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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: closed (25 April 2026) | Viewed by 9213

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Special Issue Editor

Dr. Taiwo O. Akanbi

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School of Environmental and Life Sciences, College of Engineering, Science and Environment, The University of Newcastle (UON), Brush Road, Ourimbah, NSW 2258, Australia
Interests: food bioprocessing; encapsulation for nutrient delivery; food waste valorisation
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues，

The exploration of plant-based functional foods has been a hot research topic in the field of food science. The development of nutritious and health-promoting plant-derived products is the main topic of this Special Issue, from the discovery of novel plant bioactive compounds to the application of cutting-edge food processing techniques. Our goal is to enhance the nutritional profile of foods, cater to dietary preferences, and address global health concerns such as obesity and chronic diseases. Innovations in this area include the use of high-pressure processing, pulsed electric fields, and biofortification to improve food safety and nutrient retention. Additionally, there is a growing interest in the development of plant-based alternatives to traditional animal products, such as meat and dairy, which not only offer environmental benefits, but also align with the increasing demand for sustainable and ethical food choices. This Special Issue aims to bring together the latest scientific findings and technological advancements in the creation and production of plant-based functional foods, highlighting their potential to transform the food industry and contribute to a healthier global population.

I would like to invite you to submit high-quality original research, review articles, and opinions that are within the scope of this Special Issue and that are related, but not limited, to the aforementioned topics.

Dr. Taiwo O. Akanbi
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 250 words) can be sent to the Editorial Office for assessment.

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

plant foods
functional foods
health-promoting effects
food processing
meat alternatives
plant-based meat analogues
sustainable foods
production technologies
enzyme-catalysed processing
food fortification with plant-based bioactives

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Published Papers (6 papers)

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Research

17 pages, 2397 KB

Open AccessArticle

Valorization of Acorns Through the Development of Novel Plant-Based Products: Formulation and Shelf-Life Assessment

by Daniela Godinho, Leonardo G. Inácio, Susana Bernardino, Clélia Afonso and Raul Bernardino

Foods 2026, 15(11), 1842; https://doi.org/10.3390/foods15111842 - 22 May 2026

Viewed by 177

Abstract

Acorns (Quercus spp.) are an underutilized forest resource with recognized nutritional and bioactive potential, making them promising candidates for the development of sustainable plant-based functional foods. This study aimed to valorize acorns through the formulation of two novel acorn-based products, a plant-based beverage, and a pudding, and to assess their nutritional properties, sensory acceptability, and, for the beverage, refrigerated shelf-life stability. The beverage was optimized as a neutral-flavored milk alternative, using sodium alginate as a natural clean-label stabilizer to enhance emulsion stability and physicochemical properties. The final formulation exhibited low energy density and a lipid profile rich in monounsaturated fatty acids, contributing to its nutritional and functional value. Throughout 63 days of storage at 4 °C, sodium alginate effectively prevented phase separation and supported the retention of antioxidant capacity, as evidenced by stable ferric reducing antioxidant power (FRAP) and total phenolic content, although ABTS radical scavenging activity declined over time. No microbial growth was detected during storage, confirming the adequacy of the applied thermal treatment and aseptic filling procedures applied. The acorn-based pudding, developed by adapting a traditional egg-based recipe, functioned as a proof of concept illustrating the technological versatility of acorns across distinct plant-based matrices, exhibiting a nutritional profile comparable to commercial counterparts and high consumer acceptability. Overall, this work demonstrates the technological feasibility and versatility of incorporating acorns into plant-based food matrices, supporting their potential as sustainable ingredients for the development of innovative value-added foods and contributing to the valorization of forest resources. Full article

(This article belongs to the Special Issue Plant-Based Functional Foods and Innovative Production Technologies)

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15 pages, 954 KB

Open AccessArticle

Does Consuming Fresh Ultraviolet Light-Exposed Mushrooms Offset the Seasonal Decline in Serum Total 25OHD in Adults Classified as Overweight and Class I Obese? Results from a Randomized Controlled Trial

by Luz M. Comboni, Emily S. Glover, Skye C. Napolitano, James C. Fleet, Dan Foti, Matthew R. Olson and Wayne W. Campbell

