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Beyond Sustenance: The Rise of Nutraceuticals and Functional Foods in...
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Beyond Sustenance: The Rise of Nutraceuticals and Functional Foods in Health and Well-Being

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Nutrition".

Deadline for manuscript submissions: 10 October 2026 | Viewed by 3170

Special Issue Editor

Dr. Morena Gabriele

E-Mail Website
Guest Editor
Consiglio Nazionale delle Ricerche (CNR), Department Scienze Bio-Agroalimentari (DiSBA), Istituto di Biologia e Biotecnologia Agraria (IBBA)—Sede Secondaria di Pisa, Pisa, Italy
Interests: nutraceuticals; functional foods; fermented foods; biotechnologies; antioxidants; bioactive peptides; food components; in vitro digestion; food analysis; foods biological and functional activities; inflammation; ER stress; oxidative stress; cell cultures; human pathologies; human chronic diseases; fermentation and health
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

The paradigm of nutrition is undergoing a profound transformation. Beyond basic sustenance, there is a rapidly growing global demand for foods that offer additional physiological benefits, paving the way for the era of nutraceuticals and functional foods. These products, which exist at the intersection of food and medicine, represent a frontier in preventive health and personalized nutrition, aiming to reduce the risk of chronic diseases and enhance overall well-being.

The market is flooded with products that claim health benefits, but the scientific validation for many of these claims remains a critical challenge. Rigorous scientific investigation is essential to substantiate health claims, ensure safety, and unlock the full potential of bioactive compounds derived from natural sources. This requires a multidisciplinary approach, integrating knowledge from chemistry, biology, food technology, pharmacology, and clinical sciences.

This Special Issue, "Beyond Sustenance: The Rise of Nutraceuticals and Functional Foods in Health and Well-Being," aims to create a comprehensive and authoritative collection of the latest high-impact research in this dynamic field. We invite the submission of original research articles, reviews, and perspective pieces that cover all aspects of nutraceuticals and functional foods.

Topics of particular interest include, but are not limited to, the following:

  • Identification and characterization of novel bioactive compounds from plant, animal, and microbial sources.
  • Advanced extraction and purification technologies for enhancing yield and stability.
  • In vitro, in vivo, and clinical studies to elucidate mechanisms of action and validate health benefits.
  • Bioavailability, metabolism, and innovative delivery systems for targeted and enhanced efficacy.
  • Application of 'omics' technologies (genomics, proteomics, metabolomics) in functional food research.
  • Development and formulation of new functional food products and dietary supplements.
  • Safety assessment, quality control, and regulatory aspects of nutraceuticals.
  • The role of functional foods in managing chronic conditions such as cardiovascular disease, diabetes, neurodegenerative disorders, and cancer.

We encourage contributions that not only advance our fundamental understanding but also offer insights into the translation of scientific discoveries into tangible products that can improve public health. Together, let us build a landmark Special Issue that showcases the cutting-edge science driving the future of nutrition.

We look forward to receiving your valuable contributions.

Dr. Morena Gabriele
Guest Editor

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 250 words) can be sent to the Editorial Office for assessment.

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

  • nutraceuticals
  • functional foods
  • bioactive compounds
  • phytochemicals
  • chronic disease prevention
  • food technology
  • health claims
  • dietary supplements
  • metabolomics
  • bioavailability

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Further information on MDPI's Special Issue policies can be found here.

Published Papers (4 papers)

