Exploring the Impact of Non-Thermal Processing on Structural and Functional Properties of Bioactives from Plant-Based Food
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Engineering and Technology".
Deadline for manuscript submissions: 10 July 2026 | Viewed by 6
Special Issue Editors
Interests: plant-based protein; soy proteins; microstructure; functional properties
Special Issue Information
Dear Colleagues,
Plant-based foods have gained immense popularity as sustainable and healthy dietary options, driving the need to explore how non-thermal processing modulates the structural and functional properties of bioactive compounds in these foods. Unlike traditional thermal processing (e.g., heating, extrusion), non-thermal technologies such as pulsed electric fields (PEFs), cold plasma, and ultrasound minimize excessive heat-induced changes (e.g., starch over-gelatinization, protein misfolding, or oxidative degradation) while directly reshaping the molecular structures of bioactives (e.g., polyphenols, anthocyanins, and bioactive peptides) and their carrier matrices. These structural modifications (e.g., enhanced extractability of bound bioactives, reduced aggregation of bioactive-protein complexes, or improved stability of bioactive molecular conformations) directly influence key functional attributes, including the bioavailability, antioxidant capacity, and targeted biological activities of bioactives, which are pivotal for the nutritional quality and health-promoting potential of plant-based food products. Although conventional processing can enhance the palatability and shelf-life of plant-based foods, it often causes irreversible loss of bioactives or diminished functionality due to thermal sensitivity. Recent research has thus shifted toward optimizing non-thermal processing parameters (e.g., plasma treatment time, electric field intensity, or ultrasonic power) to maximize the retention of bioactives while tailoring their structural features for improved functionality. Innovative non-thermal technologies are increasingly being explored to preserve the nutritional integrity of bioactives while enhancing their structural stability and functional performance, thereby meeting the growing consumer demand for high-quality, health-oriented plant-based food products.
Dr. Yue Wu
Prof. Dr. Yang Tao
Guest Editors
Manuscript Submission Information
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Keywords
- plant-based foods
- non-thermal processing
- bioavailability
- heat and mass transfer
- physicochemical properties
- microstructure
- functional properties
- pulsed electric fields (PEFs)
- cold plasma
- ultrasound
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