Functional Ingredients in Foods: Physicochemical Properties, Delivery System and Health Benefits
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Physics and (Bio)Chemistry".
Deadline for manuscript submissions: 10 April 2026 | Viewed by 60
Special Issue Editors
Interests: food chemistry; phytochemistry; bioanalytical chemistry; bioactive compounds; LC-MS-based omics; nanomaterials and nanomedicines
Interests: screening of natural bioactive compounds; construction of nano-delivery systems
Interests: phytonutrients; new analytical methods; target-based recognition; metabolomics; biological activity
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
The growing demand for healthier, value-added foods has accelerated research into functional ingredients with bioactive properties that extend beyond basic nutrition. This Special Issue highlights recent advances in understanding the biological and physicochemical properties of functional compounds in foods from their targets guided screening/identification strategies to better improvement in their stability and bioavailability. Special attention is also given to innovative delivery systems such as nanoencapsulation, emulsions, hydrogels, etc., which enhance solubility, protect against degradation, enable the targeted release of bioactive ingredients in the gastrointestinal tract, and showcase advanced encapsulation and targeted release technologies designed to enhance stability and efficacy.
In addition, the contributions examine how functional ingredients contribute to disease prevention and health promotion, focusing on benefits such as antioxidant activity, anti-inflammatory effects, gut microbiota modulation, and metabolic regulation.
By covering food chemistry, material science, biological chemistry, and nutrition, this collection provides a comprehensive overview of some updated new strategies driving the development of next-generation functional foods and advancing food innovation that meets both scientific and consumer expectations for better health, safety, and sustainability. We invite contributions that provide novel insights into the development, application, and mechanistic actions of functional ingredients, fostering a deeper understanding of their potential in future food design and human wellness.
Prof. Dr. Mingquan Guo
Dr. Mengjia Xu
Dr. Zhiqiang Wang
Guest Editors
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
- functional foods
- bioactive compounds
- physicochemical properties
- delivery systems
- bioavailability
- bio-accessibility
- health benefits
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