Improving the Nutritional Properties and Health Effects of Functional Food Ingredients by Novel Processing Technology
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: 10 October 2026 | Viewed by 226
Editors
Interests: food chemistry; encapsulation and delivery systems; bioactivty of nutrients; functional foods and nutraceuticals; food fortification
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Emerging novel processing technologies are transforming the development of functional food ingredients by significantly enhancing their nutritional quality, stability, and health benefits. Traditional processing methods often affect the integrity of sensitive bioactive compounds, reducing their stability, bioavailability, and efficacy. In contrast, novel processing methods including cold plasma, high-pressure processing, microencapsulation, and nanotechnology-based delivery systems are revolutionizing food science by enabling the preservation and enhancement of sensitive nutrients such as vitamins, polyphenols, probiotics, and bioactive peptides. These technologies help to improve bioaccessibility, controlled release, and gastrointestinal stability, ensuring that bioactive compounds can retain their activity during and digestion and storage. Additionally, they support clean label processing by reducing the dependence on chemical additives and meeting consumer demand for natural and functional foods. By integrating these techniques, functional foods can achieve optimized nutritional efficacy, better health benefits, and potential disease prevention, while moving towards personalized nutrition solutions. Overall, they represent a transformative solution in functional food innovation, bridging food science, nutrition, and human health.
Dr. Surangna Jain
Dr. Fatima Reyes-Jurado
Guest Editors
Manuscript Submission Information
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Keywords
- novel food processing
- functional ingredients
- bioactive compounds
- functional foods
- nutrient bioavailability
- nutritional enhancement
- technological innovation
- health and nutrition
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