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

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Nutrition".

Deadline for manuscript submissions: 25 November 2024 | Viewed by 2564

Special Issue Editor


E-Mail Website
Guest Editor
Department of Chemical Engineering, Federal University of São Paulo, UNIFESP, Rua São Nicolau 210, Diadema 09913-030, SP, Brazil
Interests: bioproducts and bioprocess; bioactive compounds; nanotechnology; natural pigments; microalgae
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

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

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

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

Benefits of Publishing in a Special Issue

  • Ease of navigation: Grouping papers by topic helps scholars navigate broad scope journals more efficiently.
  • Greater discoverability: Special Issues support the reach and impact of scientific research. Articles in Special Issues are more discoverable and cited more frequently.
  • Expansion of research network: Special Issues facilitate connections among authors, fostering scientific collaborations.
  • External promotion: Articles in Special Issues are often promoted through the journal's social media, increasing their visibility.
  • e-Book format: Special Issues with more than 10 articles can be published as dedicated e-books, ensuring wide and rapid dissemination.

Further information on MDPI's Special Issue polices can be found here.

Published Papers (1 paper)

Order results
Result details
Select all
Export citation of selected articles as:

Review

16 pages, 983 KiB  
Review
Enhancing the Biological Effects of Bioactive Compounds from Microalgae through Advanced Processing Techniques: Pioneering Ingredients for Next-Generation Food Production
by Monize Bürck, Sergiana dos Passos Ramos and Anna Rafaela Cavalcante Braga
Foods 2024, 13(12), 1811; https://doi.org/10.3390/foods13121811 - 8 Jun 2024
Cited by 3 | Viewed by 2122
Abstract
The heightened interest in healthy dietary practices and the preference for fresh, minimally processed foods with reduced additives have witnessed a significant surge among consumers. Within this context, bioactive compounds have garnered attention as potent agents offering beneficial biological effects when integrated into [...] Read more.
The heightened interest in healthy dietary practices and the preference for fresh, minimally processed foods with reduced additives have witnessed a significant surge among consumers. Within this context, bioactive compounds have garnered attention as potent agents offering beneficial biological effects when integrated into food formulations. Nevertheless, the efficacy of these bioactive compounds in product development encounters numerous challenges during various processing and storage stages due to their inherent instability. Addressing these limitations necessitates exploring novel technological approaches tailored explicitly to the application of bioactive compounds in food production. These approaches should not only focus on preserving the bioactive compounds within food matrices but also on retaining the sensory attributes (color, taste, and aroma) of the final food products. The impact of microalgae and their bioactive compounds on human health and well-being has been extensively reported in the literature. However, there is still a gap regarding the processing and stability of microalgal bioactive compounds to improve their application in the food industry. The main goal of the present work is to point out how to overcome technological challenges in enhancing the stability of bioactive compounds from microalgae for optimal food applications. Full article
Show Figures

Graphical abstract

Back to TopTop