Dear Colleagues,

Currently, consumers are demanding functional foods to improve their health and prevent the development of diseases. Among healthy foods, plant foods are a good alternative for the development of functional foods since they present fewer religious limitations, greater cultural acceptance, and can be consumed by vegans and vegetarians. Plant matrices are a good alternative due to their high micro- and macronutrient contents, and are a rich source of bioactive compounds with health-promoting properties through their antioxidant, anticancer, and anti-inflammatory activities. At the same time, plant matrices can be produced in a sustainable and economical way from the waste and by-products of the vegetable agro-food industries, thus improving the reduction of food waste. Another alternative to improve the functional quality in plant-based foods and drinks would be by using probiotic microorganisms through fermentative processes. Therefore, different matrices should be investigated to increase the number of healthier plant-based drinks and foods on the market.

The aim of this Special Issue is to compile recent research and high-quality review papers in the field of plant foods and drinks with high nutritional value and potential health effects. Topics include:

• Bioavailability of bioactive compounds in vegetable matrices.
• Control of bioactive compounds during processing and their functional quality during shelf-life.
• In vitro and in vivo studies to evaluate the physiological effects and mechanisms of the bioactive compounds and ingredients in improving health.
• Phytochemical characterization of plant-based functional foods and drinks.
• Nutritional and functional quality of plant-based products.

Prof. Dr. Maria Jose Frutos Fernandez
Dr. Estefanía Valero Cases
Guest Editors

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• functional foods
• health benefits
• vegetable and fruit matrices
• functional quality
• nutritional quality
• probiotic and prebiotic properties
• vegetable metabolites