Emerging Technologies for the Extraction and Purification of Bioactive Compounds
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Engineering and Technology".
Deadline for manuscript submissions: 15 December 2024 | Viewed by 216
Special Issue Editors
Interests: extraction and purification process; valorization of agrofood industry byproducts; antioxidants; phenolic compounds; supercritical CO2 extraction; ultrasound-assisted extraction; microwave-assisted extraction; physical pretreatments; electrical pretreatments; liquid–liquid extraction; membrane filtration; adsorption
Interests: solid–liquid extraction; membrane separation; biomass valorization; process intensification; electrotechnologies
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Our Special Issue on emerging technologies for the extraction and purification of bioactive compounds aims to highlight the latest advancements in this rapidly evolving field. We focus on innovative techniques that efficiently recover bioactive compounds while preserving their nutritional and functional properties.
Covered approaches include the following:
Supercritical fluid extraction (SFE): Utilizing supercritical CO2 to selectively extract bioactives without harmful solvents.
Ultrasound-assisted extraction (UAE): Enhancing solvent penetration and disrupting cell walls for improved yields.
Microwave-assisted extraction (MAE): Accelerating extraction with rapid microwave heating.
Enzyme-assisted extraction (EAE): Using enzymes to hydrolyze cell walls and release compounds.
High-voltage electrical discharge (HVED): Employing electrical discharges to disrupt cell walls and enhance extraction.
Pulsed electric field (PEF): Permeabilizing cell membranes with high-voltage implusions to extract bioactives.
Topics include extraction and optimization strategies, purification methods, applications in functional foods, and sustainability considerations. We invite researchers and scientists from academia and industry to share original research, reviews, and perspectives. By fostering collaboration and knowledge exchange, we aim to advance our understanding of these technologies and their impact on food science and nutrition.
Join us in exploring bioactive compound extraction and purification for healthier, sustainable, and more functional food products.
Dr. Morad Chadni
Prof. Dr. Nabil Grimi
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
- extraction technologies
- purification process
- bioactive compounds
- food byproducts
- biomass valorization
- emerging technologies
- pretreatments
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