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Foods
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Biosynthesis Technology and Future Functional Foods
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Biosynthesis Technology and Future Functional Foods

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Nutraceuticals, Functional Foods, and Novel Foods".

Deadline for manuscript submissions: 5 September 2025 | Viewed by 9873

Special Issue Editors

Prof. Dr. Fankui Zeng

E-Mail Website
Guest Editor
Lanzhou Institute of Chemical Physics, Chinese Academy of Sciences, Lanzhou, China
Interests: potato chemistry and processing; food nutrition and safety; food biotechnology; food flavor chemistry; analysis and detection technology of pesticide residues
Special Issues, Collections and Topics in MDPI journals
Prof. Dr. Dayong Ren

E-Mail Website
Guest Editor
Academy of Food Science and Egineering, Jilin Agricultural University, Changchun, China
Interests: development and functional assessment of probiotics and gut microbial resources; fermented food safety control and quality improvement; exploration and product development of functional factors in food and medicine homology substance; food safety and toxicological evaluation
Dr. Weigang Liu

E-Mail Website
Guest Editor Assistant
Lanzhou Institute of Chemical Physics, Chinese Academy of Sciences, Lanzhou, China
Interests: storage and insurance materials of the agricultural products; resource-oriented utilization

Special Issue Information

Dear Colleagues,

Functional food refers to food that has been fortified or enhanced with specific nutrients or substances that have a positive effect on health beyond the provision of essential nutrients. These substances can include bioactive compounds and nutraceutical ingredients, such as plant bioactives, dietary fibre, probiotics, prebiotics, functional lipids, bioactive peptides, vitamins, antioxidants, minerals, etc. These substances can exert beneficial health properties and reduce the risk of chronic diseases. Biosynthesis technology includes not only genetic engineering, but also cell engineering and enzyme engineering, and it plays a pivotal role in the development of nutraceuticals and functional foods, harnessing the potential of plant- and animal-derived byproducts for innovative applications.

This Special Issue presents manuscripts mainly on food microbial manufacturing, food nutrition and health, food protein, the development of functional foods, and other related fields. The aim of this Special Issue is to bring together the results of basic and applied research in the field of healthy foods and bioactive food ingredients to promote the development of biosynthesis technology and functional food research.

Prof. Dr. Fankui Zeng
Prof. Dr. Dayong Ren
Guest Editors

Dr. Weigang Liu
Guest Editor Assistant

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 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 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

  • functional foods
  • biosynthesis
  • nutraceuticals
  • food-derived bioactive peptides
  • protein
  • polysaccharide

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

Published Papers (5 papers)

