Advanced Extraction Technologies for Food Bioactive Compounds: Implications for Nutrition and Disease Prevention
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Nutrition".
Deadline for manuscript submissions: 20 March 2026 | Viewed by 31
Special Issue Editors
Interests: extraction; green technologies; natural antioxidants; food waste valorization; food analysis; encapsulation; biological properties of natural extracts; food sustainability; circular economy
Interests: food science; food analysis; food antioxidants; pulsed electric field; cloud point extraction; humic and fulvic acids
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Advanced extraction technologies are reimagining the recovery of high‑value bioactive compounds from food matrices, enhancing yield, stability, and bioavailability while meeting the demand for greener, scalable solutions. This Special Issue stands out by linking cutting‑edge methods directly to mechanistic health benefits, personalized nutrition, and industrial application pathways.
Techniques, such as supercritical fluid extraction (SFE), ultrasound‑assisted extraction (UAE), microwave‑assisted extraction (MAE), enzymatic extraction, pulsed electric field (PEF)‑assisted extraction, pressurized liquid extraction (PLE), cold plasma pretreatment and the use of natural deep eutectic solvents (NADES), offer sustainable alternatives to traditional processes. Further examples include polyphenol‑rich extracts modulating inflammatory pathways, flavonoids supporting cardiovascular health, and carotenoids enhancing antioxidant defenses.
With the rise in personalized nutrition, tailored bioactive profiles are becoming central to disease prevention and public health. This Special Issue, entitled “Advanced Extraction Technologies for Food Bioactive Compounds: Implications for Nutrition and Disease Prevention”, welcomes original research, reviews, case studies, and technology notes from academia and industry worldwide, covering technological innovation, compound characterization, formulation strategies, and real-world applications.
Dr. Eleni Bozinou
Prof. Dr. Stavros I. Lalas
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
- extraction techniques
- bioactive compounds
- natural antioxidants
- biological properties
- optimization
- food waste valorization
- food fortification
- food sustainability
- artificial intelligence in food industries
- health promotion
- natural products
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