Special Issue "Biotechnology, Microtechnology and Nanotechnology for New Beverages"

A special issue of Beverages (ISSN 2306-5710).

Deadline for manuscript submissions: closed (31 December 2018).

Special Issue Editor

Prof. Dr. Filomena Nazzaro
E-Mail Website
Guest Editor
Institute of Food Science, CNR-ISA, Avellino, Italy
Interests: antimicrobial activity of natural extracts/essential oils; microencapsulation of bacteria; entrappment of secondary metabolites; development of functional beverages; quorum sensing; biofilm; innovative technologies
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Special Issue Information

Dear Colleagues,

Consumer behavior towards food choice is changing due to a profound understanding of the relationship between diet and health. This means that the consumer has to "perceive" a positive feeling (meant not only in terms of quality of organoleptic parameters, but also in terms of positive effect on his health) from many of the foods present in their diet and on the table. Food beverages do not constitute exceptions: Even today, we find many versions and types of beverages and drinks in supermarkets, which attract users by the prospect of bringing beneficial effects to the body. The food industry and the scientific world are, therefore, increasing their efforts through the development of new technologies, both on product composition and packaging of drinks and beverages, with the aim of offering innovative products and functionally high-value products. New technologies (such as micro and nanotechnology, as well as biotechnology with the development of fermented beverages) are supporting the market and consumers, which might have a wider range of products for a personalized type of diet, including through the development of specific functional drinks (e.g., prebiotic, anthocyanin, polyphenols, omega-3 fatty acids, probiotic-fermented beverages, beverages containing micro and functional nanocapsules, etc.). The aim of this Special Issue is to analyze and show different technological aspects, as well as new trend in the food and beverage field, in which biotechnology and micro- and nanotechnologies are used to develop new functional beverages. In this context, articles or short review are encouraged.

Dr. Filomena Nazzaro
Guest Editor

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 papers will be 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 quarterly 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 1400 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.


  • Biotechnology
  • Fermented beverages
  • Polyphenols
  • Antioxidants
  • Anthocyanins
  • Probiotics
  • Prebiotics
  • Omega-3-fatty acids
  • Milk beverages
  • No-dairy beverages

Published Papers (1 paper)

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Beverage Emulsions: Key Aspects of Their Formulation and Physicochemical Stability
Beverages 2018, 4(3), 70; https://0-doi-org.brum.beds.ac.uk/10.3390/beverages4030070 - 06 Sep 2018
Cited by 12 | Viewed by 2526
In the last few decades, lifestyle changes and the awareness of the importance of a balanced diet have led the population to increase the consumption of beverages based on fruit juices and/or vegetables. Fruit and vegetables contain health-related compounds that can impact on [...] Read more.
In the last few decades, lifestyle changes and the awareness of the importance of a balanced diet have led the population to increase the consumption of beverages based on fruit juices and/or vegetables. Fruit and vegetables contain health-related compounds that can impact on physiological processes, thus reducing the risk of certain diseases and improving the overall health status. Consumer demand for more appealing and tasting beverages has also increased. In this sense, fortification of beverages with health-related ingredients and/or flavors arises as a potential strategy for the development of new beverage-based products. Nevertheless, most of those compounds are not soluble in water, thus their incorporation in aqueous food systems, such as beverages, requires an emulsification step. Beverage emulsions are concentrated emulsified systems designed to be further diluted and/or incorporated in beverages and drinks as carriers of water insoluble ingredients. This review article aims at discussing the main key aspects of beverage emulsion formulation and their colloidal stability after being added to complex food systems. Full article
(This article belongs to the Special Issue Biotechnology, Microtechnology and Nanotechnology for New Beverages)
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