Special Issue "Probiotics: Health Benefit and New Ideas in Food Development"

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

Deadline for manuscript submissions: 31 August 2022.

Special Issue Editors

Dr. Ioanna Mantzourani
E-Mail Website
Guest Editor
Laboratory of Food Processing, Faculty of Agricultural Development, Democritus University of Thrace, 68200 Orestiada, Greece
Interests: food microbiology; food biotechnology; food processing
Special Issues, Collections and Topics in MDPI journals
Dr. Athanasios Alexopoulos
E-Mail Website
Guest Editor
Laboratory of Microbiology, Biotechnology and Hygiene, Department of Agricultural Development, Democritus University of Thrace, 68200 Orestiada, Greece
Interests: food and environmental hygiene; microbial ecology of food and aquatic ecosystems
Special Issues, Collections and Topics in MDPI journals
Dr. Plessas Stavros
E-Mail Website
Guest Editor
Laboratory of Microbiology, Biotechnology and Hygiene, Department of Agricultural Development, Democritus University of Thrace, 68200 Orestiada, Greece
Interests: functional foods; fruit juices; probiotics; prebiotics
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Functional foods have gained global scientific interest and space worldwide. Trends in consumption are now oriented to the promotion of health and the prolonging of life, not only to the coverage of energy needs and body-forming substances.

Among functional foods, the category of foods enriched with bioactive substances and bacteria is frequently mentioned. These foods have demonstrated a reduction in cancer risk, improvement of heart, gastrointestinal and urinary tract health, reduction in osteoporosis and stimulation of the immune system. They should be part of a daily balanced diet.

Lactic acid bacteria (LAB) are a large family of strains with probiotic properties used in the food industry for ameliorating the flavor, texture and shelf preservation period of many foods, such as dairy products, juices, meat products, etc.

LAB display numerous technological properties, such as fermentative activity, good survivability during freeze-drying/spray-drying and proper viability in food systems.

Biotechnology is the basic scientific technique used at present to produce functional foods. However, transgenic foods may be the future perspective of this issue.

Methods including immobilization and microencapsulation on different matrices are used in food production to increase the viability of probiotic strains.

Further investigation should take place in order to ameliorate the possibility for the survivability of probiotics in a variety of food systems.

Dr. Ioanna Mantzourani
Dr. Athanasios Alexopoulos
Dr. Plessas Stavros
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 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. 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 2200 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

  • functional foods
  • lactic acid bacteria (LAB)
  • biotechnology
  • immobilization
  • microencapsulation
  • survivability
  • probiotics
  • food systems

Published Papers

This special issue is now open for submission.
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