Recent Applications of Plant Extracts in the Food Industry: 2nd Edition
A special issue of Applied Sciences (ISSN 2076-3417). This special issue belongs to the section "Food Science and Technology".
Deadline for manuscript submissions: 10 May 2026 | Viewed by 54
Special Issue Editor
Interests: aromatic plants; antioxidant assays; functional foods; dairy science; edible films and coatings; antimicrobial activity; fungi
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
In recent years, plant extracts have emerged as valuable ingredients in the food industry, offering a range of benefits and addressing several consumer demands. Their natural origin and potential health-promoting properties align with the growing consumer preferences for natural and functional foods.
One of the primary applications of plant extracts is as antimicrobial agents, since they possess natural antibacterial and antifungal properties, effectively inhibiting the growth of microorganisms that cause spoilage and foodborne illnesses. Plant extracts can also be used as flavor enhancers, given that natural plant extracts, such as vanilla, citrus, and mint, impart distinct flavors to various food products, adding complexity to their taste profiles.
Plant extracts also play a significant role in coloring food products, as their natural pigments offer a wide range of colors, from vibrant reds and oranges to earthy browns and greens. These extracts are increasingly used as alternatives to synthetic food colorants, which may raise concerns about the safety and usage of artificial additives.
As consumer awareness about the health benefits of plant-based ingredients grows, plant extracts are being explored for their nutritional value. Extracts from fruits, vegetables, and herbs often contain high concentrations of antioxidants, vitamins, and minerals, which can contribute to overall health and well-being. Therefore, food manufacturers are incorporating these extracts into products to promote their nutritional value and appeal to health-conscious consumers.
Dr. Nuria Muñoz-Tebar
Guest Editor
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Keywords
- plant extracts
- natural preservatives
- antioxidant properties
- plant-based food additives
- sustainability
- antimicrobial agents
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