Bioactive compounds have been discussed for a while, but it has only recently become one of the most popular topics in research and food communities. Among bioactive compounds, proteins, peptides, lipids, carbohydrates, vitamins, and antioxidant compounds in food have attracted increasing attention from researchers due to their positive effects on health. These compounds are known to have the impact of preventing the development of chronic diseases, which are attributed to their antioxidant, antimicrobial, antidiabetic, anticancer, and anti-inflammatory effects. The development of food products with natural extracts, such as phenolic compounds, bioactive peptides or polyunsaturated fats can be considered an innovative approach not only to increase their nutritional quality but also to attract the consumer and influence food marketing. However, the extraction using non-thermal techniques like ultrasound-assisted extraction and pulsed electric fields and thermal technique (i.e. microwave-assisted extraction), as well as the incorporation of those compounds are challenging due to the complex composition of the food matrix. In addition, there are still a massive amount of bioactive compounds resources that remain untapped.
The objective of this Research Topic is to highlight the most recent advances in the novel extraction technologies and delivery of bioactive compounds from different food sources and by-products. This Research Topic also covers the application of such molecules in the food sector.
In this Research Topic, we welcome original articles, including, but not limited to, original research articles and reviews covering, but not limited to, the following subtopics:
- Novel non-thermal extraction technologies (i.e. pulsed electric fields, ultrasound-assisted extraction) of bioactive molecules.
- Novel thermal extraction technologies (i.e. microwave-assisted extraction) of bioactive molecules.
- Improvement and delivery strategies of bioactive molecules.
Bioactive compounds have been discussed for a while, but it has only recently become one of the most popular topics in research and food communities. Among bioactive compounds, proteins, peptides, lipids, carbohydrates, vitamins, and antioxidant compounds in food have attracted increasing attention from researchers due to their positive effects on health. These compounds are known to have the impact of preventing the development of chronic diseases, which are attributed to their antioxidant, antimicrobial, antidiabetic, anticancer, and anti-inflammatory effects. The development of food products with natural extracts, such as phenolic compounds, bioactive peptides or polyunsaturated fats can be considered an innovative approach not only to increase their nutritional quality but also to attract the consumer and influence food marketing. However, the extraction using non-thermal techniques like ultrasound-assisted extraction and pulsed electric fields and thermal technique (i.e. microwave-assisted extraction), as well as the incorporation of those compounds are challenging due to the complex composition of the food matrix. In addition, there are still a massive amount of bioactive compounds resources that remain untapped.
The objective of this Research Topic is to highlight the most recent advances in the novel extraction technologies and delivery of bioactive compounds from different food sources and by-products. This Research Topic also covers the application of such molecules in the food sector.
In this Research Topic, we welcome original articles, including, but not limited to, original research articles and reviews covering, but not limited to, the following subtopics:
- Novel non-thermal extraction technologies (i.e. pulsed electric fields, ultrasound-assisted extraction) of bioactive molecules.
- Novel thermal extraction technologies (i.e. microwave-assisted extraction) of bioactive molecules.
- Improvement and delivery strategies of bioactive molecules.
