Food with Extended Shelf Life Featuring Ingredients Derived from Fruits, Vegetables, and Wild Edible Plants: Nutritional, Functional, and Sensory Properties
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: 20 March 2025 | Viewed by 621
Special Issue Editors
Interests: sustainable food ingredients; food enrichment; functional food; food packaging; toxic substances migration
Interests: bioactive compounds; antioxidants; phytochemistry; food chemistry; functional food
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
This Special Issue will present the latest advances in obtaining new functional foods with extended shelf life derived from ingredients based on fruits, vegetables, and wild edible plants. It will also discuss foods' nutritional and sensory properties and their impact on consumers' health. Thus, we invite authors to submit unpublished, original, high-quality work on this topic and related issues and challenges.
Foods with an extended shelf life often include ingredients derived from fruits, vegetables, and wild edible herbs to improve preservation and nutritional value. These ingredients contain natural additives, such as berry antioxidants, vitamins from leafy greens, and plant antimicrobial compounds, which are pivotal in maintaining food quality over time. Nutritionally, fruit, vegetable, and wild edible plant additives can increase the content of essential vitamins and minerals, supporting overall health and well-being. For example, antioxidants from fruits such as berries and pomegranate can reduce oxidative stress, making foods rich in these ingredients beneficial for heart health. On the other hand, plant-based preservatives such as rosemary extract and garlic oil have been shown to effectively prevent spoilage and extend product freshness without relying on synthetic chemicals. Adding fruit, vegetable, and wild edible herb-based ingredients also improves sensory properties. They can contribute unique tastes, colors, and aromas, making food more appealing. For example, herb and spice extracts can add depth to flavor profiles and enhance the overall sensory experience of a product. Overall, integrating these plant ingredients supports food preservation and promotes healthier and more enjoyable nutrition experiences.
Prof. Dr. Vesna Antić
Dr. Nebojša Pantelić
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
- food ingredients
- food additives
- fruits
- vegetables
- wild edible plants
- nutritional properties
- functional properties
- sensory properties
- shelf life
- health benefits
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Planned Papers
The below list represents only planned manuscripts. Some of these manuscripts have not been received by the Editorial Office yet. Papers submitted to MDPI journals are subject to peer-review.
This Special Issue will present the latest advances in obtaining new functional foods with extended shelf life derived from ingredients based on fruits, vegetables, and wild edible plants. It will also discuss foods' nutritional and sensory properties and their impact on consumers' health.
Foods with an extended shelf life often include ingredients derived from fruits, vegetables, and wild edible herbs to improve preservation and nutritional value. These ingredients contain natural additives which are pivotal in maintaining food quality over time. Nutritionally, fruit, vegetable, and wild edible plant additives can increase the content of essential vitamins and minerals, supporting overall health and well-being. On the other hand, plant-based preservatives have been shown to effectively prevent spoilage and extend product freshness without relying on synthetic chemicals. Adding fruit, vegetable, and wild edible herb-based ingredients also improves sensory properties. Overall, integrating these plant ingredients supports food preservation and promotes healthier and more enjoyable nutrition experiences.
