Special Issue "Fermented and Functional Food"
Deadline for manuscript submissions: 31 October 2021.
Although there is no industry-wide definition for functional foods or ingredients, is broadly accepted that functional foods are those that provide an extra health benefit to the consumer, i.e., positive health outcome via physiological activity in the body, beyond basic nutrition. On the other hand, a functional ingredient is a bioactive compound that can be used in the manufacture of functional food products. These bioactive compounds can be obtained from a variety of sources such as primary produce, marine sources, microorganisms or derived from food processing waste providing additional economic benefits to food businesses. The processing, (e.g., fermented foods), digestion and fermentation of these functional food/ingredients generate bioactive metabolites, which exert a direct or indirect benefit to the host, either by enhancing the gut health, improving metabolism and energy homeostasis, influencing insulin secretion, regulating appetite, ameliorate inflammatory processes or preventing cell damage, among others. In vitro gastrointestinal models have contributed significantly to the successful development of new functional foods/ingredients by providing useful and crucial information regarding their metabolism, digestion, absorption and fermentation. Thus, enabling the food industry to increase their competitiveness and develop new preventive food strategies, leading to a reformulation of processed foods and development of novel foods and ingredients, dietetic foods and foods with nutritional and health claims. The goal of this Special Issue is to collect both original research articles and reviews focussed on the contribution of functional food and/or ingredients and their metabolites in promoting and/or improving welfare and/or preventing and/or delaying metabolic dysfunctions.
Dr. Diana Oliveira
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 papers will be 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. Fermentation is an international peer-reviewed open access quarterly 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 1600 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.
- functional ingredients
- prebiotics and probiotics
- in vitro gastrointestinal models
- gut microbiota
- bioactive metabolites