Exploring Biodiversity for Foods: Biological Activity and Extraction of Bioactive Products
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Physics and (Bio)Chemistry".
Deadline for manuscript submissions: 6 May 2024 | Viewed by 466
Special Issue Editors
Interests: research and application of bioactive compounds extracted from natural sources focusing on biodiversity and their therapeutic potential with an impact on health and well-being; new compounds and efficient extraction methods and their application in medicine, pharmaceuticals, and food industry; sustainability in large-scale production and application of natural bioactive products
Interests: nanotechnology applied to biological sciences; isolation and evaluation of naturally occurring substances with potential biological activity
Interests: food science and technology; microbiology for functional foods; natural antimicrobials
Interests: phytochemistry; bioactive compounds; extraction methods; functional foods
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
This Special Issue aims to address current research in the field of biological activity and the extraction of bioactive products from various natural sources in food products. Bioactive products from food-derived plants, algae, microorganisms, animals, and other organisms have been shown to have therapeutic and health-promoting properties, which has generated a growing interest in their study and application in food.
Potential topics include, but are not limited to:
- Natural bioactive compounds from food and their effects on diseases and health conditions;
- Extraction methods and characterization of food bioactives, including structural and functional characterization of bioactive compounds and their relationship with their properties;
- Exploration and study of biodiversity to identify new sources of food-derived bioactive products, and search and selection methods for organisms with bioactive potential;
- Development of films, coatings, and nanoparticles from food or natural sources;
- Evaluation of the economic feasibility and sustainability of large-scale production of food-derived bioactives.
Dr. Joel Horacio Elizondo Luevano
Prof. Dr. Abelardo Chávez Montes
Prof. Dr. Sandra Castillo
Prof. Dr. Guillermo Cristian Guadalupe Martínez Ávila
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. 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
- food composition
- ethnopharmacology
- green chemistry
- active ingredients
- food analysis
- nanoencapsulation of food compounds
- food chemistry
- food metabolomics
- natural products chemistry
- phytochemicals