Foods 2026, 15(9), 1572; https://doi.org/10.3390/foods15091572 - 2 May 2026

Viewed by 430

Abstract

We assessed whether consuming UV light-exposed mushrooms (UVMs) would offset the seasonal decline in circulating total 25-hydroxyvitamin D (25OHD), an index of vitamin D status. During late fall and winter, 41 adults (19 M/22 F, age 43 ± 11 y, BMI 29.8 ± 5.9 kg/m², mean ± SD) were randomized to consume either 84 g of fresh Agaricus bisporus twice/d (produced to contain 400 IU of vitamin D₂/serving; 800 IU/d total) or 1 tsp of breadcrumbs twice/d (Control) while continuing to consume their self-chosen diets. At baseline and week 6, fasting serum 25OHD₂, 25OHD₃, and total 25OHD were measured. Mushrooms were sampled weekly and vitamin D₂ content measured. From the intent-to-treat analysis (Mushroom group, n = 20, and Control group, n = 21), 25OHD₂ increased and 25OHD₃ decreased in the Mushroom group over winter months compared to Control with no differences in the decrease in total 25OHD between groups. Unexpectedly, only 67% of the UVMs contained vitamin D₂. Post hoc subgroup assessment indicated that participants consuming UVMs (n = 11) had increased 25OHD₂ and a greater decline in 25OHD₃ compared to subgroups consuming mushrooms without vitamin D₂ (n = 9) and Control (n = 21), with no differences in the decrease in total 25OHD among subgroups. Consuming UVMs increased serum 25OHD₂ but did not prevent a seasonal decline in vitamin D status due to a greater decrease in 25OHD₃. Full article

(This article belongs to the Special Issue Plant-Based Functional Foods and Innovative Production Technologies)

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17 pages, 1640 KB

Open AccessArticle

Textural Optimization of Plant-Based Patties with Textured Fibrous Soy Protein and Konjac Glucomannan: A Response Surface Methodology Approach Targeting Springiness

by Hao Xu, Dongqin Liu, Weihua Du, Ke Hu, Jing Sun, Zhitong Xia, Zhengfei Yang, Yongqi Yin and Jiangyu Zhu

Foods 2026, 15(9), 1503; https://doi.org/10.3390/foods15091503 - 25 Apr 2026

Viewed by 419

Abstract

Replicating the authentic masticatory properties of conventional animal meat remains a primary technical bottleneck for sustainable plant-based analogues. To address critical textural deficiencies like structural fragmentation, this study systematically optimized plant-based patty formulations. The independent and interactive effects of textured fibrous soy protein (TFSP), water, and konjac glucomannan (KGM) were quantified using single-factor experiments and Response Surface Methodology (RSM). Single-factor experiments revealed that springiness peaked at 60 g TFSP, 15 g water, and 10 g KGM, respectively, with excessive additions of each component resulting in structural network disruption. Designating springiness as the core metric, a reliable quadratic regression model identified the optimal matrix: 63.36 g TFSP, 14.39 g water, and 8.57 g KGM. Empirical validation achieved a maximum springiness of 1.56 mm and hardness of 5.51 N, with a negligible relative error (1.27%) from theoretical predictions. Mechanistically, KGM functioned as an active polymeric filler, interacting synergistically with hydrated protein fibers via hydrogen bonding and hydrophobic associations to reinforce the structural network. Comparative Texture Profile Analysis demonstrated that the optimized PBP exhibited a tender masticatory profile with hardness and springiness approximating conventional beef patties, while presenting lower chewiness and higher adhesiveness attributable to the water-binding capacity of KGM. Ultimately, this research provides mathematically validated engineering parameters and theoretical insights into protein–polysaccharide phase behaviors to facilitate the industrial manufacturing of premium plant-based meats. Full article

(This article belongs to the Special Issue Plant-Based Functional Foods and Innovative Production Technologies)

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22 pages, 1239 KB

Open AccessArticle

Physicochemical, Microbiological and Sensory Evaluation of Plant-Based Meat Analogs Supplemented with Phenolic Extracts from Olive Mill By-Products

by Adina Nichita, Beatrice Sordini, Ebtsam Al-Olayan, Sonia Esposto, Egidia Costanzi, Beniamino Cenci-Goga, Mona Elena Popa, Maurizio Servili and Gianluca Veneziani

Foods 2025, 14(19), 3347; https://doi.org/10.3390/foods14193347 - 26 Sep 2025

Cited by 2 | Viewed by 1613

Abstract

The bioactive properties of a phenolic extract (PE) obtained from olive mill vegetation water (OVW) in powder formulation were utilized to enrich a meat analog composed of lentils and champignon mushrooms. The primary phenolic compounds in this extract were oleacein, verbascoside, and hydroxytyrosol. The effects on the final product were assessed over eight days of storage at 4 °C ± 2 under 12 h of light. The control samples were compared with two meat analogs enriched with ascorbic acid (AA) at 5 g kg⁻¹ and one enriched with PE at 30 g kg⁻¹. The physicochemical parameters (pH, aw, color, texture, and total phenol content), antioxidant activity, microbial assessment, and sensory evaluations of meat analog samples were evaluated at three different time points (T0, T4, T8) during shelf life. The PE-enriched meat analogs maintained a relatively high and stable phenolic concentration throughout their shelf life, significantly enhancing the antioxidant activities of the final product. The addition of PE also influenced the growth of Enterococcus spp., Lactococcus spp., and Lactobacillus spp. during storage. The results of the triangular test indicated perceptible differences between AA and PE meat analogs. Meanwhile, the quantitative descriptive analysis (QDA) emphasized notable enhancements in odor and texture characteristics for PE-enriched samples. Plant-based meat analogs can benefit from the effective use of PE (antioxidant and sensory properties), supporting the sustainable reuse of olive oil by-products. Full article

