Bioactive Compounds in Fruits and Vegetables Byproducts: Interactions and Bioavailability

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Physics and (Bio)Chemistry".

Deadline for manuscript submissions: closed (15 April 2024) | Viewed by 221

Special Issue Editor

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Guest Editor
Centre for the Research and Technology of Agro-Environmental and Biological Sciences, Vila Real, Portugal
Interests: plant physiology; abiotic stresses and mitigation strategies; agrarian sciences and food biotechnology; fruit science; valorization of bio-based products and and co-products
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

This Special Issue of Foods is focused on “Bioactive Compounds in Fruits and Vegetables Byproducts: Interactions and Bioavailability”. The main aim of this Special Issue is to bring together scientists with experience in the fields of bioactive compounds and functional food. The bioactive compounds found in fruits and vegetables and their byproducts have considerable application potential. These compounds have demonstrated promising results in the food, medicine and agriculture industries. We can extract useful bioactive compounds from fruits, vegetables and their byproducts, contributing to sustainable practices and minimizing waste. The full extent of their functionalities requires further research to optimize extraction methods for maximum efficiency and yield. Exploring the potential of bioactive compounds could lead to novel solutions that benefit food products, human health and the environment. Therefore, this Special Issue is open to research results and/or quality reviews on new challenges and new technological approaches related to bioactive compounds and food products with potential functionality.

Dr. Berta Gonçalves
Guest Editor

Manuscript Submission Information

Manuscripts should be submitted online at 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.


  • bioactive compounds
  • bioavailability
  • bioaccessibility
  • functional foods
  • healthy food
  • fruits byproducts
  • vegetables byproducts

Published Papers

There is no accepted submissions to this special issue at this moment.
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