Processing and Bioactivity Evaluation of Functional Foods
A special issue of Processes (ISSN 2227-9717). This special issue belongs to the section "Food Process Engineering".
Deadline for manuscript submissions: 30 November 2025 | Viewed by 13
Special Issue Editor
Special Issue Information
Dear Colleagues,
This Special Issue, titled “Processing and Bioactivity Evaluation of Functional Foods”, focuses on the latest research at the intersection of food processing, bioactive compound science, and health-oriented product development. With the growing global demand for functional and nutraceutical foods, this Special Issue seeks innovative contributions that explore how processing techniques influence the stability, efficacy, and bioavailability of health-promoting compounds in food systems.
It aims to bring together interdisciplinary studies from food science and plant science, particularly those investigating the extraction, transformation, and incorporation of bioactive compounds into functional food products. Emphasis should particularly be placed on the effects of thermal and non-thermal processing, formulation strategies, and their implications on compound functionality and product quality. Studies addressing health benefits, the mechanism of action, consumer acceptance, and market potential of processed functional foods are especially welcome.
Key topics of interest include (but are not limited to) the following:
- The impact of processing on the function and structure of bioactive compounds;
- Functional food product development and innovation;
- The stability and bioavailability of nutraceuticals;
- The health-promoting effects of plant-derived compounds;
- Analytical techniques for bioactivity assessments;
- The consumer perception and sensory evaluation of functional foods.
With your contributions, we aim to advance the science and application of functional foods in health and nutrition.
Dr. Muhammad Yasir Naeem
Guest Editor
Manuscript Submission Information
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Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2400 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
- bioactive compounds
- functional foods
- product development
- nano-encapsualtion
- nutraceutical compounds
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