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Natural Ingredients for Functional Foods: Advances in Composition, Bioactivity, and...
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Natural Ingredients for Functional Foods: Advances in Composition, Bioactivity, and Applications

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

Deadline for manuscript submissions: 15 May 2026 | Viewed by 4785

Special Issue Editor

Prof. Dr. Daniela Ilieva Batovska

E-Mail Website
Guest Editor
Institute of Chemical Engineering, Bulgarian Academy of Sciences, Acad. G. Bonchev Str., Bl. 103, 1113 Sofia, Bulgaria
Interests: phytochemistry; plant secondary metabolites; chromatography; spectral methods; development of quantitative methods; exploration of pharmacological activity mechanisms; structure–activity relationships; food supplements; cosmetics
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Natural ingredients with health-promoting properties are at the forefront of functional food innovation. Sourced from botanical origins such as herbs, fruits, and other traditional food materials, these bioactive compounds—including, but not limited to, polyphenols, flavonoids, terpenoids, essential oils, and dietary fibers—are increasingly valued for their potential to enhance human health and reduce the risk of chronic diseases. This Special Issue aims to highlight recent advances in the discovery, characterization, and application of natural ingredients in functional foods, with a strong emphasis on both efficacy and safety. Relevant topics include chemical composition, extraction methods, bioactivity (e.g., antioxidant, anti-inflammatory, antimicrobial, metabolic effects), stability, bioavailability, safety assessment, and regulatory considerations. Studies addressing sustainable sourcing, formulation strategies, and integration into food systems are also welcome. We invite original research, reviews, and short communications that support the development of safe and effective natural functional food ingredients.

Prof. Dr. Daniela Ilieva Batovska
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 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

  • functional foods
  • natural ingredients
  • plant-based bioactives
  • phytochemicals
  • nutraceuticals
  • food antioxidants
  • food safety
  • essential oils
  • phenolic compounds
  • clean-label products
  • bioavailability
  • sustainable food ingredients
  • traditional food sources
  • health-promoting compounds

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Published Papers (3 papers)

