Phenolic Compounds: Extraction, Optimization, Identification and Applications in Food Industry

Dear Colleagues,

We are pleased to invite you to submit original articles to the Special Issue entitled “Phenolic Compounds: Extraction, Optimization, Identification, and Applications in the Food Industry”.

Interest has grown around natural plant extracts in food and beverage applications, their role in food technology, quality, and their therapeutic use in inhibiting several diseases. The protecting effects of healthy diets rich in fruits, vegetables, and whole grains are due not only to fiber, vitamins, and minerals, but also to a diversity of plant secondary metabolites, in particular, phenolic compounds, which are considered among the most important classes originating in plant-derived secondary metabolites. Phenolic compounds are considered among phenolics and are renowned for their possession of a wide array of remarkable biochemical and pharmacological properties, including antioxidant, antiviral, anticancer, and anti-inflammatory activities. Consequently, these compounds can be functional in the prevention of many diseases as well as in health maintenance, in addition to phenolics-varied applications in the nutraceutical, food, and pharmaceutical industries, and due to their importance in the pharma- and nutraceutical arenas. This Special Issue aims at gathering together the most recent contributions concerning their chemistry, extraction methods, and analytical techniques, along with their biological activities. The interpretation of phenolic bioactivities in a molecular basis by means of both well-established and advanced bio-analytical techniques is also greatly welcome.

We would like to invite researchers to participate in this Special Issue by submitting a contribution in their field of expertise. Both original research papers and global or specialized critical reviews are welcome.

Potential topics include but are not limited to the following:

• Advanced analytical methodologies for the isolation, purification, and analysis of phenolics from food, food wastes, and medicinal plants;
• Phenolic compounds and metabolites in plants, food, and biological samples;
• Biological activities and mechanisms of action;
• Health benefits, in vivo evaluation;
• Development of novel antioxidants and phenolics-based nutraceuticals and functional ingredients.

Dr. Ibrahim M. Abu-Reidah
Dr. Amani Taamalli
Guest Editors

Manuscript Submission Information

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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.