Impact of Processing on the Biological Effects of Bioactive Compounds in Food

Dear Colleagues,

Healthy habits have been growing in consumer demand. Pursuing fresh, more natural food with fewer additives has significantly increased in recent years. From this perspective, bioactive compounds have been studied and pointed out as great allies for beneficial biological effects when used as food ingredients. However, during technological processes, several challenges exist which concern the effective use of bioactive compounds in product development due to their instability in the face of various processing and storage conditions. To address these restrictions, new approaches to the technology of bioactive compounds must be developed and applied not only to preserve bioactive compounds in foodstuffs but also to maintain the color, taste, and smell of food products. For this Special Issue, we invite researchers to contribute original research and review articles that analyze and describe these innovative and emerging technologies.

- Characterization of natural pigments from a range of biodiversity sources (fruits, vegetables, seaweed, insects, etc.);

- Green, sustainable, low-carbon-footprint methods to obtain natural pigments;

- Incorporation of natural pigments in nanostructures and other delivery systems;

- Application of natural pigments in additive manufacturing technologies (3D printing);

- Application of natural pigments in plant-based food using design techniques.

Dr. Anna Rafaela Cavalcante Braga
Guest Editor

Manuscript Submission Information

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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.

• sustainability
• low-carbon-footprint methods
• nanotechnology
• delivery systems
• 3D printing
• plant-based food
• additive manufacturing technologies