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

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

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