Food & Function Blog

Food & Function is delighted to showcase select papers from participants at the XXII EuroFoodChem Conference which took place in Belgrade, Serbia, in June 2023. The meeting, jointly organized by the Food Chemistry Division of EuChemS and the Serbian Chemical Society, focused on exciting trends in food chemistry research including several topics relevant to Food & Function: Food and Health, Food Contaminants, and Novel Foods.

All the invited papers showcased were deemed to be of outstanding quality and representative of the high-standard of research presented at EuroFoodChem.

These select papers were highlighted by:

Tanja Cirkovic Velickovic (University of Belgrade, Serbia) and Joana Amaral (Polytechnic Institute of Bragança, Portugal)

Showcased XXII EuroFoodChem papers

Potential application of green extracts rich in phenolics for innovative functional foods: natural deep eutectic solvents as media for isolation of biocompounds from berries

Mila Č. Lazović, Marko D. Jović, Marija Petrović, Ivica Z. Dimkić, Uroš M. Gašić, Dušanka M. Milojković Opsenica, Petar M. Ristivojević and Jelena Đ. Trifković

 Food Funct., 2024,15, 4122-4139

Melon peel flour: utilization as a functional ingredient in bakery products

Mafalda Alexandra Silva, Tânia Gonçalves Albuquerque, Rita Carneiro Alves, M. Beatriz P. P. Oliveira and Helena S. Costa

Food Funct., 2024,15, 1899-1908

Exploiting Locusta migratoria as a source of bioactive peptides with anti-fibrosis properties using an in silico approach

Carla S. S. Teixeira, Rita Biltes, Caterina Villa, Sérgio F. Sousa, Joana Costa, Isabel M. P. L. V. O. Ferreira and Isabel Mafra

Food Funct., 2024,15, 493-502

Improvement of fruit juice quality: novel endo-polygalacturonase II from Aspergillus tubingensis FAT 43 for enhanced liquefaction, clarification, and antioxidant potential

Marija Pavlović,  Aleksandra Margetić, Adrijana Leonardi, Igor Križaj,  Milan Kojić,  Zoran Vujčić and Marinela Šokarda Slavić

Food Funct., 2024,15, 2906-2919

We sat down with the author of one of featured papers, Marija Pavlović, to talk more about their research, their experience of XXII EuroFoodChem and publishing in Food & Function, and the community:

FF: Marija, what is the focus of your research?

MP: Our research at the Center for Chemistry, Institute of Chemistry, Technology, and Metallurgy (ICTM), University of Belgrade focuses on biotechnology and enzymology. We specialize in producing native and recombinant enzymes from bacteria and fungi to improve food production processes

FF: So, how does your paper relate to this and what have you achieved here?

MP: Our work demonstrates the significant impact these enzymes can have on enhancing the efficiency and quality of fruit juice production. We would like to acknowledge the valuable assistance we received from Prof Igor Križaj and Andrijana Leonardi from the Jožef Stefan Institute, Slovenia, Milan Kojić from the Institute “Torlak” Belgrade, Aleksandra Margetić from ICTM, and my mentor at the Faculty of Chemistry, University of Belgrade, Prof. Zoran Vujčić

This study focuses on the isolation, purification, and characterization of endo-polygalacturonase II from Aspergillus tubingensis FAT43, emphasizing its potential applications in the fruit juice industry. Enzyme production was optimized over a 96-hour fermentation process. Purification resulted in a 3.3-fold increase in enzyme purity with a yield of 16% and specific activity of 6001.67 U mg−1. The enzyme exhibits optimal activity at pH 3.5–4.5 and a temperature of 45 °C, retaining 90% activity at 50 °C. In fruit juice processing, PG II significantly increased juice yield and clarity, particularly in strawberry juice. The study highlights the potential of PG II as an industrially valuable enzyme for fruit juice processing, offering improved thermostability and versatility across different fruit types.

FF: Fascinating; an impressive result! Please, tell us, how was your experience of the conference and of publishing in Food & Function?

MP: We highly value the high standards and rigorous review process of Food & Function , which ensures the publication of high-quality research. The European Food Chemistry Congress provides an excellent platform for networking and exchanging ideas with peers in the field. The EuroFoodChem Congress, held from June 14 to 16, 2023, in Belgrade, Serbia, marked a significant event. Following the successful series of EuroFoodChem meetings since 1981, Belgrade had the honor of hosting this important international gathering in food chemistry, organized by the EuChemS Division of Food Chemistry and the Serbian Chemical Society, with the support of the Serbian Academy of Sciences and Arts.

