Recent Applications of Plant Extracts in the Food Industry

A special issue of Applied Sciences (ISSN 2076-3417). This special issue belongs to the section "Food Science and Technology".

Deadline for manuscript submissions: 10 August 2024 | Viewed by 135

Special Issue Editors


E-Mail Website
Guest Editor
IPOA Research Group, Agro-Food Technology Department, Instituto de Investigación e Innovación Agroalimentaria y Agroambiental (CIAGRO-UMH), Miguel Hernández University, Orihuela, 03312 Alicante, Spain
Interests: aromatic plants; antioxidant assays; functional foods; dairy science; edible films and coatings; antimicrobial activity; fungi

grade E-Mail Website
Guest Editor
IPOA Research Group, Agro-Food Technology Department, Instituto de Investigación e Innovación Agroalimentaria y Agroambiental (CIAGRO-UMH), Miguel Hernández University, Orihuela, 03312 Alicante, Spain
Interests: functional foods; dietary fiber; natural inhibitors; antioxidants; healthier meat products; essential oils; in vitro digestion
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

In recent years, plant extracts have emerged as valuable ingredients in the food industry, offering a range of benefits and addressing several consumer demands. Their natural origin and potential health-promoting properties align with the growing consumer preferences for natural and functional foods.

One of the primary applications of plant extracts is as antimicrobial agents since they possess natural antibacterial and antifungal properties, effectively inhibiting the growth of microorganisms that cause spoilage and foodborne illnesses. Another notable application of plant extracts is as flavor enhancers given that natural plant extracts, such as vanilla, citrus, and mint, impart distinct flavors to various food products, adding complexity to their taste profiles.

Plant extracts also play a significant role in coloring food products as their natural pigments offer a wide range of colors, from vibrant reds and oranges to earthy browns and greens. These extracts are increasingly used as alternatives to synthetic food colorants, which may raise concerns about the safety and usage of artificial additives.

As consumer awareness about the health benefits of plant-based ingredients grows, plant extracts are being explored for their nutritional value. Extracts from fruits, vegetables, and herbs often contain high concentrations of antioxidants, vitamins, and minerals, which can contribute to overall health and well-being. Therefore, food manufacturers are incorporating these extracts into products to promote their nutritional value and appeal to health-conscious consumers.

Dr. Nuria Muñoz-Tebar
Prof. Dr. Juana Fernández-López
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Applied Sciences is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2400 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • plant extracts
  • natural preservatives
  • antioxidant properties
  • plant-based food additives
  • sustainability
  • antimicrobial agents

Published Papers

This special issue is now open for submission.
Back to TopTop