Polymers and Phenolic Compounds in Beverages
A special issue of Beverages (ISSN 2306-5710).
Deadline for manuscript submissions: 31 December 2025 | Viewed by 1162
Special Issue Editors
Interests: food bioactive compounds and health benefits; food processing and storage; polymers and polyphenols in foods
2. Department of Research & Development, VDF FutureCeuticals, Inc., Momence, IL 60954, USA
Interests: food composition; bioactives and health; phytochemicals interaction and complexation; interaction of polyphenols with polysaccharides in food; phytochemicals bioavailability and bioaccessibility; antioxidant activity and oxidative stress markers in humans
Special Issue Information
Dear Colleagues,
Research studies on polyphenols have been receiving continued interest in food and beverages because of their unique nutritional and beneficial health properties. Consumption of polyphenols has been demonstrated to reduce risk factors associated with several chronic conditions, such as cardiovascular disease, cancer, obesity, and diabetes. Polyphenol can exist as small molecules to large molecules ranging from simple phenolic acids to macromolecules, such as tannins and lignin. Polymers play significant roles in improving bioaccessibilites and bioavailabilities of active ingredients in food and beverages during digestive processes. Polymers, such as proteins and polysaccharides, also have the potential to form phenolic conjugates and act as carriers of phenolic compounds during digestive processes. In recent years, considerable attention has been given to studies regarding the identification, characterization, nutritional, biological, biochemical, clinical, and beneficial health properties of polymers and phenolic compounds in beverages.
This Special issue aims to showcase cutting-edge research on polymers and phenolic compounds in beverages, covering (but not limited to) the following research areas:
- Polymers and phenolic compounds: naturally occurring or synthetic ;
- Identification, characterization, and analysis of polymers and phenolic compounds in beverages;
- Interaction of phenolic compounds with macromolecules such as proteins and polysaccharides;
- Bioaccessibilty, bioavailabilities, and beneficial health properties of polyphenols, polymers, and their conjugates;
- Effect of polyphenol polymer interaction in processing and storage for beverages.
This Special Issue invites original research articles, reviews, and short communications highlighting recent advances in this emerging research area.
Dr. Diganta Kalita
Dr. Boris V. Nemzer
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 250 words) can be sent to the Editorial Office for assessment.
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. Beverages 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 1600 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
- polymers
- polyphenols
- polymer polyphenol interaction
- polyphenol bioavailability
- beverages
- health benefits
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