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Research

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20 pages, 2861 KB  
Article
Metabolite Signatures and Particle Size as Determinants of Anti-Inflammatory and Gastrointestinal Smooth Muscle Modulation by Chlorella vulgaris
by Natalina Panova, Anelia Gerasimova, Mina Todorova, Mina Pencheva, Ivayla Dincheva, Daniela Batovska, Vera Gledacheva, Valeri Slavchev, Iliyana Stefanova, Stoyanka Nikolova, Irena Mincheva, Magdalena Szechyńska-Hebda and Krastena Nikolova
Foods 2025, 14(19), 3319; https://doi.org/10.3390/foods14193319 - 25 Sep 2025
Viewed by 3188
Abstract
Chlorella vulgaris is a nutrient-dense microalga with recognized antioxidant, anti-inflammatory, and metabolic regulatory properties, making it an attractive candidate for functional food applications. In such contexts, both chemical composition and particle size can influence dispersibility, bioactive release, and physiological effects. In this study, [...] Read more.
Chlorella vulgaris is a nutrient-dense microalga with recognized antioxidant, anti-inflammatory, and metabolic regulatory properties, making it an attractive candidate for functional food applications. In such contexts, both chemical composition and particle size can influence dispersibility, bioactive release, and physiological effects. In this study, two commercial C. vulgaris powders from India (Sample 1) and the UK (Sample 2) were compared with respect to particle size, metabolite composition, and biological activity. Sample 1 exhibited finer particles, while Sample 2 was coarser. GC–MS profiling revealed distinct compositional differences: Sample 1 displayed a higher relative abundance of saturated fatty acids, β-sitosterol, β-amyrin, and glucitol, whereas Sample 2 contained higher levels of unsaturated fatty acids, betulin, salicylic acid, and specific carbohydrates. In vitro assays showed stronger inhibition of albumin denaturation by Sample 1 compared with Sample 2 and prednisolone. Ex vivo tests indicated that both samples induced tonic contraction of gastric smooth muscle through muscarinic acetylcholine receptors (mAChRs) and L-type calcium channels, as evidenced by the marked reduction in responses after atropine and verapamil treatment, with Sample 1 producing a more pronounced effect. Immunohistochemistry further demonstrated broader IL-1β upregulation with Sample 1 and localized nNOS modulation with Sample 2. Overall, the results demonstrate that the interplay between composition and particle size shapes the bioactivity of C. vulgaris, supporting its targeted use in digestive, neuroimmune, and cardiometabolic health. Full article
(This article belongs to the Special Issue Natural Ingredients for Functional Foods: Advances in Composition, Bioactivity, and Applications)
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18 pages, 2301 KB  
Article
Optimization, Structural Characterization, and Bioactivities of Polysaccharides from Rosa roxburghii Tratt Fruit Using Enzyme-Assisted Extraction
by Qing Chen, Yue Zhang, Siyuan Zheng, Siming Zhu and Chao Li
Foods 2025, 14(14), 2423; https://doi.org/10.3390/foods14142423 - 9 Jul 2025
Cited by 1 | Viewed by 1193
Abstract
This study aimed to optimize the enzyme-assisted extraction of polysaccharides (RTFPs) from Rosa roxburghii fruit using response surface methodology. Under the optimal extraction conditions, the yield of RTFPs reached 14.02%, which was close to the predicted value of 13.96%. The primary structural characteristics [...] Read more.
This study aimed to optimize the enzyme-assisted extraction of polysaccharides (RTFPs) from Rosa roxburghii fruit using response surface methodology. Under the optimal extraction conditions, the yield of RTFPs reached 14.02%, which was close to the predicted value of 13.96%. The primary structural characteristics and the antioxidative and immunomodulatory activities of RTFPs were also examined. Structural characterization revealed that RTFPs comprise 36.38% neutral sugar, 48.83% uronic acid, and 7.29% protein. Their heteropolysaccharide structure features two distinct molecular weight fractions (1.87 × 105 Da and 4.75 × 103 Da) and a monosaccharide composition dominated by glucose (38.93%), arabinose (20.66%), galactose (20.58%), galacturonic acid (10.94%), and xylose (6.52%). Antioxidant assays demonstrated potent radical scavenging activity, with IC50 values of 11 μg/mL (DPPH) and 150 μg/mL (ABTS), comparable to conventional antioxidants. Immunomodulatory studies on RAW264.7 macrophages revealed that RTFPs (100–400 μg/mL) significantly enhanced phagocytosis by 12.61–76.63% and stimulated the secretion of nitric oxide (NO) and tumor necrosis factor-α (TNF-α). These bioactivities are attributed to RTFPs’ high uronic acid content, moderate molecular weight distribution, unique monosaccharide profile, and highly branched conformation. Full article
(This article belongs to the Special Issue Natural Ingredients for Functional Foods: Advances in Composition, Bioactivity, and Applications)
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Review

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31 pages, 2315 KB  
Review
Mashua (Tropaeolum tuberosum Ruiz & Pavón): Nutritional Composition, Bioactive Compounds, and Functional Potential as an Andean Natural Ingredient
by Suny Luera-Quiñones, María Jimena Correa, Cesar Moreno-Rojo, Rebeca Salvador-Reyes and Luz María Paucar-Menacho
Foods 2025, 14(24), 4198; https://doi.org/10.3390/foods14244198 (registering DOI) - 6 Dec 2025
Viewed by 32
Abstract
Mashua (Tropaeolum tuberosum), an underutilized Andean tuber, has gained increasing scientific interest due to its exceptional nutritional composition and high bioactive phytochemical content. This narrative review synthesizes evidence from 68 peer-reviewed studies published up to August 2025, obtained through searches in [...] Read more.
Mashua (Tropaeolum tuberosum), an underutilized Andean tuber, has gained increasing scientific interest due to its exceptional nutritional composition and high bioactive phytochemical content. This narrative review synthesizes evidence from 68 peer-reviewed studies published up to August 2025, obtained through searches in Scopus and Web of Science, examining its macro- and micronutrient profile, richness in starch, proteins, and vitamin C, and diverse bioactive compounds, including glucosinolates, anthocyanins, and flavonoids. These metabolites exhibit strong antioxidant, anti-inflammatory, anticancer, and cardioprotective activities, with the highest concentrations being observed in purple and black morphotypes. Recent studies demonstrated that incorporating mashua into bakery, extruded, and fermented food formulations enhanced nutritional value and oxidative stability. Overall, mashua represents a promising natural ingredient for functional foods and nutritional applications. Further research is required to optimize processing conditions, improve the stability and bioavailability of its active compounds, and validate its health-promoting effects. Full article
(This article belongs to the Special Issue Natural Ingredients for Functional Foods: Advances in Composition, Bioactivity, and Applications)
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