Submit to Special Issue Submit Abstract to Special Issue Review for Foods Propose a Special Issue

Journal Menu

Journal Browser

► Journal Browser

Plant Bioactives: Extraction and Utilization in Food Industry

Print Special Issue Flyer
Editors
Special Issue Information
Keywords
Benefits of Publishing in a Special Issue
Published Papers

A Special Issue of Foods (ISSN 2304-8158) belonging to the section "Plant Foods".

Deadline for manuscript submissions: 25 December 2026 | Viewed by 31622

Share This Special Issue

Editors

Dr. Maria João Cebola

E-Mail Website
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-anonymized 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

Benefits of Publishing in a Special Issue

Ease of navigation: Grouping papers by topic helps scholars navigate broad scope journals more efficiently.
Greater discoverability: Special Issues support the reach and impact of scientific research. Articles in Special Issues are more discoverable and cited more frequently.
Expansion of research network: Special Issues facilitate connections among authors, fostering scientific collaborations.
External promotion: Articles in Special Issues are often promoted through the journal's social media, increasing their visibility.
Reprint: MDPI Books provides the opportunity to republish successful Special Issues in book format, both online and in print.

Further information on MDPI's Special Issue policies can be found here.

Published Papers (9 papers)

Download All Papers

Order results

Result details

Show export options Show export options

Select all

Export citation of selected articles as:

Research

Jump to: Review

14 pages, 595 KB

Open AccessArticle

Sequential Recovery of Non-Polar and Polar Compounds from Spent Coffee Grounds Using scCO₂ Followed by SWE and UAE

by Aleksandra Gavarić, Senka Vidović, Anastasia Loukri, Eleni Zymvrakaki, Ioannis Mourtzinos, Siniša Simić and Mirjana Sulejmanović

Foods 2026, 15(19), 3469; https://doi.org/10.3390/foods15193469 - 28 Sep 2026

Abstract

Spent coffee grounds (SCG), a solid by-product generated during coffee preparation, are produced in substantial quantities yet remain largely underexploited. The valorization of SCG offers significant environmental, economic, and social advantages, contributing to the advancement of a circular bioeconomy. In this study, SCG valorization consisted of two steps. In the first step, the SCG was depleted by supercritical CO₂ at 250 bar for 4 h, and by using two different temperatures: 40 °C and 60 °C. In the second step, the defatted SCG was subjected to subcritical water extraction at different temperatures, and ultrasound-assisted extraction at both different amplitudes and temperatures. The objective of this study was to evaluate a sequential extraction approach for the recovery of fatty acid methyl esters (FAMEs) and the subsequent maximization of caffeine extraction from SCG. The FAME profile was determined in ten supercritical fluid extracts and two Soxhlet extracts, while caffeine content was evaluated in five subcritical water extracts and six ultrasound-assisted extracts obtained from SCG, previously exhausted by supercritical CO₂ extraction. The highest caffeine content was present in a subcritical extract obtained at 180 °C, while the most abundant fatty acids found in all the tested extracts were linoleic acid (43.79–54.15%) and palmitic acid (32.73–45.85%). The predominance of linoleic and palmitic acids in the obtained extracts suggests their potential application as feedstocks for biodiesel production and oleochemical industries. Furthermore, the high content of linoleic acid, an essential polyunsaturated fatty acid, may enhance the value of these extracts for cosmetic and nutraceutical applications. Full article

(This article belongs to the Special Issue Plant Bioactives: Extraction and Utilization in Food Industry)

► Show Figures

Figure 1

23 pages, 2687 KB

Open AccessArticle

PEG 200-Assisted Ultrasound Extraction and Characterization of Mulberry Anthocyanins: Optimization, Bioactivities, and Stability

by Nina Bao, Wei Zhao, Qingyang Meng, Lulu Cheng, Marwan M. A. Rashed, Xingtao Zhang and Fangkai Han