FF: What, to your mind, makes the shared community within the conference and our journal special?

MP: The collaborative and supportive nature of this community, both within the journal and at the conference, fosters innovation and advancement in food chemistry. The platform you provide for sharing cutting-edge research and networking is invaluable.

FF: Is there anything else you would like to get the word out about?

MP: We recommend publishing in Food & Function and participating in the European Food Chemistry Congress for the opportunity to share valuable research and connect with leading scientists in the field. After the virtual version in 2021, it was exciting to meet again in person. The congress program offered exciting new trends in food chemistry research and engaging networking opportunities that we all missed in recent years. In addition to abstract presentations and lectures by world-renowned speakers, various networking opportunities were provided. EuroFoodChem is an excellent opportunity to initiate or strengthen collaborations and knowledge exchange.

FF: Thank you so much for your time, Marja.

MP: My pleasure!

Stay tuned for the next blog post where we talk with Isabel Mafra and her team about their exciting work on using Locusta migratoria as a source of bioactive peptides which they presented at the conference, and what they thoughts about their experience at XXII EuroFoodChem Conference and publishing with Food & Function!

Get ready for EuroFoodChem XVIII taking place 13 – 16 October 2015 in sunny Madrid, Spain!

The Royal Society of Chemistry is delighted to announce its partnership with the International Congress on Engineering and Food (ICEF14), taking place June 20-23, 2023 in Nantes, France. Our journals, Food & Function & Sustainable Food Technology, will be publishing a joint-special collection for selected themes within the scope of the conference as to showcase the broad and impactful work being presented at the conference by the worldwide community.

ICEF is a series of congress held every 4 years and is organized through the IAEF (International Association of Engineering and Food) which gathers 33 International associations and Learned societies  ICEF14 is the most prominent international congress on food processing and as such ICEF congresses gather a large audience of academia and industry from all over the world. Participants can expect a world class experience with excellent talks, research, and networking.

During the Lockdown in 2020, the truck traffic was cut to 40% of normal situation; the food industry had to keep on production and the remaining 40% of truck traffic were 30% for food + 10% for others, demonstrating the importance of the food supply chains and industry. This pandemic also demonstrated that the food logistics and by the way food preservation and storage are of extreme importance in the supply chain, with consumers expecting more local foods, meanwhile the food industry is facing increasing energy costs and by the way increasing logistic costs.

The resilience of the food supply chain is vital for the population all other the world. ICEF14 appears as an opportunity to face all these stakes and to bring together the best world’s experts in food engineering, food processing and food science. Based on this challenge, the conference organisers have created an exciting program covering a wide array of topics around the Congress theme “SUSTAINABLE FOOD MANUFACTURING FOR A RESILIENT FOOD CHAIN”. Several distinguished international speakers, both from academia and industry have been invited to debate around the critical role of engineers in securing human nutrition and health and support environmental sustainability.

There are 6 core scientific theme pillars throughout the conference.

Food & Function provides a unique venue for physicists, chemists, biochemists, nutritionists and other food scientists to publish work at the interface of the chemistry, physics and  biology of food. As such, the journal will be welcoming submissions relating to Pillar 5 (Food performances, properties, digestibility & functionalities) and related themes as described below:

All aspects of research dealing with multidimensional food quality are considered here and especially those dealing with nutritional properties, i.e. gut engineering and food oral processing. The use of vegetal proteins and pulse as the impact of food supplements and diet monitoring maybe taken into account. Technological properties (handling, flowing, etc) may be considered as far as they include significant physico-chemical basis.

https://mc.manuscriptcentral.com/food

Please contact the Food & Function Editorial Office (food-rsc@rsc.org) and Dr Guy Della-Vallee (INRAe, France) will act as local Guest Editor, for more details

Sustainable Food Technology is a gold open access journal focused on cutting-edge strategies for food production, that aim to provide quality and safe foods in an environmentally conscious and sustainable way. As such, the journal will be welcoming submissions relating to Pillar 3 (Sustainability, food chain & decarbonisation) and related themes as described below:

