Fermentation as Tool for Enhancing the Bioactivity and Healthy Benefits of Food Products (2nd Edition)
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Biotechnology".
Deadline for manuscript submissions: 30 September 2025 | Viewed by 383
Special Issue Editors
Interests: recombinant enzymes; enzyme immobilization; enzyme characterization; lactic acid bacteria
Special Issues, Collections and Topics in MDPI journals
Interests: phytoestrogens; genetic engineering; lactic acid bacteria; bioactive compounds
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
In recent years, public concern regarding health has increased. Taking into account that it is expected that more than 35% of the world population will be 65 years old or older in 2050, consumers demand foods that, apart from their nutritional properties, provide them with health benefits. In this sense, recent innovative trends of consumers include a growing demand for fermented and easily digestible foods that contain probiotics as well as prebiotics aimed at better gastrointestinal health. This includes naturally functional foods, such as those that contain bioactive ingredients with high bioavailability that come from vegetable-based foods, or revaluating industrial food by-products with the aim of contributing to the sustainability of the food system. In addition, demands for foods that play a fundamental role in our mental system and mental health is striking. Due to the recent description of the intestinal–brain axis, it has been shown that foods that protect the intestinal microbiota are capable of alleviating symptoms of diseases such as depression and anxiety, as well as others such as obesity, hypertension, diabetes, etc. In short, the food demands of consumers are directed towards the development of fermented foods capable of not only improving the quality and safety of food but also providing in healthy properties to the consumer. Hence, the main topic of this Special Issue focuses on the application of fermentation processes in any foods, using any technological microorganism, and processes that exclusively involve enzymes of microbial origin that are capable of producing, improving, and increasing the availability of various compounds whose presence in food may lead to improving the health of consumers—including the description of new probiotics. Short communications, original articles, and reviews are welcome.
Dr. Jose Antonio Curiel
Dr. José María Landete
Guest Editors
Manuscript Submission Information
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Keywords
- fermentation
- lactic acid bacteria
- yeast
- fungi
- recombinant enzymes
- probiotic
- prebiotic
- polyphenols
- food by-product valorization
- bioactive peptides
- antioxidant
- anti-hypertensive
- anti-carcinogenic
- antimicrobial
- anti-aging
- food and beverages
- nutraceuticals
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