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Foods
Special Issues
Food Bioactives: Innovations, Mechanisms, and Future Applications
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Food Bioactives: Innovations, Mechanisms, and Future Applications

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Nutrition".

Deadline for manuscript submissions: 30 September 2025 | Viewed by 782

Special Issue Editors

Dr. Maria da Conceição Oliveira

E-Mail Website
Guest Editor
Centro de Quimica Estrucural, Institute of Molecular Sciences, Instituto Superior Técnico, Universidade de Lisboa, 1049-001 Lisboa, Portugal
Interests: mass spectrometry; conservation and restoration; nutraceuticals; pigments; dyes
Special Issues, Collections and Topics in MDPI journals
Dr. Maria do Carmo Martins Serrano

E-Mail Website
Guest Editor
1. Instituto Nacional de Invesigação Agraria e Veterenária (INIAV, IP), 2780-157 Oeiras, Porugal
2. LEAF-Linking Landscape, Agriculture and Food Center, Instituto Superior de Agronomia, Universidade Lisboa, 1349-117 Lisboa, Porugal
Interests: evaluation of food quality and safety; fruits and vegetables; aromatic and medicinal plants; technology transfer; extraction of natural additives compounds; extraction of natural colorants; bio-compatible solvents; antioxidants and bactericides; encapsulation; natural additives; flavors or the natural colorants; food matrices
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Food bioactives have garnered increasing attention in the scientific community due to their potential to promote health and prevent disease. Compounds such as polyphenols, carotenoids, bioactive fatty acids, and functional peptides play essential roles in modulating physiological and metabolic processes, contributing to the advancement of functional foods and nutraceuticals.

Recent breakthroughs in the identification, extraction, and application of bioactive compounds have opened new avenues for their integration into innovative food formulations. Emerging technologies, including advanced encapsulation and controlled release systems, are being explored to enhance the bioavailability and stability of these compounds, ensuring greater efficacy in health promotion. Moreover, the need for sustainable bioactive sources has driven research into novel natural ingredients derived from agro-industrial waste and food chain by-products.

This Special Issue aims to showcase cutting-edge studies on the mechanisms of action, applications, and challenges associated with dietary phytochemicals and other bioactive compounds. We invite researchers to contribute their findings and insights to foster a robust scientific dialogue on the opportunities and innovations shaping this dynamic and interdisciplinary field.

Dr. Maria da Conceição Oliveira
Dr. Maria do Carmo Martins Serrano
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

  • food bioactives
  • functional foods and nutraceuticals
  • health-promoting compounds
  • dietary phytochemicals
  • sustainable bioactive sources
  • encapsulation and delivery systems

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Further information on MDPI's Special Issue policies can be found here.

Published Papers (2 papers)

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Research

16 pages, 1657 KiB  
Article
Impact of Apple Pulp on Textural Characteristics, Microstructure, Volatile Profile, and Sensory Acceptance of Yogurts
by Dimitra Dimitrellou, Thomas Moschakis and Panagiotis Kandylis
Foods 2025, 14(14), 2453; https://doi.org/10.3390/foods14142453 - 12 Jul 2025
Viewed by 281
Abstract
Fresh apple pulp from the Granny Smith variety was used at different levels (5–15% w/w) for yogurt production. Color, texture, microstructure, aroma, and sensory analyses were used to evaluate the effect of the apple pulp on the main characteristics of [...] Read more.
Fresh apple pulp from the Granny Smith variety was used at different levels (5–15% w/w) for yogurt production. Color, texture, microstructure, aroma, and sensory analyses were used to evaluate the effect of the apple pulp on the main characteristics of yogurt. Yogurts with apple pulp presented a lower brightness (L*) and an increased redness (a*) and yellowness (b*), which were significantly affected by the apple pulp concentration. The texture analysis revealed an improved consistency and reduced syneresis, leading to a creamier and more stable product. The aroma profile of yogurts was enriched, presenting higher ester contents. Confocal laser scanning microscopy showed that the incorporation of modest quantities of apple pulp resulted in the formation of initially denser networks, while at elevated levels, an enhanced microscopic phase separation occurred. A 5% apple pulp addition achieved a balance between enhancing flavor and texture retention while maintaining high overall acceptability, as was also confirmed by the sensory evaluation. Full article
(This article belongs to the Special Issue Food Bioactives: Innovations, Mechanisms, and Future Applications)
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15 pages, 1225 KiB  
Article
Physicochemical and Perceived Olfactory Changes in Black Soldier Fly (Hermetia illucens) Larvae Oil Under Domestic Cooking Temperatures
by Kian Aun Chang, Sze Ying Leong, Lye Yee Chew, Ching Qi Lim, Meng Jack Lim, Zongwei Ong and Sook Wah Chan
Foods 2025, 14(13), 2333; https://doi.org/10.3390/foods14132333 - 30 Jun 2025
Viewed by 301
Abstract
The rapid growth and sustainable production of black soldier fly larvae (BSFL) contribute positively to the circular economy. This study profiled the fatty acid composition of crude BSFL oil, followed by an evaluation of its physicochemical properties under domestic cooking temperatures (up to [...] Read more.
The rapid growth and sustainable production of black soldier fly larvae (BSFL) contribute positively to the circular economy. This study profiled the fatty acid composition of crude BSFL oil, followed by an evaluation of its physicochemical properties under domestic cooking temperatures (up to 180 °C, 30 min). Odour evaluation of the BSFL oil was also performed using 10 trained panellists for attributes such as fishy, nutty, oily, meaty/savoury, roasted, and pungent. The results indicated that BSFL oil contains palmitic (23.69%), oleic (30.90%), and linoleic (21.81%) acids in relatively similar proportions, representing a mix of saturated, monounsaturated, and polyunsaturated fatty acids. Heating caused BSFL oil to be darker and more viscous. The peroxide and free fatty acid values also increased significantly (p < 0.05) with rising temperatures, indicating limited oxidative stability and reduced suitability of BSFL oil for cooking purposes. The perceived intensity of odour attributes, particularly fishy and oily notes, increased concomitantly with higher cooking temperatures. Refining processes and antioxidants may assist in improving the thermal stability of BSFL oil for culinary applications. Full article
(This article belongs to the Special Issue Food Bioactives: Innovations, Mechanisms, and Future Applications)
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