All applications of circular economy, emerging concepts and methods of biorefinery, exergy, LCA, risk analysis, catering issues, new value chains (including by-product and waste processing) and mutli-criteria optimization, assessment and decision will be welcome here, as far as they are applied to the food processing chain. This pillar will also cover new sourcing and alternative to meat proteins such as leguminous, microalgae, insects and others.

https://mc.manuscriptcentral.com/susfood

Please contact the Sustainable Food Technology  Editorial Office (SusFoodTech-RSC@rsc.org). ) and Dr Emilie Korbel (Oniris Nantes, France)  who will act as local Guest Editor,  for more details

All article processing charges (APCs) are paid by the Royal Society of Chemistry until mid-2025 – so you can publish for free

We welcome submissions of original research articles and reviews, which (following successful peer review) will be published and added to the online special collection. Papers will receive extensive promotion throughout the submission period and also will be disseminated widely as a prominent special collection across the journals

This will become open for submissions after the conference, with a submission deadline of December 1st 2023.

We are looking forward to receiving your papers!

We are delighted to welcome our new Food & Function Advisory Board members! Read more about them below:

Dragan Milenkovic

Associate Researcher, Department  of  Nutrition

UC Davis, USA

Dr. Milenkovic’s research aims to demonstrate impact of nutrients on development and prevention of cardiovascular and neurodegenerative diseases and to identify molecular and cellular mechanisms of actions underlying observed effects using multi-genomic and bioinformatic approaches. In the last 10 years his research has been particularly focused on protective effects of bioactive plant compounds, mainly polyphenols. His projects uses translational research approach involving in-vitro studies, animal models and clinical trials. He uses multi-omics and systems biology to integrate results from genomics studies, including modifications in expression of gene (protein coding and non-coding like microRNAs, long non-coding RNAs, short non-coding RNAs), protein, epigenetics as well as in-silico docking studies to evaluate interaction between polyphenol metabolites and cell signalling proteins.

Key Areas: Mechanism of actions of plant food bioactives; in vivo and in vitro studies , nutrigenomic approach, bioinformatics

 Letizia Bresciani

Assistant Professor, Laboratory of Phytochemicals in Physiology – Human Nutrition Unit Department of Food and Drugs

University of Parma, Italy

Dr. Letizia Bresciani is Assistant Professor at the Human Nutrition Unit of the Department of Food and Drugs at the University of Parma. She received a PhD in Food Science and Technology at the University of Parma (2016). Her research primarily focuses on identification and characterization of phytochemicals, mainly (poly)phenols, in plant-based foods, and their human metabolism, bioavailability and bioactivity in vivo, with a particular interest in inter-individual variability related to microbial catabolite production. She has a large experience in liquid chromatography coupled with mass spectrometry, and she developed analytical methods to identify and quantify native plant phytochemicals, as well as phytochemical human metabolites and microbial catabolites. s

Key Areas: Food matrices, Polyphenol characterization, analysis, bioavailability, metabolism, bioactivity, in vivo studies

Find her on Twitter @Leti_Bresciani

Antonio Gonzales-Sarrias 

Tenured Scientist – Food & Technology Department -CEBAS-CSIC

Murcia Spain

Antonio González-Sarrías obtained his Bachelor Degree in Biology (University of Murcia-UMU, Murcia, Spain) in 2003. From September 2003 to June 2005, he was collaborating at the Cell Biology Department (Faculty of Biology, UMU). He carried out his PhD studies from 2005 to 2009 at the Research Group on Quality, Safety, and Bioactivity of Plant Foods in CEBAS-CSIC (Murcia, Spain), funded by a FPI grant from the Ministry of Education and Science of the Spanish Government.

From May 2010 to May 2012 he continued working as a postdoctoral researcher at the Bioactive Botanical Research Laboratory, College of Pharmacy at the University of Rhode Island (Rhode Island, USA) under the supervision of Professor Navindra P. Seeram.

In June 2012, he returned to CEBAS-CSIC with a postdoctoral contract. In January 2014 he started to work as a postdoctoral scientist with a “Juan de la Cierva” grant for three years, until December 2016, from the Ministry of Economy and Competitiveness of the Spanish Government (Spain). Next, he kept working as a postdoc as a member of the Food & Health Lab (CEBAS-CSIC) until July 2018 that he achieved the position of Tenured Scientist-CSIC at CEBAS-CSIC.

