Deadline, 20 August 2023.
Dear Colleagues,
In recent years, there has been an increased consumer interest in functional foods with positive effects on well-being and life prolongation. Due to their high nutritional value and health benefits, functional foods have been suggested for the prevention of nutrient deficiencies, stimulation of growth and development, and protection against or treatment of diseases.
These products have commonly been produced by fortifying foods with vitamins, minerals (e.g., iron and calcium), nutraceuticals, probiotics, fiber, antihypertensive peptides, and/or cholesterol-lowering ingredients (e.g., phytosterols). However, the fermentation of different food matrices (vegetable and animal milks or juices from vegetables and fruits) with lactic acid bacteria and yeasts has also been used to produce functional foods containing high levels of antioxidants, vitamins, and exopolysaccharides with antiallergic, antitumor, healing, antibacterial, antifungal, antihypertensive, and anti-inflammatory effects. With this approach, the fermented products contain the health-beneficial components of the substrates (e.g., polyphenols, vitamins, and minerals), probiotic biomass, and the metabolites developed during fermentation.
This Special Issue will publish original and review articles dealing with the production and impact of functional foods in human health.
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