Analyses and Applications of Phenolic Compounds in Food—2nd Edition
A special issue of Molecules (ISSN 1420-3049). This special issue belongs to the section "Food Chemistry".
Deadline for manuscript submissions: 31 July 2024 | Viewed by 706
Special Issue Editors
Interests: food science technology; bioactives from food by-products; evaluation of shelf-life; development of functional foods
Special Issues, Collections and Topics in MDPI journals
Interests: food and food packaging analysis; food bioactives; food contaminants; mycotoxins; food packaging migration; development and validation of analytical methods for the determination of food components and food contaminants; mass spectrometry applied to food analysis; development of active packaging with antioxidant properties; edible packaging
Special Issues, Collections and Topics in MDPI journals
2. Research Institute in Food Nutrition and Food Safety, Universitat de Barcelona, Av. Prat de la Riba 171, Edifici Recerca (Gaudí), E-08921 Santa Coloma de Gramenet, Spain
Interests: food authentication; food characterization; food classification; food fraud identification; secondary metabolites; polyphenols; foodomics; bioactive compounds; liquid chromatography; mass spectrometry; high resolution mass spectrometry; ambient mass spectrometry; capillary electrophoresis; chemometrics
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Phenolic compounds are well known for their antioxidant and free-radical-scavenging abilities, as well as their different health properties, including anti-inflammatory, antitumor, and hypoglycaemic properties, among others. Due to these countless positive effects on human health, researchers have intensified their study with the aim of discovering food matrices rich in this class of phytochemicals or agro-industrial residues that can be used as sources of phenols. Moreover, different kinds of products can be functionalized with this class of phytochemicals. Indeed, phenolic compounds have been extensively investigated for their possible applications in the food industry for improving the shelf life of perishable products. In fact, phenols are also able to exert antimicrobial activities, through their capacity to slow the microbial invasion in some products and avoid the putrefaction of others, mainly in fruits and vegetables. For this reason, several bio-based and synthetic polymers are being functionalized with phenolic compounds to prolong shelf life when used directly in contact with the food matrix through combined strategies. However, in food applications, phenolic compounds could be influenced by other food components, processing, and storage conditions. The use of phenolic compounds from natural sources in food is an interesting opportunity for the application and exploitation of their biological activities and allows the production of food without synthetic additives for consumers. This is because the current concern about the impact of food on health is that it influences consumer choices of food based on its formulation. In addition, the distribution and content of phenolic compounds in plant-based food products depend on multiple parameters, such as geographical areas, variety, and manufacturing practices. Thus, the contents of phenolics can be exploited as a source of analytical data to establish product classification and solve authenticity issues. Several analytical techniques have been developed for the extraction and analysis of phenolic compounds. The focus of this Special Issue is to collect and discuss conventional and innovative analytical techniques for food phenolics investigations, their possible applications as food preservatives or functional ingredients for the development of functional food and active food packaging, as well as food classification and authentication studies.
Prof. Dr. Monica Rosa Loizzo
Dr. Ana Sanches Silva
Prof. Dr. Oscar Núñez
Guest Editors
Manuscript Submission Information
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Keywords
- phenolics
- extraction
- identification
- applications in food matrix
Related Special Issue
- Analyses and Applications of Phenolic Compounds in Food in Molecules (11 articles)
