Special Issue "Natural Bioactive Compounds from Fruits and Vegetables: Extraction Technologies, Physicochemical Properties and Health Benefits"

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Nutraceuticals, Functional Foods, and Novel Foods".

Deadline for manuscript submissions: 30 April 2024 | Viewed by 217

Special Issue Editors

Departamento Acadêmico de Alimentos (DAALM), Universidade Tecnológica Federal do Paraná, Campus Medianeira, Paraná, Brazil
Interests: extraction technologies; isolation of phytochemicals and bioactive compounds from fruits and vegetables; development of food formulations with functional properties; natural substances as substitutes for chemical additives (antioxidants; antimicrobial)
Special Issues, Collections and Topics in MDPI journals
Dr. Daneysa Lahis Kalschne
E-Mail Website
Guest Editor
Departamento Acadêmico de Alimentos (DAALM), Universidade Tecnológica Federal do Paraná, Campus Medianeira, Paraná, Brazil
Interests: food chemistry; extraction; isolation, and identification of chemical compounds in natural products; plant food supplements; development of nutraceuticals and innovative food formulations with functional properties.
College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
Interests: Plant Foods; Molecular Structure; Molecular Interactions; Nutrition Interventions
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Fruits and vegetables are a source of many bioactive compounds that have yet to be comprehensively explored. Besides being a food source, plants have been used in traditional medicine for centuries based on empirical knowledge accumulated and transferred from generation to generation. Nowadays, consumers are increasingly concerned about their health, and thus many seek  higher-quality, contaminant-free natural products. Food products with natural ingredients are perceived to be of a higher quality those with synthetic ingredients and additives. Therefore, there is great interest in the incorporation of biologically active compounds from natural sources into formulations to promote health benefits; these include functional foods, nutraceuticals, pharmaceuticals, cosmetics, and medicinal supplementations, whose bioactive compounds interfere in the chemical and biological processes that cause diseases. This has created a demand in the production sector for approaches that minimize environmental impacts and either reduce or eliminate toxic waste production.

The food industry has attached importance to the use of plant extracts, essential oils, and/or their components as possible alternatives to synthetic food additives.

Although available at a low cost, many plants are still unknown and underused by a large portion of the population. In the context of current climate change, it is increasingly accepted that monoculture production will not be sufficient to feed the growing world population. Complementary alternatives could become essential tools for establishing sustainable production systems, contributing to human diet and providing a source of extra income for rural populations via added-value products.

Furthermore, consumer preference for healthier foods, with a particular focus on foods from the plant kingdom, is a global trend.

This Special Issue hopes to further disseminate the existing research on extraction and isolation techniques and the  nutritional and functional properties of bioactive compounds from various fruits and vegetables, aiding the food industry in finding new ingredients and natural additives that can meet consumer expectations for healthier foods.

Prof. Dr. Cristiane Canan
Dr. Daneysa Lahis Kalschne
Dr. Jing Zhao
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

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. Foods is an international peer-reviewed open access semimonthly 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 2900 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.


  • nutrition
  • nutraceuticals
  • proximate composition
  • green technology
  • functional potential
  • biological properties
  • food sustainability
  • food sovereignty

Published Papers

This special issue is now open for submission.
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