Probiotics, Prebiotics and Their Use as Innovative Ingredients in Food Technology

Dear Colleagues,

Over the last few decades, probiotics, known for their beneficial effects on gut health, have emerged as innovative ingredients in food technology. Probiotics coupled with the concept of prebiotics, such as fructooligosaccharides, have revolutionized the landscape of food technology. They are considered the most important categories of functional foods studied and available worldwide. Additionally, synbiotics, postbiotics and psychobiotics also have been introduced as other promising products with documented relevant health benefits in humans. Given the importance of the matter, this Special Issue welcomes submissions on the following topics:

• Novel microorganisms with probiotic properties and unique advantages;
• Microbiological and safety assessment of probiotics, prebiotics and functional foods using novel approaches;
• Application of probiotics, prebiotics, synbiotics, postbiotics and psychobiotics in the production of novel functional foods;
• Role of functional foods in human health;
• Introduction and characterization of new prebiotic sources;
• Studies dealing with genomics, proteomics and metabolomics applied to probiotics, prebiotics, synbiotics, postbiotics and psychobiotics;
• Modulation of gut microbiota by probiotics, prebiotics and functional foods;
• Methods of extending food shelf life by using lactic fermentation;
• The use of innovative pre-treatment methods to accelerate lactic fermentation;
• Using novel drying and encapsulation technologies to maintain the viability and extend the shelf life of probiotics.

Dr. Katarzyna Pobiega
Guest Editor

Manuscript Submission Information

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