Plant-Based Functional Fruits: Bioactive Compounds, Health Benefits, and Sustainable Applications
A special issue of Plants (ISSN 2223-7747). This special issue belongs to the section "Phytochemistry".
Deadline for manuscript submissions: 10 April 2026 | Viewed by 26
Special Issue Editor
Interests: postharvest technology; functional foods; bioactive compounds; food preservation; sustainable processing; food Irradiation; sensory analysis
Special Issue Information
Dear Colleagues,
Plant-based functional fruits have gained increasing attention due to their high density of bioactive compounds, such as phenolics, carotenoids, flavonoids, and vitamins. These components contribute to health promotion and disease prevention. In addition to their nutritional and sensory attributes, these fruits are a rich source of natural ingredients with antioxidant, anti-inflammatory, and antimicrobial properties, drawing interest from the food, pharmaceutical, and cosmetic industries. Recent research has explored a wide range of topics, from green extraction techniques and metabolite chromatographic profiling to conservation strategies and sustainable formulations, such as edible coatings and controlled-release systems based on these raw materials. The development of products derived from native and exotic fruits adapted to diverse biomes also creates new opportunities for biodiversity valorization and the strengthening of local supply chains.
This Special Issue invites researchers to submit original research articles, reviews, or short communications on plant-based functional fruits, focusing on their chemical characterization, bioactive properties, bioavailability, health effects, and technological applications. We also welcome studies that integrate sustainable approaches for the use of underutilized fruits, agro-industrial waste recovery, or the application of clean and non-conventional processing technologies (e.g., ultrasound, high hydrostatic pressure and others). Interdisciplinary contributions that promote innovation, food security, and the transition to a circular, plant-based bioeconomy are especially pertinent.
Dr. Marta Helena Fillet Spoto
Guest Editor
Manuscript Submission Information
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Keywords
- bioactive compounds
- functional foods
- antioxidant activity
- sustainable applications
- phenolic compounds
- carotenoids
- postharvest treatments
- food preservation
- circular bioeconomy
- anthocyanins
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