Special Issue "Novel Foods and Nutritional Function"
Deadline for manuscript submissions: closed (10 June 2020).
Interests: new bioactive ingredients extraction; functional food production; healthy lipid modification and design; microencapsulation; microalgae and biomass green biorefineries; novel foods
In recent years, the rate of appearance of novel foods has rapidly increased in most countries, delivering new sources of nutrients and bioactive compounds. The main groups of novel foods include sources of healthy lipids, such as oils from chia, coriander, camelina, Echium, Buglossoides, etc., and other special oils from krill; squids; algae; Mortierella; and, more recently, Calanus. In the field of carbohydrates, approved novel foods include sugar substitutes and sweeteners like trehalose, D-tagatose, lactitol, and isomaltulose with different uses. Other remarkable novel foods include fibre and high-quality proteins from lupins, quinoa, sugar cane, hempseed, whey, etc., with clear nutritional roles as alternative sources.
Novel foods may also have health benefits beyond usual nutritional functions that are under research. In this sense, key areas for novel food benefits are the modulation of immune responses, the prevention of age-related cognitive decline, cardiovascular disease prevention, and aiding brain function, with important bioactivities of novel ingredients as lycopene and astaxanthin carotenoids, trans-resveratrol, hydroxytyrosol, phospholipids, and beta-glucans, all of them with known biological activities that will contribute to potential health claims in the short term.
Furthermore, completely new sources of ingredients like some mushrooms and especially, microalgae (like Schizochytrium and Tetraselmis chuii and other under evaluation), together with many new food applications that could be accepted in the near future, are being investigated for having a host of interesting components and nutrients.
Prof. Francisco Javier Señoráns
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 papers will be 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 100 words) can be sent to the Editorial Office for announcement on this website.
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 monthly 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 1600 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.
- Novel foods
- Sources of healthy lipids
- High-quality proteins
- Sugar substitutes
- Bioactive compounds
- Health benefits