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Processes
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Advances in the Design, Analysis and Evaluation of Functional Foods
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Advances in the Design, Analysis and 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: 20 September 2025 | Viewed by 1487

Special Issue Editors

Dr. Jovana Petrović

E-Mail Website
Guest Editor
Faculty of Technology Novi Sad, University of Novi sad, Bul.cara Lazara 1, 21000 Novi Sad, Serbia
Interests: food engineering; functional foods; bakey product; bioactive components
Dr. Ivana Nikolić

E-Mail Website
Guest Editor
Faculty of Technology Novi Sad, University of Novi sad, Bul.cara Lazara 1, 21000 Novi Sad, Serbia
Interests: low-energy food products; starch technology; rheology, texture
Prof. Dr. Šoronja‐Simović Dragana

E-Mail Website
Guest Editor
Faculty of Technology Novi Sad, University of Novi sad, Bul.cara Lazara 1, 21000 Novi Sad, Serbia
Interests: biotechnology; technology of bread; pastries and pasta; food fibers; functional foods

Special Issue Information

Dear Colleagues,

This Special Issue, titled "Advances in the Design, Analysis and Evaluation of Functional Foods", presents cutting-edge research on enhancing the development, analysis, and assessment of functional foods—products offering additional health benefits beyond basic nutrition. It delves into innovative approaches in ingredient selection, formulation techniques, and analytical methodologies to optimise functional food design and quality. It explores the identification and characterisation of bioactive compounds, evaluates their bioavailability, assesses their potential health effects and the possibility of their incorporation into functional food products, and addresses consumer preferences as well as market trends.

The topics of interest for this Special Issue, in particular, include (but are not restricted to) the following:

  • Identification of bioactive compounds;
  • New functional foods design;
  • Influence of processing parameters on functional foods；
  • Health effects;
  • Analysis and evaluation of functional foods;
  • Consumer acceptance;
  • Other aspects of functional foods.

Dr. Jovana Petrović
Dr. Ivana Nikolić
Prof. Dr. Šoronja‐Simović Dragana
Guest Editors

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. Processes is an international peer-reviewed open access monthly 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 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

  • functional foods
  • design
  • analysis
  • bioactive compounds
  • health benefits
  • processing techniques
  • nutritional profiling
  • consumer acceptance
  • regulatory considerations

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Further information on MDPI's Special Issue polices can be found here.

Published Papers (2 papers)

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Research

15 pages, 264 KiB  
Article
The Processing of a Novel Health Beverage Based on Extracts from Green Tea and Chios Mastiha
by Aikaterini Itziou, Dimitrios Ziouzios, Konstantinos Zaralis, Evangelia Lakioti, Vayos Karayannis and Constantinos Tsanaktsidis
Processes 2024, 12(11), 2433; https://doi.org/10.3390/pr12112433 - 4 Nov 2024
Viewed by 547
Abstract
In the present study, the processing, characterization, and assessment of novel non-alcoholic and sugar-free drinks based on bioactive extracts from valuable natural sources, such as green tea enriched with Chios mastiha, are considered. Currently, the transition towards the consumption of healthy and sustainable [...] Read more.
In the present study, the processing, characterization, and assessment of novel non-alcoholic and sugar-free drinks based on bioactive extracts from valuable natural sources, such as green tea enriched with Chios mastiha, are considered. Currently, the transition towards the consumption of healthy and sustainable food and beverages promoting human health and well-being is strongly encouraged and biologically active compounds from natural resources have a broad range of ap-plications in this sector. In this context, three beverages (all non-alcoholic, non-carbonated, and sugar-free) were created, including extracts of green tea with Chios mastiha, matcha green tea with Chios mastiha and louisa green tea with Chios mastiha, and an evaluation of their biological potential was performed. Specifically, an analysis of water, extracts, and additives for the beverage production was carried out. Microbiological and nutritional value determination was also conducted in samples of the three products. According to the experimental results, the novel health beverage produced from green tea enriched with Chios Mastiha extracts was found to have improved organoleptic characteristics and was microbiologically stable and safe for a period of 180 days from the production date at 25 °C. It is also considered stable and safe for 3 days after production, even if it remains open at 25 °C. In view of a possible scale-up of this application, safety, and preservation control should continue for at least 540 days from the date of production. In conclusion, the current research findings support the development of a novel non-alcoholic sugar-free health drink based on bioactive extracts from green tea enriched with Chios mastiha, to contribute to maintaining human health and also to strengthen the economy. Full article
(This article belongs to the Special Issue Advances in the Design, Analysis and Evaluation of Functional Foods)
14 pages, 477 KiB  
Article
The Chemical and Rheological Properties of Corn Extrudates Enriched with Zn- and Se-Fortified Wheat Flour
by Nikolina Kajić, Jurislav Babić, Antun Jozinović, Zdenko Lončarić, Leona Puljić, Marija Banožić, Mario Kovač, Dragana Šoronja-Simović, Ivana Nikolić and Jovana Petrović
Processes 2024, 12(9), 1945; https://doi.org/10.3390/pr12091945 - 10 Sep 2024
Viewed by 640
Abstract
This paper analyzed the influence of the addition of Zn- and Se-fortified wheat flour to corn extrudates on viscosity, total starch content, starch damage, and bioavailability of zinc and selenium. Fortified wheat flour was added to corn grits in 90:10, 80:20, 70:30, and [...] Read more.
This paper analyzed the influence of the addition of Zn- and Se-fortified wheat flour to corn extrudates on viscosity, total starch content, starch damage, and bioavailability of zinc and selenium. Fortified wheat flour was added to corn grits in 90:10, 80:20, 70:30, and 60:40 ratios at three extrusion temperature profiles: 140/170/170 °C, 150/180/180 °C, and 160/190/190 °C. Viscosity values decreased significantly at different extrusion temperature profiles and at different proportions of wheat. The extrusion process increased the starch content, regardless of the extrusion temperature, and decreased it by adding different proportions of flour enriched with zinc and selenium. The starch damage increased with extrusion, without significant changes with extrusion temperature increment. The addition of different proportions of Zn- and Se-fortified wheat flour reduced starch damage values proportionally to the added content of enriched wheat. Increasing the temperature and the proportions, the total zinc content in the extrudates increased. Zinc bioavailability increased with increasing extrusion temperature. As for selenium, the total content increased by proportion increment but decreased with an increase in the extrusion temperature, though there were no significant differences in selenium bioavailability regardless of changes in extrusion temperature or the proportion of enriched wheat. Full article
(This article belongs to the Special Issue Advances in the Design, Analysis and Evaluation of Functional Foods)
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