Advances in Polyphenol Extraction and Their Health-Promoting Properties in Plant Foods
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Plant Foods".
Deadline for manuscript submissions: 20 March 2026 | Viewed by 69
Special Issue Editors
Interests: fermentation; polyphenols; bioprocess; agroindustrial waste; biological properties
Special Issues, Collections and Topics in MDPI journals
Interests: fermentation; probiotics; probiotics; bioactive peptides; polyphenols; lactic acid bacteria; fermented food
Special Issue Information
Dear Colleagues,
Polyphenols are among the most abundant and bioactive phytochemicals in plant-derived foods, exerting significant health-promoting effects due to their antioxidant, anti-inflammatory, and antimicrobial properties. Recent advances in extraction technologies, including eco-friendly and sustainable methods, have improved the recovery, stability, and bioavailability of these compounds, opening new opportunities for their application in functional foods, nutraceuticals, and disease prevention strategies. This Special Issue, “Advances in Polyphenol Extraction and Their Health-Promoting Properties in Plant Foods”, aims to gather cutting-edge research and comprehensive reviews on innovative extraction methods, characterization of polyphenol-rich matrices, and mechanistic insights into their biological activities. Contributions focusing on the valorization of agricultural by-products, the improvement of bioaccessibility, and evidence of health benefits in vitro, in vivo, or in clinical trials are particularly welcome. This collection seeks to bridge technological innovations with nutritional and health sciences, highlighting the crucial role of polyphenols in promoting sustainable and health-oriented food systems.
Dr. Leonardo Sepúlveda Torre
Dr. Adriana Carolina Flores Gallegos
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
- functional foods
- antioxidant activity
- bioavailability
- green extraction technologies
- plant-based nutraceuticals
- chronic disease prevention
- food by-product valorization
- gut microbiota interactions
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