Novel Techniques in Natural Product Extraction to Improve Antimicrobial and Antioxidant Activity in Foods

Dear Colleagues,

Currently, consumers are showing greater interest in foods that contain bioactive or functional components that provide additional benefits to their health. This has prompted the food industry to look for alternative preservatives that can enhance the safety and quality of foods. Compounds derived from natural sources are excellent candidates to replace synthetic molecules as they can exert their antioxidant and antimicrobial properties on food systems and provide better quality as well as stability for food products.

The food industry and researchers have addressed this situation by exploring modern or non-conventional methods that have emerged over the past few years. In this way, a number of new alternatives to conventional techniques have been proposed for extracting target compounds from various matrices. Green technologiesre examples of non-conventional techniques used to recover bioactive compounds from vegetable matrices. They present some advantages over conventional processes due to lower energy and solvent consumption, shorter extraction times, reduced equipment sizes, and a reduction in the number of processing steps.

Contributions focused on the description of new technologies related to the extraction of bioactive compounds with antioxidant and antimicrobial capacity from plants, animals, or microorganisms are welcome to be submitted to this Special Issue. Furthermore, their potential use in food processes of novel molecules will add valuable knowledge to the field. Papers are welcome to be conceptual or systemic reviews or original research articles.

Topics of interest include, but are not limited to, the following:

• Green technologies: high-voltage electrical discharges, high hydrostatic pressure, microwave-assisted extraction, pressurized liquid, supercritical fluid extraction, and ohmic heating;
• New green extraction solvents;
• New sources of bioactive compounds;
• Valorization of plants or bio-wastes;
• Antioxidant activity;
• Antimicrobial activity.

Dr. Luz Hermila Villalobos Delgado
Dr. Rogelio Valadez Blanco
Dr. Paula Cecilia Guadarrama Mendoza
Prof. Dr. Guadalupe Virginia Nevárez-Moorillón
Guest Editors

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