Innovative Natural Functional Ingredients from Plant Extracts in the Food Industry
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Nutraceuticals, Functional Foods, and Novel Foods".
Deadline for manuscript submissions: closed (1 April 2023) | Viewed by 51525
Special Issue Editor
Interests: natural extracts; meat science; bakery science; dairy products; lipolysis and proteolysis; bioactive compounds; development of healthier food products; nutrients; food preservation; bioaccessibility; bioavailability
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
This Special Issue reviews and discusses the diversity of plant extract that may beneficially contribute to the preservation of foods and elaboration of functional foods. Functional foods have both physiological and nutritional benefits and can be used as a potential strategy to improve human health because they can help to reduce the risk of disease development and, consequently, promote health and wellbeing. Epidemiological and nutritional studies have shown that plants are an abundant source of nutraceutical components having health-promoting and disease-preventing properties. Several plant-based foods are thought to be rich in bioactive compounds with physiological effects, such as antimutagenic, antioxidant, anti-inflammatory or antibacterial activities. In this sense, the inclusion of natural extracts into meat, bakery, and dairy-based products could be an interesting strategy to produce functional foods.
For this Special Issue, the Guest Editor has brought together contributions from a group of outstanding international researchers to produce a valuable resource for researchers, faculty, students, food nutrition and health practitioners, and all those working in the food and nutraceutical industries, especially in the development of functional foods in the meat, bakery and dairy industry. This Special Issue of Foods will contribute to knowledge of plant extracts from several aspects, such as preservative properties, and health effects including studies of in vivo biological activity of bioactive compounds.
In this Special Issue, we invite investigators to contribute with original research articles, as well as review articles, focused on the characterization of the bioactive properties of plant extracts and covering challenges and achievements in the study of its inclusion into functional foods. Papers focused on the bioavailability/bioaccessibility of bioactive compounds and related to the application of bioactive compounds of natural origin to limit the use of synthetic additives and the development of functional foods will be particularly welcome.
This Special Issue of Foods will contribute to knowledge of plant extracts from several aspects, such as:
- Bioactive compounds;
- Antioxidant activity;
- Antimicrobial activity;
- Preservatives’ properties;
- Medicinal plants as natural ingredients;
- Diversity of plant secondary metabolites;
- Natural extracts as preservatives in meat products, bakery products, milk products, beverages, etc.;
- In vitro and in vivo biological activity of plant secondary metabolites.
Dr. Gema Nieto
Guest Editor
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
- antioxidant activity
- antimicrobial activity
- preservatives properties
- functional foods
- bioavailability
- meat products
- dairy products
- bakery products
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