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Molecular and Bioactive Properties of Novel and Functional Food Ingredients
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Molecular and Bioactive Properties of Novel and Functional Food Ingredients

A special issue of International Journal of Molecular Sciences (ISSN 1422-0067). This special issue belongs to the section "Bioactives and Nutraceuticals".

Deadline for manuscript submissions: 31 January 2027 | Viewed by 1738

Editor

Dr. Ewelina Zielińska

E-Mail Website
Guest Editor
Department of Analysis and Food Quality Assessment, University of Life Sciences in Lublin, Skromna Str. 8, 20-704 Lublin, Poland
Interests: edible insects; bioactive compounds; novel food; antioxidant activity; bioactive peptides; antidiabetic properties
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

The growing demand for health-promoting foods has driven research into novel and functional ingredients with molecular and bioactive properties that support human well-being. This Special Issue focuses on the identification, characterization, and application of compounds that exhibit antioxidant, anti-inflammatory, antimicrobial, and metabolic regulatory effects. Emphasis is placed on bioactive peptides, polyphenols, polysaccharides, and lipid-derived molecules obtained from well-known sources such as plants and microorganisms, as well as on novel foods such as edible insects and by-products of the unconventional food industry. Advanced analytical techniques, such as metabolomics and proteomics, are worth highlighting for elucidating molecular mechanisms and interactions within complex food matrices. Furthermore, the Issue may cover innovative processing technologies that enhance stability, bioavailability, and targeted delivery of functional components. Contributions may also address the role of these ingredients in modulating the gut microbiota, improving immune responses, and reducing the risk of chronic diseases. By integrating multidisciplinary approaches, this Special Issue aims to advance the development of next-generation functional foods that combine nutritional value with scientifically validated health benefits.

Dr. Ewelina Zielińska
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-anonymized peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. International Journal of Molecular Sciences is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. There is an Article Processing Charge (APC) for publication in this open access journal. For details about the APC please see here. 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 food
  • bioactive compounds
  • novel food
  • molecular properties
  • peptides
  • edible insects
  • metabolomics
  • health-promoting ingredients
  • oxidative stress

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Published Papers (2 papers)

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Research

18 pages, 2768 KB  
Article
Extracellular Vesicle-like Associated microRNAs in Monofloral Honeys: Molecular Characterization and Functional Pathways
by Diana Marisol Abrego-Guandique, Silvia Nuzzo, Olubukunmi Amos Ilori, Ilaria Leone, Mario Zanfardino, Enrico Gallo, Paola Tucci, Filippo Luciani, Maria Cristina Caroleo, Roberto Cannataro and Erika Cione
Int. J. Mol. Sci. 2026, 27(12), 5297; https://doi.org/10.3390/ijms27125297 - 11 Jun 2026
Viewed by 304
Abstract
Recent studies have identified microRNAs (miRNAs) in honey, opening a new and promising area of nutrition research. In this view, pasteurized and unpasteurized samples of Eucalyptus, Orange Blossom, Chestnut, and Sulla honeys were analyzed using manual and semi-automated RNA extraction methods. Semi-automated extraction [...] Read more.
Recent studies have identified microRNAs (miRNAs) in honey, opening a new and promising area of nutrition research. In this view, pasteurized and unpasteurized samples of Eucalyptus, Orange Blossom, Chestnut, and Sulla honeys were analyzed using manual and semi-automated RNA extraction methods. Semi-automated extraction yielded significantly higher RNA amounts than manual methods, while pasteurization selectively affected miRNA presence, depending on the type of honey. The panel of conserved miRNAs monitored was let-7a-5p, miR-1-3p, miR-7-5p, miR-10a-5p, miR-33a-5p, miR-34a-5p, miR-92a-3p, miR-125b-5p and miR-133a-3p, across honey varieties and in their extracellular vesicles with structures approximately 200 nm in diameter that retain four miRNAs in all honey types, miR-1-3p, miR-34a-5p, miR-92a-3p, and miR-133a-3p. Bioinformatic analyses of validated miRNA targets revealed enrichment in pathways related to cytoskeletal organization, transcriptional regulation, protein stability, and immune system processes, with Reactome categories clustering around signal transduction, protein metabolism, and immune interactions. Cell–type–specific enrichment suggested that gastric isthmus progenitor cells, stromal cells, and immune subsets could be potential targets, implying roles in epithelial renewal, immune modulation, and wound healing. Overall, these findings enhance our understanding of honey as a source of conserved miRNAs in extracellular vesicles, highlighting its potential as a natural carrier that protects miRNAs from degradation. This study offers new insights into the health-promoting properties of honey, warranting further preclinical studies. Full article
(This article belongs to the Special Issue Molecular and Bioactive Properties of Novel and Functional Food Ingredients)
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19 pages, 1574 KB  
Article
The Use of Spirulina Powder to Enrich Honey with Antioxidants and Highly Digestible Protein
by Małgorzata Dżugan, Karolina Trybulec, Ewelina Sidor, Michał Miłek and Monika Tomczyk
Int. J. Mol. Sci. 2026, 27(4), 1941; https://doi.org/10.3390/ijms27041941 - 18 Feb 2026
Cited by 2 | Viewed by 932
Abstract
Despite the presence of numerous bioactive compounds, honey is naturally low in protein, which limits its nutritional value. Adding spirulina powder, abundant in protein and antioxidants, seems to be a good way to increase the nutritional value of honey. Two commercially available dietary [...] Read more.
Despite the presence of numerous bioactive compounds, honey is naturally low in protein, which limits its nutritional value. Adding spirulina powder, abundant in protein and antioxidants, seems to be a good way to increase the nutritional value of honey. Two commercially available dietary supplements of spirulina were used to enrich rapeseed honey (0.15–1.2%) during the creaming process. Obtained products were analyzed after 1, 3, and 6 months of storage at room temperature regarding basic physicochemical parameters, protein and phenolic content, and antioxidant capacity. Moreover, the bioaccessibility of antioxidants, as well as the protein digestibility, was assessed using an in vitro digestion model followed by sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE). The study demonstrated that 1.2% enrichment of blue spirulina significantly increased the easily digestible protein content and antioxidant capacity. All of the tested parameters were maintained during storage. Spirulina-enriched honey can be recommended as a novel functional product with unique sensory features and evidenced health-promoting properties and can be a valuable dietary supplement. Full article
(This article belongs to the Special Issue Molecular and Bioactive Properties of Novel and Functional Food Ingredients)
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