About this Research Topic
The current consumer preference towards foods that provide additional health benefits to their basic nutritional role (ie., those enriched in lipids, peptides, fibers, plant derived compounds, among others), leads to new scenarios and challenges for food science and technology; these foods are often called functional foods. During their development process, focus should be on maintaining or improving the quality and sensory properties of the products, which will ultimately define consumer acceptance. Moreover, a current trend in the design of this type of food is leaning towards the use of sustainable materials, consistent with the creation of a more circular economy. Furthermore, nanotechnology is another topic presenting exciting opportunities. In this context, dairy matrices could bring advantages to the stability of different bioactive compounds during manufacture, storage, and shelf life of food products. Moreover, it has been shown that findings about nutritional and functional aspects derived from studies on isolated compounds cannot be directly translated to different food matrices.
In this collection, we aim to gather the latest research on the incorporation of bioactive compounds in fermented dairy matrices and how they affect the nutritional, techno-functional and sensory properties of the products. This collection welcomes high quality research and review articles focusing on the topics mentioned.
We invite researchers from different science fields associated to submit contributions that include, but are not restricted to, the following themes:
• New high-quality yogurts/cheeses with bioactive properties: enriched in bioactive lipids, peptides, reduced in lactose, enriched in fibers (prebiotics and others)
• Application of food micro/nanostructures to design high-quality dairy food products with enhanced functional value
• Use of different herbs and spices valued for their antimicrobial, antioxidant, and nutritional properties
• Application of bioactives extracted from agricultural and/or horticultural waste
• In-vitro and in-vivo studies that reveal the potential health benefits of the dairy food products
In this collection, we aim to gather the latest research on the incorporation of bioactive compounds in fermented dairy matrices and how they affect the nutritional, techno-functional and sensory properties of the products. This collection welcomes high quality research and review articles focusing on the topics mentioned.
We invite researchers from different science fields associated to submit contributions that include, but are not restricted to, the following themes:
• New high-quality yogurts/cheeses with bioactive properties: enriched in bioactive lipids, peptides, reduced in lactose, enriched in fibers (prebiotics and others)
• Application of food micro/nanostructures to design high-quality dairy food products with enhanced functional value
• Use of different herbs and spices valued for their antimicrobial, antioxidant, and nutritional properties
• Application of bioactives extracted from agricultural and/or horticultural waste
• In-vitro and in-vivo studies that reveal the potential health benefits of the dairy food products
Keywords: Dairy foods, Nanotechnology, Bioactive compounds, Food waste, Food structure, Fermented dairy foods, Functional properties, Functional food, Food sensory properties
Important Note: All contributions to this Research Topic must be within the scope of the section and journal to which they are submitted, as defined in their mission statements. Frontiers reserves the right to guide an out-of-scope manuscript to a more suitable section or journal at any stage of peer review.
