Bioactive Compounds in Food: Sources, Extraction, Stability, Bioavailability, and Biological Activities
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Nutrition".
Deadline for manuscript submissions: closed (20 January 2024) | Viewed by 9678
Special Issue Editor
Interests: antioxidants; antioxidant activity; chromatography; high-performance liquid chromatography; nutrition; crop science; food chemistry; food science; phytochemicals extraction
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Bioactive compounds in microbial-, plant-, and marine-based foods are considered critical ingredients for maintaining human health. In recent years, the demand for bioactive compounds, such as polyphenols, phytosterols, terpenoids, carotenoids, tocopherols, glucosinolates, triterpenes, alkaloids, capsaicinoids, soluble dietary fibers, and polyunsaturated fatty acids (PUFAs), has substantially increased. The increased demand for bioactives has attracted researchers to investigate the following: 1) new emerging sources, 2) isolation from agro-industrial waste, 3) profiling and structural elucidation, 4) stability during postharvest processing and storage, 5) stabilization techniques, 6) bioavailability and bioaccessibility, 7) antioxidant activities, and 8) health benefits. Therefore, this Special Issue aims to gather the most recent contributions and findings concerning the following themes:
- New emerging microbial-, plant-, and marine-based sources;
- Isolation from agro-industrial waste;
- Profiling and structural elucidation with modern analytical techniques;
- Stability during postharvest processing and storage;
- Stabilization techniques, including micro- and nano-encapsulation;
- Bioavailability and bioaccessibility;
- Antioxidant activities;
- Health benefits (epidemiological, in vitro, in vivo, and human intervention studies).
Dr. Saini Ramesh Kumar
Guest Editor
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Keywords
- polyphenols
- phytosterols
- terpenoids
- carotenoids
- tocopherols
- glucosinolates
- triterpenes
- alkaloids
- capsaicinoids
- soluble dietary fibers
- polyunsaturated fatty acids
- pigments
- processing
- stability
- microencapsulation antioxidant activity
- chronic diseases
- anticancer
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