Bioactive Compounds of Fruits, Vegetables and Mushrooms II

Dear Colleagues,

Fruits, vegetables, and fungi are attractive raw materials for the optimization of innovative as well as traditional food products rich in bioactive compounds and high antioxidant capacity. It is currently recommended that at least 500 grams of high nutritional value fruit and vegetables (F&V) be consumed daily, in five portions, for the maintenance of good health and wellbeing. Taking into account that consumers are looking for unprocessed, high-quality, and safe ready-to-eat (RTE) products today, the big challenge for scientists is the development and optimization of new innovative techniques for food processing and/or preservation with minimal degradation of nutrients. Moreover, research focused on the extraction, purification, and isolation of bioactive compounds from plant matrices and the application of innovative techniques for the preservation as well as determination of the bioaccessibility and bioavailability of nutrients of food from plant origins have been a scientific hotspot in recent years.

Innovative technologies involving high-pressure processing (HPP), high-pressure homogenization (HPH), high-pressure carbon dioxide (HPCD), pulsed electric fields (PEF), ultrasounds (US), and microwaves (MV), among others, as well as traditional methods of food treatment such as heating, fermentation, and drying or smoking are increasingly applied in food preservation and the modification of selected physicochemical or sensory properties.

Therefore, the aim of this Special Issue is to highlight new challenges in the treatment of F&V products in obtaining traditional or new, safe RTE food, including functional food, with high or modified nutritional and sensory values. High residual concentrations of nutritional compounds in food during their whole shelf-life are a key factor for improving the health and quality of human life.

Prof. Dr. Jose Lorenzo Rodriguez
Prof. Dr. Krystian Marszałek
Dr. Ireneusz Kapusta
Dr. Shuyi Li
Guest Editors

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