Bioactive Compounds in Foods: New and Novel Sources, Characterization, Strategies and Applications (Second Edition)
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Nutrition".
Deadline for manuscript submissions: 31 May 2026 | Viewed by 6
Special Issue Editors
Interests: biomanufacturing; environmental bioremediation; fermentation process engineering
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Bioactive compounds in foods, including polyphenols, peptides, polysaccharides, carotenoids, and phytochemicals, play pivotal roles in promoting human health (e.g., antioxidant, anti-inflammatory, and metabolic regulatory effects) and have become a core focus of food science, nutrition, and functional food innovation. In recent years, growing consumer demand for natural, sustainable, and health-oriented food products has driven urgent needs to (1) explore underutilized or emerging sources of bioactive compounds (e.g., food by-products, understudied plant/animal species, and microbial metabolites); (2) develop advanced analytical and characterization tools to unravel their chemical structures, bioavailability, and mechanism of action; (3) optimize extraction, purification, and stabilization strategies to preserve bioactivity during food processing and storage; and (4) translate these compounds into practical applications (e.g., functional foods, nutraceuticals, and food preservatives).
This Special Issue aims to compile cutting-edge research on the identification, characterization, and application of bioactive compounds from emerging and novel food sources. Contributions may include original research articles, reviews, and perspectives that advance the field of food bioactives.
Prof. Dr. Liang Zhang
Dr. Zitao Guo
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
- food bioactive compounds
- novel sources
- characterization techniques
- extraction and purification
- bioavailability
- stabilization strategies
- functional foods
- microbial biosynthesis
- agricultural by-product valorization
- health-promoting effects
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