Bioactive Compounds and Probiotics in Functional Beverages

Dear Colleagues,

The rising consumer demand for health-promoting foods has propelled functional beverages to the forefront of nutritional science. Among the most sought-after ingredients are bioactive compounds—such as polyphenols and flavonoids—which offer antioxidant and anti-inflammatory benefits, and probiotics, which support gut health and immune function. When combined, these components can act synergistically, with certain bio-active promoting beneficial bacteria, while prebiotic fibers enhance the viability of probiotics. However, formulating stable, palatable products remains challenging due to poor bioavailability, microbial sensitivity, and processing constraints. Advances in encapsulation and delivery systems are addressing these hurdles, while rigorous clinical studies are essential to validate health claims. Ultimately, the integration of bioactive compounds and probiotics into beverages represents a promising pathway toward preventive nutrition, provided that scientific evidence, sensory quality, and shelf-life stability are carefully balanced. Accordingly, this Special Issue will focus on the new techniques of screening, prediction, and design of bioactive compounds and probiotics in functional beverages, including high-throughput methods, virtual/in silico strategies, etc., novel techniques in the assay of the bioactivities in silico, in vitro, or in vivo, the illustration of molecular mechanisms, and their safety as well. In addition, both original research studies and review articles are welcome for this Special Issue.

You may choose our Joint Special Issue in Beverages.

Prof. Dr. Yingjian Lu
Dr. Xiangfei Li
Guest Editors

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