Extraction and Separation of Natural Products from Plant Food
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Engineering and Technology".
Deadline for manuscript submissions: closed (31 December 2023) | Viewed by 319
Special Issue Editors
Interests: bioactive molecules; nutraceuticals; functional foods; shelf-life; biopreservatives
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Plant-based natural products have important uses in the ancient and modern societies. Natural products, either pure or as standardized extracts, provide substrates for new active compounds suitable for the food, cosmetic and pharmaceutical industry. The quality of plant extracts depends on the quality of the raw materials and the applied extraction techniques. Different approaches can be used for the recovery of phyto-components from their natural sources: conventional extraction techniques are commonly used for the production, but in recent years, the use of more efficient, environmentally friendly and economical advanced extraction techniques has been increasing due to better yield of targeted molecules and quality of the extract. Achieving the isolation of pure natural products from complex mixtures remains challenging and the application of more selective methods from extraction to fractionation and purification will speed up the time from collecting biological material to isolating the final purified compound. The evaluation of how these substances interact with food and native or altered microflora could broaden the scope. The focus of this paper is on analytical methodologies, which include the extraction, isolation and characterization of active ingredients from natural plants. Original articles or reviews including but not limited to the following topics are welcome.
Dr. Maria Grazia Volpe
Dr. Alida Sorrentino
Guest Editors
Manuscript Submission Information
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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
- plant extracts
- extraction methods
- selective separation
- bioactive compounds
- natural components
- phytochemical analysis
- fermented foods
- yeasts and bacteria
- antibacterial and antifungal activity
