Special Issue "Advances in Natural Products Extraction and Their Potential Applications in Food Processes"

A special issue of Processes (ISSN 2227-9717). This special issue belongs to the section "Food Processes".

Deadline for manuscript submissions: 25 May 2023 | Viewed by 68

Special Issue Editors

Autonomous University of Chihuahua, Chemistry school, Chihuahua 31125, PC, Mexico
Interests: valorization of food waste; extraction and use of plant-derived compounds in food processes; food nano- and micro-emulsions; plant extracts and their effect on human digestive enzymes; food rheology; dairy processing
Center of Excellence in Sustainable Food and Agricultural Systems, New Mexico State University, 940 College Dr, Room 308, Las Cruces, NM 88005, USA
Interests: functional foods; value-added and food processing; utilization of agro-industrial bioproducts; microencapsulation; cereal technology; extrusion technology; meat processing
Department of Hygiene and Food Technology, Veterinary Faculty, University of Leon, 24071 Leon, CP, Spain
Interests: food science and technology; volatile compounds; reformulation of food products; meat technology
Chemistry Faculty, Autonomous University of Chihuahua, Chihuahua 31125, Mexico
Interests: sustainable food processing; bioactives extraction; sustainable food systems
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Special Issue Information

Dear Colleagues,

Nowadays, more and more consumers worldwide look for healthy foods or products with fewer or no "artificial" additives. Therefore, the food industry faces the challenge of adapting its processes to meet market requirements. Scientists worldwide have addressed this problem by exploring natural compounds that could be used in food processes such as microencapsulation, extrusion, thermal and non-thermal treatments, high pressures, etc. These compounds include saccharides, proteins, enzymes, vitamins, lipids, polyphenols, colors, flavors, antimicrobials, and antifungals. Furthermore, various natural sources have been studied for extracting bioactive compounds, for instance, plants, fungi, insects, microbes, and animals. We also recognize the current tendency to explore endemic sources and agro-industrial byproducts as a source of valuable bioactive compounds with potential use in the food industry.

In this context, we invite authors to contribute to this Special Issue by providing original research articles and reviews related to recent advances in the extraction of natural products and their potential use in food processes.

Prof. Dr. Néstor Gutiérrez-Méndez
Dr. Efren Delgado
Dr. Javier Mateo
Dr. Samuel Perez-Vega
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 2000 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.


  • new protein sources
  • new saccharide sources
  • utilization of agro-industrial byproducts
  • new sources of bioactive compounds
  • functional foods
  • natural flavors
  • natural colors
  • antimicrobial activity
  • microencapsulation
  • nanoencapsulation
  • extrusion

Published Papers

This special issue is now open for submission.
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