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Edible Plant-Based Bioactives: Extraction Methodologies and Characterization Techniques
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Edible Plant-Based Bioactives: Extraction Methodologies and Characterization Techniques

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Plant Foods".

Deadline for manuscript submissions: 22 August 2026 | Viewed by 5966

Editors

Dr. Marina Russo

E-Mail Website
Guest Editor
Messina Institute of Technology c/o Department of Chemical, Biological, Pharmaceutical and Environmental Sciences, Former Veterinary School, University of Messina, Messina, Italy
Interests: food chemistry; bioactive molecules; liquid chromatography; mass spectrometry; extraction
Special Issues, Collections and Topics in MDPI journals
Dr. Giovanna Cafeo

E-Mail Website
Guest Editor Assistant
Messina Institute of Technology c/o Department of Chemical, Biological, Pharmaceutical and Environmental Sciences, Former Veterinary School, University of Messina, Messina, Italy
Interests: food chemistry; bioactive molecules; liquid chromatography; mass spectrometry; extraction

Special Issue Information

Dear Colleagues,

Food chemistry has increasingly focused on the detailed investigation of plant-based foods, particularly emphasizing the presence and role of secondary metabolites and micro-constituents with nutraceutical potential. This shift has expanded our understanding of food beyond its caloric value, recognizing the health-promoting effects of bioactive compounds naturally present in edible plants and in their by-products. The growing scientific interest in these molecules has highlighted the need for robust extraction methodologies and advanced analytical techniques to accurately identify, quantify, and valorize them.

This Special Issue, "Edible Plant-Based Bioactives: Extraction Methodologies and Characterization Techniques," invites contributions centered on the development and optimization of innovative extraction processes and analytical approaches for the study of bioactive compounds in plants, by-products, and derived foodstuffs. Key areas of interest include certainly the development of green extraction techniques by means of the use of bio-based solvents or natural deep eutectic solvents and innovative procedure (SFE, PLE, PFE, etc.). Another pivotal issue is the qualitative and quantitative characterization using hyphenated analytical techniques (such as LC-MS/MS, NMR, SFC-MS, etc.). Finally, this Special Issue also encompasses research findings on biological activities, food safety and traceability, and advancements in the fields of nutraceuticals and functional nutrition. In a rapidly evolving cultural, technological, and environmental context, this collection aims to promote informed dialogue on the role of plant-based bioactives in health and nutrition.

I am honored to invite you to contribute your research to this Special Issue.

Dr. Marina Russo
Guest Editor

Dr. Giovanna Cafeo
Guest Editor Assistant

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 250 words) can be sent to the Editorial Office for assessment.

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-anonymized 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

  • food chemistry
  • phytochemicals
  • phenols
  • bioactive compounds
  • analytical techniques
  • extraction methodology
  • green chemistry
  • circular economy
  • active principal ingredients
  • biological activities
  • plant by-products

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Published Papers (4 papers)

