Fruits and Fruit-Based Products as a Source of Bioactive Compounds, 2nd Edition
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Plant Foods".
Deadline for manuscript submissions: 31 October 2026 | Viewed by 1254
Special Issue Editors
Interests: non-thermal processing; ultrasound treatment; pulsed electric field treatment; drying; osmotic dehydration; food quality; food packaging; edible films
Special Issues, Collections and Topics in MDPI journals
Interests: non-thermal technologies; pulsed electric field; ultrasound; vacuum impregnation; osmotic dehydration; fruit and vegetables processing; added value product; the valorization of the vegetal by-products; food physical; food physico-chemical; metabolic characterization
Special Issues, Collections and Topics in MDPI journals
Interests: non-thermal processing; ultrasound; pulsed electric field; drying; osmotic dehydration; innovative processes; food quality; sustainable food production
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Fruits and fruit-derived products are rich sources of bioactive compounds such as polyphenols, flavonoids, vitamins, carotenoids, and dietary fiber, all of which contribute to numerous health benefits. These compounds exhibit antioxidant, anti-inflammatory, and antimicrobial properties, making fruits a key component in the development of functional foods. With growing consumer interest in functional foods and natural health-promoting ingredients, the exploration and utilization of bioactive compounds from fruits has become a central topic in food science and nutrition research. However, the composition and activity of bioactive compounds can be significantly influenced by various food processing methods, including thermal treatments as well as non-thermal treatments such as pulsed electric field (PEF), ultrasound (US), high-pressure processing (HHP), fermentation, etc.
This Special Issue aims to explore the identification and utilization of bioactive compounds in fruits and fruit-based products as well as the impact of different processing technologies on their stability, bioavailability, and functional properties. We welcome contributions that investigate innovative processing approaches, the valorization of fruit by-products, the development of functional formulations, and studies linking processing conditions with nutritional and health outcomes. Both original research and comprehensive reviews are encouraged.
Dr. Malgorzata Nowacka
Dr. Urszula Tylewicz
Dr. Magdalena Dadan
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. 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
- fruits and fruit-based products
- functional foods
- food processing technologies
- antioxidants
- polyphenols
- nutritional quality
- health benefits
- fruit by-products
- thermal and non-thermal processing
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