Phytochemical and Functional Characterization of Plant Food Extracts
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Plant Foods".
Deadline for manuscript submissions: 5 March 2025 | Viewed by 84
Special Issue Editor
Interests: phytochemistry; ethnobotany; phytotherapy
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Plant extracts are increasingly becoming more important in various food systems as additives (natural antioxidants, antimicrobials, color enhancers, flavorings, etc.). Their natural origin as well as potential health-promoting properties correspond to the increasing consumer preferences for natural and functional foods. Various factors, such as extraction conditions, may impact the chemical profile of these extracts and consequently their pharmacological activity. Although advances have been made regarding the application of plant extracts in the food industry, there are still some challenges, such as proper extraction strategy, stability, purity level, regulatory issues, etc.
This Special Issue aims to highlight the most recent knowledge and advances related to the chemistry of extracts obtained from plants and their application in different food systems. Contributions to this Special Issue may include research articles and reviews that cover all aspects of the development and optimization of new extraction procedures and the analysis of the composition and functional properties of extracts (in vitro and in vivo studies). Studies on the application of individual functional compounds isolated from plant extracts in the enrichment of foods and the subsequent improvement of food properties are also welcome.
Dr. Jelena Živković
Guest Editor
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 optimization
- natural additives
- stability
- phytochemical analysis
- functional food
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