Extraction, Analysis and Applications of Bioactive Compounds in Food

Dear Colleagues,

Nature, and especially the richness that the plant world offers, draws society's attention to the search for biologically active natural substances with the possibility of their use in the food, pharmaceutical, and cosmetics industries. A wide range of raw materials, including fruits, vegetables, herbs, and spices, are currently the subject of numerous research studies aiming to obtain active phytochemicals. The forms of these substances are usually liquid, water, or water–alcoholic extracts or powders obtained from these extracts by drying using various techniques. The biological activity of plant tissue extracts depends on many biotic and abiotic factors affecting living plant cells to stimulate the synthesis of secondary metabolites, as well as extraction techniques. Another important research factor is the limitation of fluctuations in phytochemicals resulting from the extraction and fixation processes of extracts using various techniques. Therefore, the exploration of the research space related to extracts is in constant development.

The aim of this Special Issue is to promote recent and significant contributions to research on extraction techniques and extracts from natural products, both chemically and biologically. Therefore, we strongly encourage you to contribute to our current Special Issue, titled “Extraction, Analysis and Applications of Bioactive Compounds in Food”. Original scientific articles, short communications, and focus reviews are welcome to be submitted to this Special Issue.

Dr. Tomasz Cebulak
Prof. Dr. Elvyra Jariené
Dr. Małgorzata Stryjecka
Dr. Piotr Boruszewski
Guest Editors

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