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Research

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20 pages, 1549 KiB  
Article
In Silico and In Vitro Characterization of Bacillus velezensis P45: Screening for a Novel Probiotic Candidate
by Carolini Esmeriz da Rosa, Cristian Mauricio Barreto Pinilla, Luiza Dalpiccoli Toss and Adriano Brandelli
Foods 2025, 14(13), 2334; https://doi.org/10.3390/foods14132334 - 30 Jun 2025
Viewed by 334
Abstract
Spore-forming Bacilli have been explored due to their potential biotechnological features and applications in human health and functional food research. This study focuses on the genetic and phenotypical characterization of the functional probiotic properties of Bacillus velezensis P45, a strain isolated from fish [...] Read more.
Spore-forming Bacilli have been explored due to their potential biotechnological features and applications in human health and functional food research. This study focuses on the genetic and phenotypical characterization of the functional probiotic properties of Bacillus velezensis P45, a strain isolated from fish intestines. B. velezensis P45 exhibited antimicrobial activity against Gram-positive and Gram-negative pathogens and demonstrated strong autoaggregation and biofilm formation properties in vitro. The strain also showed tolerance to gastrointestinal conditions and ability to metabolize and adhere to mucin. In silico analysis confirmed the absence of virulence factors and antibiotic resistance genes, reinforcing its safety as a probiotic candidate. Genome mining revealed the presence of genes related to adhesion, such as fibronectin-binding protein and enolases, and for the synthesis of secondary metabolites, including the antimicrobial lipopeptides fengycin, surfactin, and bacillibactin. In addition, phylogenetic comparison using the yloA (rqcH) gene associated with gut adhesion clustered strain P45 with other probiotic Bacillus and B. velezensis strains, while separating it from pathogenic bacteria. Thus, the strain B. velezensis P45 could be a valuable candidate as a probiotic due to its functional properties and safety. Full article
(This article belongs to the Special Issue Biosynthesis Technology and Future Functional Foods)
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17 pages, 1580 KiB  
Article
Oyster Mushroom (Pleurotus ostreatus) and Okara Flour as Nutritional Enhancers in Wheat Biscuits: A Study on Storage Stability
by Emmanuella Ifunanya Nwaudah, Ifeoma Elizabeth Mbaeyi-Nwaoha, Deborah Chinwendu Ofoegbu and Helen Onyeaka
Foods 2025, 14(3), 539; https://doi.org/10.3390/foods14030539 - 6 Feb 2025
Viewed by 1270
Abstract
In response to the scarcity and high cost of wheat in Nigeria, this study investigates the potential of oyster mushroom (Pleurotus ostreatus) and okara flour to enhance the nutritional quality and storage stability of wheat biscuits. By incorporating 10–50% oyster mushroom [...] Read more.
In response to the scarcity and high cost of wheat in Nigeria, this study investigates the potential of oyster mushroom (Pleurotus ostreatus) and okara flour to enhance the nutritional quality and storage stability of wheat biscuits. By incorporating 10–50% oyster mushroom powder into wheat flour, this study observed significant increases in the nutritional profile of the biscuits. The protein content notably increased from 8.26% to 16.12%, while the crude fibre and ash content also saw over a 50% increment. Storage studies revealed that biscuits (baked for 18 min at 180 °C) packaged in cartons within polyethene were more shelf-stable than those in low-density polyethylene (LDPE) bags, maintaining quality over two months at ambient temperature. The inclusion of oyster mushroom and okara flour in wheat biscuits significantly enhances their nutritional value and shelf life, presenting a viable solution to the challenges of wheat scarcity and global malnutrition. The optimal mushroom flour enrichment level was identified at 20% to maintain consumer appeal. Full article
(This article belongs to the Special Issue Biosynthesis Technology and Future Functional Foods)
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18 pages, 6696 KiB  
Article
Structural Characterization of, and Protective Effects Against, CoCl2-Induced Hypoxia Injury to a Novel Neutral Polysaccharide from Lycium barbarum L.
by Yunchun Li, Jianfei Liu, Dong Pei and Duolong Di
Foods 2025, 14(3), 339; https://doi.org/10.3390/foods14030339 - 21 Jan 2025
Cited by 1 | Viewed by 1065
Abstract
Oxidative stress is closely related to the occurrence and development of ischaemic stroke. Natural plant polysaccharides have potential value in inhibiting oxidative stress and preventing ischaemic stroke. Here, a novel neutral polysaccharide named LICP009-3F-1a with a Mw of 10,780 Da was separated and [...] Read more.
Oxidative stress is closely related to the occurrence and development of ischaemic stroke. Natural plant polysaccharides have potential value in inhibiting oxidative stress and preventing ischaemic stroke. Here, a novel neutral polysaccharide named LICP009-3F-1a with a Mw of 10,780 Da was separated and purified from Lycium barbarum L. fruits. Linkage and NMR data revealed that LICP009-3F-1a has the following backbone: →4)-β-D-Glcp-(1→6)-β-D-Galp-(1→, with a branched chain of β-D-Galp-(1→3)-β-D-Galp-(1→, α-L-Araf-(1→ and →6)-α-D-Glcp-(1→ connected to the main chain through O-3 of →3,6)-β-D-Galp-(1→. X-ray and SEM analyses showed that LICP009-3F-1a has a semicrystalline structure with a laminar morphology. Thermal property analysis showed that LICP009-3F-1a is thermally stable. In vivo experiments suggested that LICP009-3F-1a could inhibit hypoxia-induced oxidative stress damage by eliminating ROS, reversing and restoring the activities of the antioxidant enzymes SOD, CAT, and GPx, and reducing the expression levels of the HIF-1α and VEGF genes. Blocking the apoptosis genes Bax and Caspase 3 and upregulating the expression of the antiapoptotic gene Bcl-2 protected PC12 cells from hypoxia-induced apoptosis. These results suggest that LICP009-3F-1a may have multiple potential uses in the treatment of IS. Full article
(This article belongs to the Special Issue Biosynthesis Technology and Future Functional Foods)
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18 pages, 1900 KiB  
Article
Effects of Red Vinasse on Physicochemical Qualities of Blue Round Scad (Decapterus maruadsi) During Storage, and Shelf Life Prediction
by Shan Xue, Shuyi Chen, Bohu Liu and Jia Liu
Foods 2024, 13(22), 3654; https://doi.org/10.3390/foods13223654 - 17 Nov 2024
Cited by 2 | Viewed by 987
Abstract
A fish processed with red vinasse is a type of Fujian cuisine with regional characteristics. In order to monitor the effect of red vinasse on storage quality and shelf life of blue round scad (Decapterus maruadsi) during storage, the changes in [...] Read more.
A fish processed with red vinasse is a type of Fujian cuisine with regional characteristics. In order to monitor the effect of red vinasse on storage quality and shelf life of blue round scad (Decapterus maruadsi) during storage, the changes in fat content, thiobarbituric acid reactive substances (TBARS), composition of polyunsaturated fatty acids (PUFAs), pH value, texture, and sensory quality were studied at different storage temperatures (4 °C, 25 °C, and 37 °C). By analyzing the correlation between changes in sensory qualities and physical and chemical indexes, a first-order kinetic model and the Arrhenius equation were used to build a shelf-life prediction model for blue round scad during storage. The results showed that processing with red vinasse can significantly reduce the malondialdehyde (MDA) production and the decrease in PUFAs, eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) (p < 0.05) during storage. Based on partial least squares regression (PLSR), the storage temperature and time have a significant impact on the PUFA composition in blue round scad, which changed less when the samples were stored at 4 °C and 25 °C, and they had better nutritional composition of fatty acids at lower temperatures. Among the PUFAs, DHA (C22:6n-3) and EPA (C20:5n-3) had higher relative contents and significantly decreased during storage (p < 0.05). Additionally, the processing with red vinasse can slow down the increase in total volatile basic nitrogen (TVB-N) value and pH of blue round scad, maintain the appropriate hardness, elasticity, cohesion and chewability, and improve the overall sensory quality of the fish. In addition, according to the results of model prediction based on TBARS value, the storage shelf life of blue round scad with red vinasse added was 55 d, 2.7 d and 28 h at 4 °C, 25 °C and 37 °C, respectively. The accuracy of the forecast model was high, and the relative errors of the measured values and predicted values were less than 10%. Thus, it not only provided a theoretical basis for the processing and application of red vinasse to Chinese traditional food, but also provided innovative ideas for the safe storage and high-value utilization of blue round scad. Full article
(This article belongs to the Special Issue Biosynthesis Technology and Future Functional Foods)
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Review

