Innovative Food Technologies for Preservation and Enrichment of Bioactive Compounds
A special issue of Applied Sciences (ISSN 2076-3417). This special issue belongs to the section "Food Science and Technology".
Deadline for manuscript submissions: 20 April 2026 | Viewed by 17
Special Issue Editor
Interests: fruits; breeding; diversity; traditional uses; ethnoveterinary; characterization of phytochemicals
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
The growing consumer demand for nutritious, high-quality, and minimally processed food has propelled the search for innovative food processing technologies. Conventional thermal preservation methods often lead to the significant degradation of heat-sensitive bioactive compounds, such as vitamins, polyphenols, and antioxidants, thereby diminishing the nutritional and health-promoting value of food products. This underscores a critical challenge for the food industry: how to effectively ensure food safety and extend shelf-life while simultaneously preserving and even enhancing these valuable biocompounds.
We are pleased to invite you to submit your latest research findings for the Special Issue. This Special Issue aims to collate cutting-edge research and comprehensive reviews on novel technological approaches that mitigate the loss of bioactivity during processing. We seek to explore strategies not only for preservation but also for the targeted enrichment and improved bioavailability of bioactive compounds in various food matrices, ultimately contributing to the advancement of functional food science.
In this Special Issue, original research articles and reviews are welcome. Research areas may include (but are not limited to) the following:
- Application of non-thermal technologies (e.g., High-Pressure Processing, Cold Plasma, Pulsed Electric Fields, and Ultrasound) for microbial inactivation and nutrient retention;
- Advanced drying and encapsulation techniques (e.g., Spray Drying, Freeze Drying, and Electrospinning) for stabilizing and enhancing the bioavailability of bioactive compounds;
- Novel extraction methods (e.g., Supercritical Fluid Extraction, Pressurized Liquid Extraction, and Enzyme-Assisted Extraction) for the efficient recovery of bioactives from agri-food waste;
- Synergistic approaches combining multiple technologies or using natural antimicrobials and edible coatings for improved functionality and shelf-life.
We look forward to receiving your contributions.
Dr. Luca Mazzoni
Guest Editor
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
- innovative food technologies
- non-thermal processing
- bioactive compounds
- preservation
- enrichment
- functional foods
- bioavailability
- nutrient retention
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