Search for Articles:
Title / Keyword
Author / Affiliation / Email
Journal
Article Type
 
 
Advanced Search
 
Section
Special Issue
Volume
Issue
Number
Page
 
8.7
5.1
Journals
Foods
Special Issues
Research Trends in Plant-Based Foods
share announcement

Research Trends in Plant-Based Foods

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

Deadline for manuscript submissions: 31 July 2026 | Viewed by 1873

Special Issue Editors

Dr. Maria Concetta Tenuta

E-Mail Website
Guest Editor
Faculty of Agricultural, Environmental and Food Sciences, Free University of Bolzano, Piazza Università, 1, 39100 Bolzano, Italy
Interests: natural extracts; innovative technologies; chemical characterisation; antioxidants; bioactive compounds
Prof. Dr. Giovanna Ferrentino

E-Mail Website
Guest Editor
Faculty of Agricultural, Environmental and Food Sciences, Free University of Bolzano, Piazza Università 1, 39100 Bolzano, Italy
Interests: green technologies; supercritical fluid technologies; bioactive compounds; antioxidants; lipid oxidation; food waste recovery
Special Issues, Collections and Topics in MDPI journals
Prof. Dr. Rosa Tundis

E-Mail Website
Guest Editor
Department of Pharmacy, Health and Nutritional Sciences, University of Calabria, Via P. Bucci, Edificio Polifunzionale, 87036 Arcavacata, CS, Italy
Interests: natural products; antioxidants; chemical analysis; Mediterranean species; plant bioactivities; agro-food by-products; enzymes inhibition; functional foods
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

In recent years, the food sector has seen a significant increase in plant-based products because of growing attention to health, environmental sustainability, and animal welfare. Plant-based foods as alternatives to meat, dairy, and other animal-derived products are rapidly gaining market share, supported by technological innovations, increased investment in research and development, and shifting dietary preferences. Recent trends include improvements in taste and texture and the use of alternative protein sources (such as peas, soy, mushrooms, and microalgae).

Beyond the development of meat and dairy substitutes, a significant emerging trend is the incorporation of natural extracts derived from plants and agricultural by-products, such as peels, leaves, and seeds, supporting a circular economy approach. These extracts are gaining increasing attention for their nutritional, functional, and environmental value. Rich in bioactive compounds such as polyphenols, flavonoids, carotenoids, and dietary fibers, they are used to enhance the health profile, antioxidant activity, and sensory attributes of plant-based formulations.

Innovative extraction techniques, including ultrasound-assisted extraction, supercritical CO2 extraction, and the use of green solvents, enable the efficient and sustainable recovery of these high-value compounds. Together, these developments point to a promising future for plant-based nutrition, with strong implications for health, food innovation, and global environmental sustainability.

Dr. Maria Concetta Tenuta
Prof. Dr. Giovanna Ferrentino
Prof. Dr. Rosa Tundis
Guest Editors

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

  • natural plant-based extracts
  • innovative technologies
  • nutraceutical properties
  • functional properties
  • bioactive compounds
  • antioxidant compounds
  • plant-based formulations

Benefits of Publishing in a Special Issue

  • Ease of navigation: Grouping papers by topic helps scholars navigate broad scope journals more efficiently.
  • Greater discoverability: Special Issues support the reach and impact of scientific research. Articles in Special Issues are more discoverable and cited more frequently.
  • Expansion of research network: Special Issues facilitate connections among authors, fostering scientific collaborations.
  • External promotion: Articles in Special Issues are often promoted through the journal's social media, increasing their visibility.
  • Reprint: MDPI Books provides the opportunity to republish successful Special Issues in book format, both online and in print.

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

Published Papers (3 papers)

Download All Papers
Order results
Result details
Show export options expand_more Show export options expand_less
Select all
Export citation of selected articles as:

Research

Jump to: Review

21 pages, 2856 KB  
Article
Influence of pH and Heat Treatment on the Physicochemical, Interfacial, and Emulsifying Properties of Hemp Seed Protein Dispersions
by Davide Odelli, Lingxin You, Jennyfer Fortuin, Jérôme Bour, Marcus Iken, Axel Archaimbault and Christos Soukoulis
Foods 2026, 15(2), 257; https://doi.org/10.3390/foods15020257 - 10 Jan 2026
Viewed by 195
Abstract
This study reports the effect of pH (2, 7, 10) and heat treatment (80 °C for 30 min) on the oil–water (o/w) interfacial behavior of hemp seed protein isolate (HPI) aqueous dispersions. The physicochemical, interfacial adsorption, rheology, and emulsifying properties of protein dispersions [...] Read more.
This study reports the effect of pH (2, 7, 10) and heat treatment (80 °C for 30 min) on the oil–water (o/w) interfacial behavior of hemp seed protein isolate (HPI) aqueous dispersions. The physicochemical, interfacial adsorption, rheology, and emulsifying properties of protein dispersions were evaluated. HPI dispersions at pH 10 exhibited the highest water solubility (60%), the greatest net charge (−27 mV), and the lowest hydrophobicity (~5 a.u.), promoting o/w interfacial pressure (π) and interfacial viscoelasticity. Strong interfacial viscoelastic protein layers (E* = 25 mN/m) were also observed under acidic conditions (pH 2), where proteins exhibited high solubility (40%), a high positive net charge (21 mV), and increased hydrophobicity (46 a.u.). HPI dispersions in their neutral state (pH 7) were not able to form stable o/w emulsions due to their poor physicochemical properties such as low solubility (18%), low surface charge (−18 mV), and hydrophobicity (~5 a.u.). Heat treatment significantly increased the charge and hydrophobicity of both neutral and alkaline proteins (~30 mV and ~10 a.u., respectively), increasing their particle size distribution and ultimately reducing their interfacial protein layer elasticity (E* = 20 and 13 nM/m, respectively). While particles at acidic conditions showed high thermal resistance, heat treatment improved the emulsifying stability in alkaline conditions while further reducing it in the neutral state. Overall, HPI dispersions demonstrated the ability to form stable emulsions at both alkaline and acid pHs, with those formed at pH 2 exhibiting a lower droplet size and superior stability. Full article
(This article belongs to the Special Issue Research Trends in Plant-Based Foods)
►▼ Show Figures

