Application of Plant Extracts in the Food Industry
A special issue of Plants (ISSN 2223-7747). This special issue belongs to the section "Phytochemistry".
Deadline for manuscript submissions: 30 November 2024 | Viewed by 1788
Special Issue Editors
Interests: food science; plant bioactive compounds; functional food; hops; beer
Special Issues, Collections and Topics in MDPI journals
Interests: food science; waste exploitation, extraction, and analysis of bioactive compounds; development of new functional products
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Plant extracts are recognized as natural sources of antioxidants, and their application in the food industry increases the shelf life of the products by preventing undesirable changes in nutritional and sensory properties. Exploiting the diversity and functionality of plant biomolecules has received significant interest in recent years and could create opportunities to design new products that meet the consumer’s demands.
This Special Issue of Plants will highlight the function of plant constituents as alternatives to synthetic preservatives, along with techniques to facilitate the implementation of their application in the food industry for increasing safety and food quality. Moreover, the effect of advanced processing technologies on protecting the level of bioactive compounds in food products and increasing bio-accessibility will be discussed.
Dr. Liana C. Salanță
Dr. Anca Farcas
Guest Editors
Manuscript Submission Information
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Keywords
- biomolecules
- extraction techniques
- plant-based fortification
- functional food and beverages
- valorization strategy
- circular economy
- innovative technologies
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