Bioactive (Poly)phenols in Food: Current Topics and Advances

Dear colleagues, 

(Poly)phenolic compounds are gaining increasing interest in the field of food sciences and technologies, due to their health benefits, nutritional value, and to the potentialities for their technological exploitation in sustainable food chains; several food sources, including fruit, vegetables, crops, beverages, wine, as well as new unexploited and under-utilized sources (i.e. algae) naturally contains valuable amounts of (poly)phenolic compounds. Moreover, scientific studies focused on the usage of food-grade polyphenolic extracts as food additives / technological aids and on their recovery from food wastes showed a remarkable impulse in the last few decades, and the relevance of non-extractable (poly)phenols (NEPP) or macromolecular antioxidants as food bioactive compounds is also of great interest. This Special Issue aims at collecting current knowledge and most recent advances in the field of food polyphenolics, envisaging both critical reviews and research articles which investigate their role on food composition, food technology, nutraceutical, and sustainable food chains.

Dr. Arianna Ricci
Prof. Dr. Giuseppina Paola Parpinello
Guest Editors

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