Nowadays, due to the current interest in improving the immune system due to coronavirus-19 (SARS-CoV-2) health-related issues, food science and nutrition embrace the challenge to provide a solution to this relentless pneumonic syndrome that has spread rapidly all over the world. By this means, researchers and the food processing industries are developing and incorporating appropriate protocols and food processing technologies to extract food bio-compounds, achieving their correct handling and addition to other foods. Thus, providing the correct source for improving the immune system, decreasing or preventing health issues related to COVID-19.
Food bioactives need to be bioavailable to positively influence the immune system and overall health. Food science and nutrition play a critical role in understanding bioaccessibility and bioavailability of key molecules improving the immune system. Hence, this Research Topic aims to improve the knowledge and understanding of how food processing technologies, conventional and non-conventional, play a significant role in increasing the bioavailability of critical bio-compounds to benefit the immune system. Thus, it is intended to describe how these immune boosting molecules experience different food processing methods so they can be released from the food matrix, increase solubility, undergo efficient delivery systems, and conduct structural modifications, thereby promoting their bioavailability.
This Research Topic proposes to assemble contributions of high-quality original articles or review papers related to food processing technologies application to increase the bioaccessibility and bioavailability of the food molecules that improve the immune system to prevent or treat the symptoms caused by COVID-19.
Sub-topics of interest include (but are not limited to):
1. Conventional and non-conventional food processing technologies for increasing the bioavailability of food molecules that stimulate the immune system.
2. Critical food bio-compounds, for the treatment or prevention of COVID-19 symptoms.
3. Transformation of the solubility and delivery of immune boosting molecules.
4. Innovative technologies for food matrix processing and their effects in keeping bio-compounds bioavailability.
Nowadays, due to the current interest in improving the immune system due to coronavirus-19 (SARS-CoV-2) health-related issues, food science and nutrition embrace the challenge to provide a solution to this relentless pneumonic syndrome that has spread rapidly all over the world. By this means, researchers and the food processing industries are developing and incorporating appropriate protocols and food processing technologies to extract food bio-compounds, achieving their correct handling and addition to other foods. Thus, providing the correct source for improving the immune system, decreasing or preventing health issues related to COVID-19.
Food bioactives need to be bioavailable to positively influence the immune system and overall health. Food science and nutrition play a critical role in understanding bioaccessibility and bioavailability of key molecules improving the immune system. Hence, this Research Topic aims to improve the knowledge and understanding of how food processing technologies, conventional and non-conventional, play a significant role in increasing the bioavailability of critical bio-compounds to benefit the immune system. Thus, it is intended to describe how these immune boosting molecules experience different food processing methods so they can be released from the food matrix, increase solubility, undergo efficient delivery systems, and conduct structural modifications, thereby promoting their bioavailability.
This Research Topic proposes to assemble contributions of high-quality original articles or review papers related to food processing technologies application to increase the bioaccessibility and bioavailability of the food molecules that improve the immune system to prevent or treat the symptoms caused by COVID-19.
Sub-topics of interest include (but are not limited to):
1. Conventional and non-conventional food processing technologies for increasing the bioavailability of food molecules that stimulate the immune system.
2. Critical food bio-compounds, for the treatment or prevention of COVID-19 symptoms.
3. Transformation of the solubility and delivery of immune boosting molecules.
4. Innovative technologies for food matrix processing and their effects in keeping bio-compounds bioavailability.
