Sucrose and Sucrose Extensions from Plant Food
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Plant Foods".
Deadline for manuscript submissions: 25 September 2026 | Viewed by 95
Special Issue Editors
2. Programa de Pós-Graduação em Biotecnologia, Universidade Federal de Ouro Preto, Rua Dois, s/n, Campus Morro do Cruzeiro, Ouro Preto 35400-000, MG, Brazil
Interests: taste sensitivity; sources of sucrose and consumer perception; nutrition and sucrose; plant-based food; natural sweeteners
Interests: drying and nano and microencapsulation by atomization of food products; encapsulation methods of bioactive composts; thermophysical and chemical properties of foods; optimization of cyclonic dryers; drying of agro-industrial waste for energy generation
Special Issue Information
Dear Colleagues,
In the context of increasing scientific and industrial interest in sugar reduction, reformulation, and the search for healthier and sustainable alternatives, the study of sucrose and sucrose extensions from plant-based sources has gained significant attention in food science. The Special Issue, ‘Sucrose and Sucrose Extensions from Plant Food’, invites research and review articles that explore the roles, properties, and technological applications of sucrose and sucrose-derived ingredients obtained from fruits, cereals, roots, legumes, and other plant matrices.
We welcome contributions addressing the extraction, purification, and characterization of sucrose and sucrose alternatives, as well as their influence on the physicochemical, rheological, nutritional, and technological attributes of food systems. Studies that advance our understanding of structure–function relationships and the functional behavior of sucrose in complex matrices are of particular interest.
Original works involving novel processing strategies, the development of reduced-sugar or reformulated products, and microencapsulation approaches targeting plant-derived sugars, sucrose substitutes, or sucrose-based ingredients are highly encouraged. Research exploring microencapsulation for the controlled release, stabilization, protection of sucrose or sucrose replacers, and the use of sucrose as a wall or stabilizing material is also welcome. Submissions focusing on sensory perception, consumer acceptance, and the technological performance of sucrose-based ingredients in food processing are also invited.
This Special Issue aims to assemble cutting-edge contributions that expand the scientific and technological knowledge surrounding sucrose and sucrose extensions from plant foods, fostering innovative and health-oriented product development in the field of food science and technology.
We look forward to receiving your valuable contributions.
Dr. Patrícia Aparecida Pimenta Pereira
Dr. Joyce Maria Gomes da Costa
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
- sucrose and plant-derived sucrose
- sucrose alternatives
- microencapsulation of sugars
- controlled release and stabilization of sucrose
- plant-based ingredients
- food reformulation and reduced-sugar products
- structure–function relationship
- sensory evaluation and consumer acceptance
- sucrose-based wall and stabilizing materials
- food processing and technological performance
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