Innovative Extraction Techniques of Bioactive Compounds from Plant-Based Foods: Characterization and Potential Applications
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Plant Foods".
Deadline for manuscript submissions: 31 October 2025 | Viewed by 4693
Special Issue Editors
Interests: food science and technology; emerging technologies; natural products; bioactive compounds; green extraction; food processing; food agricultural wastes; chromatography
Interests: supercritical fluid technology; phenolic compounds; analytical chemistry; grain science; glycation; antioxidants; food processing; emerging technologies; agricultural wastes; bioactivity.
Special Issues, Collections and Topics in MDPI journals
Interests: green chemistry; sustainable extraction technologies; waste valorization; bioactive compounds; modification of bioactive compounds
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
There is a growing interest in incorporating plant-based ingredients into food formulations, driven by sustainability concerns and consumer preferences. These ingredients include a wide variety of plant materials such as fruits, vegetables, cereals, legumes, herbs, and spices, among others. Consequently, advancing research and development in the extraction of bioactive compounds from plant foods has become a key focus in food science and biotechnology. Bioactive compounds—such as polyphenols, flavonoids, peptides, essential oils, and carotenoids—are of particular interest due to their antioxidant, anti-inflammatory, and anticancer properties, making them valuable as functional food ingredients.
Innovative methods, including ultrasound-assisted extraction, supercritical fluid extraction, pressurized liquid extraction, microwave-assisted extraction, and pulsed electric field-assisted extraction, have demonstrated significant potential in promoting the sustainable production of high-quality functional ingredients. This Special Issue aims to provide a platform for the dissemination of cutting-edge research on innovative techniques for the extraction and modification of bioactive compounds, with the goal of enhancing their bioactivity and functionality. We warmly invite researchers to contribute their latest findings to this Special Issue, fostering knowledge exchange and the development of novel solutions in the field of bioactive compounds extracted from plant foods.
Dr. Grazielle Náthia-Neves
Dr. Ádina L. Santana
Dr. Adane Tilahun Getachew
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
- green extraction methods
- natural antioxidants
- food biotechnology
- phytochemicals
- emerging technologies
- clean label
- functional ingredients
- formulation of functional foods using bioactive extracts
- process intensification using innovative technologies
- bioavailability and bioaccessibility of natural bioactive compounds
- biological activity of plant extracts
- sensory evaluation of food products with plant extracts as ingredients
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