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Foods
Special Issues
Bioactive and Aroma Compounds in Food Products
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Bioactive and Aroma Compounds in Food Products

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Nutraceuticals, Functional Foods, and Novel Foods".

Deadline for manuscript submissions: closed (18 December 2024) | Viewed by 1735

Special Issue Editor

Prof. Dr. Daniela Ilieva Batovska

E-Mail Website
Guest Editor
Institute of Chemical Engineering, Bulgarian Academy of Sciences, Acad. G. Bonchev Str., Bl. 103, 1113 Sofia, Bulgaria
Interests: phytochemistry; plant secondary metabolites; chromatography; spectral methods; development of quantitative methods; exploration of pharmacological activity mechanisms; structure–activity relationships; food supplements; cosmetics
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Bioactive and aroma compounds play a pivotal role in shaping the nutritional, sensory, and therapeutic characteristics of food products. The upcoming Special Issue titled "Bioactive and Aroma Compounds in Food Products" aims to thoroughly explore these essential elements within food science. This comprehensive investigation will encompass the processes of identifying, characterizing, and understanding the functional implications of these compounds across diverse food matrices.

This Special Issue will feature advanced extraction methods and cutting-edge analytical techniques such as chromatography and mass spectrometry, highlighting recent advancements in research. Additionally, it will examine how factors like food processing techniques, storage conditions, and the body's absorption mechanisms influence the stability and efficacy of these compounds.

Furthermore, this Special Issue will investigate how biotic stressors like gall-forming insects, other pests, and diseases, along with abiotic stressors such as drought, temperature extremes, soil salinity, and nutrient deficiencies, impact the composition of bioactive and aromatic compounds in plant foods.

Overall, this Special Issue will serve as a significant venue for providing valuable insights into the complex interplay among bioactive and aroma compounds, food matrices, and their implications for human health and nutrition.

Prof. Dr. Daniela Ilieva Batovska
Guest Editor

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

  • bioactive compounds
  • aroma compounds
  • food matrices
  • extraction methods
  • analytical techniques
  • food processing
  • storage conditions
  • human health and safety
  • nutrition
  • biotic and abiotic stressors

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Published Papers (1 paper)

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Review

19 pages, 2677 KiB  
Review
Beyond the Nut: Pistacia Leaves as Natural Food Preservatives
by Daniela Batovska and Moshe Inbar
Foods 2024, 13(19), 3138; https://doi.org/10.3390/foods13193138 - 30 Sep 2024
Cited by 2 | Viewed by 1201
Abstract
The pistachio tree (Pistacia vera) is globally renowned for its nutritious nuts, while its leaves remain an underutilized source of chemicals with significant potential value as food preservatives. Similar value may be found in the leaves of other wild Pistacia species [...] Read more.
The pistachio tree (Pistacia vera) is globally renowned for its nutritious nuts, while its leaves remain an underutilized source of chemicals with significant potential value as food preservatives. Similar value may be found in the leaves of other wild Pistacia species common in Central Asia, the Levant, and around the Mediterranean. Some species’ leaves have been used as natural preservatives, demonstrating their effectiveness and highlighting their rich bioactive components. This review investigates the antioxidant and antimicrobial properties of Pistacia leaves, comparing both cultivated and wild species. A comprehensive search was performed across several scientific databases, including PubMed, Scopus, Web of Science, and Google Scholar, utilizing a combination of keywords related to Pistacia species and their bioactive compounds. The inclusion criteria focused on articles published in English from 2017 till the end of June 2024, analyzing the antioxidant and antimicrobial activities of Pistacia leaves and employing relevant extraction methods. A total of 71 literature sources were included, covering species such as P. vera, P. atlantica, P. terebinthus, and others sourced from countries such as Iran, Turkey, and Italy. This review found that Pistacia leaves are rich in polyphenolic compounds and exhibit robust antioxidant and antimicrobial properties, with certain wild species outperforming P. vera, suggesting species-specific traits that enhance their preservative potential. The major findings indicate that extracts from wild species exhibit superior bioactivity, which could be harnessed for food preservation. These insights underscore the promising role of Pistacia leaves as natural food preservatives, with further research needed to address challenges in extraction and application. Exploring their synergistic effects with other preservatives could lead to innovative solutions in food preservation while fostering local economic growth. Full article
(This article belongs to the Special Issue Bioactive and Aroma Compounds in Food Products)
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