Research on the Botanical Beverages Ingredients and Their Functions
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Drinks and Liquid Nutrition".
Deadline for manuscript submissions: 10 February 2026 | Viewed by 8
Special Issue Editor
Interests: tea; bioactive compounds; functional ingredients; phytochemicals; botanical beverages; phenolic compounds; nanotechnology; targeted delivery
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Botanical beverages, which have been discovered and consumed since ancient times, have attracted growing interest due to the increasing pursuit of green and healthy lifestyles. These plant-based drinks, ranging from traditional herbal teas (e.g., Camellia sinensis, Chrysanthemum), fruit juices (e.g., orange, apple), and cereal-based beverages (e.g., soybean, almond) to modern functional beverages (e.g., Lycium chinense), offer not only sensory appeal but also an abundant source of bioactive compounds with potential health benefits. This Special Issue aims to showcase cutting-edge research on the identification, extraction, biological activities, and health implications of ingredients in botanical beverages.
Key bioactive constituents in plants, such as polyphenols, flavonoids, saponins, alkaloids, essential oils, and dietary fibers have demonstrated various physiological functions, including antioxidant, anti-inflammatory, immunomodulatory, and gut microbiota-regulating effects, among others. Unraveling the mechanisms underlying these health benefits of plant-based beverages and their ingredients is crucial for validating traditional uses of herbal teas, expanding utilization of bioactive compounds, and supporting public health through evidence-based nutrition. Research into the functional properties of botanical beverages and their ingredients is constantly evolving, and this Special Issue will present the cutting-edge findings in this area.
We welcome original research articles and reviews that explore the chemistry, biological activity, nutritional value, or health benefits of botanical beverages. We look forward to your valuable contributions.
Prof. Dr. Qiang Chu
Guest Editor
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
- botanical beverages
- plant-based ingredients
- bioactive compounds
- functional properties
- health benefits
- phytochemicals
- hearbal teas
- fruit juice
- cereal drinks
- functional beverages
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