Bioactive Compounds and Enriched Foods: Technological and Nutritional Aspects

Dear Colleagues,

The resonance of bioactive compounds and enriched foods comes from afar, and fundamental and applied research into healthy foods and biologically active food components has been carried out over the last few decades. Nonetheless, there is much to investigate and discover, and further investigations are required to open up new opportunities to expand our knowledge in these areas.

This Special Issue aims to bring together original articles or reviews on the topics below, so as to gain new and solid knowledge of bioactive compounds and enriched foods.

• The fortification of foods with functional components from traditional and emerging sources (e.g., food by-products, food waste, botanicals, plant extracts);
• The characterization of emerging enriched foods;
• Macro- and micro-nutrients as functional components;
• The effect of (bio)technologies (e.g., thermal and non-thermal treatment, fermentation) on nutritional value and organoleptic properties of functional foods;
• The role of enriched/fortified foods in food-specific diets and/or diets followed for medical reasons;
• Probiotic enriched foods;
• Bioavailability, bioaccessibility, and bioactivity;
• Mechanisms by which enriched foods/food components can modulate physiological parameters connected with disease prevention;
• In vitro, cell and animal studies.

Dr. Francesca Melini
Dr. Valentina Melini
Guest Editors

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