He has developed an active research program for the last 15 years related to health-diet interaction. The main line of research is based on the identification of plant foods polyphenols that could have a beneficial effect on health, particularly against colorectal and breast cancer, intestinal inflammation and cardiovascular diseases, to evaluate whether polyphenols are responsible for that a diet rich in fruits and vegetables is correlated with a lower incidence of cardiovascular disease and cancer. This goal is approached in a multidisciplinary way covering from preclinical studies (cell culture and animal models) and human studies, and intending to establish the physiological conditions at which polyphenols or their derived metabolites (phase II or microbial) exert their action in the potential target organs of these compounds. Thus, taking into account the observed effects in vivo we perform, in physiologically relevant conditions, in vitro mechanistic studies to identify the pathways involved in the observed processes.

Key Areas: Polyphenols, effects on health, colorectal and breast cancer, intestinal inflammation and cardiovascular diseases, mechanistic studies, cell cultures, animal models and human studies

Find him on Twitter @Agsarrias

Rocio Garcia Villalba

Food Science & Technology Department – Group on Quality, Safety and Bioactivity of Plant Foods – CEBAS-CSIC

Murcia ,Spain

Rocio Garcia Villalba is a Chemical Engineer and undertook her PhD studies in the Department of Analytical Chemistry at the University of Granada (2006-2010). She demonstrated the potential of different analytical platforms for the characterization of compounds of interest in different food matrices, mainly phenolic compounds in olive oil samples. After her PhD, she started her postdoc at the Food Science and Technology Department of CEBAS-CSIC in Murcia.

Her main research line deals with polyphenols and health, specifically in optimizing advanced analytical methods for secondary metabolites, mainly polyphenols, in plant extracts and biological samples, studying their metabolism, bioavailability, pharmacokinetics, and interactions with the gut microbiota. She has been involved in research projects where important advances have been made related to the bioavailability and metabolism of ellagitannins and their active microbial metabolites, urolithins. She has also collaborated with international research teams and private companies to know more about the physiological concentrations and metabolic state of other families of polyphenols. She has worked on the interindividual variability in response to consumption of plant food bioactives through the participation on a European Positive COST Action. She was principal investigator of a JIN project (2017-2020) more focused on the gut microbiota metabolism and she is interested in continuing to delve into the gut microbial metabolome, its interaction with polyphenols and the gut microbiota-brain axis.

Key Areas :Food chemistry, food processing, polyphenols analysis, bioavailability, bioactivity, analytics 

Inês Figueira

Postdoctoral Research Scientist , Nova University Lisbon,

Lisbon, Portugal

Dr Figueria’s research is focused on the understanding of the cellular and molecular mechanisms that trigger brain diseases, especially age-related diseases (Parkinson’s and Alzheimer’s disease) and chronic diseases (brain metastases formation from triple-negative breast cancer), focusing on blood-brain barrier (BBB) dysfunction as a central hallmark. Moreover, her research also seeks to tackle such diseases through health dietary habits promotion, focusing on bioavailable (poly)phenol metabolites mechanism of action.

Key Areas: Understanding the cellular and molecular mechanisms that trigger brain diseases, Blood brain barrier, plant food bioactives

Find her on Twitter @ines_figueira88

Mario Allegra, PharmD, PhD

Associate Professor of Biochemistry

University of Palermo, Italy

Prof. Mario Allegra studied Chemistry and Pharmaceutical Technologies at the University of Palermo, Italy, and graduated as Pharm.D. in 1997. He then joined the research group of Prof. Perretti at the Department of Biochemical Pharmacology, Queen Mary’s University of London. Since 2000, he has been working at the University of Palermo, where he received his Ph.D. in molecular medicine and now holds the position of Associate Professor of Biochemistry.

Professor Allegra’s research interests focuses on the role of micronutrients and phytochemicals in oxidative stress-dependent, inflammatory-related pathologies. He is fascinated by the interplay between plant and mammalian molecules in xenhormethic terms. By looking at the plant kingdom as a striking pharmacological cornucopia, he  has decided to focus his attention to a molecule holding a small niche within the immensity of the chemical space occupied by phytochemicals: Indicaxanthin.

Over the last 20 years he have been characterising the health properties of phytochemicals from several sources such as Opuntia Ficus Indica fruit, Pistachio nut, Caper and Manna from both biochemical and pharmacological perspectives.

Please join us in welcoming our new  Food & Function Advisory Board, who will help shape the bright future of our journal!