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Research

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21 pages, 1960 KB  
Article
Underutilized Medlar (Mespilus germanica L.) Fruit as a Source of Dietary Fibers
by Nenad Mićanović, Sanja Stojanović, Aleksandra Margetić, Biljana Dojnov, Jelena Lađarević, Ivana Vukašinović and Jelena Popović-Đorđević
Foods 2026, 15(7), 1222; https://doi.org/10.3390/foods15071222 - 3 Apr 2026
Viewed by 745
Abstract
Medlar (Mespilus germanica L.) is a plant species that belongs to the Rosaceae family. Despite the nutritional and functional value of the medlar fruit, there is limited research, particularly regarding its potential as a source of dietary fibers, indigestible plant-based components, important [...] Read more.
Medlar (Mespilus germanica L.) is a plant species that belongs to the Rosaceae family. Despite the nutritional and functional value of the medlar fruit, there is limited research, particularly regarding its potential as a source of dietary fibers, indigestible plant-based components, important for improving health. Fungal cellulase enzymes were used to treat medlar fruit in physiological (PRM) and consumable (CRM) maturity and obtain insoluble dietary fibers (IDF). The yield of obtained insoluble dietary fibers was 83% for both PRM and CRM. Fungal strains Aspergillus welwitschiae have proven to be significant producers of the cellulase enzyme complex and are also safe for use in food production. Swelling capacity exhibited the most pronounced response to the enzymatic treatment; 8.51–8.65% vs. 12.24–12.86% (untreated and treated fruits, respectively). Dietary fibers extracted from medlar fruits exhibited antioxidant activity that can be attributed to the presence of bound polyphenolic compounds within the fiber material. Microscopic analysis and FTIR spectra revealed structural changes in the medlar fibers due to enzyme activity, indicating partial hydrolysis of lignocellulosic components. This process enhances the functional properties of medlar-based IDF, making it a valuable ingredient for fiber-enriched food products. Full article
(This article belongs to the Special Issue Edible Plant-Based Bioactives: Extraction Methodologies and Characterization Techniques)
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16 pages, 728 KB  
Article
Comparative Evaluation of the Volatile Profile of the Essential Oil, the Hydrolate and the Plant Material from Origanum vulgare subsp. virens Grown in Portugal
by Carolina Salles Freire, Maria das Graças Cardoso, Orlanda Póvoa, Noémia Farinha, David Lee Nelson, Alexandra M. Machado and Ana Cristina Figueiredo
Foods 2025, 14(24), 4175; https://doi.org/10.3390/foods14244175 - 5 Dec 2025
Cited by 4 | Viewed by 1003
Abstract
Oregano (Origanum vulgare L.) is one of the most important aromatic plants in the world, recognized for its applications in food and traditional medicine, as well as for its biological potential and chemical diversity. This study investigated the chemical diversity of 12 [...] Read more.
Oregano (Origanum vulgare L.) is one of the most important aromatic plants in the world, recognized for its applications in food and traditional medicine, as well as for its biological potential and chemical diversity. This study investigated the chemical diversity of 12 accessions of Origanum vulgare subsp. virens from Portugal, grown in the wild and on an experimental field (EF), through a comparative analysis of their essential oils, hydrolate volatiles, and the volatiles obtained by headspace solid-phase microextraction (HS-SPME). The compounds were identified by gas chromatography coupled with mass spectrometry and quantified by gas chromatography with a flame ionization detector. The yields of the essential oil ranged from 1.5 to 3.3% (v/w). A total of 70 compounds were identified in the essential oil, 74 compounds in the hydrolate volatiles, and 48 compounds by HS-SPME. Cluster analysis separated the 36 samples into two main groups, corresponding to the linalool (35–77%) and the terpene-phenolic chemotypes [thymol (24–82%) and carvacrol (18–93%)]. PCA clearly separated the three methodologies of volatiles extraction while keeping similar chemotypes. With few exceptions, the wild and the corresponding EF-grown plants provided comparable volatile profiles. The choice of analytical method can influence the chemical profile, which demonstrates the need for a more comprehensive approach to understanding the chemical descriptors from Portuguese oregano. Full article
(This article belongs to the Special Issue Edible Plant-Based Bioactives: Extraction Methodologies and Characterization Techniques)
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Review

