The Role of Enzymes in the Production of Biofunctional Foods and Food Additives

A special issue of Catalysts (ISSN 2073-4344). This special issue belongs to the section "Biocatalysis".

Deadline for manuscript submissions: closed (31 March 2022) | Viewed by 615

Special Issue Editors

Guest Editor
Enzyme Biotechnology and Genetic Engineering Group, Department of Chemistry, University of Ioannina, 45110 Ioannina, Greece
Interests: chemical and enzyme kinetics (homogeneous/heterogeneous reactions); enzymology; enzyme biotechnology; biofuel production; statistical analysis of experimental data; experimental design; computer programming
Special Issues, Collections and Topics in MDPI journals

Guest Editor
Enzyme Biotechnology and Genetic Engineering Group, Department of Chemistry, University of Ioannina, 45110 Ioannina, Greece
Interests: biocatalysis; enzyme biotechnology (food biotechnology and biofuel production); experimental design
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

People worrying about climate change seek for valuable foods, and for healthier nourishing through alternative food additives. Currently, a step ahead in the development of functional foods and related compounds is the influential tool of Enzymes’ catalytic power, which is preferred vs. other processes in industrial scale. These fabulous biocatalysts, Enzymes, synthesize biologically active compounds and food additives with significant health benefits, and free of chemicals and other harmful residues, thus being environmentally acceptable. Enzymatic synthesis is beneficial also and from the economic point of view, as it is carried out at relatively low and/or at medium temperatures, and proceeds through highly stereo-selective and/or regioselective reaction pathways.

In contrast to the above, and as Enzymes are bio-macromolecules, which are mainly isolated and purified from microorganisms and/or organs or tissues of higher species are more expensive as compared to other catalysts, and sensitive under certain reaction conditions. Consequently, research on Enzyme engineering is welcomed in this Special issue of the Catalysts, along with related subjects (e.g. methodologies of process optimization and design of bioactive/functional foods). Moreover, the development of innovative food additives from the exploitation and/or management of food processing wastes by means of Enzymes, as well as nano- and micro-, technologies of Enzyme immobilization are within the aims of this Special issue. It aims to cover the recent advances and technologies regarding the potential impact of Enzymatic catalysis in the development of functional foods and bioactive compounds.

Prof. Dr. Emmanuel M. Papamichael

Dr. Panagiota-Yiolanda Stergiou
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at 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.

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Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2700 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.


  • Biofunctional foods
  • Biologically active compounds
  • Enzyme biocatalysis
  • Enzyme engineering
  • Health beneficial products

Published Papers

There is no accepted submissions to this special issue at this moment.
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