New Trends and Concepts in Probiotic Food Product Development
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 September 2025 | Viewed by 103
Special Issue Editor
Interests: probiotic bacteria; fermented
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Probiotic products, classified as a functional food group, represent a dynamic branch of the food industry that has been developing in recent years. This is a response to the growing nutritional awareness of consumers. In the case of food that has probiotics added to it, in addition to the presence of living cells, the importance of the dead cells of these bacteria and their metabolites is emphasized. Live LAB bacteria present in the product after the fermentation process produce so-called postbiotics that modify the health value of products. The diversification and enrichment of functional food with the addition of probiotics that are available on the market is possible to achieve through the use of new technologies, raw materials, or by taking into account the applied food matrix and source of isolation of used LAB bacteria strains. The evaluation of the probiotic quality of functional foods is an important issue that concerns both consumers and producers. This issue must always be assessed in terms of proving the beneficial health effects of food products after their consumption. Ensuring the safety and quality of innovative, functional probiotic products should therefore be understood in a multi-faceted way. Current trends in the production of probiotic food include ensuring the diversity of the offer of such products available on the market, the personalization of diets, increasing the importance of psychobiotics, or the issue of sustainability. Manufacturers are increasingly adapting their offers to meet the growing expectations of consumers, which means that probiotic food has a chance to remain as an important element of the daily diet. Therefore, we would like to invite authors to submit original research articles or review articles either relating to various aspects of this extensive research problem or based on new trends and concepts in probiotic food product development.
Dr. Aleksandra Szydłowska
Guest Editor
Manuscript Submission Information
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Keywords
- functional food product development
- probiotics
- prebiotics
- synbiotics
- postbiotics
- quality
- sources of probiotic microorganism isolation
- novel technologies
- food matrix
- chemical composition
- antioxidant activity
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