Special Issue "Bioactives and Functional Ingredients in Foods and Beverages"
Deadline for manuscript submissions: closed (20 March 2020).
2. Associated Unit of R&D and Innovation CEBAS-CSIC+UPCT on “Quality and Risk Assessment of Foods”, CEBAS-CSIC, Campus Espinardo - 25, E-30100 Murcia, Spain
Interests: food science and technology; phytochemistry; bioactive compounds; health-promoters, functional ingredients; natural foods; healthy foods; energy metabolism (obesity and diabetes); human nutrition; wellbeing
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Interests: pharmacology; pharmacognosy; natural products; health-promoting bioactives; human nutrition; oxidative stress; bioavailability and metabolism
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Bioactives and functional ingredients are natural non-essential nutrients with the potential for exerting health-protective or disease-preventive properties beyond their nutritive value. There are thousands of compounds, many of them understudied, that work differently, presenting a wide range of biological properties, namely: antioxidants, activators or inhibitors of enzymes, DNA protective compounds, hormone modulators, anti-bacterial, immune-modulatory substances, and so on.
Foods and beverages containing bioactives are already part of our daily diets, but it is expected that new designs and developments incorporating valuable bioavailable ingredients with the potential to modulate the metabolism and the physiological processes necessary for a claimed beneficial effect on the health of human subjects will arise. In particular, improving the current state of the art in demonstrating a cause–effect relationship between the consumption of the given food product and the health-promoting characteristic/s claimed, which are associated with the fully characterized bioactive molecules and metabolites in the food or the formulated edible product.
The present Issue intends to reflect, as far as possible, the recent advances connecting and integrating “from farm to food and health” the many factors involved in obtaining new foods and beverages enriched in bioactives and functional ingredients, as follows:
- The ingredient sourcing, its quality, and the sustainability of the production systems.
- The influence of the agronomical, industrial, and domestic processes to condition the maintenance of quality during shelf-life, and the expected functionality.
- The demonstration of biological effects based on studies of the quality, bioavailability, and bioactivity of the new foods and beverages enriched in bioactive compounds; the elucidation of the absorption, distribution, metabolism, and excretion of the organic forms, conjugates, circulating forms of the bioactives; and the markers of intake and bioactivity, with the support of advanced omics technologies.
- The consumer-driven design of new foods and beverages, as well as the novel designs for specific population groups with special needs (e.g., aging adults, allergies, caloric intake control or restricted diets, chronic conditions, and immuno-depressed situations).
- And much more.
Dr. Diego A. Moreno
Dr. Débora Villaño
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 papers will be 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 100 words) can be sent to the Editorial Office for announcement on this website.
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-blind 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 2000 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.
- Added value food products
- New developments and trends in foods and beverages
- Bioactive compounds, biomolecules, and health-promoters
- Bioaccessible, bioavailable, and bioactive compounds
- Health-promotion and disease prevention and management
- Chemical characterization of foods and beverages
- Shelf-life, organoleptic, and functional quality
- Structure–bioactivity relationship for claimed benefits