Bridging Plant Biochemistry and Food Innovation: From Metabolic Stress to Functional Food

Dear Colleagues,

Plant biology and food science converge in this topic to explore how stress-induced metabolic changes in plants can drive innovation in functional foods. Under abiotic and biotic stresses, plants activate complex biochemical pathways, producing secondary metabolites and antioxidants that enhance their resilience. These same phytochemicals often confer health benefits when included in human diets. By linking plant physiology, particularly the mechanisms of metabolic stress responses, with food technology, researchers aim to develop nutrient-rich foods that promote health and wellness. This interdisciplinary approach encompasses understanding how stress conditions (drought, salinity, extreme temperatures, etc.) trigger the synthesis of bioactive compounds in plants, subsequently harnessing those compounds in food product development. Innovations in plant biochemistry, such as metabolic engineering and controlled stress cultivation, can thus yield crops with elevated levels of vitamins, polyphenols, and other nutraceuticals. Concurrently, advances in food processing and preservation are enabling the retention and fortification of these functional ingredients into consumable products. The goal is to create functional foods that not only meet nutritional needs but also provide specific health benefits, like improved antioxidant capacity or stress-mitigating effects in consumers. By bridging these disciplines, the topic underscores a holistic strategy: leveraging plant stress physiology insights to enhance food quality, security, and human health in the face of global challenges.

Dr. Tomasz Piechowiak
Dr. Dagmara Migut
Topic Editors