Green Extraction of Natural Products for Application in Pharmaceuticals, Foods, Cosmetics and Agriculture

Dear Colleagues,

Due to the increasing demand for naturalness in our society, researchers and the industry are now aiming to find active molecules and develop methods for the extraction and application of these molecules that meet the demand for naturalness. The extraction of bioactive molecules using green chemistry ensures the environmental protection of the natural products employed in pharmaceuticals, food, and cosmetics. The energies generated via the use of ultrasonics, microwaves, thermomagnetic induction, the subcritical or supercritical conditions of solvents such as water, CO₂ and N₂, and SPME (solid-phase microextraction) are an alternative to conventional methods. Traditional knowledge regarding the use of plant species represents a starting point for the discovery of new compounds that could have a significant impact on the world. Gas and liquid chromatography techniques, mass spectrometry, time-of-flight analyzers, and other related techniques enable the efficiency of extraction processes to be measured through yield, purity, and the selective isolation of compounds. The optimization of these methods could reduce the number of experiments performed and the processing time, among other variables.

In this Special Issue, we welcome submissions that explore new green extraction methods, strategies that enhance the yield of compounds, and their effects on the development of novel pharmaceuticals, food products, cosmetics and agricultural applications.

Prof. Dr. Luicita Lagunez-Rivera
Prof. Dr. Esther Ramirez Moreno
Dr. Othmane Merah
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 2600 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.