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Applied Sciences
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Functional Foods: Product Development, Technological Trends and Safety
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Functional Foods: Product Development, Technological Trends and Safety

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 November 2025 | Viewed by 1795

Special Issue Editors

Dr. Débora Cerdá-Bernad

E-Mail Website
Guest Editor
Institute for Agri-Food and Agro-Environmental Research and Innovation (CIAGRO-UMH), Miguel Hernández University of Elche, Carretera de Beniel, km 3.2, Orihuela, 03312 Alicante, Spain
Interests: functional food; probiotics; in vitro digestion; food by-products; sustainability
Dr. Jesús Clemente-Villalba

E-Mail Website
Guest Editor
Institute for Agri-Food and Agro-Environmental Research and Innovation (CIAGRO-UMH), Miguel Hernández University of Elche, Carretera de Beniel, km 3.2, Orihuela, 03312 Alicante, Spain
Interests: innovation; AI; novel technology; food safety; consumer; smart packaging; 3D bioprinting
Dr. Jessica López Pastén

E-Mail Website
Guest Editor
Escuela de Alimentos, Pontificia Universidad Católica de Valparaíso, Waddington 716, Playa Ancha, Valparaíso 2360100, Chile
Interests: new food processing technology; extraction processes for bioactive compounds; food dehydration

Special Issue Information

Dear Colleagues,

Functional foods are at the forefront of innovation in the food industry, driven by increasing consumer interest in health, wellness, and disease prevention.

This Special Issue aims to focus on current trends in functional foods, such as the incorporation of bioactive compounds (probiotics, prebiotics, polyphenols, peptides) derived from natural sources or produced using advanced biotechnological methods.

Furthermore, there is a strong shift toward clean-label products, plant-based alternatives, and personalized nutrition. Technological innovations, including nanoencapsulation, 3D-food-printing, fermentation, and smart packaging are being used to enhance ingredient stability, improve bioavailability, and deliver targeted health benefits. Artificial intelligence and big data are also being used to tailor functional foods to individual dietary needs and preferences.

Safety remains a priority, with rigorous testing required to ensure that new ingredients do not pose health risks. In summary, the development of functional foods requires a multidisciplinary approach combining food science, technology, and regulatory insight to create innovative, safe, and effective products that meet current consumer demands.

We look forward to receiving your contributions.

Dr. Débora Cerdá-Bernad
Dr. Jesús Clemente-Villalba
Dr. Jessica López Pastén
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 100 words) can be sent to the Editorial Office for announcement on this website.

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 food
  • health
  • nutrition
  • innovation
  • sustainability
  • AI
  • novel technology
  • food safety
  • consumer
  • value-added compounds

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Published Papers (2 papers)

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Research

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17 pages, 5766 KB  
Article
Wheat–Oat Bread Enriched with Beetroot-Based Additives: Technological and Quality Aspects
by Zuzanna Posadzka-Siupik, Joanna Kaszuba, Ireneusz Tomasz Kapusta and Grażyna Jaworska
Appl. Sci. 2025, 15(21), 11408; https://doi.org/10.3390/app152111408 (registering DOI) - 24 Oct 2025
Viewed by 67
Abstract
Beetroot-based additives are interesting for enriching bread in terms of bioactive compounds. The objective of this study was to determine the effect of the following beetroot-based additives: a beetroot lyophilizate powder (wheat–oat baking mix flour was replaced in proportions of 2.5, 5.0, 7.5, [...] Read more.
Beetroot-based additives are interesting for enriching bread in terms of bioactive compounds. The objective of this study was to determine the effect of the following beetroot-based additives: a beetroot lyophilizate powder (wheat–oat baking mix flour was replaced in proportions of 2.5, 5.0, 7.5, 10%), a beetroot juice (water was replaced with juice in proportions of 25, 50, 75, 100%) and a by-product of beetroot juice production, i.e., pomace (wheat–oat baking mix flour was replaced in proportions of 2.5, 5.0, 7.5, 10%) on the quality of wheat–oat bread and the content of bioactive components in this type of bread. The properties of the dough were also assessed. The type and percentage level of partially replacing wheat–oat baking mix flour or water with beetroot-based additives had a significant impact on water absorption, dough development, and stability time of the tested dough. The beetroot juice (BJ) and powder (BLP) had the most significant impact on the rheological properties of the dough, whereas the pomace (BP) had the smallest effect. Beetroot-based additives, especially powder and juice, reduced the volume of bread (from 199 to 148 cm3/100 g of bread) but did not change oven loss [%] and bread crumb porosity index. Breads with these additives showed higher increased values for dough yield [%] and bread yield [%] (for beetroot powder—by 10% compared to the control sample (133.37% and 113.83%)). Tested additives had an impact on the crust and crumb color of the tested wheat–oat breads. The proposed additives significantly increased the antioxidant activity, total phenolic content, and betalain content in the bread samples. The above results showed that, from a technological point of view, replacing water or flour in the wheat–oat bread recipe with beetroot-based additives with a maximum concentration of 5% for BP or BLP and 50% for BJ allows for obtaining a product of good quality. Full article
(This article belongs to the Special Issue Functional Foods: Product Development, Technological Trends and Safety)
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Review

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19 pages, 1510 KB  
Review
Functional Food as a Nutritional Countermeasure to Health Risks from Microgravity and Space Radiation in Long-Term Spaceflights: A Review
by Jesús Clemente-Villalba and Débora Cerdá-Bernad
Appl. Sci. 2025, 15(16), 9220; https://doi.org/10.3390/app15169220 - 21 Aug 2025
Viewed by 1264
Abstract
(1) Background: Over the years, technology and space missions have advanced, although the development of potential functional food and food supplements must be improved for maintaining astronauts’ health and helping them overcome space-specific challenges during long missions. (2) Scope and approach: Using a [...] Read more.
(1) Background: Over the years, technology and space missions have advanced, although the development of potential functional food and food supplements must be improved for maintaining astronauts’ health and helping them overcome space-specific challenges during long missions. (2) Scope and approach: Using a review approach, this study aimed to investigate the potential of functional food to counteract radiation and microgravity spaceflight-related health problems. (3) Results: Microgravity and space radiation affect the body’s biochemical processes and increase levels of reactive oxygen species, which may lead to health problems, including musculoskeletal deconditioning, cardiovascular degeneration, disruptions in gastrointestinal health, ocular problems, alterations to the immune system, and hormonal imbalances, among others. In addition to medical care, functional food plays a key role as a countermeasure against space-induced physiological issues. Previous research showed that functional food rich in flavonoids, omega-3 fatty acids, vitamins, minerals, antioxidant compounds, proteins, probiotics, or prebiotics strengthens the immune system and reduces risks associated with long spaceflights, such as bone density loss, muscle atrophy, oxidative stress, and other health alterations. (4) Conclusions: Despite the fundamental role of functional food in spaceflights, the main challenges remain in preserving and packaging these foods to ensure their safety on long space missions. Future innovations include 3D food printing, space algae cultivation, and novel preservation technologies. Full article
(This article belongs to the Special Issue Functional Foods: Product Development, Technological Trends and Safety)
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