Extraction, Characterization and Bioactive Properties of Plants Foods: 2nd Edition
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Plant Foods".
Deadline for manuscript submissions: closed (31 July 2025) | Viewed by 2334
Special Issue Editors
Interests: food chemistry; food nanotechnology; bioactivity of micronutrients; antioxidants; extracted from plants; active-packaging techniques; nanoencapsulation; nanofiltration; food safety and toxicology; quality control and assurance; improving the food quality and safety; analyzing the bioactive constituents and micronutrients; producing high value-added food products and ingredients; manufacturing functional food constituents and foods
Special Issues, Collections and Topics in MDPI journals
Interests: bee keeping products (propolis, honeys, royal jelly, pollen); pyrrolizidine alkaloids; regulatory issues on herbal medicines (EMA, NCAs); phenolics; herbals for veterinary use
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Plant foods have received increasing attention due to their potential biological properties. The bioactive compounds that are present in plant foods are believed to play a major role in these properties, including antioxidant, anti-inflammatory, cardioprotective, and anticancer properties. These compounds vary widely when it comes to their chemical structure and function; hence, there are several categories, such as flavonoids, flavonols, phytoestrogens, lignans, isoflavones, monoterpenes, and plant sterols. The methodology that is used to extract these bioactive compounds from plant foods varies widely. Several environmentally friendly methods are currently used, without the use of organic solvents, and are quickly replacing older methods, such as liquid–liquid extraction and Soxhlet extraction. These methods include but are not limited to ultrasound-assisted extraction, microwave-assisted extraction, cloud point extraction, hydrodistillation, and steam distillation. Although many chemicals have been identified and purified from plant materials, it is clear that there are still more phytochemicals to discover, especially in foods
For this purpose, the aim of this Special Issue is to highlight the emerging technologies of extraction, analysis, and characterization of plant phytochemicals by pointing out critical parts of the whole process.
Prof. Dr. Olga Gortzi
Prof. Dr. Ioanna Chinou
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 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.
Keywords
- extraction
- cloud point extraction
- bioactive compounds
- monoterpenes
- sterols
- plant foods
- phenolic compounds
- polyphenols
- flavonoids
- phytoestrogens
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