The Apprehension of Phenolic Compounds and Delivery of Health Properties through Fermented Food Products
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: closed (10 September 2024) | Viewed by 5961
Special Issue Editors
Interests: functional foods; fruit juices; probiotics; prebiotics
Special Issues, Collections and Topics in MDPI journals
Interests: chemistry and technology of fermented foods (alcoholic beverages; dairy products; probiotics; fermented cereal products; exploitation of industrial by-products)
Special Issues, Collections and Topics in MDPI journals
Interests: sustainability; open innovation; circular economy; food biotechnology; food by-products utilization
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
There has been an increase interest in the production of functional foods, aiming at the delivery of specific health benefits. In this vein, current studies and respective commercial market have lifted their attention in various fermented food products, for functional food production. However, the understanding of the exhibited functionality and health benefits delivery is crucial. In this frame, the increase in the antioxidant activity of various fermented products is interweaved with enhanced health properties. In this frame, phenolic compounds comprise a paramount category of bioactive antioxidant compounds leading to the prevention of oxidative damage associated with chronic disease and frustration of various free radicals. However, many of them have to be transformed, in order to exhibit their antioxidant properties. Fermentation can potentially convert the conjugated forms of phenolic compounds into their free forms and lead to ameliorated health-linked functionality. In particular, a well designated fermentation with proper microorganisms can lead to the production of free aglycones forms of the phenolic compounds, which exhibit higher antioxidative activity compared to their corresponding glycosides. At the same time, various produced metabolites seem to enhance the nutritional value of the fermented food products. For this reason, the aim of this Special Issue is to provide the state-of-the art and new knowledge regarding phenolic compounds and how they exert their health-promoting properties and increase nutritional value in fermented food systems.
Dr. Stavros Plessas
Dr. Argyro Bekatorou
Dr. Agapi Dima
Guest Editors
Manuscript Submission Information
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Keywords
- functional foods
- non-dairy products
- phenolics
- fermentation
- nutritional value
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