Natural Bioactives and Functional Ingredients in Foods

Dear Colleagues,

The growing interest in foods with functional properties has driven research focused on the identification, characterization, and application of natural bioactive compounds in food matrices. These ingredients, derived from plants, algae, microorganisms, and agro-industrial by-products, play a key role in promoting health and preventing non-communicable chronic diseases. This Special Issue gathers innovative studies on the extraction, stability, bioavailability, mechanisms of action, and physiological effects of natural bioactives such as polyphenols, carotenoids, bioactive peptides, prebiotics, and other functional ingredients. It also addresses technological strategies for incorporating these compounds into foods and beverages, as well as the regulatory and sensory challenges related to their use. This Issue aims to foster scientific exchange among researchers, industry professionals, and policymakers, promoting the advancement of knowledge and the development of healthier and more sustainable foods.

Dr. Cristina Caleja
Guest Editor

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