Green Extraction Technologies for Bioactive Compounds in Foods
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Engineering and Technology".
Deadline for manuscript submissions: 10 August 2026 | Viewed by 394
Special Issue Editors
Interests: antioxidants; green extraction; processing; valorization; oilseeds
Special Issue Information
Dear Colleagues,
Green extraction technologies are transforming the method through which bioactive compounds are recovered from foods and their by-products. These compounds—such as phenolics, glucosinolates, flavonoids, and other functional ingredients—play essential roles in nutrition and disease prevention, yet many are degraded or lost during conventional processing. Environmentally friendly extraction approaches, including supercritical fluid extraction, ultrasound- and microwave-assisted extraction, and water- or solvent-free techniques, provide sustainable pathways that preserve and recover valuable molecules while reducing energy use and chemical waste. Advancements in biotransformation, analytical profiling, and high-value processing further enhance the stability, bioavailability, and functionality of recovered compounds. Understanding how different processing technologies influence the biological activity of food-derived ingredients is crucial for developing next-generation functional foods and nutraceuticals. This Special Issue highlights cutting-edge research into sustainable recovery, characterization, and application of bioactive compounds from foods and food by-products, providing a platform for innovative strategies that support health, waste reduction, and a circular food economy.
Dr. Ruchira Nandasiri
Prof. Dr. Cristina Rosell
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
- valorization
- green extraction
- phenolics
- flavonoids
- processing
- oilseeds
- cereals
- vegetables
- by-products
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