Advanced Technology for Food Engineering and Bioactive Compound Characterization

Dear Colleagues,

Current technologies for extracting and characterizing chemical compounds have advanced our understanding of the effects of these compounds present in foods. Bioactive compounds offer numerous health benefits due to the chemical characteristics of their structures and the properties and advantages they provide during consumption. However, it is crucial to consider both the advantages and disadvantages of these compounds from a structural perspective, including the consequences of altering their chemical structure during extraction and food processing. Thus, the innovation and application of new technologies for food development and processing while preserving the bioactivity of compounds from natural sources represents a significant challenge today. The physical and chemical characterization of these compounds provides opportunities to maintain their bioactive properties in foods and incorporate them into various materials designed to improve food quality and enhance specific processes in food production and health. Consequently, this Special Issue focuses on environmentally sustainable and food-friendly technologies for the extraction and characterization of bioactive compounds and those involved in food processing.

Dr. Carlos Gregorio Barreras-Urbina
Dr. Tomás J. Madera-Santana
Dr. Betzabe Ebenhezer Lopez-Corona
Guest Editors

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