Special Issue "Natural Bioactive Compounds from Foods: Extraction Technologies, Physicochemical Properties and Health Benefits"
Deadline for manuscript submissions: 16 February 2024 | Viewed by 1776
Interests: extraction of natural antioxidants from agricultural and industrial residues as well as their application in natural products; analysis of natural products (lipids, antioxidants, vitamins, carotenoids, phenolics); assessment of antioxidant and antiradical activity of natural antioxidants; application of UV–Vis and FT-IR spectroscopy in the identification and quantification of organic compounds
Special Issues, Collections and Topics in MDPI journals
Interests: health and food sciences with emphasis in LCMS analyses and LCMS targeted and untargeted metabolomics/bioanalysis; analysis of targeted bioactive compounds in drugs and cosmetics; food matrices; experimental design and optimization of green eco-friendly extraction techniques
Natural bioactive compounds include a wide diversity of structures for the production of functional foods, food additives and nutraceuticals. To obtain high-quality and -purity bioactive molecules from foods, the appropriate use of extraction techniques and its influence on physicochemical and sensory properties is of prime importance. Conventional time-consuming and solvent-intensive methods of extraction are increasingly being replaced by green solvents such as ionic liquids, supercritical fluids, and deep eutectic solvents, as well as non-conventional methods of extraction assisted by microwaves, pulse electric fields, enzymes, ultrasound, or pressure.
Moreover, natural bioactive constituents are receiving attention due to their health-promoting potential and enhanced nutritional value, based on the ability to modulate one or more metabolic processes. This Special Issue on “Natural Bioactive Compounds from Foods: Extraction Technologies, Physicochemical Properties and Health Benefits” will explore various aspects of natural bioactive compounds present in foods, including the application of new and more effective analysis and extraction techniques, physicochemical properties, and the investigation of potent antioxidant activity of food bioactive compounds involved in disease prevention.
Dr. Irini F. Strati
Dr. Thalia Tsiaka
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.
- natural bioactive compounds
- extraction techniques
- physicochemical properties
- health benefits
- nutritional value
- antioxidant activity