Multifunctional Bioactives in Whole Grains for Health Foods

Dear Colleagues,

Whole grains, including cereals, pseudocereals, and pulses, are rich sources of multifunctional bioactive compounds, such as polyphenols, dietary fibers, carotenoids, phytosterols, vitamins, and minerals, contributing to human health and disease prevention. Their composition, biological activities, and functional potential can be strongly influenced by species, environmental conditions, and processing methodologies from field to fork. Understanding these factors is crucial for optimizing the nutritional quality, bioavailability, and functional properties of foods. This Special Issue aims to gather original research, reviews, and perspectives addressing the characterization, extraction, and application of bioactives in whole grains, as well as innovative strategies to enhance their functionality in food products. Studies on the impact of growing regimes, processing technologies, safety, consumer acceptability, and legislative aspects are particularly encouraged. Contributions promoting sustainable and circular approaches in the development of functional whole grain foods are also welcomed.

Dr. Gordana Šimić
Prof. Dr. Jasmina Lukinac
Guest Editors

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