Phenolic Compounds From Plant Foods: Production, Function, and Application Aspects

Dear Colleagues,

 
Phenolic compounds are bioactive plant-derived metabolites that are widely distributed in plants and play a pivotal role in their growth, defence mechanisms, and adaptation to environmental stress. The study of these phytochemicals has a long history, dating back to the early 20th century. In recent decades, significant advances have been made in understanding their structure, bioactivity, and implications for human health. 

These compounds are, in fact, renowned for their potent antioxidant properties, which assist in the neutralization of free radicals and the reduction in oxidative damage within biological systems. In the context of human health, phenolic compounds contribute to the prevention of chronic diseases such as cardiovascular disorders, diabetes and cancer due to their anti-inflammatory and antimicrobial activities. Their multifunctional properties make them highly valuable in the development of functional foods, nutraceuticals, cosmetics and pharmaceuticals. The current research focus on phenolic compounds is on overcoming the challenges of their extraction, bioavailability and functional integration into products. The use of green and sustainable extraction methods, including supercritical fluid extraction, ultrasound-assisted extraction, and enzymatic techniques, is becoming increasingly prevalent due to their efficiency and environmental compatibility. Furthermore, research is shedding light on the bioavailability of phenolic compounds. The use of encapsulation technologies, nanoformulations, and biotransformation strategies has been shown to enhance the stability and absorption of these compounds in the human body. Furthermore, the function of phenolic compounds as regulators of the gut microbiota represents a rapidly expanding field of interest, offering insights into their indirect health benefits. The potential applications of these compounds in novel functional foods, beverages, and bio-based packaging materials are expanding the scope of their industrial utility, while omics technologies and machine learning are enabling deeper exploration of their complex biological effects and interactions.

In light of these considerations, this Special Issue aims to explore advancements in the extraction, characterization, and application of phenolic compounds from plant-based foods, emphasizing their functional roles and potential in diverse industries. 

We invite high-quality submissions that advance the understanding and application of phenolic compounds from plant-based sources. Original research papers should focus on innovative extraction techniques, such as green and sustainable methods, or on improving the bioavailability and stability of phenolic compounds through advanced encapsulation, nanoformulation, or biotransformation strategies. We encourage studies that explore the role of phenolic compounds in modulating gut microbiota and their associated health benefits, as well as investigations employing omics technologies or machine learning to elucidate complex biological mechanisms. Review articles are welcome on emerging trends, including the integration of phenolic compounds into functional foods, beverages, or bioplastics, and their applications in health and industrial sectors. Additionally, we invite case studies and applied research focusing on scaling up sustainable production, regulatory considerations, and real-world applications that highlight the translational potential of these compounds in various industries. Papers addressing interdisciplinary approaches, such as combining bioengineering, food science, and health science, are especially encouraged.

Dr. Katya Carbone
Guest Editor

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 100 words) can be sent to the Editorial Office for announcement on this website.

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.

• phenolic compounds
• plant-based foods
• bioactivity
• functional applications
• green extraction
• nutraceuticals
• antioxidant properties