Extracts from Edible Plants: Antioxidant, Anti-Inflammatory and Antimicrobial Properties
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Plant Foods".
Deadline for manuscript submissions: 30 July 2025 | Viewed by 968
Special Issue Editors
Interests: functional foods; food engineering; nanotechnology
Special Issues, Collections and Topics in MDPI journals
Interests: food science and technology; biotechnology; enzymes
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
In recent years, there has been a discernible resurgence of interest in the utilization of edible plant extracts. This resurgence is propelled by a dual force: scientific demand for more natural, sustainable, and health-focused products, and consumer demand for these products. Concurrently, consumers are expressing a renewed interest in the consumption of plants that have historically been part of ancient cultures. They recognize the benefits that have been proven over time and are seeking natural solutions to modern health and wellness challenges. These traditional and often under-explored species are abundant in bioactive compounds, including phenolics, flavonoids, terpenoids, and alkaloids, and have demonstrated significant antioxidant, anti-inflammatory, and antimicrobial properties.
This Special Issue seeks to gather cutting-edge research and reviews that illuminate the potential of these edible plant extracts. Contributions that explore and document the bioactive compound profiles of plant species rooted in ancient dietary traditions, as well as new and emerging species with comparable functional properties, are encouraged. Manuscripts may concentrate on innovative extraction methodologies, the characterization and quantification of phytochemicals, mechanistic insights into the biological activities of these compounds, and the application of plant extracts in improving food quality, extending product shelf life, and promoting human health. Studies addressing sensory attributes, consumer acceptance, regulatory concerns, and sustainability implications are also welcome.
Potential topics include (but not limited to) the following:
- Rediscovery and functional analysis of ancient or indigenous food plant species;
- Novel extraction and processing technologies for recovering high-value bioactive compounds;
- Characterization, quantification, and bioavailability of plant-derived phytochemicals;
- Mechanistic understanding of antioxidant, anti-inflammatory, and antimicrobial effects;
- Utilization of plant extracts in product formulation, food preservation, and shelf-life extension;
- Characterization, quantification, and bioavailability of plant-derived phytochemicals;
- Novel, "green" extraction and modern processing technologies for recovering high-value bioactive compounds;
- Characterization through hyphenated analytical techniques, quantification, and bioavailability of plant-derived phytochemicals;
- Authentication of plant extracts through specific marker compounds by instrumental techniques and novel statistics methods and chemometrics;
- Safety assessments, regulatory considerations, and consumer perception.
We extend an invitation to researchers to submit original articles, review papers, and short communications that will facilitate a more profound understanding of the opportunities and challenges associated with the extraction of bioactive constituents from both ancient and contemporary edible plant sources. This Special Issue aims to promote the advancement of knowledge in the realm of plant-based research and to encourage the development of next-generation functional foods. It also seeks to honor the valuable wisdom of ancient dietary practices.
Dr. Jose Alberto Gallegos-Infante
Prof. Dr. Pedro Aguilar-Zarate
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
- antioxidant
- anti-inflammatory
- antimicrobial
- edible plants
- extracts
- solvents
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