Recent Research on the Extraction and Characterization of Phenolic Compounds from Foods and Their Potential Antioxidant Activities
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Nutraceuticals, Functional Foods, and Novel Foods".
Deadline for manuscript submissions: 15 December 2025 | Viewed by 53
Special Issue Editors
Interests: phenolic compounds; wine; antioxidant activity; winemaking byproducts; foods
Special Issues, Collections and Topics in MDPI journals
Interests: phenolic compounds; grape; winemaking byproducts; antioxidant activity; voltammetry; chromatography; foods; phenolic compositionfood quality; physicochemical characteristics; food processing; food technology
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
There has been increasing scientific interest in the extraction and characterisation of phenolic compounds from food sources due to their potential health-promoting properties. Phenolic compounds are known for their powerful antioxidant activity, which may contribute to reducing oxidative stress and preventing chronic diseases. The research in this area is evolving rapidly, and novel and sustainable extraction methods, such as ultrasound- and microwave-assisted techniques, are being used, along with green solvents. Advances in analytical technologies are enhancing our precision in identifying and quantifying these bioactive compounds. Investigations are increasingly being focused on understanding the bioavailability of phenolic compounds and their contribution to the nutritional and functional quality of foods, opening up new possibilities for innovation in food processing and formulation and the development of health-orientated products.
This Special Issue will focus on recent advances in food development and corresponding analyses for the extraction and characterisation of phenolic compounds and their bioactivities.
Dr. María José Jara-Palacios
Prof. Dr. Dolores Hernanz
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
- phenolics compounds
- foods
- antioxidant activity
- bioactivity
- novel-based extraction techniques
- chromatography
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