Polyphenolic Compounds: Chemistry, Functional Properties, and Food System Applications
A special issue of International Journal of Molecular Sciences (ISSN 1422-0067). This special issue belongs to the section "Bioactives and Nutraceuticals".
Deadline for manuscript submissions: 30 November 2024 | Viewed by 39
Special Issue Editors
Interests: anthocyanin; flavylium-based dyes; stimuli-responsive systems; smart and functional biomaterials; food biosensors
Special Issues, Collections and Topics in MDPI journals
Interests: agri-food wastes; lignin; color stabilization; anthocyanins; food science
Special Issues, Collections and Topics in MDPI journals
Interests: anthocyanins; bioavailability; food chemistry; biochemistry; human nutrition
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Polyphenols encompass a wide array of chemical compounds, including flavonoids (anthocyanins, flavan-3-ols, flavonols), phenolic acids, lignans, and stilbenes, which impart unique and structurally diverse chemical features and bioactive properties. Over the last years, polyphenolic compounds from plant-based foods have gained increasing interest due to their exceptional physicochemical characteristics associated with organoleptic properties of several foodstuffs such as flavor, taste and color. On the other hand, widely recognized functional and biological properties of polyphenols are directly linked with health-promoting effects. This Special Issue aims to collect original research and up-to-date reviews focusing on the chemistry of polyphenolics, from the fundamental principles exploring newly discovered functional and biological properties to the creation of polyphenolic biomaterials (hydrogels, films, membranes, self-assembled systems, micro/nanocarriers, etc.) with relevant applications in food systems and biomedical fields.
Prof. Dr. Luis Cruz
Dr. Joana Oliveira
Dr. Hélder Oliveira
Guest Editors
Manuscript Submission Information
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Keywords
- polyphenols
- flavonoids
- phenolic acids
- bioactive properties
- functional properties
