Fermented Plant-Based Beverages: Nutritional Composition and Functional Properties
A special issue of Beverages (ISSN 2306-5710). This special issue belongs to the section "Quality, Nutrition, and Chemistry of Beverages".
Deadline for manuscript submissions: 30 March 2026 | Viewed by 78
Special Issue Editors
Interests: food fermentation; yeasts; aromas; bioflavouring; gas chromatography
Special Issues, Collections and Topics in MDPI journals
Interests: functional foods; bioactive compounds; sterols; oxysterols; phytochemicals; bioaccessibility; bioavailability; human milk; infant foods; microbiota; lipid oxidation; food chemistry; gas chromatography; clinical trials
Special Issues, Collections and Topics in MDPI journals
Interests: functional foods; bioactive compounds; antioxidant capacity; sterols; phytochemicals; bioaccessibility; bioavailability; bioactivity; cell cultures; chemoprevention; oxidative stress; eryptosis; food by-products
Special Issues, Collections and Topics in MDPI journals
Interests: food fermentation; health; nutrition; filamentous fungi; antifungal proteins; mycotoxins; food sustainability
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
In recent years, there has been a significant surge in consumer interest toward plant-based diets, driven by health concerns, environmental sustainability, and ethical considerations. Among the rapidly evolving sectors within this domain are fermented plant-based beverages, which combine the functional benefits of fermentation with the nutritional advantages of plant-derived ingredients. These beverages—ranging from kombucha and water kefir to fermented plant-based milk alternatives and herbal infusions—offer promising alternatives to traditional dairy-based and sugary drinks.
This Special Issue aims to explore the multifaceted aspects of fermented plant-based beverages, focusing on their nutritional composition, functional properties, microbial diversity, bioactive compounds, and potential health benefits. We welcome contributions that address both fundamental and applied research in this emerging area.
Topics of interest include, but are not limited to, the following:
- Novel fermentation techniques for plant-based substrates;
- Characterization of microbial communities in fermented beverages;
- Bioaccessibility, bioavailability and stability of nutrients and bioactives post-fermentation;
- Health-promoting properties and clinical studies of fermented plant beverages;
- Fortification and enhancement of nutritional profiles through fermentation;
- Food safety, shelf-life, and quality control in fermented beverages;
- Consumer acceptance and sensory evaluation;
- Sustainability and life-cycle assessments of fermented beverage production.
This Issue invites original research articles, reviews, and short communications from food scientists, microbiologists, nutritionists, and interdisciplinary researchers working in the field of plant-based and functional foods.
By bringing together cutting-edge research, this Special Issue will provide a comprehensive overview of the current scientific landscape and future directions in the development of fermented plant-based beverages as sustainable, nutritious, and health-promoting products.
Dr. Amparo Gamero
Dr. Guadalupe Garcia-Llatas
Dr. Antonio Cilla
Dr. Mónica Gandía
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. Beverages 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 1600 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
- fermented plant-based beverages
- nutritional composition
- functional properties
- microbial diversity
- bioactive compounds
- health benefits
- novel fermentation techniques
- food safety and quality control
- consumer acceptance & sensory evaluation
- sustainability and life-cycle assessment
- beer
- wine
- cider
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