New Insights into Sources of Nutrients and Bioactive Compounds in Foods—2nd Edition
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Nutrition".
Deadline for manuscript submissions: 20 January 2026 | Viewed by 393
Special Issue Editors
2. Collegium Medicum, Andrzej Frycz Modrzewski Krakow University, Kraków, Poland
Interests: bioactive compounds; medicinal plants; antioxidants; edible insects; functional food; plant-based food additives; waste management in food system; plant-based meat analogues; biopolymers
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Interests: LC-MS/MS; ITP; solid phase extraction; liquid–liquid extraction; non-ionic surfactant; selenium speciation; pharmaceutical residues
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Interests: thermogravimetric analysis; scanning electron microscopy; FT-IR spectroscopy; X-ray diffraction
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Special Issue Information
Dear Colleagues,
Given the great success of the first volume of the Special Issue “New Insights into Sources of Nutrients and Bioactive Compounds in Foods” and the academic relevance of this topic, the journal Foods welcomes a second volume and invites authors to submit their new research to this Special Issue.
The agri-food industry generates huge amounts of waste every day, which is a serious problem for the environment. Therefore, the slogan "from waste to resources" has been promoted to reintroduce food waste into the economy as new raw materials—not only as nutrients, but also, above all, as compounds with targeted biological activity that can be used in the production of foods, including functional food. In this Special Issue of Foods, we would like to provide up-to-date information regarding novel and important achievements and the main challenges related to the isolation, characterization and uses of bioactive compounds in food science and technology.
Considering the abovementioned global circumstances, we would like to encourage leading scientists working on the topics of bioactive food, as well as those studying the biological activities of novel food ingredients, to submit original research or review papers. In particular, we invite original research papers and reviews that address any aspect of the use of novel bioactive compounds for food production and human nutrition. Papers on the study of medicinal plant bioactivity are also welcome.
Dr. Przemysław Kowalczewski
Dr. Joanna Zembrzuska
Dr. Paweł Jezowski
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
- alternative sources of nutrients
- antioxidants
- bioactive peptides
- biotechnological and nanotechnological methods in food technology
- isolation and characterization of bioactive compounds
- medicinal plants
- naturally derived active ingredients
- novel raw materials for food production
- phenolic compounds
- waste and by-product valorization
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