Bioactive Peptides from Food-Derived: Preparation, Development and Functional Utilizations
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Nutraceuticals, Functional Foods, and Novel Foods".
Deadline for manuscript submissions: 31 July 2025 | Viewed by 2972
Special Issue Editor
Interests: proteins and peptides; amino acids; enzymology; protein purification techniques; protein characterization; anti-oxidant and anti-inflammatory molecules; plant defences
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
We welcome the submission of work exploring bioactive hydrolysates and peptides derived from food proteins. Bioactive proteins and peptides that are derived from foods have recently shown tremendous potential for application as functional ingredients and nutraceuticals to enhance health and reduce the risk of disease. Following physiological gastrointestinal digestion or through the fermentation of foods, bioactive peptides can form and exert their beneficial force both at the intestinal level and, following absorption, at the level of different areas of the body. In recent years, the number of bioactive peptides has increased enormously, and data banks are freely accessible to recover the amino acid sequences and functions of peptides which have not, until now, been characterized. However, the purification of peptides obtained from hydrolyzed foods, as well as their production by fermentation, are often insufficient for producing a quantity of peptides useful for carrying out in vitro studies. Moreover, the daily quantity of food necessary to produce a systemic beneficial effect has been determined in very few cases. Therefore, production, characterization, and bioavailability studies on peptides from different sources are welcome in order to increase the knowledge on this leading topic. Manuscripts dealing with the setting up of foods, naturally enriched or added with peptides, are also welcome in the Special Issue.
Dr. Luigia Pazzagli
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 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. Foods 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 2900 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 peptides
- antioxidant
- anti-inflammatory
- fermented foods
- protein hydrolysates
- bioavailability
- structure/function relations
- classification
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