Health Benefits of Probiotics and Prebiotics in Functional Foods
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Microbiology".
Deadline for manuscript submissions: 15 May 2024 | Viewed by 637
Special Issue Editors
Interests: food science and technology; food safety; functional foods; human nutrition; gut microbiota
Special Issues, Collections and Topics in MDPI journals
Interests: sustainable process; agro-industrial residues; added-value products; isolation and characterization; innovative extraction methods
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Probiotics are a class of microorganisms; their reasonable intake has beneficial effects on the body. Prebiotics are mainly oligo- or polysaccharides that are not easily digested by human enzymes. They exert beneficial effects when they are used by beneficial bacteria in the colon to inhibit harmful bacteria, stimulate cell vitality, and enhance human immunity.
With the rapid development of food science, probiotics and prebiotics research and applications have also broadened and deepened. Over time, people's health consciousness has become more prominent, and healthier and multifunctional foods are favored by people. Therefore, functional foods containing prebiotics and probiotics should be developed in the future. At the same time, through the industrial production of probiotic products, some crucial research avenues include how to strengthen the stability of the physiological functions of bacteria, improve the product quality, and verify and detect the physiological effects of probiotics. In addition, new ways to obtain them are employed, such as as the exploitation of agro-industrial wastes to produce high-value prebiotic compounds.
It is believed that with more relevant research, probiotics and prebiotics can be better applied in the field of functional foods and introduce health benefits to people.
This Special Issue aims to gather original research articles and reviews related to probiotics and prebiotics in functional foods.
Dr. Alejandra Cardelle Cobas
Dr. Beatriz Gullon
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. 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
- probiotics
- prebiotics
- functional foods
- gut microbiota
- human health
