Extraction and Application of Nutrients from Food

Dear Colleagues,

Nutrients are substances found in food which drive biological activity and are essential for the human body. They are categorized as proteins, fats, carbohydrates (sugars, dietary fiber), vitamins, and minerals and perform vital functions. Further, nutrients supply the raw materials that drive multiple metabolic processes in every cell of the body. These components and their metabolites can also regulate gene expression and cellular function via a variety of mechanisms. Extraction of these nutrients is important, but the conventional extraction of nutrients frequently has negative thermal influences on extraction yield and quality. Hence, it is preferable to obtain extracts through sustainable extractions, such as microwave-assisted extraction, ultrasound-assisted extraction, high-pressure assisted extraction, high-voltage electric-discharge-assisted extraction, pulsed-electric-field-assisted extraction, and supercritical fluid extraction.

This Special Issue aims to gather the latest advances in the extraction, optimization, and characterization of nutrients from food, and applications at the industrial level, such as nutraceuticals and fortification. All these aspects will be considered in this Special Issue.

Dr. Noman Walayat
Dr. Asad Nawaz
Prof. Dr. Jianhua Liu
Guest Editors

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