food science
Special Issues, Collections and Topics in MDPI journals
Interests: meat science; food technology; food quality; functional foods; alternative proteins; less refined ingredients; post-translational modification; process optimization; food science and technology; food science; functional ingredients
Special Issue Information
Dear Colleagues,
Functional food components, their characterization, and their application in both research and industry are of huge interest in the latest research. Alternative proteins, including those derived from plants, algae, and fungi, as well as coacervates with various polysaccharides, show vast potential and are, thus, of significant interest to the food industry. The technofunctional properties of new materials, such as foaming and emulsification, can be enhanced by their binding to polysaccharides or proteins via electrostatic or hydrophobic interactions. In particular, the properties of plant proteins with low water solubility can be enhanced, e.g., through post-translational modification, such as glycation. Furthermore, heteroprotein aggregates can serve as color and aroma stabilizers as well as encapsulation materials for nutritionally interesting components due to their interfacial activity and improved water-, fat-, and taste-binding abilities. In the production of functional glycated proteins, it is desirable to limit the progression of the Maillard reaction to the initial conjugation step. Furthermore, innovative processes such as extrusion, high shear, or electrospinning can enhance the technofunctional properties of foods, ingredients, additives, or packaging materials. This Special Issue is focused on the newest trends in the processing and application of functional food ingredients. This involves new applications and processes in food science that employ different production methods, as well as the use of new and alternative proteins or coacervates in various food applications. Furthermore, this issue will examine emerging trends and current strategies for enhancing yield, functionality, and nutritional profile.
Prof. Dr. Monika Gibis
Dr. Lisa M. Berger
Guest Editors
Manuscript Submission Information
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Keywords
- functional food
- bioactive compounds
- food processing
- alternative proteins
- food ingredient functionality
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