Current global challenges on food security, nutrition and health have raised the importance of applying fermentation and enzymatic processes to increase the nutritional value of food. The biotransformation of food products and by-products releases bioactive compounds, enhances the bioavailability of micro and macronutrients, and converts toxic or pro-inflammatory molecules into innocuous or even nourishing compounds.
The current trend is to increase the value of food waste and byproducts, searching for more applications of enzymatic and fermentative technologies to improve the nutritional quality leading the food industry towards a circular economy.
This Research Topic involves the study of processing, separation, and evaluation of bioactive compounds contained in food or food ingredients, released through fermentation or enzymatic process, aiming to enhance nutrition, and prevent, manage, or treat chronic diseases such as diabetes, cardiovascular disease, and cancer. The list includes, but is not limited to, probiotics, prebiotics, synbiotics, postbiotics, and bioactive compounds, including proteinic, carbohydrates and lipidic compounds.
We welcome papers on emerging microbial agents isolated from fermented sources with probiotic potential and characterization, new food sources containing prebiotics and bioactive compounds released during fermentation or with enzymatic technologies, including insects and algae marine life sources, unicellular protein, and fungi. The focus is on the process design, optimization, and qualitative and quantitative analysis of bioactive compound production and their evaluation in vitro and in vivo.
Current global challenges on food security, nutrition and health have raised the importance of applying fermentation and enzymatic processes to increase the nutritional value of food. The biotransformation of food products and by-products releases bioactive compounds, enhances the bioavailability of micro and macronutrients, and converts toxic or pro-inflammatory molecules into innocuous or even nourishing compounds.
The current trend is to increase the value of food waste and byproducts, searching for more applications of enzymatic and fermentative technologies to improve the nutritional quality leading the food industry towards a circular economy.
This Research Topic involves the study of processing, separation, and evaluation of bioactive compounds contained in food or food ingredients, released through fermentation or enzymatic process, aiming to enhance nutrition, and prevent, manage, or treat chronic diseases such as diabetes, cardiovascular disease, and cancer. The list includes, but is not limited to, probiotics, prebiotics, synbiotics, postbiotics, and bioactive compounds, including proteinic, carbohydrates and lipidic compounds.
We welcome papers on emerging microbial agents isolated from fermented sources with probiotic potential and characterization, new food sources containing prebiotics and bioactive compounds released during fermentation or with enzymatic technologies, including insects and algae marine life sources, unicellular protein, and fungi. The focus is on the process design, optimization, and qualitative and quantitative analysis of bioactive compound production and their evaluation in vitro and in vivo.