Food & Function is delighted to be sponsoring the 18th Food Colloids Conference: Structure, dynamics and function (11-13 April 2022).

The conference aim is to gather leading international experts from academia and industry to share the latest research and developments in the field of food colloids.

The conference has a long history, starting in 1986 and has since been held at different locations throughout Europe.

Food of the future needs not only to be appealing and nutritious, but will also be required to provide health benefits. Furthermore, food needs to be sustainable throughout the production chain. A challenge is that formulated foods often are colloids that are both complex and polydisperse, both in relation to composition and structure, as well as in terms of changes with time. Clearly the study and understanding of such foods requires a combination of techniques and a new toolbox with unsurpassed spatial and time resolution. As a response to these needs unique large-scale research infrastructures, i.e. the synchrotron MAX IV and the neutron source ESS are being built up in Lund.

Abstract sessions:
a. Colloids – Design of structures for functionality
b. Biomacromolecules – Molecular characteristics and interactions
c. Neutron & X-ray scattering techniques – Tools for understanding food materials
d. Interfaces and self-assembly – Dynamics or instability?

Find out more about the conference via the relevant links below:

• Homepage
• Registration
• Scientific Program
• Keynote Speakers

We are delighted to welcome two new Associate Editors to our Food & Function Editorial Board, Professors Andrew Neilson (North Carolina State University) & Kee-Hong Kim (Purdue University) 

Andrew P. Neilson 

Associate Professor in the Plants for Human Health Institute

North Carolina State University, USA

He received a BS in Food Science at Brigham Young University (2005) and PhD in Food Science at Purdue University (2009). Dr. Neilson also completed a postdoctoral fellowship at the University of Michigan Medical School (2009-2011), in the Department of Family Medicine and Comprehensive Cancer Center. Prior to joining the faculty at North Carolina State University, Dr. Neilson began his career as a faculty member in the Department of Food Science and Technology at Virginia Tech (2011-2018).

Dr. Neilson’s research focuses on the interactions between dietary phytochemicals and the gut microbiome, and how these interactions influence human health. Of specific interest are the bioactivities of microbial metabolites produced when the gut microbiome metabolizes unabsorbed dietary components. Specific health areas of interest include gut health and metabolic syndrome. Dr. Neilson is a member of the Institute of Food Technologist (IFT), the American Society for Nutrition (ASN), and the Phytochemical Society of North America (PSNA).

Submit to Andrew today

Kee-Hong Kim

Associate Professor in the Department of Food Science 

Purdue University, USA

He received a BS and MS degree in Food Science and Biotechnology at Seoul National University (Korea), and obtained his Ph.D. in Food Science at Rutgers University (NJ, USA). He then worked as a post-doctoral fellow in the Nutritional Sciences and Toxicology Department at the University of California, Berkey. Prior to Purdue University, Dr. Kim was an assistant professor at the Medical College of Wisconsin in the Department of Medicine.

Using cell culture, animal models and C. elegans, his research interest focuses on developing food-based strategies for regulating adipose function and its metabolic link to aging and cancer. He is also interested in understanding the role of cholesterol metabolism in obesity

Submit to Kee-Hong today

Please join us in welcoming Andrew & Kee-Hong to our Food & Function Editorial Board and community! They look forward to receiving your next submission.

We are delighted to welcome Professor Kevin Murray (The University of Western Australia) to the Food & Function Advisory Board.

Kevin is a highly experienced applied biostatistician who is currently the Head of the Division of Population Studies at the University of Western Australia. With over 20-years statistical experience, he has acquired extensive knowledge and expertise in clinical trials, epidemiological studies, intervention studies, surveys, longitudinal studies and studies involving linked data. He is currently principal supervisor for 3 PhD students and co-supervisor for 8 students, with several recent completions. He is currently the Chair of the Research Committee and a Board Member of the Busselton Population Medical Research Institute, and sits on the representative council as an Australasian representative for the International Biometrics Society. He was previously employed in the role of the Director of the University of Western Australia’s Centre for Applied Statistics (2009-2016), where he developed associations with researchers and business clients and built and mentored a strong team of biostatisticians.

Kevin’s research experience in epidemiology and biostatistics; biostatistical methodology; population health; and constrained modelling will add valuable expertise to our Food & Function Advisory Board.

Please join us in welcoming Kevin to our community!

Food and Function is delighted to sponsor Food Structures, Digestion & Health 6th International Virtual Conference 2021, taking 16-19 November 2021.

