Natural compounds and biopolymers are essential in food processing as additives, enhancing the functional and nutritional properties of bio-based products. These compounds include antioxidants, antimicrobials, flavors, and colors, and serve as functional ingredients for various purposes like gelling, texturizing, thickening, stabilizing, emulsifying, encapsulating, and coatings. They offer benefits such as improved shelf life and sensory attributes, and can even improve the nutritional value of food. They also benefit from being non-toxic, biodegradable, and environmentally friendly. Incorporating these compounds and biopolymers addresses the demand for clean-label, minimally processed, and sustainable food options. Manufacturers can meet consumer preferences for healthier and more natural products by utilizing these ingredients.
Considering the huge number of natural compounds and biopolymers that can be discovered and applied in food processing, an integrated approach covering source properties and the application of these compounds is necessary. The goal of incorporating natural compounds and biopolymers in food processing is to create safer, healthier, and more sustainable food products.
The Research Topic focuses on utilizing natural compounds and biopolymers in food processing for safer, healthier, and more sustainable food products. Specific themes of interest include:
• Sources of natural compounds and biopolymers.
• Chemical characterization.
• Natural compounds and their role in improving shelf life, sensory attributes, and nutritional value in food processing.
• Exploring biopolymers' unique properties and applications as functional ingredients in thickeners, stabilizers, emulsifiers, encapsulating agents, and edible coatings. Their modification, including physical, chemical, and enzymatic approaches to enhance their physicochemical and biological properties.
• Clean-label and minimally processed foods: Examining the impact of incorporating natural compounds and biopolymers to meet consumer demand.
We welcome various manuscript types, such as original research articles, reviews, perspectives, and experimental studies. Authors should present innovative research, practical applications, and case studies with scientific evidence, clear methodologies, and practical implications for the industry.
Keywords:
Natural compounds, Biopolymers, Food processing, Additives, Functional properties, Nutrition, Proteins, Polysaccharides, Lipids, Characterization
Important Note:
All contributions to this Research Topic must be within the scope of the section and journal to which they are submitted, as defined in their mission statements. Frontiers reserves the right to guide an out-of-scope manuscript to a more suitable section or journal at any stage of peer review.
Natural compounds and biopolymers are essential in food processing as additives, enhancing the functional and nutritional properties of bio-based products. These compounds include antioxidants, antimicrobials, flavors, and colors, and serve as functional ingredients for various purposes like gelling, texturizing, thickening, stabilizing, emulsifying, encapsulating, and coatings. They offer benefits such as improved shelf life and sensory attributes, and can even improve the nutritional value of food. They also benefit from being non-toxic, biodegradable, and environmentally friendly. Incorporating these compounds and biopolymers addresses the demand for clean-label, minimally processed, and sustainable food options. Manufacturers can meet consumer preferences for healthier and more natural products by utilizing these ingredients.
Considering the huge number of natural compounds and biopolymers that can be discovered and applied in food processing, an integrated approach covering source properties and the application of these compounds is necessary. The goal of incorporating natural compounds and biopolymers in food processing is to create safer, healthier, and more sustainable food products.
The Research Topic focuses on utilizing natural compounds and biopolymers in food processing for safer, healthier, and more sustainable food products. Specific themes of interest include:
• Sources of natural compounds and biopolymers.
• Chemical characterization.
• Natural compounds and their role in improving shelf life, sensory attributes, and nutritional value in food processing.
• Exploring biopolymers' unique properties and applications as functional ingredients in thickeners, stabilizers, emulsifiers, encapsulating agents, and edible coatings. Their modification, including physical, chemical, and enzymatic approaches to enhance their physicochemical and biological properties.
• Clean-label and minimally processed foods: Examining the impact of incorporating natural compounds and biopolymers to meet consumer demand.
We welcome various manuscript types, such as original research articles, reviews, perspectives, and experimental studies. Authors should present innovative research, practical applications, and case studies with scientific evidence, clear methodologies, and practical implications for the industry.
Keywords:
Natural compounds, Biopolymers, Food processing, Additives, Functional properties, Nutrition, Proteins, Polysaccharides, Lipids, Characterization
Important Note:
All contributions to this Research Topic must be within the scope of the section and journal to which they are submitted, as defined in their mission statements. Frontiers reserves the right to guide an out-of-scope manuscript to a more suitable section or journal at any stage of peer review.