Exploring Natural Product Extracts, Food Technology and Functional Foods on the Sustainable Health Perspective
A special issue of Sustainability (ISSN 2071-1050). This special issue belongs to the section "Sustainable Food".
Deadline for manuscript submissions: closed (30 September 2022) | Viewed by 13468
Special Issue Editors
Interests: functional foods; polyphenols; antioxidants; public health; nutritional evaluation; natural product extracts
Special Issues, Collections and Topics in MDPI journals
Interests: food lipids; food analysis; pulsed electric field; cloud point extraction; deep eutectic solvents; humic and fulvic acids
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
The functions and mechanisms of food components in health promotion and/or disease prevention are becoming increasingly well-understood thanks to modern nutritional science. The modern food industry relies heavily on technology and innovation. The ongoing demand for technological improvement in all industries, particularly the requirement for new products with high nutritional value (e.g., functional foods), requires the constant acquisition of new, high-quality, raw materials. The agricultural and food industries, however, are responsible for a significant proportion of all waste and byproducts produced, due to agricultural practices and the harvesting and processing of raw materials.
Various techniques are used to extract natural compounds from plants or food byproducts, and all of these techniques must achieve two goals: (I) to extract compounds in order to determine their presence in plant matrices; and (II) to obtain compound extracts containing a significant proportion of the substances of interest for each industry. Many industries (e.g., foods, dietary supplements, or cosmetics) are particularly interested in the compounds or mixtures of compounds contained in these products, as they may have beneficial effects on human health. Furthermore, other positive effects include sensory characteristic improvements, increased shelf life, and better technological properties.
As a result, the purpose of this Special Issue of Sustainability is to provide a collection of scientific papers focusing on applications of sustainable natural product extraction, functional foods, and their health potentials.
Dr. Vassilis Athanasiadis
Prof. Dr. Stavros I. Lalas
Guest Editors
Manuscript Submission Information
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Keywords
- antioxidants
- bioactive compounds
- food technology
- green valorization
- health potentials
- high value-added substances
- industrial by-products
- polyphenols
- sustainable agri-food products
- sustainable extraction techniques
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