New Advances in Functional Ingredients’ Development to Improve Physiological and Functional Properties of Probiotics

Dear Colleagues,

This Special Issue focuses on recent advances in innovative extraction, isolation, and encapsulation techniques for functional ingredients’ development with pre- and probiotic effects.

Different kinds of bioactive compounds and microorganisms commonly found in foods are capable of exerting pre- and probiotic effects in the body after their ingestion. However, in order to exert their positive effects on the gut microbiota, they must be able to reach their specific site of action. It is noteworthy that both compounds and probiotics should not only be released from the food matrix in significant amounts but also be stable during the digestive process. In this sense, to achieve this goal, the protection and incorporation of these substances into food matrices allowed their transport along the digestive tract until they are released and exert their action. Due to the recent scientific interest in this field, reviews and research articles including advanced technologies for incorporating bioactive compounds with pre- and probiotic properties into food matrices, stability studies, in vivo and in vitro evaluation and their effects on the microbiota will be considered essential for this Special Issue.

Dr. Ascensión Rueda
Prof. Dr. Cristiano Menezes
Prof. Dr. Jesús Lozano-Sánchez
Guest Editors

Manuscript Submission Information

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• bioactive compounds
• encapsulation
• probiotics