Special Issue "Application of Nonthermal Processing and Green Extraction in Functional Foods"

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Engineering and Technology".

Deadline for manuscript submissions: 25 May 2023 | Viewed by 242

Special Issue Editors

Institution of Nutrition and Functional Foods (INAF), Department of Food Science, University of Laval, Québec, QC, Canada
Interests: green extraction technologies; high hydrostatic pressure; bioactive compounds; proteins; vitamins; folate; color compounds; betacyanins; natural health products
Special Issues, Collections and Topics in MDPI journals
Prof. Dr. Kar Lin Nyam
E-Mail Website
Guest Editor
Faculty of Applied Science, UCSI University, Kuala Lumpur, Malaysia
Interests: lipid nanotechnology for food, supplement, and skincare products; fat and oil chemistry and technology (extraction, purification, refining, characterization, analysis, etc.)

Special Issue Information

Dear Colleagues,

Today, increased environmental awareness has led to the rise in the demand for food and natural health products which are healthier and more sustainable. Consumers’ tendencies are more oriented toward natural and clean-label ingredients used in finished food products. In industry, food and functional ingredient producers are dealing with the challenges of using more environmentally friendly and green technologies to answer these demands by offering natural and clean-label food and functional ingredients. Despite high energy consumption in industry, the conventional processing methods are still in use. However, these methods are required to adapt sustainable preservation methods to prevent degradation and quality changes in more thermolabile nutritional compounds. Different nonthermal and sustainable technologies have been developed to obtain value-added key compounds with functional properties. The most common nonthermal technologies are ultrasound-assisted extraction, supercritical fluid extraction, high hydrostatic pressure processing, fermentation technology, enzyme-assisted extraction, and electrotechnologies. These innovative and sustainable technologies could be optimized and applied to obtain high-quality value-added ingredients with a broad range of possible applications. Therefore, this Special Issue collection is open to all contributions which provide knowledge about the application of nonthermal processing and green extraction technologies in producing functional ingredients for food and natural health products.

Dr. Nassim Naderi
Prof. Dr. Kar Lin Nyam
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 2400 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.


  • nonthermal technologies
  • sustainability
  • food processing
  • electrotechnologies
  • high pressure
  • membrane processes
  • fermentation technology
  • enzyme-assisted extraction
  • functional food

Published Papers

This special issue is now open for submission.
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