Food Additives and Food Supplements
A special issue of Molecules (ISSN 1420-3049). This special issue belongs to the section "Food Chemistry".
Deadline for manuscript submissions: closed (1 August 2022) | Viewed by 20492
Special Issue Editors
Interests: green extraction; functional foods; dietary supplements and products; food traceability; spectroscopic untargeted fingerprint
Special Issues, Collections and Topics in MDPI journals
Interests: green extraction; ultrasound; waste management; circular economy; food chemistry; dietary food supplements; functional foods
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Recent technological advances, population lifestyle changes, and socioeconomic trends around the world point to the need for new and, possibly, minimally processed foods and food ingredients, with high health benefits. Today, foods are not only intended to satisfy hunger and provide the necessary nutrients but should confer additional health benefits to humans by improving physical and mental well-being and preventing diet-related diseases.
On the global market, the demand for dietary food supplements, as health-promoting products, is continuously increasing. In addition, there is also a growing demand for new natural food additives to replace synthetic ones. The main reason is not related to safety and efficacy, as all compounds that are legally authorized as food additives meet rigorous requirements and continuous evaluation. However, natural food additives are preferred, as they can be obtained from renewable sources, often do not involve large amounts of hazardous reagents and solvents, and often also include more than one bioactive molecule (i.e., plant extracts), providing potential synergistic effects.
Based on these premises, this Special Issue entitled “Food Additives and Food Supplements” aims to collect original works (research articles and reviews) concerning the most recent findings in these fields. Particularly, studies on the chemical, technological, and nutritional characteristics of natural compounds/extracts to be used both as supplements’ ingredients or as natural additives, as well as new findings on their bioactivity, bioavailability, stability, and formulation strategies will be taken into consideration.
Dr. Raffaella Boggia
Dr. Federica Turrini
Guest Editors
Manuscript Submission Information
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Keywords
- Natural bioactive compounds
- Bioavailability of supplement ingredients
- Stability of food ingredients
- Food formulations
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