Food Polyphenols as Affected by Food Processing Conditions
A special issue of Molecules (ISSN 1420-3049). This special issue belongs to the section "Food Chemistry".
Deadline for manuscript submissions: closed (28 February 2023) | Viewed by 13754
Special Issue Editors
Interests: foodomics; feedomics; food chemistry; cheese; milk; food quality and traceability
Special Issues, Collections and Topics in MDPI journals
Interests: 3D food printing; non-thermal processing; green extraction; functional food; food chemistry
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
In recent years, the role of polyphenols in human health has emerged, increasing interest in the use of polyphenol-rich ingredients in human nutrition. However, food processing is a critical parameter for the health-promoting role of polyphenols. In this regard, food processing is known to potentially alter the stability, bioavailability, and biological activity of phenolic compounds.
Therefore, contributions to this Special Issue may cover all research aspects related to the characterization of phenolic compounds and their in vitro/in vivo antioxidant capacity, including processing methods and parameters that may affect the stability of polyphenols; the interactions between polyphenols and macronutrients that may affect phenolic profiles, bioavailability, and bioactivity; the characterization of process-related phenolic degradation products; potential modulation of phenolic metabolites on the gut microbiota; and critical reviews of the most important factors that need to be implemented to ensure the stability of phenolic compounds following a "from farm to fork" approach.
Dr. Gabriele Rocchetti
Prof. Dr. Danijela Bursać Kovačević
Guest Editors
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Keywords
- phenolic compounds
- food processing
- functional food
- bioaccessibility
- gut microbiota
- biological activity
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