Techniques for Extraction, Isolation and Characterization of Bioactive Compounds from Plant-Based Foods
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Plant Foods".
Deadline for manuscript submissions: 8 May 2025 | Viewed by 690
Special Issue Editors
2. Center of Southern Economic Crops, Chinese Academy of Agricultural Sciences, Changsha 410205, China
Interests: identification of bioactive compounds of natural products; characterization of plant-derived functional components; assessment of the function of bioactive compounds of natural products; biosynthesis of bioactive compounds; application of bioactive compound biomaterials
Special Issues, Collections and Topics in MDPI journals
Interests: analysis and identification of functional active compounds in cereals; evaluation of the function and activity of plant bioactive compounds; application of plant bioactive compounds in the food industry
Special Issue Information
Dear Colleagues,
Bioactive compounds from plants have been widely used in foods, medicines, cosmetics, etc., due to their environmentally friendly and natural characteristics. In particular, the impacts of bioactive compounds on human health are of particular attention at the moment. However, current methods and techniques for extraction and isolation can cause severe environmental issues such as the consumption of high quantities of chemical agents and energy. In addition, there may still be many unknown components to be identified due to the limited techniques. Recently, with the development of artificial intelligence, new techniques have been developed for the extraction, isolation and characterization of various bioactive compounds in plant-based foods, including enzymes, peptides, polyphenols, polysaccharides, flavones and terpenes.
This Special Issue, "Techniques for Extraction, Isolation and Characterization of Bioactive Compounds from Plant-Based Foods", comprises a collection of original research and review articles about novel advances in the extraction, isolation and characterization of plant-based foods. Topics include the following:
- Techniques for the extraction and isolation of bioactive compounds from plant-based foods;
- Techniques for the characterization of bioactive compounds from plant-based foods;
- New techniques for identifying compounds from plant-based foods;
- New techniques for characterizing new functions of known compounds from plant-based foods.
Prof. Dr. Chunsheng Hou
Prof. Dr. Sun Shuguo
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
- bioactive compounds
- extraction
- isolation
- new techniques
- characterization
- plant-based foods
- evaluation on bioactive compounds
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