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