Bioactive and (Poly)Phenolic Compounds: Characterization & Properties into Food and Health Benefits
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: closed (10 July 2023) | Viewed by 13824
Special Issue Editors
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
Interests: wine microbiology; volatile acidity bio-reduction; food sensory evaluation; wine sensory evaluation
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Bioactive and (poly)phenolic compounds are gaining increasing interest in the field of food sciences and technologies, due to their health benefits, nutritional value, and to the potentialities for their technological exploitation in sustainable food chains. Several food sources, including fruit, vegetables, crops, beverages, wine, as well as new unexploited and under-utilized sources (i.e., algae), which naturally contain valuable amounts of (poly)phenolic compounds. The influence of the digestive process on the bioaccessibility and bioavailability of these compounds, and the advantages of nanoencapsulation and their application in functional foods, which could allow research focusing on the actual biological dimension of (poly)phenols is one of the interests of this Special Issue. Moreover, scientific studies focused on the usage of food-grade polyphenolic extracts as food additives and technological aids; on their recovery from food wastes, showing a remarkable impulse in the last few decades; and on the relevance of non-extractable (poly)phenols (NEPP) or macromolecular antioxidants as food bioactive compounds are also of great interest. We welcome reports on the current strategies to enhance the content of these bioactives in foods, on setting up formulations that increase their bioavailability and bioactivity, and on the determination of their mechanism of action through in vitro and in vivo models. This Special Issue aims at collecting current knowledge and recent advances in the field of food compounds, envisaging both research articles and reviews which investigate their role on food composition, food technology, nutraceutical, and health.
Dr. Berta Gonçalves
Prof. Dr. Alice Vilela
Guest Editors
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
- (poly)phenolic compounds
- bioactive compounds
- nutraceutical value
- flavonoids
- in vitro and in vivo functionality
- bioaccessibility and bioavailability
