Separation, Purification and Identification of Bioactive Compounds from Edible Plant Foods
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: 10 June 2024 | Viewed by 225
Special Issue Editor
Interests: enzymes; biocatalysis; bioactive compounds; peptides; functional foods; agri-food waste; oil extraction
Special Issue Information
Dear Colleagues,
Since antiquity, plants have been an indispensable part of human diets; their flowers, leaves, fruits, roots, etc., provide us with macro- (such as proteins, carbohydrates, and lipids) and micronutrients (such as vitamins and minerals), which are key elements for healthy growth.
Their benefits have sparked a growing interest in their composition, so scientific research on the presence of bioactive compounds, such as flavonoids, proanthocyanidins, flavonols, vitamin C, tocopherols, vitamin E, carotenoids (vitamin A), and xanthophylls, is ongoing. They provide plants with prebiotic, hypolipidemic, antidiabetic, antibacterial, antimutagenic, anticancer, immunobiological, antioxidant, and anti-inflammatory properties, which can be used to develop functional foods.
Therefore, the objective of this Special Issue is to expand the knowledge regarding the bioactive compounds that are present in edible plants, from separation to identification, employing conventional and emerging methods. We welcome both original research and review articles on topics, including, but not limited to:
- New methods for separation and purification of bioactive compounds from edible plants;
- Bioactive compounds present in edible plants;
- Biological properties of bioactive compounds present in edible plants;
- Obtaining bioactive compounds from edible plants.
Dr. Veymar Guadalupe Tacias-Pascacio
Guest Editor
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.
Keywords
- bioactive compounds
- edible plants
- extraction methods biological properties
- identification techniques
- phenolic compounds
