Nutraceuticals, Functional Foods, and Novel Foods
A section of Foods (ISSN 2304-8158).
Section Information
Papers that qualify for the “Nutraceuticals, Functional Foods, and Novel Foods” Section are expected to be studies focusing mainly on nutritional, functional, and nutraceutical topics. Broadly, the categories include research focusing on the study of nutraceuticals (phytocomplexes of vegetal origin, or pools of active secondary metabolites when originating from an animal matrix) as well as active compounds present in vegetal- and animal-origin matrices (foods, byproduct recovery, waste recovery and reuse with a view to sustainability, botanicals, and natural products), in the form of extracts, pure compounds, or mixtures.
The study of nutraceuticals and functional foods should cover physical and chemical properties, their formulation, identification, and quantification in foods, vegetal matrices, products thereof, waste recovery and possible reuse as supplements/nutraceuticals, food supplements, functional preparations, complex food matrices, natural products, studies in vitro, in cells, and in animals, and the mechanisms of action of food supplements and nutraceuticals in humans, substantiating their beneficial effects on health conditions, including their bioavailability and beneficial impacts on health.
This Section also includes novel foods, which represent an emerging area in the framework of foods and are a challenge for academia, industry, and consumers. Novel foods include foods and ingredients that have not been used significantly prior to a specific date, depending on local food regulations.
Their study and evaluation impact, but not limited to, the following: genetically modified foods, foods new to a particular region of the world, foods processed using a new technology or novel production processes, newly developed and innovative food, newly produced nutrients, extracts from existing food, or food consumed as part of the diet in different parts of the world and which qualify to be used as food and part of the diet for their specific characteristics according to current local and international regulations and safety regulations.
Of utmost importance are the safety and nutritional quality of food and novel foods. It is also essential that authors address the impact of the regulatory aspects of nutraceuticals and functional as well as novel foods.
In conclusion, papers should be innovative in the approach or methods used. The significance of the results for the science community or food industry applications should also trigger the reader’s interest in the comprehensive framework of Foods.
Keywords
- Nutraceuticals and their impact.
- Functional foods.
- Food supplements.
- Novel foods.
- Sensorial perception.
- Phytocomplexes, their properties, and extraction.
- The pool of secondary metabolites and their action.
- New dietary ingredients and formulations.
- Food and health: prevention through medicinal food and supplements.
- Clinical data supporting the efficacy of nutraceuticals.
- Novel foods' uses and applications.
- In vitro and in vivo data.
- Therapeutic beneficial effects of nutraceuticals and functional foods.
- Mechanisms of action and impact.
- Food contaminants and safety.
- Regulatory aspects of novel foods, functional foods, supplements, and nutraceuticals.
- Clinical tests that substantiate effects and mechanisms of action.
- Formulation and nanoformulation.
- Analytical aspects and new approaches.
Editorial Board
Topical Advisory Panel
Special Issues
Following special issues within this section are currently open for submissions:
- Functional Cereal Products: Current Status, Challenges and Future Opportunities (Deadline: 15 October 2024)
- The Health Benefits of Food-Derived Bioactive Ingredients (Deadline: 15 October 2024)
- Green Extraction Methods: Unlocking Bioactive Potential for Natural Food Products and Functional Foods (Deadline: 25 October 2024)
- Functionality and Stability of Probiotics, Postbiotics, and Parabiotics in the Food System (Deadline: 29 October 2024)
- Concepts, Mechanisms, and Applications of Antioxidants in Food (Deadline: 31 October 2024)
- Bioactive Peptides: Preparation, Characterization and Properties (Deadline: 10 November 2024)
- Chemical Properties, Extraction Methods and Bioaccessibility of Bioactive Substances in Plant Foods (Deadline: 28 November 2024)
- Fortification of Food with Micronutrients: Production, Determination, Bioaccessibility and Health Benefits (Deadline: 30 November 2024)
- Functional Foods: Composition Detection, Benefits and High-Value Development (Deadline: 30 November 2024)
- Functional Foods (Phytochemicals) and Dietary Supplements in Prevention of Chronic Disorders/Conditions (Deadline: 30 November 2024)
- Bioactive Compounds, Antioxidants, and Health Benefits—Volume II (Deadline: 15 December 2024)
- Bioactive and Aroma Compounds in Food Products (Deadline: 18 December 2024)
- Green Extraction Techniques of Bioactive Compounds from Food By-Products (Deadline: 20 December 2024)
- Functional Foods and Their Benefits for Health Regulation (Deadline: 20 December 2024)
- Edible Fungi: Processing, Storage Preservation, Disease Control, and Potential Bioactivities (Deadline: 25 December 2024)
