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Plant Bioactives: Extraction and Utilization in Food Industry
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Plant Bioactives: Extraction and Utilization in Food Industry

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Plant Foods".

Deadline for manuscript submissions: 31 December 2025 | Viewed by 8528

Special Issue Editors

Dr. Maria João Cebola

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Guest Editor
1. Egas Moniz Center for Interdisciplinary Research (CiiEM), Egas Moniz School of Health and Science, 2829-511 Almada, Portugal
2. CERENA—Centre for Natural Resources and the Environment, Instituto Superior Técnico, Universidade de Lisboa, Av. Rovisco Pais, 1049-001 Lisbon, Portugal
3. CBIOS—Center for Research in Biosciences & Health Technologies, Universidade Lusófona de Humanidades e Tecnologias, Campo Grande 376, 1749-024 Lisbon, Portugal
Interests: green technologies; supercritical fluid extraction; bioactive compounds obtained from natural sources for pharmaceutical, food, and cosmetic applications; biomass exploitation potential
Special Issues, Collections and Topics in MDPI journals
Dr. El-Sayed M. Abdel-Aal

E-Mail Website
Guest Editor
Agriculture and Agri-Food Canada, Guelph Research and Development Center, Guelph, ON, Canada
Interests: grain; functional foods; antioxidant compounds; functional food ingredient; grains in human health; carotenoids; anthocyanins
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Plant bioactives—such as polyphenols, flavonoids, carotenoids, alkaloids, and terpenoids—play pivotal roles in shaping the nutritional and functional properties of foods. Their extraction, characterization, and incorporation into food products have become central to addressing consumer demands for health-focused, natural, and sustainable options. Therefore, we are pleased to invite you to contribute to this Special Issue on “Plant Bioactives: Extraction and Utilization in Food Industry”. This area of research is at the forefront of innovations in food science, offering immense potential to enhance health, sustainability, and product development. This Special Issue aims to explore the latest advancements and innovative techniques in the extraction of bioactive compounds from plants and their application in the food industry. Your insights on this subject can help advance the understanding of this fascinating and rapidly evolving field of study.

We welcome original research articles, reviews, and case studies on topics including, but not limited to, the following:

-Innovative extraction techniques: From traditional methods to green and sustainable technologies such as supercritical CO₂ extraction or ultrasound-assisted methods.

- Applications in food: Development of functional foods, nutraceuticals, and bioactive-enriched products.

- Health benefits and bioavailability: Antimicrobial, anticancer, anti-inflammatory, and antioxidant properties of plant bioactives. Addressing the challenges in maintaining bioactivity during processing and ensuring efficacy.

- Sustainability: Utilization of plant by-products as bioactive-rich resources, contributing to circular economy practices and strategies for using plant by-products to reduce production costs and environmental impact.

- Challenges and Limitations: Addressing the technical and economic challenges in the extraction and application of plant bioactives.

We are looking forward to your valuable contribution to this Special Issue.

Dr. Maria João Cebola
Dr. El-Sayed M. Abdel-Aal
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

  • extraction techniques
  • types of bioactive compounds
  • applications in food
  • bioavailability and stability
  • sustainability and by-products
  • challenges and regulation

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Published Papers (2 papers)

