Dear Colleagues,

Chromatography and spectroscopy techniques have been revolutionizing food analysis, enabling the precise identification and quantification of bioactive compounds. These compounds, though present in small quantities in foods and natural products, exhibit various bioactivities such as anti-inflammatory, antioxidant, anti-carcinogenic, anti-depressant, and anti-microbial properties that extend beyond basic nutritional standards, influencing our health. Consequently, there has been a significant surge in evaluating the biological impact of bioactive components on health and their extensive utilization in commercial sectors like pharmaceuticals, nutraceuticals, cosmetics, and food processing industries. Various techniques, including high-performance liquid chromatography (HPLC), gas chromatography (GC), mass spectrometry (MS), nuclear magnetic resonance (NMR), and infrared (IR) spectroscopy, among others, have been instrumental in processing bioactive compounds from their sources to industries. Recent advancements have introduced sophisticated chromatographic and spectroscopic techniques for purifying and characterizing bioactive compounds from diverse sources such as plants, marine organisms, microorganisms, and fruit and vegetable waste. Furthermore, chromatography and spectroscopy play a crucial role in authenticating and detecting food fraud and adulteration by identifying contaminants, pesticides, and harmful substances, ensuring food security. They also provide insights into the metabolic pathways and interactions of bioactive compounds within biological systems. This Special Issue aims to compile a comprehensive collection of articles highlighting the versatility and significance of chromatography and spectroscopy in advancing the field of food analysis and bioactive compounds. Topics covered include novel approaches for food authentication, the profiling of bioactive compounds, metabolomics and foodomics, regulatory compliance and method validation, the integration of data analytics and chemometrics, sustainable practices in food analysis, applications in functional foods and nutraceuticals, and future perspectives and emerging technologies in food analysis. This Issue explores the intricate world of bioactive compounds, presenting the latest advancements, challenges, and applications in the field.

Dr. Kavita Sharma
Guest Editor

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• high-performance liquid chromatography (HPLC)
• gas chromatography (GC)
• mass spectrometry (MS)
• nuclear magnetic resonance (NMR)
• infrared (IR) spectroscopy
• bioactive compounds
• food analysis