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Research

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23 pages, 10934 KB  
Article
Sustainable Recovery and Biofunctional Characterization of Polyphenol-Rich Extracts from Norway Spruce, Chestnut Wood, and Pomegranate By-Products
by Francesca Vidotto, Cristiana Sbrana, Laryssa Peres Fabbri, Andrea Cavallero, Giulia Baini, Luca Tagliavento, Francesco Meneguzzo and Morena Gabriele
Foods 2026, 15(8), 1422; https://doi.org/10.3390/foods15081422 - 19 Apr 2026
Viewed by 377
Abstract
In the sustainability framework, valorization of organic by-products as reservoirs of phytochemicals useful for human health represents a hot topic. Therefore, this study evaluated Norway spruce bark and twigs (NSB, NST), chestnut tree wood (CTW), and pomegranate fruit waste/pomace (PFW) as sources of [...] Read more.
In the sustainability framework, valorization of organic by-products as reservoirs of phytochemicals useful for human health represents a hot topic. Therefore, this study evaluated Norway spruce bark and twigs (NSB, NST), chestnut tree wood (CTW), and pomegranate fruit waste/pomace (PFW) as sources of bioactive compounds by employing green technologies. Microwave-assisted extraction (MAE) and ultrasound-assisted extraction (UAE), applied individually or sequentially, were optimized by modulating solvent composition, temperature, time, microwave power, and ultrasound amplitude. Hydroalcoholic extraction (50% ethanol) combined with MAE yielded the highest phenolic recovery and antioxidant activity across all matrices. PFW exhibited the highest antioxidant activity assessed through FRAP, ORAC, and DPPH assays. Phytochemical profiling by HPLC-DAD identified stilbenes in spruce extracts, ellagic acid in chestnut wood, and ellagic acid and punicalagins in pomegranate waste as major bioactive constituents. Additionally, NSB and PFW exhibited α-amylase inhibitory activity. Antimicrobial testing demonstrated dose-dependent activity against Gram-positive (Staphylococcus epidermidis and Bacillus subtilis) and Gram-negative (Pseudomonas stutzeri) strains, with PFW exhibiting the strongest inhibition and NSB displaying broad-spectrum effects. Total phenolic content changed moderately after 21 days of storage. These results demonstrate that sustainable extraction enables efficient recovery of bioactive compounds from plant by-products, supporting their further functional, dietary, and medicinal applications. Full article
(This article belongs to the Special Issue Beyond Sustenance: The Rise of Nutraceuticals and Functional Foods in Health and Well-Being)
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20 pages, 3199 KB  
Article
Sulfur Fumigation-Induced Chemical Transformations in Lily Bulbs (Lilium brownii var. viridulum): Structural Characterization, Marker Identification, and Toxicity Implications
by Ruiqi Xu, Dingjiang Xuan, Ping Li, Zheng Zhou, Tingyu Zhu, Qi Wu, Lin Zhu, Shuhong Ye and Yan Ding
Foods 2026, 15(7), 1228; https://doi.org/10.3390/foods15071228 - 3 Apr 2026
Viewed by 382
Abstract
Sulfur fumigation, as a highly effective method for preservation and appearance enhancement, has been widely applied in fruits, vegetables, and food products. However, excessive sulfur fumigation can pose safety risks. Currently, there is limited research on the bound sulfites produced by sulfur fumigation, [...] Read more.
Sulfur fumigation, as a highly effective method for preservation and appearance enhancement, has been widely applied in fruits, vegetables, and food products. However, excessive sulfur fumigation can pose safety risks. Currently, there is limited research on the bound sulfites produced by sulfur fumigation, and no consensus has been reached regarding their structure and toxicity. Using ultra-performance liquid chromatography–quadrupole time-of-flight tandem mass spectrometry (UPLC-Q-TOF-MS/MS), a total of 34 compounds were identified in 12 lily bulb samples subjected to different sulfur fumigation durations. These derivatives were all hypothesized to form via nucleophilic addition to carbon–carbon double bonds. Based on multivariate statistical analysis, 9 characteristic markers were established to rapidly differentiate between non-fumigated (NF) and sulfur-fumigated (SF) samples. The practicality of this strategy was validated using 18 commercial batches. Molecular docking simulations predicted that the modifications might enhance toxicity toward liver injury-related targets, both by altering the spatial conformation of the compounds and because the sulfonic acid group itself serves as an ideal hydrogen-bond acceptor. Overall, mild fumigation led to a gradual accumulation of free sulfur dioxide in lily bulbs, increased the total content of phenolic components and antioxidant capacity, and did not generate excessive bound sulfur dioxide. However, with further extension of fumigation time, the content of sulfur-containing derivatives rose rapidly, accompanied by a noticeable decline in antioxidant activity. This study elucidates the sulfur-driven chemical transformation mechanisms in lily bulbs and establishes a targeted methodology for the quality control and safety assessment of processed herbal products. Full article
(This article belongs to the Special Issue Beyond Sustenance: The Rise of Nutraceuticals and Functional Foods in Health and Well-Being)
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27 pages, 1894 KB  
Article
Influence of Free and Microencapsulated Extracts from Onion Peels on the Performance of Fortified Fresh Cheese
by Sara M. Ferreira and Lúcia Santos
Foods 2026, 15(6), 1048; https://doi.org/10.3390/foods15061048 - 17 Mar 2026
Viewed by 490
Abstract
As a strategy to valorise onion peel (OP), a phenolic-rich extract was obtained and microencapsulated using the double emulsion technique for improved stability. Both free and microencapsulated OP extracts were added to fresh cheese to enhance its nutritional composition. The extract exhibited a [...] Read more.
As a strategy to valorise onion peel (OP), a phenolic-rich extract was obtained and microencapsulated using the double emulsion technique for improved stability. Both free and microencapsulated OP extracts were added to fresh cheese to enhance its nutritional composition. The extract exhibited a high total phenolic content (TPC) and strong antioxidant capacity towards ABTS and DPPH radicals, with IC50 of 9.5 and 36.1 mgExtract∙L−1, respectively. The extract demonstrated inhibitory capacities of 71% against α-amylase and 82% towards β-glucosidase. Quercetin was identified as the main phenolic compound, while potassium was the predominant mineral. The microencapsulation yielded an encapsulation efficiency of 91%, with an average particle size of 17.9 µm. Incorporating free and microencapsulated OP extract into the fresh cheese reduced syneresis, a favourable outcome, while preserving moisture levels, protein and ash content, and the pH. The incorporation of the free and microencapsulated OP extract enhanced the TPC and DPPH scavenging capacity of the cheeses. Results demonstrated the potential of using OP extract to enhance the antioxidant properties of fresh cheese, and to reduce syneresis, while promoting sustainability. These outcomes are particularly relevant from an industrial point of view, since an increase in antioxidant content might contribute to extending the product shelf-life. Full article
(This article belongs to the Special Issue Beyond Sustenance: The Rise of Nutraceuticals and Functional Foods in Health and Well-Being)
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Review

