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Functional Foods and Bioactive Ingredients: From Research Through Technology to Product Development

A special issue of Molecules (ISSN 1420-3049). This special issue belongs to the section "Food Chemistry".

Deadline for manuscript submissions: 31 August 2026 | Viewed by 1043

Editor

Dr. Zaixiang Lou

E-Mail Website
Guest Editor
School of Food Science and Engineering, Jiangnan University, Wuxi 214122, China
Interests: natural ingredients; extraction; identification; bioactivity assessment; health-promoting effects; action mechanism
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

This Special Issue of Molecules focuses on the rapidly advancing field of bioactive compounds and functional ingredients in foods. With growing consumer interest in diet-related health promotion and disease prevention, there is a pressing need to explore novel sources, extraction methods, bioavailability, mechanisms of action, and innovative applications of food-derived bioactives. This issue aims to compile cutting-edge research and reviews that highlight the role of these compounds in enhancing human health, improving food quality, and driving sustainable food innovation.

Scope of the Issue

We invite original research and review articles addressing, but not limited to, the following themes:

Identification and characterization of novel bioactive compounds from traditional and unconventional food sources.

Advanced extraction, encapsulation, and stabilization technologies for sensitive bioactives.

Mechanisms of action linking food bioactives to health outcomes (e.g., antioxidant, anti-inflammatory, and gut microbiota modulation).

Functional food development and sensory/nutritional optimization.

Safety, regulatory aspects, and consumer acceptance of functional ingredients.

Sustainable sourcing and circular economy approaches in bioactive ingredient production.

Dr. Zaixiang Lou
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. Molecules is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2700 CHF (Swiss Francs). 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 foods
  • bioactive ingredients
  • extraction technologies
  • bioavailability
  • food quality
  • product development

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Further information on MDPI's Special Issue policies can be found here.

Published Papers (2 papers)

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Research

23 pages, 5519 KB  
Article
Research on Formulation Optimization and Storage Stability of Pueraria lobata Compound Beverage: Flavor Analysis and Shelf-Life Prediction
by Zaixiang Lou, Xinyan Cui, Beiqi Wu, Hongxin Wang, Nattaya Konsue, Sook Wah Chan and Bing Kang
Molecules 2026, 31(11), 1798; https://doi.org/10.3390/molecules31111798 - 23 May 2026
Viewed by 352
Abstract
Developing a Pueraria lobata compound beverage is of great significance for enhancing the utilization value of Pueraria lobata resources. However, its flavor balance, physical stability, and quality changes during storage require further investigation. This study aimed to develop a high-quality Pueraria lobata compound [...] Read more.
Developing a Pueraria lobata compound beverage is of great significance for enhancing the utilization value of Pueraria lobata resources. However, its flavor balance, physical stability, and quality changes during storage require further investigation. This study aimed to develop a high-quality Pueraria lobata compound beverage and establish a reliable shelf-life prediction model. The optimal formulation was determined using orthogonal design and multi-index evaluation, including extract stock solution, mogroside, citric acid, and a composite stabilizer consisting of xanthan gum (XG) and sodium carboxymethyl cellulose (CMC-Na). GC-MS analysis identified multiple volatile compounds collectively forming the characteristic flavor profile. During storage, physicochemical properties, sensory quality, and active component contents changed to varying extents, with deterioration significantly accelerated at higher temperatures. Among the quality indicators, Zeta potential was selected as the most suitable predictor because it showed a strong correlation with sensory scores and fitted the first-order kinetic model well. Based on the established Arrhenius-based prediction model, the predicted shelf-lives of the Pueraria lobata compound beverage at 4 °C, 27 °C, and 37 °C were 193, 104, and 82 days, respectively. These findings provide a solid theoretical basis for formulation design, stability improvement, and shelf-life evaluation of functional Pueraria lobata beverages. Full article
(This article belongs to the Special Issue Functional Foods and Bioactive Ingredients: From Research Through Technology to Product Development)
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19 pages, 21024 KB  
Article
Soy Protein Isolate–Sodium Alginate Composite Particles for Stabilization of High Internal Phase Pickering Emulsions: Structural Characterization and Stabilization Mechanisms
by Yina Yin, Yunying Li, Nan Li, Huiyun Zhang and Xinyan Peng
Molecules 2026, 31(10), 1660; https://doi.org/10.3390/molecules31101660 - 14 May 2026
Viewed by 259
Abstract
High internal phase Pickering emulsions (HIPEs) stabilized with biopolymer-based particles have sparked widespread interest due to their excellent stability and potential as fat replacements in food systems. In this study, soy protein isolate (SPI) and sodium alginate (SA) were mixed to create composite [...] Read more.
High internal phase Pickering emulsions (HIPEs) stabilized with biopolymer-based particles have sparked widespread interest due to their excellent stability and potential as fat replacements in food systems. In this study, soy protein isolate (SPI) and sodium alginate (SA) were mixed to create composite colloidal particles capable of stabilizing HIPEs with an oil phase percentage of 80%. SA significantly regulated the particle size and surface hydrophobicity of the composite particles. The optimal formulation with 1.0% SA presented a uniform particle size and desirable interfacial properties. The contact angle increased from 62.3° for pure SPI to 80.8°, which effectively improved the wettability at the oil–water interface. The interfacial protein adsorption reached a maximum of 83.7%, enabling adequate coverage of oil droplets. Low-field NMR demonstrated an increase in bound water (T22) from 21.893 to 30.031 (a.u.), while CLSM images confirmed the formation of compact interfacial layers. The HIPEs possessed excellent stability against heat treatment (100 °C), freeze–thaw cycling (3 cycles), high ionic strength (up to 0.6 M NaCl), and ambient storage for 30 days. These findings demonstrate that SPI-SA complexes are excellent natural stabilizers for fabricating robust, environmentally friendly HIPEs with broad prospects for functional food applications. Full article
(This article belongs to the Special Issue Functional Foods and Bioactive Ingredients: From Research Through Technology to Product Development)
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