Innovation in Prebiotics Production and Applications
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Microbiology".
Deadline for manuscript submissions: closed (24 August 2022) | Viewed by 6042
Special Issue Editors
Interests: probiotics; prebiotics; fermented products; circular economy; food processing; green synthesis processes; structure function relationship
Special Issues, Collections and Topics in MDPI journals
Interests: food processing; baking process; enzymatic synthesis; prebiotics; mass and energy balances for sustainable process; simulation and modelling
Special Issue Information
Dear Colleagues,
In recent decades, special attention has been paid to healthy lifestyles, and consumers have been selecting nutritional and cosmetic products capable of preventing aging and diseases in order to keep an active routine. The new sustainable framework encourages researchers to bring products and industrial practices tailored from natural processes. In this line, prebiotic compounds from natural sources or enzymatic syntheses have emerged as interesting ingredients given that they confer specific changes to the composition and/or activity of the gastrointestinal microbiota, thus conferring benefits upon host health. Particularly in the cosmetic field, prebiotics are being used to strengthen the integrity of the skin microbiome. These findings are continuously growing and expanding. Considering the dynamism of this research area, we propose a Special Issue to present and compile the latest insights in prebiotics development, including obtention sources and procedures, separation processes, physicochemical characterization, applications in both human and animal nutrition, and cosmetics products with particular focus on their effect on consumers’ health.
Dr. Andrea Gomez-Zavaglia
Dr. Maria Micaela Ureta
Guest Editors
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Keywords
- prebiotic oligosaccharides
- industrial applications
- prebiotics in innovative processes
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