Phenolic Profiling and Antioxidant Capacity in Agrifood Products—3rd Edition

Dear Colleagues,

Phenolic compounds are secondary plant metabolites known for being one of the most important natural antioxidant sources for humans in the diet. These compounds have been shown to play important roles in long-term health and reduction in the risk of chronic and degenerative diseases. Apart from the biological capacities shown by phenolics in in vivo and in vitro studies, they present a protective effect against deterioration of foods and beverages because of their intrinsic nature as antioxidants. For all these reasons, the search for new sources of natural antioxidants, nutraceuticals and functional foods, has been the subject of study in recent years. However, such compounds are potentially vulnerable to different factors of plant processing (such as light, temperature, pH, oxygen, etc.) for obtaining different food and beverage products, and consequently, substantial modifications to their structure and concentration could occur leading to changes in their potential biological activities. In recent times, the effort to find plant processing methods and techniques of stabilizing plant-based products that do not alter their phenolic content and therefore the antioxidant capacity and other biological activities, have also been of particular importance.

This Special Issue on “Phenolic Profiling and Antioxidant Capacity in Agrifood Products” seeks high-quality works that focus, on the one hand, on developing new functional food and nutraceutical products with high phenolic content and antioxidant potential, and on the other hand, on the impact that conventional and advanced food processing technologies [e.g., pulsed electric fields (PEF), pulsed-light (PL), ultraviolet (UV) light; high-pressure processing or high hydrostatic pressure (HPP/HHP), ultrasound, extrusion technology, etc.] have on the phenolic and bioactivity characteristics of industrial foods.

This is the 3rd edition; you can find the 1st and 2nd editions, respectively, on the following pages: https://www.mdpi.com/journal/processes/special_issues/phenolic_antioxidant and https://www.mdpi.com/journal/processes/special_issues/G3FAN804P4.

Dr. Raquel Rodríguez Solana
Dr. Gema Pereira Caro
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.

• phenolics
• antioxidant capacity
• functional foods
• plant foods
• food processing
• food preservation
• emerging technologies