Special Issue "Extraction and Analysis of Natural Product in Food"
Deadline for manuscript submissions: 30 September 2022 | Viewed by 95
Interests: food science; natural polyphenols; antioxidant action; nutraceutical properties
Interests: bioactive compounds; polyphenols; vegetable extracts; food byproducts; nutraceutical activity; innovative extraction techniques
In recent years, the extractive production of natural products in the food industry, especially from different food byproducts, has seen significant development, and there has also been great progress in the separation and purification techniques of natural products. Natural products include compositions inside plants, animals, insects, and marine organisms—mainly proteins, polypeptides, amino acids, a verity of enzymes, fat, oil, monosaccharide, vitamin, alkaloids, volatile oil, flavones, organic acids, terpenoids, antibiotics, and other natural chemical compositions. Therefore, natural products have become the source of active compounds (i.e., compounds with beneficial effects on human health, as foodborne pathogen protection, etc.), and the extraction of natural products is particularly important in multidisciplinary studies.
The aim of this Special Issue is to collect recent advances in extraction (conventional, emerging, and innovative methodologies) and analysis of natural products, including their sources, properties, and methods that have been developed to improve the extraction of compounds focusing on applications, scale-up, and process commercialization.
Dr. Valeria Guarrasi
Dr. Amenta Margherita
Manuscript Submission Information
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- natural products
- extraction methodologies: green impacts and sustainable
- separation and purification techniques
- agri-food byproducts
- natural bioactive compounds
- food ingredients
- industrial application