The Food Structures, Digestion and Health 6th International Conference is focused on increasing awareness that food format and food structure have a significant effect on the bio-availability of nutrients. The focus has shifted development of nutritional guidelines away from the more traditional approach of simply examining the nutrient composition of foods.

This important conference presents a unique opportunity to bring together food industry professionals, and world leading scientists – from diverse disciplines including food science, nutrition, digestive behaviour and medical science with a common interest in food design that delivers better nutrition and functionality and improves consumer wellbeing.

• Registration closes: 5 November 2021

Sessions will range from Food Structures Design, Processing & Digestion to the Food Microbiome and Health, from expert speakers in their fields. The full program is available to read here.

Don’t miss out on this fantastic conference. To find out more and register your place, please follow this link.

Food & Function is delighted to sponsor INDC 2021, November 29 – December 2, 2021, which will be held at Hotel Amarilis Prague, Czech Republic.

The INDC 2021 is an annual leading meeting which represents an invaluable resource for nutritionists, medical doctors, analytical chemists, biochemists, chemists, and those in the clinical diagnosis seeking new technologies and new approaches in the field of nutrition, food diseases, food components and health trends. INDC is continuously growing and it is reflected by the participation of more than 40 nationalities and scientific contributions from a variety of application areas. Examples of topics areas to be covered and events are as below:

METABOLOMICS AND MICROBIOME, PROBIOTICS, PREBIOTICS, NUTRACEUTICALS AND BOTANICALS FOR HUMAN HEALTH
Probiotics and Prebiotics, Microbiota, Polyphenols, Bioactive Compounds, Prediction of Bioavailability, Chronic Diseases, Celiac Disease, Gluten-Free Diet, Nutrition and Cancer

ANALYTICAL METHODS IN NUTRITION AND DIAGNOSTICS
Analytical Methods for Human Health Protection, Separation Science in Clinical Diagnosis and Nutrition, LC-MS, MS as a Tool in Metabolism Studies, Applications of Electrochemistry Coupled with MS, Biomarkers in Aging and Disease, Nanomaterials, Sensors, Newborn Screening, Automatization in Sample Preparation, Forensic Doping and Toxicology, Therapeutic Drug Monitoring and Environmental Analysis

YOUNG SCIENTIFIC SESSION WITH THE BEST LECTURE AWARD

POSTER SESSION WITH THE BEST POSTER AWARD

Early registration deadline: September 30, 2021
Oral presentation deadline: October 10, 2021
Poster presentation deadline: October 10, 2021
The conference registration process is online:
http://www.indc.cz/en/registration/registration-form/
More information at: www.indc.cz

We are very pleased to announce a new Food & Function themed collection, on the effect of food matrix and processing on the physiological fate of bioactive compounds and metabolites. The collection will be Guest Edited by Prof. Jesus Simal-Gandara (University of Vigo, Spain) and Dr Tarun Belwal (Zhejiang University, China).

Food matrix plays an important role in determining the physiological fate of nutrients, bioactive compounds, and metabolites. The food matrix has been described as the complex assembly of nutrients and non-nutrients interacting physically and chemically, that influences the release, mass transfer, accessibility, digestibility, and stability of many food compounds. These compounds also undergo biotransformation in the gastrointestinal tract, before being systemically absorbed by the bloodstream, affecting their functionality. Food processing also affects the bioaccessibility, bioavailability and functionality of the food compounds, and the effect of food matrix has also been seen.

We invite original research and review papers on the effect of food matrix and processing on the physiological fate of nutrients, bioactive compounds and metabolites, with special reference to antioxidant compounds. These can include, but not limited to:

• Effect of food matrix and/or processing on the processes of digestion and absorption of food compounds.
• Effect of food matrix and/or processing on mass transfer, accessibility, and stability of food compounds.
• Effect of food matrix and/or processing on bioconversion, bioactivity and bioefficacy of food compounds.
• Food matrix and/or processing effect on its functionality (e.g. antioxidant).
• Nutrient-matrix interactions and its effect on bioaccessibility, bioavailability and functionality.

Accepted articles will be collated in an online collection as soon as they are accepted and in the themed collection as a whole and will be promoted as a complete collection in Spring 2022.

The submission deadline for this collection has been extended to 30^th April 2021

If you are interested in submitting to this collection, please contact the Editorial Office.