Advances and Trends in Nutraceutical and Functional Plant-based Food: Volume 2

In the realm of food science, a shift toward sustainable and health-conscious eating habits is propelling a surge in the production and research of plant-based foods. These foods, ranged from basic vegetables to sophisticated meat analogs and nutraceuticals, have been spotlighted for their low environmental impact and potential health benefits. Recent findings suggest that plant-based diets are significantly less taxing on resources like water and energy while offering reduced greenhouse gas emissions compared to traditional animal-based diets. However, despite their benefits, current research indicates the need for deeper investigation into their nutritional functionality and physicochemical properties to better mimic the sensory attributes of animal-derived foods.This Research Topic aims to delve into the development and enhancement of plant-based foods that are not only sustainable but also nutritionally enriching. The focus rests on addressing the challenges of formulating plant-based alternatives that replicate the desired flavors, textures, and nutritional profiles of their animal-based counterparts. Critical questions to be explored include the bioavailability of key nutrients, the effective use of plant-derived ingredients, and the safety implications of consumption patterns required to achieve health benefits as suggested by existing research.To gather further insights in refining the quality and efficacy of plant-based nutritional products, we welcome articles addressing, but not limited to, the following themes:- Developing new and improved nutraceutical and functional plant-based foods;- Increasing the bioavailability of nutrients and phytonutrients in plant-based foods;- Novel plant-based foods (e.g., meat analogs) with improved physico-chemical characteristics and nutritional value;- New plant-based food delivery systems such as emulsion and hydrogel;- Safety and health aspects related to nutraceutical and functional foods and beverages;- Identification and structural assignment of bioactive nutrients from processing. Topic editors: Gengjun Chen, Marina Carcea Source: https://www.frontiersin.org/research-topics/60548/advances-and-trends-in-nutraceutical-and-functional-plant-based-food-volume-2