New Frontiers in Plant Based Functional Food
A special issue of Applied Sciences (ISSN 2076-3417). This special issue belongs to the section "Food Science and Technology".
Deadline for manuscript submissions: closed (20 June 2022) | Viewed by 676
Special Issue Editors
Interests: Research interests include genetic engineering, organic chemistry, phytochemicals extraction, quantification of bioactive compounds, skin permeation.
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
The world’s population lifestyle and consumer preferences have changed significantly over the years, and the main concerns are not only famine satisfaction and nutrient supply but also the relationships between food and health as they contribute to generating new needs for food supply.
The continuously growing demand for side-stream-derived bioactive molecules, obtained in a sustainable and eco-friendly manner, known as “green processes”, with a simultaneous decrease in the waste generated, has forced the development of innovative extraction processes, either by improving and optimizing existent techniques or by implementing alternative and more sustainable ones. In this perspective and within a circular economy framework, undervalued by-products generated from the agro-food industry have been the preferred sources of less expensive and renewable added-value bioactive molecules. Plant-based nutrients have experienced huge demand in the past few years, mainly due to animal-derived product consumption issues (i.e., veganism and vegetarianism). Alongside the production of plant-derived products, a number of undervalued by-products are produced (e.g., leaves, stems, roots, etc.), especially rich in medium and long-chain carbohydrates (e.g., xylooligosaccharides and lignin), lipids (e.g., fatty acids, phytosterols and carotenoids), proteins and other minor constituents (e.g., phenolic compounds) that are well known for their functional properties, prebiotic and antioxidant activity, respectively.
For this reason, our goal is to solicit the submission of the most recent original papers or reviews regarding the recovery of bioactive compounds, from plant by-products, to work as functional ingredients with application in the food industry.
Dr. Ana Lúcia da Silva Oliveira
Dr. Diana Luazi Matos de Oliveira
Guest Editors
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Keywords
- functional foods
- food by-products
- polyphenols
- antioxidants
- prebiotics
- gut microbiota
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