Food Bioactives: Extraction, Analytical Characterization, Encapsulation and Their Health Effects

Dear Colleagues,

Bioactive compounds represent a broad class of dietary metabolites derived from fruits and vegetables, such as polyphenols, carotenoids, tocopherols, and glucosinolates, among others, with cancer-preventive potential. Recently, food bioactive substances have been widely used, such as nutraceuticals and functional foods. We welcome research on the effects of food bioactives on human health to this Special Issue.

Fruit and vegetable processing wastes, such as pomace and peel parts, are potential raw materials for the extraction, isolation, and recovery of bioactive compounds. This Special Issue welcomes articles on greener and more environmentally friendly emerging extraction methods and the analytical characterisation of food bioactives.

Many bioactive molecules present in food are sensitive during processing and are easily oxidized and degraded, especially when exposed to heat, light, and pH. This Special Issue invites academics who discuss the impact of encapsulating bioactive compounds and the encapsulation technology used in the food industry to increase shelf life, functional properties, and release in a targeted and uniform manner during food processing or consumption.

Dr. Maria da Conceição Oliveira
Dr. Maria do Carmo Martins Serrano
Guest Editors

Manuscript Submission Information

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