Recent Advances in Functional Components in Plant-Based Foods
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: 15 November 2025 | Viewed by 318
Special Issue Editors
Interests: functional food; bioactive compounds; food production; food science
Special Issues, Collections and Topics in MDPI journals
Interests: phytopathology; microbiology; food science
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
By 2050, the global population is projected to reach 9.6 billion, necessitating a substantial increase in the availability of nutritionally rich and sustainable food sources. Addressing this challenge requires innovative strategies that improve the nutritional profile and functional properties of food products while also optimizing processing techniques. Modern dietary patterns, which often rely on highly processed foods, frequently lead to nutritional deficiencies. To address these issues, integrating bioactive components into plant-based foods offers a promising approach to preserving nutritional value, improving functionality, and ensuring food safety.
Bioactive compounds derived from plant-based sources have gained significant attention due to their potential health benefits. These compounds play a crucial role in mitigating non-communicable diseases, including cardiovascular disorders, type 2 diabetes, chronic inflammation, neurodegenerative conditions, and stress-related ailments. The development of functional food components that are not only nutritionally beneficial but also convenient and appealing empowers consumers to make informed dietary choices that contribute to their overall well-being.
This Special Issue aims to highlight the latest advancements in the identification, extraction, and application of bioactive compounds from plant-based foods. We invite contributions that explore the safety, functionality, nutritional value, and health benefits of these compounds and their practical incorporation into food products at both laboratory and industrial scales.
We are particularly interested in research addressing the bioaccessibility and bioavailability of plant-derived bioactive compounds and studies that provide insights into future consumption trends and emerging market opportunities in the functional food industry. Through this Special Issue, we seek to foster a deeper understanding of how plant-based bioactives can be effectively utilized to develop innovative, health-promoting food products that meet the demands of an evolving global population.
Dr. Anderson Junger Teodoro
Dr. Otniel Freitas
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
- planted-based foods
- fruits
- functional foods
- bioactive compounds
- food production
- food technology
- analytical methods applied to foods
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