Foods 2026, 15(19), 3414; https://doi.org/10.3390/foods15193414 - 24 Sep 2026

Viewed by 31

Abstract

Mulberry anthocyanins are promising natural pigments and bioactive compounds, but their efficient recovery is limited by processing-induced degradation. In this study, polyethylene glycol (PEG)-assisted ultrasound extraction was investigated for recovering anthocyanins from Morus nigra fruits. Four PEG grades (PEG 200, 300, 400, and 600) were initially screened, after which PEG 200 was selected for process optimization using response surface methodology with a central composite design. The effects of PEG concentration, extraction time, ultrasonic power, and temperature on total monomeric anthocyanin content were evaluated. The optimized conditions were 75% PEG 200, 18 min, 420 W, and 40 °C, yielding 515.78 ± 0.53 mg cyanidin-3-O-glucoside equivalents/100 g dry weight. C18 solid-phase extraction was subsequently used to obtain an anthocyanin-enriched fraction for spectroscopic and mass-spectrometric characterization. FT-IR analysis indicated functional groups consistent with phenolic and glycosidic constituents, while UHPLC-Q-TOF-MS/MS enabled the tentative annotation of five anthocyanin-related compounds. The optimized crude extract exhibited antioxidant, α-amylase and α-glucosidase inhibitory and antibacterial activities under the respective in-vitro assay conditions. Anthocyanin retention was higher under dark and low-temperature conditions than under fluorescent illumination and elevated temperatures. Overall, the results demonstrate the feasibility of PEG 200-assisted ultrasound extraction for recovering anthocyanin-rich mulberry extracts and provide complementary information on their chemical characteristics, in-vitro bioactivities, and stability. Full article

(This article belongs to the Special Issue Plant Bioactives: Extraction and Utilization in Food Industry)

► Show Figures

Figure 1

24 pages, 764 KB

Open AccessArticle

Development of a Plant Bioactive-Rich Tahini-Based Powder Enriched with Pea Protein and Coconut Milk Powder: Antioxidant Properties, Nutritional Characterization, In Vitro INFOGEST Static Digestion

by Meryem Aparı, Kubra Feyza Erol and Gozde Kutlu

Foods 2026, 15(18), 3268; https://doi.org/10.3390/foods15183268 - 16 Sep 2026

Viewed by 319

Abstract

This study aimed to develop a spray-dried tahini-based powder enriched with pea protein and coconut milk powder and to comprehensively characterize its plant bioactive composition, antioxidant potential, nutritional properties, and bioaccessibility following the standardized INFOGEST in vitro static gastrointestinal digestion protocol. A stable oil-in-water emulsion containing tahini (50%), pea protein (30%), and coconut milk powder (20%) was prepared by microfluidization and converted into powder by spray drying. The resulting powder exhibited considerable total phenolic content and antioxidant activity, together with distinct amino acid and fatty acid profiles. Simulated gastrointestinal digestion significantly altered the phenolic profile and antioxidant capacity, while several key bioactive compounds showed measurable in vitro bioaccessibility in the intestinal fraction. The formulation also contained high levels of protein (52.69%), lipid (26.42%), and dietary fiber (8.28%) with low moisture (2.28%). Phosphorus, potassium, calcium, and magnesium were the predominant minerals, whereas oleic and linoleic acids were the major fatty acids. Overall, the developed spray-dried tahini-based powder represents a nutritionally valuable plant-derived functional ingredient combining antioxidant potential with the bioaccessibility of essential nutrients. Full article

(This article belongs to the Special Issue Plant Bioactives: Extraction and Utilization in Food Industry)

