Special Issue "Plants as Functional Food Ingredients and Food Preservative"
Deadline for manuscript submissions: 15 October 2022 | Viewed by 2073
Interests: polyphenols; antioxidants; functional food; bioactive food; enzyme; health; oxidation; fat
Special Issues, Collections and Topics in MDPI journals
Interests: food technology; chromatography in food analysis (HPLC-MS/MS, GC-MS/MS) plant bioactive compounds analysis; polyphenols; food lipids; oxidation; antioxidants
Functional foods are special food products with beneficial health effects, containing nutrients and non-nutrients, as well as food from which health-undesirable ingredients have been removed or significantly reduced, thereby having a desired and intended effect on one or more functions of the body.
In order to prevent dangerous diseases and improper eating habits, effective countermeasures are sought. Thus, in highly developed countries, functional food is represented by numerous products commonly obtained, which meet the expectations of consumers. The functional food market develops faster than the rest of the food market. Specialized consortia and companies are established, cooperating with research centers in order to design and implement new types of functional food for production. Functional foods, based on products of plant origin, as well as products considered functional, are assigned the role of supporting the body in maintaining good physical and mental condition and supporting the prevention and even treatment of certain diseases. Functional food bioactive ingredients are those that have a positive effect on health, such as, above all, dietary fiber, oligosaccharides, proteins, amino acids, polyphenols, peptides, unsaturated fatty acids, vitamins, coenzyme Q, flavonoids, anthocyanins, minerals, choline, lecithin, L-carnitine, phytochemicals and probiotics. The richest sources of these compounds are legumes, brassica, oilseeds, vegetables and fruits, as well as herbs and spices. Their health significance lies not only in the properties’ antioxidants, but also in their ability to participate in many metabolic processes that strengthen the body's immune system.
This Special Issue on “Plants as Functional Food Ingredients and Food Preservative” aims to curate novel advances in the development and application of functional food. Topics include, but are not limited to:
- Bioactive ingredients in functional food
- New sources of bioactive ingredients
- Influence of bioactive ingredients on the properties of functional food
- Transformation of ingredients in functional food during storage
- The role of bioactive ingredients in diet and nutrition
- Plants as food preservative
Prof. Dr. Joanna Kobus-Cisowska
Prof. Dr. Sylwester Czaplicki
Manuscript Submission Information
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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.
- functional food
- bioactive ingredients
- role of bioactive ingredients
- minerals, polyphenols