Bioactive Phytochemicals and Antioxidants: Exploring Innovative Technology, Functional Properties and Health Benefits for Edible Fungi and Plant-Based Functional Foods
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Nutraceuticals, Functional Foods, and Novel Foods".
Deadline for manuscript submissions: 28 February 2026 | Viewed by 57
Special Issue Editor
Interests: natural products; functional foods; polyphenols & antioxidants; bioseparation engineering; industrial applications
Special Issue Information
Dear Colleagues,
This Special Issue focuses on the in-depth exploration of bioactive phytochemicals and antioxidants in edible fungi and plant-based resources, such as β-glucans, terpenoids, phenolic acids, polysaccharides, flavonoids, polyphenols, carotenoids, and so on. These constituents bring multiple health benefits, including immunomodulation, anti-inflammatory, antioxidant, and anticancer effects, and are crucial in fighting against oxidative stress and chronic diseases like diabetes and cardiovascular disorders in vitro or in vivo.
Advanced techniques for food and high-value products made of bioactive phytochemicals and antioxidants in edible fungi and plant-based resources include optimizing the extraction, isolation, purification, and modification of bioactive compounds and adjusting the biosynthesis of bioactive metabolites. Technologies for improving the stability and bioavailability of active ingredients, such as fermentation and nanotechnology-based encapsulation, will be emphasized. Formula optimization and process research for food and high-value products will also be emphasized.
The integration of omics technologies, including genomics, transcriptomics, and metabolomics, aims to uncover the molecular mechanisms behind bioactive compound biosynthesis in fungi and plants. This knowledge can drive the development of precision breeding strategies and engineered strains with better bioactive profiles. With the growing popularity of plant-based meat alternatives and myco-protein products due to sustainable and ethical food demands, this area is also a key focus for innovation.
We welcome contributions from scientists, industry professionals, and policymakers. By gathering cutting-edge research, this Special Issue will be an essential resource, facilitating interdisciplinary collaboration and unlocking the full potential of edible fungi and plant-based functional foods.
Dr. Hua Zhang
Guest Editor
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. Foods 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 2900 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
- bioactive phytochemicals
- antioxidants
- edible fungi
- plant-based functional foods
- health benefits
- omics technologies
- bioavailability
- sustainable food
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