Special Issue "Phytonutrients in Foods and Their By-Products: Characterization and Quantification"
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Engineering and Technology".
Deadline for manuscript submissions: 20 April 2023 | Viewed by 2102
Special Issue Editors

Interests: tea; mushroom; coffee; polyphenol; anthocyanin; antioxidant activity; antimicrobial activity; plant extract; food factory residue; active packaging film

Interests: plant-derived foods; tea; phytonutrients; polyphenols; extraction technology; structural characterization; structure-activity relationship; biological activity evaluation; lipid accumulation; oxidative stress; antioxidant activity
Special Issues, Collections and Topics in MDPI journals

Interests: natural food additives; physical processing technologies; natural compounds modification; food factory residue; non-thermal processing method
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Phytonutrients are natural bioactive compounds obtained from plants. Foods and by-products are composed of some phytonutrients, in addition to vitamins, polyphenols, phytosterols, proteins, complex carbohydrates, minerals, and dietary fibres. Almost all of the phytonutrients from foods and its by-products have anti-inflammatory, antibacterial, and antioxidant properties, along with other specific health benefits, such as antiviral, hormone regulation, nerve conduction, and immunomodulatory effects. The bioavailability of phytonutrients is affected by the processing method and the determination method. Moreover, bioactive compounds extracted from plant or food by-products are combined with food preservation technologies, such as active packaging films and non-thermal sterilization technologies (pulsed electric fields, high-pressure processing, ultrasonic treatment and so on), can prolong the food shelf-life and storage period of food quality.
The aim of this Special Issue is to investigate the characterization and quantification of phytonutrients in foods and its by-products, such as tea, coffee, mushroom, and peel and seed of fruits. The characters include vitamin, polyphenol, phytosterol, protein, complex carbohydrate, and dietary fibre, etc. Influence factors such as resources of plant, processing methods, and determination methods of phytonutrients will also be explored. Additionally, phytonutrients extracted from other vegetables and fruits are welcome.
Prof. Dr. Yuyue Qin
Dr. Guiguang Cheng
Dr. Zhi-Hong Zhang
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.
Keywords
- phytonutrients
- food by-products
- plant materials
- polyphenols
- health benefit
- antioxidant activity
- food factory residue
- resources of plants
- food processing method
- determination method