(This article belongs to the Special Issue Plant-Based Functional Foods and Innovative Production Technologies)

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18 pages, 4753 KB

Open AccessArticle

Designing Plant-Based Foods: Biopolymer Gelation for Enhanced Texture and Functionality

by Luísa Ozorio, Aline Beatriz Soares Passerini, Ana Paula Corradi da Silva, Anna Rafaela Cavalcante Braga and Fabiana Perrechil

Foods 2025, 14(9), 1645; https://doi.org/10.3390/foods14091645 - 7 May 2025

Cited by 5 | Viewed by 2274

Abstract

Despite the wide variety of plant-based products, developing high-protein products with a desirable texture remains a key challenge for the food industry. Polysaccharide and plant-protein gels offer a cost-effective strategy for meeting the growing demands of vegan and vegetarian markets. This study aimed to develop mixed pea protein–polysaccharide gels with tailored textural properties for plant-based products. The gels were prepared using pea protein and different polysaccharides, including low-acyl gellan gum (GGLA), carrageenan (CA), pectin (PEC), and high-acyl gellan gum (GGHA), along with 60 mM NaCl or CaCl₂. The dispersions were heated to 80 °C for 30 min under mechanical stirring, followed by a pH adjustment to 7.0 with NaOH (0.1 M). The samples were then analyzed via oscillatory temperature sweep rheometry, confocal microscopy, and uniaxial compression. Self-supporting and non-self-supporting gels were obtained from the various formulations, comprising pure polysaccharide and mixed gels with diverse textures for food applications. The developed gels show a strong potential for use in meat analogs, cheeses, cream cheeses, and sauces, offering the flexibility to fine-tune their mechanical and sensory properties based on the product requirements. Combining biopolymers enables customized texture and functionality, addressing critical gaps in plant-based food innovation. Full article

(This article belongs to the Special Issue Plant-Based Functional Foods and Innovative Production Technologies)

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15 pages, 261 KB

Open AccessArticle

A Comprehensive Polyphenolic Characterization of Five Montmorency Tart Cherry (Prunus cerasus L.) Product Formulations

by Muhammad Jawad, Stephen T. Talcott, Angela R. Hillman and Robert G. Brannan

Foods 2025, 14(7), 1154; https://doi.org/10.3390/foods14071154 - 26 Mar 2025

Cited by 7 | Viewed by 3407

Abstract

The Montmorency tart cherry (Prunus cerasus L., MTC) polyphenols may contribute to reduced inflammation and oxidative stress biomarkers in the body. However, a comprehensive polyphenolic profile of MTC products is lacking. This study provides a comparative analysis of the polyphenolic distribution of individual anthocyanins, flavonols, flavanols, hydroxycinnamic acids, and hydroxybenzoic acids in five MTC products (frozen raw fruit, freeze-dried powder, sweet dried fruit, unsweetened dried fruit, juice concentrate). Twenty-three polyphenols were detected, and 21 were positively identified. Results from three replicates indicate that frozen raw MTC has the most total polyphenolics. Juice concentrate, unsweetened dried MTC, freeze-dried MTC powder, and sweet dried MTC contained 26%, 40%, 60%, and 77% fewer total polyphenolics than frozen raw MTC. Hydroxycinnamic acids, flavonols, and anthocyanins predominated, accounting for 87–99% of total polyphenols in MTC products. Chlorogenic acid, rutin, cyanidin-3-sophoroside, feruloquinic acid, ferulic acid, and coumaric acid isomers were noteworthy polyphenolics. Hydroxycinnamic acids predominated in sweet dried (82%), unsweetened dried (74%), juice concentrate (66%), and frozen-raw (54%) MTC. Flavonols predominated in freeze-dried MTC powder (52%). Anthocyanins, particularly cyanidin glycosides, were important polyphenolics in frozen-raw cherries (18%) but less so in other MTC products. These findings highlight the variability in polyphenols in MTC products and emphasize the importance of selecting appropriate MTC products for specific health benefits. Full article

(This article belongs to the Special Issue Plant-Based Functional Foods and Innovative Production Technologies)

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