Special Issue "Food Processing, Cooking and the Digestive System Modify the Bioaccessibility of Bioactive Compounds in Foods"

Dear Colleagues,

The health benefits of the bioactive compounds of foods from plant or animal sources mainly depend on their bioaccessibility and bioavailability. The potential of bioactive compounds to exert their effects relies on their release from the matrix, and changes during digestion, absorption, metabolism and biodistribution.

In vitro standardised methods to simulate the different phases of digestion, including large intestinal fermentation, are widely used and permit the bioaccessibility of bioactive compounds to be determined. These standardized methods allow results to be compared between different research groups and to deduce general findings.

In vitro standardised gastrointestinal digestion can also be used to evaluate the influence of different food processing technologies on bioactive compounds bioaccessibility. Storage and processing conditions are important factors influencing the bioaccessibility/bioavailability of bioactive compounds in food formulations, and it is, therefore, important to consider the role these processes play. This has prompted the food industry to evaluate and revise the composition of their processed foods, as well as their processing conditions and methods, in order to improve nutritional and health effects.

The study of how food processing technologies and digestion affect the bioaccessibility/bioavailability of bioactive compounds is important for a full understanding of how these molecules interact with human physiological and pathological processes.

Prof. Dr. Angela Conte
Dr. Davide Tagliazucchi
Dr. Serena Martini
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. Foods 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.

• bioactive compounds bioaccessibility 
• digestion 
• biodistribution 
• cooking 
• food processing