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Analytical Studies in Natural Products

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

Deadline for manuscript submissions: 20 December 2025 | Viewed by 148

Special Issue Editors


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Guest Editor
Research Group of Complex Fluid Engineering and Food Rheology, University of Cartagena, Cartagena 130015, Colombia
Interests: food materials science; rheology; food design and texture; emulsions; food gels; formulation and processing lubricants from vegetable oils and byproducts (biopolymers) of agri-food
Special Issues, Collections and Topics in MDPI journals

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Guest Editor
Research Group of Complex Fluid Engineering and Food Rheology, University of Cartagena, Cartagena 130015, Colombia
Interests: bioactive compound; natural products; rheology; food design and texture

E-Mail Website
Guest Editor
Departamento de Alimentos, División de Ciencias de la Vida, Campus Irapuato-Salamanca, Universidad de Guanajuato, Ex-Hacienda El Copal, Carretera Irapuato-Silao km 9, Irapuato 36500, Guanajuato, Mexico
Interests: natural products; rheology; food design and texture

Special Issue Information

Dear Colleagues,

This Special Issue of Applied Sciences pertains to analytical studies of natural products. Understanding the complex chemical makeup of natural sources is becoming increasingly significant in various scientific areas, such as pharmaceuticals, functional foods, cosmetics, and sustainable agriculture. This Special Issue aims to highlight cutting-edge analytical techniques and their central role in elucidating the structures, biological activities, and overall quality of compounds derived from nature.

Analytical studies form the bedrock of our knowledge and utilization of natural products. These investigations employ a diverse array of sophisticated techniques to dissect the complex mixtures found in nature, isolate and identify individual compounds, and quantify their presence. Furthermore, these studies are crucial for elucidating the structural characteristics of natural products, which in turn often dictate their biological activities and potential applications. By pushing the boundaries of analytical methodologies, we can unlock new possibilities for the discovery of important compounds and ensure the quality and safety of natural product-based products.

We encourage the submission of original research articles that promote innovative discoveries and comprehensive review papers that synthesize the current understanding within this domain. Potential thematic areas for contributions include, but are not limited to, the following:

  1. The application of advanced chromatographic and spectroscopic techniques for the detailed analysis of natural products.
  2. The integration of metabolomics and chemometric approaches in natural product research.
  3. The isolation and structural characterization of previously unknown bioactive molecules.
  4. The development and implementation of robust quality control measures and standardization protocols for herbal medicinal products and dietary supplements and the exploration of innovative and sustainable extraction technologies for natural product recovery.

We look forward to receiving your contributions and fostering the exchange of knowledge in this area.

Dr. Luis Alberto Garcia Zapateiro
Dr. Somaris E. Quintana
Prof. Dr. Julián Andrés Gómez-Salazar
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

  • natural products
  • analytical techniques
  • chromatography
  • spectroscopy
  • mass spectrometry
  • metabolomics
  • chemometrics
  • structure elucidation
  • bioactivity
  • quality control
  • extraction methods
  • herbal medicines
  • dietary supplements

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Published Papers (1 paper)

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Research

19 pages, 1801 KB  
Article
Oleogels Based on Starch and Natural Extracts from Cassava (Manihot esculenta) as a Fat Replacement in Cookies
by Valeria M. Meza-Castellón, Somaris E. Quintana and Luis A. García-Zapateiro
Appl. Sci. 2025, 15(21), 11545; https://doi.org/10.3390/app152111545 - 29 Oct 2025
Abstract
Oleogels, a semi-solid fat-like material, have emerged as a promising alternative to traditional saturated fats in food products. This study aimed to develop and characterize novel oleogels using starch and extracts from cassava (Manihot esculenta) to be used as a fat [...] Read more.
Oleogels, a semi-solid fat-like material, have emerged as a promising alternative to traditional saturated fats in food products. This study aimed to develop and characterize novel oleogels using starch and extracts from cassava (Manihot esculenta) to be used as a fat replacement in cookies, addressing the growing demand for healthier baked goods. Cassava starch was used as the structuring agent, while extracts provided functional properties to the oleogels. The oleogels were prepared and then incorporated into a cookie formulation, fully replacing the conventional fat. The resulting cookies were analyzed for their physicochemical properties, including texture, moisture content, and color. Rheological and microscopy analyses were also subjected to a sensory evaluation panel. The results demonstrated that the cassava-based oleogels effectively mimicked the functional role of fat, producing cookies with a significantly lower fat content. The cookies made with the oleogels exhibited comparable textural attributes and sensory acceptance to the full-fat control group, with no significant differences in flavor or mouthfeel reported by the panelists. These findings suggest that oleogels derived from cassava are a highly effective and innovative solution for producing healthier cookies without compromising quality, representing a viable strategy for fat reduction in the food industry. Full article
(This article belongs to the Special Issue Analytical Studies in Natural Products)
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