Molecular and Bioactive Properties of Novel and Functional Food Ingredients

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

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