The Latest Advances in Phenolic Compounds and Their Application in Healthy Food
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Nutrition".
Deadline for manuscript submissions: 30 April 2025 | Viewed by 164
Special Issue Editors
Interests: biochemistry; phenolic compounds; innovative natural food preservatives; recovery of natural pigments from by-products; natural bio-colorants and pigments for food; fermentation and healthy food; animal metabolism; oxidative stress
Interests: phytoadditives; by-products; monogastric animals; gut microbiota; heat stress; hydrophilic antioxidants; oxidative stress; meat quality
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Special Issue Information
Dear Colleagues,
Phenolic compounds have powerful antioxidant, anti-inflammatory, and antimicrobial properties, making them attractive for a variety of applications in the food industry, like potential natural preservatives. Their antimicrobial properties can help extend the shelf life of food products while reducing the need for synthetic preservatives. This is in line with growing consumer demand for natural, sustainable food options.
Enhancements in extraction methods have facilitated the efficient recovery of phenolic compounds from a variety of plant sources, by-products, and waste streams, promoting a more sustainable approach to food production.
As research continues to reveal the multiple benefits of phenolic compounds, their application in the food industry is set to develop further. By harnessing the power of these natural compounds, researchers and food manufacturers are working to create innovative, healthier food products that contribute to both individual well-being and a more sustainable food system.
In addition, advances in nanoencapsulation have improved the bioavailability of phenolic compounds, ensuring their efficient delivery and absorption into the body.
Much research has explored the role of phenolic compounds incorporated into functional foods in modulating the intestinal microbiota, influencing the composition and activity of gut bacteria, improving digestive health, and preventing chronic diseases such as cardiovascular disease and diabetes.
Potential topics include, but are not limited to, the following:
- Interaction between food phenolic compounds and gut microbiota;
- Processing and cooking strategies to enhance the bioavailability of phenolic compounds and the bioaccessibility of foods;
- Development and application of phenolic-enriched functional foods;
- Development of sustainable methods for the production and extraction of phenolic compounds for healthy foods;
- Antioxidant properties of food phenolic compounds and their role in preventing chronic diseases;
- Antimicrobial activity of food phenolic compounds and their use as natural preservatives;
- Use of phenolic compounds as natural colorants, flavors, and antioxidants in food products;
- Sustainability of phenolic compound extraction and utilization for functional foods;
- Application of modern technologies (e.g., nanotechnology) to enhance the delivery and bioavailability of phenolic compounds in healthy foods;
- Bioavailability of food phenolic compounds in personalized nutrition and precision medicine of healthy foods.
Dr. Corina Nicoleta Predescu
Dr. Mihaela Saracila
Guest Editors
Manuscript Submission Information
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Keywords
- phenolic compounds
- antioxidant properties and anti-inflammatory effects for chronic disease prevention
- antimicrobial activity
- functional ingredients for functional foods
- gut microbiota modulation
- bioavailability
- nanoencapsulation for healthy food innovation
- natural preservatives
- food sustainability
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