Natural Bioactive Compounds Characterization and Application for Food Quality and Shelf Life Improvement

Dear Colleagues,

Natural bioactive compounds include chemical compounds found in small amounts in plants (aromatic, nutraceutical, edible flowers, etc.), certain foods (fruits, vegetables, nuts, oils, grains, etc.), as well as food industry waste (olive mill waste, tomato waste, winery waste, etc.). They exert actions in the body that may promote health benefits and are being extensively studied for the prevention of cancer, heart disorders, and other diseases. Examples of bioactive compounds include carotenoids, phenolic acids, polyphenols, tocopherols, vitamins, essential fatty acids. These compounds are nowadays incorporated into food products in order to enhance their nutritional and organoleptic properties as well as their shelf life and stability.

This Special Issue aims at collecting papers dealing with the characterization of bioactive compounds in plants, certain foods, and food industry waste. Focus will be also drawn upon their potential application in different food products, mainly as a source of functional ingredients and as alternative, natural preservatives.

Dr. Maria C. Giannakourou
Prof. Dr. Vassilia J. Sinanoglou
Guest Editors

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