Innovative Approaches to Enhancing the Nutritional and Functional Properties of Foods
A Special Issue of Foods (ISSN 2304-8158) belonging to the section "Nutraceuticals, Functional Foods, and Novel Foods".
Deadline for manuscript submissions: 5 January 2027 | Viewed by 116
Editors
Interests: food chemistry; functional food; biomass valorization; sustainable processes; biocomposites; food packaging materials
Special Issues, Collections and Topics in MDPI journals
Interests: bioactive compounds; antioxidants; food chemistry; phytochemistry; bioinorganic chemistry; medicinal chemistry
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
The increasing demand for healthier, sustainable, and high-quality food products has stimulated intensive research into innovative strategies for improving the nutritional value and functional properties of foods. Recent advances in food science and technology have enabled the development of novel ingredients, processing methods, and formulation approaches that enhance nutrient bioavailability, stability, sensory characteristics, and health-promoting potential.
This Special Issue will provide a platform for presenting recent developments and emerging trends in the field of functional and nutritionally enhanced foods. Particular attention will be given to innovative approaches involving bioactive compounds, food fortification, encapsulation and delivery systems, sustainable processing technologies and the reformulation of food products. Studies addressing the valorization of food industry by-products and the development of sustainable solutions for healthier food systems are also highly welcome.
Furthermore, this Special Issue aims to showcase advances in food packaging technologies, including active and bioactive packaging systems, which contribute to maintaining nutritional quality, extending shelf life and preserving the stability of valuable food constituents. Contributions exploring the effects of innovative technologies on antioxidant activity, nutrient retention, digestibility and consumer acceptance are particularly encouraged.
By bringing together original research articles, reviews and short communications, this Special Issue seeks to provide a comprehensive overview of current scientific achievements and future perspectives in the development of healthier, more functional, and sustainable foods.
Prof. Dr. Vesna Antić
Prof. Dr. Nebojša Pantelić
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-anonymized 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
- nutraceuticals
- innovative food ingredients
- plant-based foods
- animal-based foods
- food waste valorization
- encapsulation and delivery systems
- sustainable food processing
- active food packaging
- shelf-life stability
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