Recent Developments in Bioactive Compounds Analysis for Food Quality Improvement
A special issue of Applied Sciences (ISSN 2076-3417). This special issue belongs to the section "Food Science and Technology".
Deadline for manuscript submissions: 31 October 2024 | Viewed by 136
Special Issue Editor
Interests: polyphenols; polyphenols derivatives; food products; plant-derived products; new techniques
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Bioactive compounds are commonly found in food sources, products, or dietary supplements. Bioactive food components are non-essential biomolecules present in foods that possess the capacity to modulate one or more metabolic processes, influencing overall health. It is important to note that these effects can be either positive or negative. From the perspective of food producers, the most compelling effects are those that add extra value to food products, such as flavonoids, phenolic compounds, carotenoids, plant sterols, glucosinolates, sulfur-containing compounds, and more.
One of the primary challenges lies in extracting these biomolecules from their natural sources. The choice of extraction technique depends on the type of raw material, environmental considerations, process conditions, and the intended applications of bioactive food components.
Following a suitable extraction procedure, the next step involves identifying the best quantification method to detect the analyzed bioactive compounds. One of the most widely used methods for this type of analysis is liquid chromatography with various detectors, including UV, fluorescence, refractive index detectors, or liquid chromatography coupled with mass spectrometry. Another category of methods allows for the measurement of the activity of bioactive food compounds under in vivo or in vitro conditions.
Dr. Dorota Derewiaka
Guest Editor
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Keywords
- bioactive food compounds
- activity
- extraction methods
- analytical methods
