Bioactive Compounds from Fruits and Vegetables
A special issue of Molecules (ISSN 1420-3049). This special issue belongs to the section "Food Chemistry".
Deadline for manuscript submissions: 15 October 2026 | Viewed by 525
Special Issue Editors
Interests: citrus bioactive compounds; recovery of high value compounds from fruit processing wastes; mild food processing; quality of foods; traceability of organic food productions
Special Issues, Collections and Topics in MDPI journals
Interests: fruits; vegetables; emerging techniques; food processing and preservation; bioaccessibility and bioavailability; high-pressure processing; high-pressure homogenization; high-pressure carbon dioxide; ultrasounds; microwaves; food chemistry
Special Issues, Collections and Topics in MDPI journals
Interests: fruit quality; horticultural physiology and preservation recovery of high value compounds from food processing wastes; fruit processing
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Fruit and veggie products are rich reservoirs of bioactive compounds, which have widely recognized benefits to human health. Consumers are increasingly convinced of their efficacy, and there is a renewed interest in food supplements and formulations based on mixtures of natural compounds as alternatives to synthetic and/or artificial compounds for their use in the chemical, phytochemical, nutraceutical, cosmetic and pharmaceutical industries. This Special Issue of Molecules is dedicated to original research and review articles that cover the latest findings about the quali-quantitative profiling of bioactive compounds in fruit and vegetable products, also covering their biological mechanisms of action, their in vitro and in vivo bioavailability and antioxidant efficacy, their actual and future biotechnological applications, and new green extraction and purification techniques. Studies aimed at in vitro and in vivo toxicological studies jointly associated with the chemical and biological characterizations of natural compounds are also welcome, in order to highlight advantages, drawbacks and opportunities of their use in diverse, feasible fields of application.
Dr. Simona Fabroni
Dr. Krystian Marszałek
Dr. Aldo Todaro
Guest Editors
Manuscript Submission Information
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Keywords
- fruit and veggie products
- bioactive compounds
- food supplements and formulations
- natural compounds
- in vitro and in vivo bioavailability
- antioxidant efficacy
- green extraction and purification
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