Biologically Active Compounds in Food
A special issue of Molecules (ISSN 1420-3049). This special issue belongs to the section "Food Chemistry".
Deadline for manuscript submissions: 30 June 2025 | Viewed by 263
Special Issue Editors
Interests: phenolic compounds; isolation and characterization of bioactive compounds; nutraceuticals; antioxidant activity; analysis of phenolic metabolites formed in the digestive system of rats; preparation and purification of polyphenol extracts
Interests: cocoa beans; chocolate; edible flowers; functional food; roasting; phenolic compounds; methylxanthines; tocopherols; phytosterols; Maillard reaction products; antioxidant capacities; isolation, purification, and characterization of bioactive compounds; nutraceuticals; anti-nutritional compounds; food processing; encapsulation of bioactive compounds
Special Issues, Collections and Topics in MDPI journals
Interests: cocoa beans; acorns; edible flowers; roasting; phenolic compounds; methylxanthines; tocopherols; phytosterols; Maillard reaction products; melanoidins; antioxidant capacities; isolation and characterization of bioactive compounds; nutraceuticals; encapsulation of bioactive compounds
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
We are organizing a Special Issue entitled: ‘Biologically Active Compounds in Food’ in the journal Molecules, which is an interdisciplinary, peer-reviewed, open access journal in the field of food chemistry.
Recently, scientists are increasingly paying attention to the health-promoting properties of food related to the presence of biologically active compounds. Bioactive compounds found in raw materials include phenolic compounds, carotenoids, tocopherols and tocotrienols, phytosterols, polyunsaturated fatty acids, peptides, vitamins, dietary fibers, oligosaccharides, Maillard reaction products, alkaloids, saponins, cyanogenic glycosides etc. Their content and activity in food will depend on a number of factors, including species, region of origin, time of harvest, technological processes used and storage conditions. Food and food products of plant, animal, and aquatic origin may contain these compounds in very different amounts. Furthermore, not all bioactive compounds present in foods have beneficial health properties. Therefore, the use of raw materials and food products of complex and incompletely characterized composition carries the risk of adverse effects. In recent years, research has increasingly been conducted to obtain extracts rich in beneficial compounds or to isolate individual pharmacologically active compounds from natural raw materials. Extract of natural bioactive compounds from plants, animals, microbes and food waste can be used as additives in food processing where they will serve both the purposes of technological advancement in processing and health benefits to the consumers.
Therefore, in this special issue we are looking for original research and reviews that address the topic of biologically active compounds found in food and the effects of processing and storage on their content and activity. In addition, we welcome papers on bioactivity, bioavailability and metabolism of these compounds, their interaction with other food components, methods of isolation, purification and fractionation of bioactive compounds and the possibility of their application in food.
Dr. Joanna Milala
Prof. Dr. Dorota Żyżelewicz
Dr. Joanna Oracz
Guest Editors
Manuscript Submission Information
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Keywords
- bioactive compounds in food
- plants, animals and microorganisms as sources of bioactive substances
- in vitro and in vivo bioactivity and bioavailability of food active compounds
- interaction of bioactive compounds with gut microbiota
- effects of processing and storage conditions on the content and activity of bioactive substances
- fortification of food with bioactive compounds
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