Special Issue "Research on Bioactive Compounds from Food Processing Products"

A special issue of Processes (ISSN 2227-9717). This special issue belongs to the section "Food Process Engineering".

Deadline for manuscript submissions: closed (20 July 2023) | Viewed by 1391

Special Issue Editors

Institute of Nanostructures, Nanomodelling and Nanofabrication (i3N), University of Aveiro, Campus Universitário de Santiago, 3810-193 Aveiro, Portugal
Interests: food science; key process compounds; extraction; analytical chemistry; optical fiber sensors
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

This Special Issue will focus on bioactive compounds derived from fruits and vegetables, present in their processed products. Fruits and vegetables are recognized for their wide range of nutrients and bioactive compounds with different health-promoting activities (antioxidant, anti-carcinogenic, antiviral, anti-inflammatory, cardioprotective, anti-allergic, anti-microbial, etc.).

Industrial processing operations often reduce the occurrence of these desired compounds in the final products, and better extraction yields can be promoted with changes in the storage and production processes. Fruit and vegetable wastes or by-products, such as skins, seeds and pomace, are typically rich in bioactive compounds such as vitamins, polyphenols, fibers, natural pigments and oils, which may be extracted and used in enriched or functional foods, medicines, cosmetics, and in a wide variety of applications with an inherent contribution to the sustainable development of society.

This Special Issue, “Research on Bioactive Compounds from Fruit and Vegetable Processing Products”, aims to gather research studies that address the improvement of industrial processes for the extraction of bioactive compounds; the valorization of these compounds through by-products or wastes with different applications; the improvement of their stability, bioavailability and bioaccessibility; the development of analytical methods that simplify their determination in raw products or processed foods; and finally their major role in health.

Dr. João Micael Leça
Dr. Cristina Soares
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. Processes is an international peer-reviewed open access monthly 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 2400 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
  • food processing
  • extraction
  • method development
  • health

Published Papers (1 paper)

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13 pages, 1168 KiB  
Impact of Non-Saccharomyces Yeast Fermentation in Madeira Wine Chemical Composition
Processes 2023, 11(2), 482; https://doi.org/10.3390/pr11020482 - 06 Feb 2023
Cited by 1 | Viewed by 1081
Madeira wine is produced via spontaneous alcoholic fermentation arrested by ethanol addition. The increasing demand of the wine market has led to the need to standardize the winemaking process. This study focuses on identifying the microbiota of indigenous yeasts present during Madeira wine [...] Read more.
Madeira wine is produced via spontaneous alcoholic fermentation arrested by ethanol addition. The increasing demand of the wine market has led to the need to standardize the winemaking process. This study focuses on identifying the microbiota of indigenous yeasts present during Madeira wine fermentation and then evaluates the impact of selected indigenous non-Saccharomyces as pure starter culture (Hanseniaspora uvarum, Starmerella bacillaris, Pichia terricola, Pichia fermentans, and Pichia kluyveri) in the chemical and phenolic characterization of Madeira wine production. Results showed that the polyphenol content of the wines was influenced by yeast species, with higher levels found in wines produced by Pichia spp. (ranging from 356.85 to 367.68 mg GAE/L in total polyphenols and 50.52 to 51.50 mg/L in total individual polyphenols through HPLC methods). Antioxidant potential was higher in wines produced with Hanseniaspora uvarum (133.60 mg Trolox/L) and Starmerella bacillaris (137.61 mg Trolox/L). Additionally, Starmerella bacillaris stands out due to its sugar consumption during fermentation (the totality of fructose and 43% of glucose) and 15.80 g/L of total organic acids compared to 9.23 g/L (on average) for the other yeasts. This knowledge can be advantageous to standardizing the winemaking process and increasing the bioactive compounds, resulting in the production of high-quality wines. Full article
(This article belongs to the Special Issue Research on Bioactive Compounds from Food Processing Products)
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