Bioactive Compounds in Fruits and Vegetables: Processing, Bioavailability and Functional Properties
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: 31 May 2025 | Viewed by 388
Special Issue Editors
Interests: food nutrition; natural active substances; food biotechnology
Interests: structure-activity relationship of food nutrients
Special Issue Information
Dear Colleagues,
Fruits and vegetables are being promoted as a component of healthy dietary patterns and disease management, providing a rich source of vitamins, dietary fiber, and various other nutrients. Currently, bioactive compounds from fruits and vegetables, such as polyphenols, carotenoids, and flavonoids, have drawn significant attention for their potential role in preventing chronic diseases and promoting overall well-being. However, understanding how to effectively extract, enhance, and utilize these compounds remains a critical challenge. We still want to know: What are the most efficient and sustainable techniques for extracting bioactive compounds? How can their bioavailability and absorption in the human body be improved? What are the mechanisms through which these compounds exert their health effects? How can bioactive compounds be incorporated into functional foods and nutraceuticals? This Special Issue, on “Bioactive Compounds in Fruits and Vegetables: Processing, Bioavailability and Functional Properties”, seeks contributions of research and review articles that address these and related topics. We are particularly interested in studies that explore:
- Novel and eco-friendly extraction techniques for bioactive compounds;
- Methods to enhance the stability and bioavailability of these compounds;
- Mechanistic insights into the health-promoting effects of specific bioactive components;
- Applications of bioactive compounds in functional foods and supplements;
- Analytical techniques for characterizing bioactive compounds and their efficacy.
We invite contributions that advance the understanding of bioactive compounds in fruits and vegetables and their impact on health and nutrition.
Your work will help bridge the gap between food science and human health, offering innovative solutions to pressing global challenges. We look forward to your valuable submissions. Please feel free to reach out with any questions or for further information.
Prof. Dr. Jian Li
Dr. Lingyu Zhang
Guest Editors
Prof. Dr. Yongbiao Zheng
Guest Editor Assistant
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
- fruit
- vegetable
- anthocyanin
- secondary metabolite
- biosynthesis
- food extraction
- bioactive component
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