Extraction, Analysis and Application of Functional Ingredients for Food and Beverage Formulation
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Plant Foods".
Deadline for manuscript submissions: 31 December 2025 | Viewed by 59
Special Issue Editors
Interests: cereal-based foods; functional foods; ethnic foods; food waste upcycling
Special Issues, Collections and Topics in MDPI journals
Interests: analysis and assessment of factors affecting the composition of milk fat; development of analytical techniques for studies of milk fat composition; the use of additives improving the nutritional value of cakes; that have documented pro-health effects; adapting diverse techniques of acquiring valuable bioactive compounds from plants
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Recent trends in the food industry respond to circular economy principles while, at the same time, responding to increased consumer awareness around the relationship between food and health. With this in mind, we know that alternative food sources, such as food industry waste and by-products or underutilized plants from marginal areas, can be enhanced through the extraction of functional compounds for use in food and beverage enrichment. The extraction of these compounds, influenced by their chemical nature, must be evaluated not only in terms of yield, but also in terms of compatibility with environmentally friendly approaches. Therefore, we kindly invite you to submit your latest findings devoted to all aspects of extraction, analysis, and the application of functional ingredients for food and beverage formulation. Contributions to this Special Issue may cover all related aspects, including innovative and green extraction and analytical techniques, applications of functional ingredients in the enrichment of foods and beverages and the optimization of their sensory properties, technological quality, and safety aspects.
Prof. Dr. Antonella Pasqualone
Prof. Dr. Jaroslawa Rutkowska
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
- green extraction methods
- hydrophilic and lipophilic extracts
- bioactive compounds
- bioavailability
- antioxidative potential
- upcycling
- food formulation
- functional beverages
- sensory properties
- safety
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