Bioactivities of Natural Products Extracted from Plant Foods and Their Application in Food Industries

Dear Colleagues,

We are delighted to invite you to contribute to a Special Issue entitled "Bioactivities of Natural Products Extracted from Plant Foods and Their Application in Food Industries". This Special Issue seeks to explore the growing significance of natural products derived from plant foods, their diverse bioactivities, and their potential applications across various sectors, notably in the field of food science and technology.

Scope and Topics of Interest:

We welcome submissions covering a wide array of topics within the realm of bioactivities of natural products extracted from plant foods and their applications in food industries. Areas of interest include, but are not limited to, the following :

1. Identification and characterization of bioactive compounds in plant foods;
2. The role of flavonoids and other phytochemicals in promoting human health and preventing diseases;
3. Evaluation of antimicrobial properties of plant-derived bioactive compounds against bacterial infections in food;
4. Development of functional foods and nutraceuticals enriched with natural bioactive ingredients;
5. Techniques for the extraction, purification, and formulation of bioactive compounds for food applications;
6. Innovative approaches for food preservation utilizing plant-based extracts;
7. Flavor enhancement strategies using natural plant-derived compounds;
8. Regulatory aspects and safety considerations in the utilization of natural bioactive compounds in food industries;
9. Case studies and industrial applications showcasing the efficacy and feasibility of plant-derived bioactive ingredients;
10. Bioactive compounds as enzyme inhibitors and their impact on food processing and health outcomes.

Dr. Xin Yang
Prof. Dr. Lizhi Liu
Prof. Dr. Caili Fu
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.

• nature products
• antixidant
• flavonoids
• phytochemicals
• nutrients delivery
• food nanotechnology
• bioactive peptides
• nutraceuticals
• nutricosmetic
• functional food