Extraction of Bioactives from Fruit and Vegetables: Physicochemical, Processing, and Nutritional Properties
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Plant Foods".
Deadline for manuscript submissions: 31 August 2025 | Viewed by 724
Special Issue Editors
Interests: supercritical fluids; supercritical fluid extraction; bioactive compounds; phytochemicals; nutraceuticals; functional foods
Special Issues, Collections and Topics in MDPI journals
Interests: fruit quality (pome, stone and berry); postharvest; storage of fresh and fresh-cut fruit; organoleptic and nutraceutical characteristics
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
The Special Issue, titled "Extraction of Bioactives From Fruit and Vegetables: Physicochemical, Processing and Nutritional Properties", will underline the growing interest in the use of natural substances for health-promoting applications in the food, pharmaceutical and cosmetics industries.
Bioactive compounds such as polyphenols, flavonoids, carotenoids, vitamins and dietary fibres from fruits and vegetables play a key role in promoting human health due to their antioxidant, anti-inflammatory and preventive properties. This Special Issue will provide an in-depth overview of the latest developments in extraction technologies, including conventional and innovative extraction methods. Particular attention will be given to sustainable extraction methods, such as ultrasonic extraction, supercritical fluid extraction and enzyme-assisted techniques, including the use of environmentally friendly solvents and the utilisation of food by-products, in line with global efforts to achieve environmentally friendly and cost-effective production systems. This Special Issue will also encourages authors to investigate how the physicochemical properties of bioactives, such as solubility, polarity and thermal stability, affect their extraction efficiency and stability and how different processing technologies (thermal and non-thermal) impact the nutritional quality, bioavailability and functional properties of the resulting products.
In this Special Issue, we welcome original research articles, comprehensive reviews and case studies that address challenges and opportunities related to the extraction, characterisation and use of bioactive compounds to share knowledge and to accelerate the development of health-promoting products derived from fruit and vegetables.
Dr. Darija Cör Andrejč
Dr. Giovanna Giacalone
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
- super-critical extraction
- sustainable extraction methods
- functional foods
- phytochemicals
- bioactive compounds
- antioxidant activity
- anti-inflammatory properties
- applications
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