Bioactive Compounds in Plant Foods: Extraction, Characterization and Functionality
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Plant Foods".
Deadline for manuscript submissions: closed (20 June 2023) | Viewed by 18688
Special Issue Editor
Special Issue Information
Dear Colleagues,
Bioactive compounds are present in small quantities in PFs (plant foods), mainly in fruits, vegetables and whole grains, and provide health benefits beyond the basic nutritional value. Due to an increasing demand for chemical diversity in screening programs, seeking therapeutic drugs from natural products, interest particularly in edible plants has grown throughout the world. However, the key challenges in the extraction, isolation and characterization of active ingredients in PFs need to be solved. In fact, the analysis of bioactive compounds present in plant extracts can be combined with the applications of common phytochemical screening assays, chromatographic and spectral techniques and multivariate statistical analysis. There is some technical improvement especially in metabolomics profiling that enables the tracking of functionality-induced changes in a complex metabolite extract. Moreover, it is very important to know the correct structure for PFs’ characterization. Thus, long-term investigations of the structure of bioactive compounds are needed to understand the high diversity in PFs. Now, we have significant evidence of the improvement in NMR and MS techniques, as well as in computer assistance. The structure and functionality of PFs should therefore be investigated comprehensively and dutifully.
This Special Issue of Foods will focus on the most recent applications of extraction, eharacterization, functionality and the analysis method of bioactive compounds in plant foods. High-quality research and reviews papers on new challenges are welcome.
Prof. Dr. Kuiwu Wang
Guest Editor
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Keywords
- plant food
- bioactive ingredient
- extraction
- analysis method
- structural characterization
- functionality
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