Valorization of Compounds from Natural Sources: Obtaining, Characterizing and Applicability in Food Processing
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Engineering and Technology".
Deadline for manuscript submissions: 30 September 2025 | Viewed by 1469
Special Issue Editors
Interests: extraction; ultrasound; supercritical; ethanol; vegetable oils; vegetable extracts
Interests: food technology; new product development; natural macromolecules; natural active compounds; delivery of active compounds; oral disintegrating films
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Research into new natural sources for obtaining compounds of interest to the food sector is constantly in progress; this Special Issue aims to assist in the dissemination of the results obtained, especially those involving the application of sustainable techniques and/or the possible full exploitation of the available raw material. The study of operational variables aiming at achieving greater productivity and selectivity, as well as research work involving characterization of the material obtained in terms of compound profile, antioxidant potential, physicochemical and technological properties, cytotoxicity, and antibacterial activity, is likely to be well received. Finally, it is our intention to assist in enhancing the application of the products obtained in the most recent fields of scientific interest involving applications in different fields of the food sector, such as the development of products and preservation processes, addressing not only nutritional needs but also promoting health benefits and overall well-being. It is my pleasure to invite you to submit your manuscript and make a significant contribution to this Special Issue.
Dr. Camila Da Silva
Prof. Dr. Vitor Augusto Dos Santos Garcia
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
- phenolic acids
- antioxidant potential
- antibacterial activity
- technological properties
- cytotoxicity
- sustainability
- health and well-being
- food innovation
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