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Advances in Novel Foods, Gut Microbiota, and Human Health:...
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Advances in Novel Foods, Gut Microbiota, and Human Health: 2nd Edition

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Nutrition".

Deadline for manuscript submissions: 20 May 2025 | Viewed by 4552

Special Issue Editors

Dr. Débora A. Campos

E-Mail Website
Guest Editor
Centro de Biotecnologia e Química Fina, Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, CBQF, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal
Interests: food science; bioative compounds; circular economy; integrated valorisation; upcycling
Special Issues, Collections and Topics in MDPI journals
Dr. Leonardo Sepúlveda Torre

E-Mail Website
Guest Editor
Bioprocess and Microbial Biochemistry Group, Food Research Department, School of Chemistry, Autonomous University of Coahuila, Saltillo, Mexico
Interests: fermentation; polyphenols; bioprocess; agro-industrial waste; biological properties
Special Issues, Collections and Topics in MDPI journals
Dr. Liliana Londoño-Hernández

E-Mail Website
Guest Editor
School of Basic Sciences, Technology, and Engineering, Universidad Nacional Abierta y a Distancia—UNAD, Palmira 763531, Colombia
Interests: probiotics; functional foods; bioactive compounds; agri-food byproduct valorization; bioprocess
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

We kindly invite you to submit your contributions to this Special Issue entitled “Advances in Novel Foods, Gut Microbiota, and Human Health—Volume II”. This Special Issue aims to cover the most recent advances in the new trends of eating habits and behaviors and to assess and discuss their impact on human gut microbiota and human health and wellbeing. Thus, the development of new ingredients, new foods, new nutraceuticals or new delivery systems (e.g., hydrogels, nanoparticles and microparticles), or their application in a variety of food and nutraceutical-related industries, are welcome. Topics concerning the bioaccessibility and bioavailability of new ingredients or new foods, assessment of the impact on human gut microbiota, and research on the gut–brain axis and inflammatory axis are also welcome. Up-to-date original research and reviews on these topics are welcome; we look forward to receiving your interesting work.

Dr. Débora A. Campos
Dr. Leonardo Sepúlveda Torre
Dr. Liliana Londoño-Hernández
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

  • gut microbiota
  • gut–brain axis
  • probiotics and postbiotics
  • bioaccessibility
  • food byproducts
  • new ingredients
  • novel foods
  • food systems

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Published Papers (2 papers)

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Research

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20 pages, 602 KiB  
Article
Wheat Flour Pasta Combining Bacillus coagulans and Arthrospira platensis as a Novel Probiotic Food with Antioxidants
by Aldo Iván García-Moncayo, Emilio Ochoa-Reyes, Hilda Karina Sáenz-Hidalgo, Pedro González-Pérez, Laila N. Muñoz-Castellanos, David Roberto Sepúlveda-Ahumada, José Juan Buenrostro-Figueroa and Mónica Alvarado-González
Foods 2024, 13(21), 3381; https://doi.org/10.3390/foods13213381 - 24 Oct 2024
Viewed by 1055
Abstract
Arthrospira platensis (Ap) and Bacillus coagulans (Bc) have been successfully used to develop functional foods, but a combination of both regarding functional implications in nutritional value and antioxidant capacity has not been explored. This work aimed to develop an artisanal wheat flour pasta [...] Read more.
Arthrospira platensis (Ap) and Bacillus coagulans (Bc) have been successfully used to develop functional foods, but a combination of both regarding functional implications in nutritional value and antioxidant capacity has not been explored. This work aimed to develop an artisanal wheat flour pasta with egg using 5% A. platensis and 1% B. coagulans GBI 6068 (labeled as Bc+Ap). Uncooked pasta was characterized regarding nutritional value; furthermore, total phenolic content, antioxidant capacity by 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid (ABTS), and ferric reducing antioxidant power (FRAP), pigment content, colorimetry assay, textural profile analysis, buffering capacity, and probiotic viability were carried out on uncooked and cooked pasta to assess the changes induced by cooking. The Bc+Ap pasta showed enhanced nutritional value with a significant increase in protein content (30.61%). After cooking, the pasta showed increased phenolic content (14.22% mg GAE/g) and antioxidant capacity (55.59% µmol Trolox equivalents/g and 10.88% µmol Fe+2/g) for ABTS and FRAP, respectively, as well as pigment content (6.72 and 1.17 mg/100 g) for chlorophyll a+b and total carotenoids, respectively, but relative impacts on colorimetric parameters in contrast to control (wheat flour pasta). Furthermore, Bc+Ap showed improved firmness (59%, measured in g), buffer capacity (87.80% μmol H+(g × ΔpH)−1), and good probiotic viability (7.2 ± 0.17 log CFU/g) after the cooking process. Full article
(This article belongs to the Special Issue Advances in Novel Foods, Gut Microbiota, and Human Health: 2nd Edition)
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Review

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19 pages, 2108 KiB  
Review
Technological and Nutritional Aspects of Bread Production: An Overview of Current Status and Future Challenges
by Mariana Mesta-Corral, Ricardo Gómez-García, Nagamani Balagurusamy, Cristian Torres-León and Ayerim Y. Hernández-Almanza
Foods 2024, 13(13), 2062; https://doi.org/10.3390/foods13132062 - 28 Jun 2024
Cited by 4 | Viewed by 2948
Abstract
Bakery products, especially bread, exist in many homes worldwide. One of the main reasons for its high consumption is that the main raw material is wheat, a cereal that can adapt to a wide variety of soils and climates. However, the nutritional quality [...] Read more.
Bakery products, especially bread, exist in many homes worldwide. One of the main reasons for its high consumption is that the main raw material is wheat, a cereal that can adapt to a wide variety of soils and climates. However, the nutritional quality of this raw material decreases during its industrial processing, decreasing the value of fibers, proteins, and minerals. Therefore, bread has become a product of high interest to increase its nutritional value. Due to the high consumption of bread, this paper provides a general description of the physicochemical and rheological changes of the dough, as well as the sensory properties of bread by incorporating alternative flours such as beans, lentils, and soy (among others). The reviewed data show that alternative flours can improve fiber, macro, and micronutrient content. The high fiber content reduces the quality of the texture of the products. However, new processing steps or cooking protocols, namely flour proportions, temperature, cooking, and fermentation time, can allow adjusting production variables and optimization to potentially overcome the decrease in sensory quality and preserve consumer acceptance. Full article
(This article belongs to the Special Issue Advances in Novel Foods, Gut Microbiota, and Human Health: 2nd Edition)
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