Special Issue "Bioactive Compounds in Plant-Based Food and Food Supplements"
Deadline for manuscript submissions: closed (5 June 2023) | Viewed by 49095
Interests: food security and nutrition; food bioactive compounds; food chemistry and biochemistry; nutrition and health; sustainability
Interests: bioactive compounds; antioxidants; processing; drying; plant-based powders; Maillard reaction; sustainability
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Plant-based foods are an important part of the human diet worldwide and a valuable source of natural biologically active compounds. Their availability in a fresh form during the year is limited, and due to their seasonality, processing becomes a key factor for maintaining the availability of these health-promoting components for daily consumption. Currently, in line with the newest trends connected with food waste reduction, the processing of industrial by-products, side streams, or wastes is also of high importance for the re-circulation of natural bioactive constituents, among other things. Furthermore, their conversion into novel types of food sustainably meets consumer demands by achieving a sustainable food chain. At present, traditional plant-based foods, especially produced from local products, are gaining attention from consumers and scientists due to the latest trends linked to the re-use of natural resources from the surrounding environment. The knowledge about their chemical composition, including the presence and quantity of bioactives that is linked to their biological activity, allow for the design of new food products with improved functional properties. In most cases, different processing techniques and parameters are applied, altering the composition of plant-based merchandise. This is connected with the modification of their structure and physico-chemical properties that may significantly moderate the biological effects of final products. The recognition of this effect of natural-based molecules present in complex food matrices being subjected to process-induced changes requires knowledge from different scientific disciplines. Due to the numerous possible interactions of individual bioactives between themselves, and between the bioactives and the constituents of complex food matrices, the evaluation of their process-moderated functions is crucial for the evaluation of their influence on health and disease, in model systems as well as complex foods. Furthermore, the effects of the composition of these processed products on digestibility has yet to be fully discovered.
In the present Special Issue, we welcome original articles and narrative or systematic reviews on the impact of food matrix, food processing, and human digestion on the structure and function of the bioactive compounds composing plant-based foods products including botanicals, raw foods, processed foods, functional foods, food supplements, food-based powders, plant by-products, and medicinal plants.
Dr. Dolores Del Castillo
Dr. Anna Michalska-Ciechanowska
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.
- functional foods
- health-promoting properties
- plant bioactives
- plant-based powders
- plant-based supplements
- traditional foods