Innovative Food Technologies for Preservation and Enrichment of Bioactive Compounds

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:

1. Application of non-thermal technologies (e.g., High-Pressure Processing, Cold Plasma, Pulsed Electric Fields, and Ultrasound) for microbial inactivation and nutrient retention;
2. Advanced drying and encapsulation techniques (e.g., Spray Drying, Freeze Drying, and Electrospinning) for stabilizing and enhancing the bioavailability of bioactive compounds;
3. 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;
4. 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

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