Natural Bioactive Compounds: Extraction, Function and Application Research in Food
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Nutraceuticals, Functional Foods, and Novel Foods".
Deadline for manuscript submissions: 1 March 2026 | Viewed by 249
Special Issue Editors
Interests: food chemistry; phytochemistry; mass spectrometry; liquid chromatography; green extraction; natural product
Interests: food chemistry; antioxidants; natural products; mass spectrometry; liquid chromatography; extraction; environmental chemistry
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Natural bioactive compounds, including phenolic compounds, flavonoid, carotenoids, and alkaloids, are derived from plants and have been extensively studied for their significant health-promoting effects. These compounds are known for their antioxidant, anti-inflammatory, antimicrobial, and anticancer properties.
Consumer awareness of the benefits of natural compounds has been steadily increasing. In recent years, the rising demand for products enriched with natural functional compounds has promoted the development of innovative extraction strategies for the efficient recovery of valuable compounds from plant raw material, enabling their use as ingredients in functional foods designed to prevent disease and promote overall health. The continued exploration and incorporation of these plant-based bioactive compounds into modern products reflects a growing trend toward healthier and more sustainable consumption.
In this Special Issue, we invite you to contribute your latest research findings, including original articles or comprehensive reviews, on the discovery, recovery and potential application of natural bioactive compounds for the development of healthy food.
Dr. Valentina Santoro
Dr. Rita Celano
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
- green extraction
- bioactive compounds
- agricultural byproduct
- functional food
- novel food
- plant profiling
- health promoting
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