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18 pages, 1195 KB  
Review
Chemical Composition, Bioactive Constituents, and Functional Value of Chinese Palm Fruit: Processing Effects, Nutritional Significance, and Industrial Prospects—A Review
by Eric Biney, Osei Belinda, Min Wang, Rui Li, Saiyi Zhong and Kit-Leong Cheong
Foods 2026, 15(10), 1618; https://doi.org/10.3390/foods15101618 - 7 May 2026
Viewed by 642
Abstract
Palm oil and palm kernel oil are among the most widely consumed vegetable oils worldwide, but cultivar, agroecological conditions, and processing methods strongly influence their chemical properties. Although there is extensive research and production of palm oil in Southeast Asia, cultivation of its [...] Read more.
Palm oil and palm kernel oil are among the most widely consumed vegetable oils worldwide, but cultivar, agroecological conditions, and processing methods strongly influence their chemical properties. Although there is extensive research and production of palm oil in Southeast Asia, cultivation of its fruit in China, particularly in southern regions like Hainan and Yunnan, is severely underrepresented. This review critically summarizes current knowledge of the chemical composition, bioactive compounds, and functional properties of Chinese palm fruit components (both raw and processed), with a focus on processing-related changes and industrial applications. Current evidence suggests that Chinese palm mesocarp and kernel oils can be separated based on their general composition, fatty acid profiles, and minor lipids (such as tocopherols, carotenoids, and phytosterols), which are critical determinants of oxidative stability, nutritional quality, and processing functionality. Post-harvest practices (postmortem methods) and thermal processing strongly affect acid value, free fatty acid levels, and peroxide formation, with direct consequences for oil quality and refining efficiency. Chinese palm-derived lipids hold potential for functional foods, nutraceuticals, cosmetics, and bio-based materials used beyond their commonality as edible oil. Yet, gaps in cultivar-level chemical characterization, bioactive retention during processing, and evidence-based health evaluation remain. However, bridging these gaps using advanced analytical techniques and sustainable processing strategies will be of significant importance to endeavor towards the full utilization of Chinese palm fruit in both global food and bio-economy systems. Full article
(This article belongs to the Special Issue Edible Plant-Based Bioactives: Extraction Methodologies and Characterization Techniques)
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19 pages, 813 KB  
Review
Maca (Lepidium meyenii) as a Functional Food and Dietary Supplement: A Review on Analytical Studies
by Andreas Wasilewicz and Ulrike Grienke
Foods 2026, 15(2), 306; https://doi.org/10.3390/foods15020306 - 14 Jan 2026
Cited by 3 | Viewed by 3109
Abstract
Maca (Lepidium meyenii Walp.), a Brassicaceae species native to the high Andes of Peru, has gained global attention as a functional food and herbal medicinal product due to its endocrine-modulating, fertility-enhancing, and neuroprotective properties. Although numerous studies have addressed its biological effects, [...] Read more.
Maca (Lepidium meyenii Walp.), a Brassicaceae species native to the high Andes of Peru, has gained global attention as a functional food and herbal medicinal product due to its endocrine-modulating, fertility-enhancing, and neuroprotective properties. Although numerous studies have addressed its biological effects, a systematic and up-to-date summary of its chemical constituents and analytical methodologies is lacking. This review aims to provide a critical overview of the chemical constituents of L. meyenii and to evaluate analytical studies published between 2000 and 2025, focusing on recent advances in extraction strategies and qualitative and quantitative analytical techniques for quality control. Major compound classes include macamides, macaenes, glucosinolates, and alkaloids, each contributing to maca’s multifaceted activity. Ultra-(high-)performance liquid chromatography (U(H)PLC), often coupled with ultraviolet, diode array, or mass spectrometric detection, is the primary and most robust analytical platform due to its sensitivity, selectivity, and throughput, while ultrasound-assisted extraction improves efficiency and reproducibility. Emerging techniques such as metabolomics and chemometric approaches enhance quality control by enabling holistic, multivariate assessment of complex systems and early detection of variations not captured by traditional univariate methods. As such, they provide complementary, predictive, and more representative insights into maca’s phytochemical complexity. The novelty of this review lies in its integration of conventional targeted analysis with emerging approaches, comprehensive comparison of analytical workflows, and critical discussion of variability related to phenotype, geographic origin, and post-harvest processing. By emphasizing analytical standardization and quality assessment rather than biological activity alone, this review provides a framework for quality control, authentication, and safety evaluation of L. meyenii as a functional food and dietary supplement. Full article
(This article belongs to the Special Issue Edible Plant-Based Bioactives: Extraction Methodologies and Characterization Techniques)
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