► Show Figures

Figure 1

19 pages, 2177 KB

Open AccessArticle

Reliable Analytical Approach for the Quantification of the Cholesterol Adsorption Capacity of Artichoke Leaves

by Shahd Ali, Federica Ianni and Lina Cossignani

Foods 2026, 15(17), 3099; https://doi.org/10.3390/foods15173099 - 31 Aug 2026

Viewed by 320

Abstract

Reliable determination of cholesterol adsorption capacity (CAC) is essential for evaluating the hypocholesterolemic potential of dietary fibers; however, currently available analytical procedures lack methodological standardization and often rely on spectrophotometric assays susceptible to matrix interference. The present study aimed to develop and validate a simple and reliable procedure for the evaluation of CAC of fractionated artichoke leaves. In vitro assays were conducted under simulated gastrointestinal conditions, with residual cholesterol quantified using high-performance liquid chromatography and two different detection systems (UV-Vis spectrophotometric detector and light-scattering detector). The chromatographic method was validated in terms of linearity, sensitivity, precision, and accuracy, and its performance was compared with that of the conventional ortho-phthalaldehyde (OPA) spectrophotometric assay. Some pure commercial fibers were tested first; pectin and lignin showed the highest cholesterol adsorption capacity. Moreover, the results showed that all the investigated leaf fractions exhibited CAC, with the outer leaf fractions showing significantly higher values than the inner woody fractions. The proposed workflow provides a reliable and consistent analytical framework for CAC determination. Furthermore, the results provide new insights into the potential cholesterol-lowering properties of dietary fiber from artichoke leaves, supporting their further investigation as functional ingredients. Full article

(This article belongs to the Special Issue Plant Bioactives: Extraction and Utilization in Food Industry)

► Show Figures

Figure 1

24 pages, 962 KB

Open AccessArticle

From Waste to Preservation: Assessing the Protective Effect of Fruit By-Products Extracts on the Oxidative Stability of Edible Vegetable Oils

by Henry I. Castro-Vargas and Fabián Parada-Alfonso

Foods 2026, 15(13), 2379; https://doi.org/10.3390/foods15132379 - 3 Jul 2026

Viewed by 553

Abstract

The valorization of agro-industrial fruit by-products as sources of natural antioxidants represents a sustainable strategy to replace synthetic additives in food preservation. This study systematically evaluated the phenolic composition and antioxidant activity of extracts from thirteen underutilized Colombian fruit by-products (peels, seeds, and calyxes) and assessed their protective effect against lipid oxidation in an edible vegetable oil (EVO) model system over 15 days at 60 °C. Total phenolic content (TPC) ranged from 23.1 to 2553.2 mg GAE/100 g. Orange peel (OP) and pineapple peel (PP) exhibited the highest TPC and strongest antioxidant activity, effectively inhibiting the formation of lipid hydroperoxides, hexanal, nonanal, and TBARS, and outperforming synthetic antioxidants (BHA, BHT, TBHQ) in several parameters. Multivariate analyses classified the extracts into high-efficacy, moderate-to-low efficacy, and pro-oxidant groups. HPLC-ESI-MS/MS characterization of OP and PP revealed diverse phenolic acids (gallic, caffeic, ferulic, p-coumaric, vanillic, sinapic) and flavonoids (quercetin, rutin, catechin, C-glycosylated derivatives), which are related to the antioxidant properties observed. Pearson correlation analysis revealed a positive correlation between TPC and oxidation inhibition (r = 0.89–0.94). These findings demonstrate that Colombian fruit by-products, particularly OP and PP, are promising sustainable sources of natural antioxidants for enhancing the oxidative stability of edible vegetable oils within a circular bioeconomy framework. Full article

(This article belongs to the Special Issue Plant Bioactives: Extraction and Utilization in Food Industry)

► Show Figures

Figure 1

15 pages, 4141 KB

Open AccessEditor’s ChoiceArticle

Resveratrol Content Profiles and Their Correlation with Multidimensional Quality in Different Peanut Cultivars

by Yumeng Hu, Jiaxin Guo, Tian Li, Mengjiao Zhang, Zefang Jiang, Qiang Wang and Qin Guo

