Food Bioactive Compounds and Emerging Processing and Extraction Techniques
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Physics and (Bio)Chemistry".
Deadline for manuscript submissions: 31 August 2025 | Viewed by 2702
Special Issue Editors
Interests: vegetables and fruits; food sustainability
Interests: dairy ingredients; food processing; food structure
Special Issues, Collections and Topics in MDPI journals
Interests: food bioactivity; food digestion; food formulation and food sustainability
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
The study of bioactive compounds present in various food sources and their importance in human health has gained great relevance. Food bioactive compounds refer to molecules that, without being nutrients and being non-essential for our organism, have the capacity to modulate one or more metabolic processes that ultimately result in the promotion of health. Plant materials (such as fruits, vegetables, herbs, spices, and seeds, among others) can be good sources of natural bioactive compounds. Plant foods are a complex matrix involving the combination of several types of bioactive compounds or phytochemicals, which has become a great challenge for the food industry in the extraction, separation, identification, and characterization of these compounds.
This Special Issue explores prominent advanced extraction procedures, including sample preparation, data acquisition, analysis, and statistical integration, adapted to sample complexity. The extraction procedure, as a part of food processing, is a very important step with a great impact on the analysis and characterization of bioactive compounds, as bioactive compounds are present in food at low concentrations, and the extraction technique is critical in achieving efficient extraction and simultaneously removing some potential compounds that can interfere.
We welcome different types of manuscript submissions, including original research articles and up-to-date reviews.
Dr. Rosa Maria Cámara
Dr. Francesca Bot
Dr. Elena Arranz
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 2900 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
- microextraction techniques
- extraction techniques
- supercritical extraction
- subcritical fluid extraction
- natural products extraction
- green extraction
- sustainable extraction methods
- dispersive solid-phase extraction
- ultrasound-assisted extraction
- food bioactive compounds
- polyphenols
- antioxidants
- carotenoids
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