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Research

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12 pages, 1741 KB  
Article
Bioactive Compound Profiling of Agarophyte Seaweed (Gelidiella acerosa, Gracilaria arcuata, and Gracilaria verrucosa) Based on LC-HRMS Metabolomic and Molecular Networking Approach
by Maria Dyah Nur Meinita, Riyanti, Dyahruri Sanjayasari, Riviani, Dicky Harwanto, Apisada Jiso, Till F. Schäberle, Ute Mettal, Il-Soo Moon and Jae-Suk Choi
Foods 2025, 14(23), 4042; https://doi.org/10.3390/foods14234042 - 25 Nov 2025
Viewed by 386
Abstract
To date, exploration of Gracilaria and Gelidiella’s bioactive compounds has been conducted using conventional methods that require a long time, high costs, and significant effort. Currently, metabolomic profiling and molecular networking have emerged as methods of exploring bioactive compounds. This study aimed [...] Read more.
To date, exploration of Gracilaria and Gelidiella’s bioactive compounds has been conducted using conventional methods that require a long time, high costs, and significant effort. Currently, metabolomic profiling and molecular networking have emerged as methods of exploring bioactive compounds. This study aimed to perform bioactive compound profiling through a metabolomic LC-HRMS-based and molecular networking approach in Gelidiella acerosa, Gracilaria arcuata, and Gracilaria verrucosa. All chromatograms and MS/MS spectra obtained for three crude extracts were digitally converted into an mzXML file using MSConvert, submitted to the Global Natural Product Social (GNPS), and visualized in Cytoscape 3.9.1. In total, nine dereplicated compounds were identified: 11-Deoxyprostaglandin (m/z 324.214), Diacylglyceryl trimethylhomoserines (DGTS) (m/z 684.575), Glycochenodeoxy acid (m/z 448.369), Lysophosphatidylcholine (m/z 522.350), Diacylglyceryl trimethylhomoserines (DGTS) (m/z 656.557), Pheophorbide A (m/z 593.266), Pyropheophorbide A (m/z 593.266), (2R,3R)-2-(3,4-dihydroxyphenyl)-3,5,7-trihydroxy-2,3-dihydro-4H-chromen-4-one (m/z 303.15), and Polyporic acid (m/z 293.156). These compounds are typically classified as fatty acids, lipids, terpenoids, alkaloids, shikimates, and phenylpropanoids. The molecular networking and metabolite clustering showed an interesting pattern where some compounds were produced only by one species, some by two species, and some by all three. These compounds may have pharmaceutical potential based on their chemical properties and reported activities. Full article
(This article belongs to the Special Issue Plant Bioactives: Extraction and Utilization in Food Industry)
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Review

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26 pages, 994 KB  
Review
The Role of Omega-3 and Omega-6 Polyunsaturated Fatty Acid Supplementation in Human Health
by Diogo Gutierres, Rita Pacheco and Catarina Pinto Reis
Foods 2025, 14(19), 3299; https://doi.org/10.3390/foods14193299 - 23 Sep 2025
Viewed by 7837
Abstract
The concept “we are what we eat” is gaining increasing relevance as diet-related diseases and comorbidities continue to rise, while consumers place greater emphasis on healthy lifestyles and acknowledge the pivotal role of nutrition in disease prevention. Among dietary components, omega-3 (ω-3) and [...] Read more.
The concept “we are what we eat” is gaining increasing relevance as diet-related diseases and comorbidities continue to rise, while consumers place greater emphasis on healthy lifestyles and acknowledge the pivotal role of nutrition in disease prevention. Among dietary components, omega-3 (ω-3) and omega-6 (ω-6) polyunsaturated fatty acids stand out for their broad spectrum of health benefits. This review explores their potential roles in reducing triglyceride levels, delaying the onset of neurodegenerative disorders such as Alzheimer’s and Parkinson’s diseases, preventing depression, supporting infant brain development, modulating inflammatory processes, and contributing to cancer prevention. The mechanisms of action of these fatty acids are discussed, along with their potential adverse effects—particularly the risk of interactions with anticoagulant medications, which require cautious use. While ω-3 fatty acids are widely recognized for their anti-inflammatory properties, ω-6 fatty acids exhibit both pro- and anti-inflammatory effects, highlighting the importance of achieving a balanced intake. The recommended ω-6:ω-3 ratio, ideally between 4:1 and 1:1, is emphasized as a key element in promoting informed dietary choices. This review also discusses current legislation framework on food supplements, with a focus on challenges such as the lack of stringent regulation regarding supplement content. These gaps underline the need for improved nutritional literacy and stronger regulatory oversight. Ultimately, this review emphasizes the imperative for evidence-based dietary fat recommendations, integrative public health education strategies, the revision and standardization of nutritional guidelines, and the enforcement of robust regulatory frameworks and quality-control protocols across the food supplement industry. Full article
(This article belongs to the Special Issue Plant Bioactives: Extraction and Utilization in Food Industry)
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