The Multidimensional Role of Dietary Polyphenols in the Quality of Plant-Based Foods

Dear Colleagues,

Polyphenols are a wide group of secondary metabolites, which found almost in all families of plants. They are distributed in various plant tissues, such as seeds, pulps, peels, barks, and flowers. More than 8000 different polyphenols have been identified and classified into phenolic acids, flavonoids, stilbenes, and lignans. Although the polyphenols are considered as minor constituents of plant-based foods, they play a critical role in their quality and consumer’s acceptance since polyphenols significantly contribute to their nutritional value and sensory properties. Polyphenols are non-nutrient components of food, but they have been correlated with various health effects and the prevention of chronic diseases. Furthermore, polyphenols influence the organoleptic properties of plant-based foods as they are vastly responsible for color, bitterness, and astringency.

Contributions to this Special Issue may cover all research aspects related, but not limited to, to studies as follows:

• Pre-harvest and post-harvest strategies affecting polyphenolic composition of foods;
• Impact of food processing on dietary polyphenolic composition of foods;
• Development or optimized functional foods based on dietary polyphenols;
• Analytical techniques for the determination of dietary polyphenols as index of food quality.

Dr. Vlasios Goulas
Guest Editor

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