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15 pages, 3322 KiB  
Review
Biological Functions and Health Benefits of Flavonoids in Fruits and Vegetables: A Contemporary Review
by Xiaoyuan Zheng, Xuejiao Zhang and Fankui Zeng
Foods 2025, 14(2), 155; https://doi.org/10.3390/foods14020155 - 7 Jan 2025
Cited by 9 | Viewed by 5255
Abstract
Flavonoids, being prevalent in fruits and vegetables, are essential to the diverse stages of plant growth, development, and storage. Furthermore, flavonoids have been shown to exert substantial beneficial effects on human health, prompting heightened scientific interest in their potential advantages. This review elucidates [...] Read more.
Flavonoids, being prevalent in fruits and vegetables, are essential to the diverse stages of plant growth, development, and storage. Furthermore, flavonoids have been shown to exert substantial beneficial effects on human health, prompting heightened scientific interest in their potential advantages. This review elucidates the functions of flavonoids in fruits and vegetables, confirming their position as natural sources of these compounds, despite the differences in type and concentration among various species. This review elucidates the significance of flavonoids in the growth and development of fruits and vegetables, highlighting their roles in enhancing pigmentation and providing protection against both biotic and abiotic stresses. In relation to human health, flavonoids are recognized for their ability to combat aging, mitigate inflammation, safeguard the nervous system, and promote overall well-being. Additionally, this review proposes avenues for future research in the domain of flavonoids, underscoring the necessity for ongoing exploration of their potential applications and benefits. Full article
(This article belongs to the Special Issue Biosynthesis Technology and Future Functional Foods)
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