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21 pages, 8794 KB  
Review
Unlocking the Potential of Peach Palm (Bactris gasipaes Kunth) for Plant-Based Foods: A Review of Nutritional, Techno-Functional, and Bioactive Attributes
by Kartik Sharma, Suphat Phongthai, Wanli Zhang, Shusong Wu, Young Hoon Jung and Saroat Rawdkuen
Foods 2025, 14(23), 4134; https://doi.org/10.3390/foods14234134 - 2 Dec 2025
Cited by 1 | Viewed by 1313
Abstract
Peach palm (Bactris gasipaes) is an underutilized Amazonian crop with emerging relevance for plant-based food systems. Global demand for plant-based products continues to expand, reaching USD 28.38 billion in 2024, yet current formulations rely on a narrow set of ingredients with [...] Read more.
Peach palm (Bactris gasipaes) is an underutilized Amazonian crop with emerging relevance for plant-based food systems. Global demand for plant-based products continues to expand, reaching USD 28.38 billion in 2024, yet current formulations rely on a narrow set of ingredients with limitations in nutritional quality, functionality, sustainability, and supply-chain resilience. This review synthesizes quantitative evidence on the nutritional composition (carbohydrates 30–72% dm, protein 2–8% dm, lipids 2–14% dm), fatty acid profile, mineral density, and bioactive compounds (carotenoids up to 800 µg/g dm; phenolics 60–90 mg GAE/100 g dm) of peach palm fruit. Techno-functional properties relevant for plant-based applications, such as emulsification, water-binding, and structural contributions in bakery products and meat analogues, are critically examined, along with the effects of processing on nutrient retention and antinutrient reduction. The review also evaluates sustainability attributes and identifies key limitations, including regional cultivation, sensory constraints, and economic and technological barriers. By integrating nutritional, technological, and ecological perspectives, this work highlights the potential of peach palm as a diversified ingredient source and outlines research gaps necessary for future industrial adoption. Full article
(This article belongs to the Special Issue Beyond Sustenance: The Rise of Nutraceuticals and Functional Foods in Health and Well-Being)
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