- Comprehensive Utilization of By-Products in Food Industry (Deadline: 25 December 2024)
- Bioactive Peptides from Food-Derived: Preparation, Development and Functional Utilizations (Deadline: 30 December 2024)
- The Latest Research on Natural Antioxidants and Antimicrobials in Food (Deadline: 31 December 2024)
- Probiotics, Prebiotics, Synbiotics, Postbiotics and Paraprobiotics—New Perspective for Functional Foods and Nutraceuticals—Volume II (Deadline: 31 December 2024)
- Improvement of the Functional, Bioactive, and Flavor Properties of Food Proteins through Processing Technology (Deadline: 31 December 2024)
- Fruit By-Products and Their Applications in Food Industry (Deadline: 31 December 2024)
- Food Ingredients from Food Wastes and By-Products (Deadline: 31 December 2024)
- Recent Advances and Future Trends in Fermented and Functional Foods: 2nd Edition (Deadline: 31 December 2024)
- Recent Advances in Low Glycaemic-Index Foods: Development, Mechanism and Health Benefits (Deadline: 31 December 2024)
- Application of Natural Plant Extracts to Improve the Nutritional and Health-Related Properties of Food Products (Deadline: 31 December 2024)
- New Horizons in the Synthesis, Recovery and Application of Bioactive Compounds Using Eco-Friendly Approaches (Deadline: 31 December 2024)
- Bioactive Compounds in the Spotlight: State-of-the-Art Research in Dietary Supplements, Functional Foods, and Nutraceuticals (Deadline: 10 January 2025)
- Recent Advances in Carbohydrate Functionality in Foods (Deadline: 15 January 2025)
- The Extraction, Characterization and Application of Functional Ingredients from Agri-Food Wastes and By-Products (Deadline: 19 January 2025)
- Honey and Bee Products: Characterization, Bioactivities and Authenticity (Deadline: 22 January 2025)
- Nutritional and Toxicological Characterization of Bioactive Compounds from Foods (Deadline: 25 January 2025)
- The Development of New Functional Foods and Ingredients: 2nd Edition (Deadline: 25 January 2025)
- Functional Food Used for Regulating Inflammation and Metabolism in Chronic Diseases (Deadline: 31 January 2025)
- Exploitation of Plant Species for the Development of Functional Foods, Supplements and Nutraceuticals (Deadline: 31 January 2025)
- Probiotics: Health Benefits in Relation to Gut Microbiota and Functional Food Applications (Deadline: 31 January 2025)
- Agro-Industrial By-Products as Ingredients and Additives in the Design and Development of Potentially Functional Foods (Deadline: 5 February 2025)
- Advances in Sources, Extraction, Encapsulation, Bioavailability and Health Benefits of Functional Food Ingredients—2nd Edition (Deadline: 20 February 2025)
- Recent Trends in Designing Novel Foods: Nutritional Profiles and Consumer Perceptions (Deadline: 28 February 2025)
- Biosynthesis Technology and Future Functional Foods (Deadline: 28 February 2025)
- Health Benefits of Antioxidants in Natural Foods (Deadline: 28 February 2025)
- Antioxidant Compounds in Functional Foods and Their Benefits for Human Health: 2nd Edition (Deadline: 28 February 2025)
- The Intervention and Regulatory Potential of Natural Active Substances in Foods on Chronic Diseases (Deadline: 28 February 2025)
- Advances on Functional Foods with Antioxidant Bioactivity (Deadline: 28 February 2025)
- Revalorization of Plant-Based By-Products for Novel Ingredients and Functional Foods (Deadline: 28 February 2025)
- Food Bioactive Compounds: Extraction, Identification and Application (Deadline: 28 February 2025)
- Exploiting Functional Polysaccharides with Intestinal Prebiotic and Immunity Activities for Optimize Food Design (Deadline: 28 February 2025)
- Food with Extended Shelf Life Featuring Ingredients Derived from Fruits, Vegetables, and Wild Edible Plants: Nutritional, Functional, and Sensory Properties (Deadline: 20 March 2025)
- Bioactive Compounds in Foods: Functional Properties, Health Benefits and Disease Prevention: 2nd Edition (Deadline: 31 March 2025)
- Impact of Functional Ingredients on Technological, Sensory and Health Properties of Bakery Products: 2nd Edition (Deadline: 31 March 2025)
- Functional Food and Safety Evaluation: Second Edition (Deadline: 31 March 2025)
- Functional Foods and Nutraceuticals in the Prevention of Noncommunicable Chronic Diseases (Deadline: 31 March 2025)
- Feature Reviews on Nutraceuticals, Functional Foods, and Novel Foods (Deadline: 31 March 2025)
- Utilization of Plant Protein for Functional Food Ingredients and Biobased Products (Deadline: 10 April 2025)
- Probiotics and Prebiotics in Intestinal Health and Disease: From Biology to the Clinic (Deadline: 20 April 2025)
- Development and Evaluation of Novel Functional Foods (Deadline: 25 April 2025)
- New Advances in Extraction, Isolation and Characterization of Bioactive Compounds in Food (Deadline: 30 April 2025)
- Nutritional Value and Health Properties in Milk and Dairy Products: Focusing on Functional Compounds (Deadline: 30 April 2025)
- Probiotics, Paraprobiotics and Postbiotics: A New Perspective for Functional Foods and Nutraceuticals (Deadline: 30 April 2025)
- Application of Gut Microbiota and Dietary Compositions in Functional Foods (Deadline: 31 August 2025)
Topical Collection
Following topical collection within this section is currently open for submissions: