Advances in Extraction and Characterization of Functional Properties of Bioactive Compounds Obtained from Food Processing
A special issue of Processes (ISSN 2227-9717). This special issue belongs to the section "Food Process Engineering".
Deadline for manuscript submissions: 20 October 2025 | Viewed by 326
Special Issue Editors
Interests: bioactive compounds; functional food; food waste
Interests: food science; biopolymers; collagen; edible films
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Food processing generates a high number of by-products that offer a good alternative for the extraction of bioactive compounds with properties that are valuable in the pharmaceutical, cosmetics, and food industries, particularly as these compounds can be used as ingredients in the development of functional foods. Bioactive compounds are now in high demand on the international market due to their diverse functional properties, such as antioxidant, anti-inflammatory, antimicrobial and anticancer activities.
The recovery of bioactive compounds has been performed using various traditional extraction techniques; however, these methods have significant limitations, such as long processing times, high energy consumption, and the need for chemical solvents. Therefore, alternative technologies such as ultrasound, microwaves, and supercritical fluid extraction represent an excellent opportunity for the extraction of bioactive compounds from food processing, as they are low in cost, pose no harm to the environment or human health, reduce the use of organic solvents, and exert no effect on the stability of bioactive components when using high temperatures. In recent years, the extraction of bioactive compounds has received significant attention from the research community, generating interest in the functionality of bioactive compounds obtained from food processing.
This Special Issue aims to provide a forum for interdisciplinary collaboration between experts, with a scope including, but not limited to, the following topics:
- Comparison between extraction methods of bioactive compounds, advantages and disadvantages;
- The functionality of bioactive compounds obtained from food processing;
- Advances in emerging technologies for the extraction of bioactive compounds;
- The functional characterization of bioactive compounds obtained from food processing.
Dr. Arely León-López
Dr. Gabriel Aguirre-Álvarez
Guest Editors
Manuscript Submission Information
Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.
Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Processes is an international peer-reviewed open access monthly journal published by MDPI.
Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2400 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.
Keywords
- food process
- bioactive compounds
- functional activity
- alternative technologies
- traditional methods
- sources of bioactive compounds
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