Effect of Fermentation on Food Bioactive Compound Levels and Antioxidant Capacity
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: 31 March 2026 | Viewed by 28
Special Issue Editors
Interests: oxidative stress; antioxidant; phenolic compounds; C. elegans; food toxicology
Special Issues, Collections and Topics in MDPI journals
Interests: plant-based products; green extraction; byproducts; bioprospecting; phenolic compounds; antioxidants; redox medicine; mitochondria modulation
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Fermentation involves a series of reactions that modify the chemical components of the substrate through the action of microorganisms. Overall, fermentation enhances bioactive compounds content and antioxidant capacity, allowing its use in the production of value-added functional food. Similarly, bioactive compounds from diet can also suffer fermentation through gut microbiota, generating new active metabolites. Thus, is important to understand how fermentation can affect bioactive compound contents and antioxidant activity in foods and in biological systems. The current Special Issue will be focused on recent research on fermentation effects on bioactive compound contents and antioxidant capacity and will be divided into two main areas: (a) bioactive compounds and the antioxidant capacity of fermented foods, agri-food wastes, and by-products and (b) the effects of gut microbiota fermentation on the content and antioxidant capacity of bioactive compounds from diet. We invite all interested research groups to contribute to this Special Issue by submitting reviews or original articles.
We look forward to receiving your contributions.
Prof. Dr. Paula Rossini Augusti
Prof. Dr. Catia Branco
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
- phenolic compounds
- carotenoids
- oxidative stress
- fermented beverages
- microbiota
- starter culture
- functional foods
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