Figure 1

14 pages, 1033 KB  
Article
Characterization of Plant-Based Nutritional Bar Formulated with Chickpea and Justicia spicigera Powder
by Minerva Bautista Villarreal, Juan G. Báez-González, Judíth Miguel Cerezo, Sergio A. Galindo-Rodríguez and Andrés M. Piña-Barrera
Foods 2025, 14(24), 4177; https://doi.org/10.3390/foods14244177 - 5 Dec 2025
Viewed by 566
Abstract
The growing interest in functional foods has led to the development of plant-based products aimed at improving nutritional status and helping to prevent chronic diseases. This study aimed to develop a vegan nutritional bar (VNB) formulated with chickpea (Cicer arietinum) and [...] Read more.
The growing interest in functional foods has led to the development of plant-based products aimed at improving nutritional status and helping to prevent chronic diseases. This study aimed to develop a vegan nutritional bar (VNB) formulated with chickpea (Cicer arietinum) and Justicia spicigera powder (JP) (VNB_3.2) and evaluate its proximate composition (AOAC methods), water activity, texture profile, color, and percentage of radical scavenging activity as antioxidant capacity (DPPH and ABTS methods). The formulation was designed to enhance the nutritional and functional properties of the bar by incorporating legume-based protein and natural antioxidants. The VNB_3.2 formulation (with 3.2% w/w JP) demonstrated a significant increase in antioxidant capacity (77.48 ± 6.86% inhibition) compared to the control (47.61 ± 1.13%). Proximate analysis showed higher protein content (14.31 ± 0.01%) and fat (26.39 ± 0.33%) in VNB_3.2, with a slightly lower carbohydrate (41.13 ± 0.35%) content and crude fiber (3.51 ± 0.121%). Water activity remained below the microbial safety threshold in both samples (aw < 0.76), with VNB_3.2 exhibiting better stability. Color parameters were markedly modified by Justicia spicigera, resulting in a darker appearance and lower a* and b* values. Texture analysis showed acceptable hardness and deformation, supporting the physical stability of the product. The results demonstrated that the inclusion of Justicia spicigera contributed significantly to antioxidant activity without compromising textural or physicochemical properties. This study supports the development of plant-based functional foods with improved health-promoting properties. Full article
(This article belongs to the Special Issue Research Trends in Plant-Based Foods)
►▼ Show Figures

Figure 1

Review

Jump to: Research

28 pages, 1948 KB  
Review
Reviving Forgotten Foods: From Traditional Knowledge to Innovative and Safe Mediterranean Food Design
by Manica Balant, Judit Català-Altés, Teresa Garnatje, Fuencisla Cáceres, Clara Blasco-Moreno, Anna Fernández-Arévalo, Clàudia Knudsen, Valeria De Luca, Jana Peters, Ignacio Sanz-Benito, Marc Casabosch, Marc Talavera, Esther López-Viñallonga, Carla Cárdenas Samsó, Natàlia Cuberos-Sánchez, Anabel Cepas-Gil, Joan Vallès and Airy Gras
Foods 2026, 15(1), 150; https://doi.org/10.3390/foods15010150 - 2 Jan 2026
Viewed by 691
Abstract
Global food security and dietary diversity depend on identifying novel and sustainable food sources. Wild edible plants (WEPs) traditionally used in Mediterranean regions offer considerable potential due to their rich history of use. Here, ethnobotanical knowledge was systematically compiled for the fruits and [...] Read more.
Global food security and dietary diversity depend on identifying novel and sustainable food sources. Wild edible plants (WEPs) traditionally used in Mediterranean regions offer considerable potential due to their rich history of use. Here, ethnobotanical knowledge was systematically compiled for the fruits and cones of five taxa (Arbutus unedo, Prunus spinosa, Quercus spp., Pinus spp. and Rosa spp.), documenting alimentary uses, preparation and conservation methods across diverse food categories. Analysis of over 2800 traditional use reports identified 54 distinct alimentary uses from 16 categories, with raw consumption and sweet preserves being the most prevalent. Rosa spp. exhibited the highest diversity of uses (36), whereas the family Pinaceae showed the lowest (19). Statistically significant associations between individual fruits and specific food preparations were also observed, offering guidance for innovative product development. Information on processing methods that preserve nutritional components, along with documentation of potential harmful effects and the methods to mitigate them, was collected, providing essential guidance for developing safe and functional alimentary products. Together, traditional knowledge, regulatory adherence, and sustainable practices create new opportunities to develop innovative, safe, culturally grounded, and sustainable food products that enrich diets and preserve cultural and ecological heritage. Full article
(This article belongs to the Special Issue Research Trends in Plant-Based Foods)
►▼ Show Figures

Figure 1

Show export options expand_more Show export options expand_less
Select all
Export citation of selected articles as:
 
Displaying articles 1-3
Back to TopTop