Foods 2026, 15(7), 1172; https://doi.org/10.3390/foods15071172 - 31 Mar 2026

Viewed by 714

Abstract

Resveratrol is a promising polyphenolic bioactive compound found in peanuts. However, the distribution of cis- and trans-resveratrol and their glycosides varies significantly among cultivars, and their correlations with other quality traits remain unclear. In this study, Ultra-Performance Liquid Chromatography (UPLC) combined with high-throughput spectral analysis was employed to systematically evaluate 42 main cultivated peanut varieties from seven series across China’s three major production regions. The results indicated that trans-piceid (trans-resveratrol glycoside) was the predominant component, accounting for over 85% of the total content. Significant variation was observed in the total content of resveratrol and its glycosides among cultivars (4.61–88.79 mg/kg), with the Weihua series (represented by Weihua 23) exhibiting the strongest resveratrol enrichment ability. Multidimensional correlation analysis systematically revealed, for the first time, distinct association patterns: trans-piceid was positively correlated with sucrose, cis-resveratrol was positively correlated with fatty acids such as oleic acid, and trans-resveratrol showed a specific association with linoleic acid. Based on these findings, seven specialized high-resveratrol cultivars suitable for processing, including Weihua 23 and Kainong 301, were identified. Furthermore, a specific correlation system between “resveratrol and key quality indicators” was established. This study provides important theoretical support for the targeted breeding of novel functional peanut varieties that combine a high resveratrol content with traits such as high oleic acid or sugar content, thereby promoting the high-value industrial utilization of high-quality peanuts. Full article

(This article belongs to the Special Issue Plant Bioactives: Extraction and Utilization in Food Industry)

► Show Figures

Figure 1

12 pages, 1741 KB

Open AccessArticle

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

Cited by 4 | Viewed by 1737

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 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)

► Show Figures

Figure 1

Review

Jump to: Research

50 pages, 1509 KB

Open AccessReview

Valorization of Olive Pomace as a Source of Phenolic Compounds: Extraction Technologies, Analytical Characterization, Biological Activities, and Food Applications

by Leyla Sanhueza, Sonia Morante-Zarcero and Isabel Sierra

Foods 2026, 15(16), 2943; https://doi.org/10.3390/foods15162943 - 21 Aug 2026

Viewed by 335

Abstract

The valorization of agro-industrial by-products has gained increasing attention as a sustainable strategy to support circular economy principles and reduce environmental impacts. Spain, the world’s largest olive oil producer, generates substantial amounts of olive pomace (OP), which can represent up to 80% of the processed olive mass. Due to their hydrophilic nature, approximately 98% of olive phenolic compounds remain in OP after oil extraction, making this by-product a valuable source of bioactive compounds with antioxidant, anti-inflammatory, antimicrobial, and cardioprotective properties. Numerous extraction strategies have been investigated to maximize phenolic recovery while reducing processing costs and environmental impacts. Conventional solvent-based techniques, such as solid–liquid extraction (SLE) and liquid–liquid extraction (LLE), remain widely used, while greener approaches, including microwave-, ultrasound-, supercritical fluid-, pressurized liquid-, and high-pressure-assisted extraction, among others, have gained increasing attention. In addition, deep eutectic solvents (DES) have been applied either alone or in combination with green extraction technologies to enhance extraction efficiency. This review provides a comprehensive overview of extraction techniques for OP valorization and the analytical methodologies used to characterize OP extracts, including spectrophotometric and chromatographic approaches. The biological activities of OP-derived phenolics and their food applications are also discussed, highlighting their valorization potential. Full article

(This article belongs to the Special Issue Plant Bioactives: Extraction and Utilization in Food Industry)

► Show Figures

Graphical abstract

26 pages, 994 KB

Open AccessEditor’s ChoiceReview

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

Cited by 42 | Viewed by 26584

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 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)

► Show Figures

Journal Menu

Journal Browser

Plant Bioactives: Extraction and Utilization in Food Industry

Share This Special Issue

Editors

Special Issue Information

Keywords

Benefits of Publishing in a Special Issue

Published Papers (9 papers)

Research

Review

Further Information

Guidelines

MDPI Initiatives

Follow MDPI