The field of bioactive compounds from medicinal mushrooms and plants has garnered significant attention due to the increasing awareness of the impact of nutrition on health and disease prevention. Functional foods and nutraceuticals have emerged as key concepts, emphasizing the role of diet in enhancing bodily functions and reducing disease risk. Medicinal mushrooms and plants, rich in bioactive compounds such as polyphenols, carotenoids, fibers, prebiotics, vitamins, fatty acids, and minerals, have been traditionally used for their health-promoting properties. Recent studies have highlighted their potential in replacing synthetic additives in foods, thereby improving food quality and shelf life. However, there remains a gap in optimizing extraction techniques and fully understanding the biological activities of these compounds, necessitating further research in this area.
This research topic aims to explore innovative processes for extracting bioactive compounds from medicinal mushrooms and plants and their potential applications in functional foods and nutraceuticals. The main objectives include identifying the most effective extraction techniques, understanding the nutritional composition and biological activities of the extracts, and developing formulations that enhance food quality and health benefits. Specific questions to be addressed include: What are the optimal conditions for extracting bioactive compounds from different mushrooms and plants? How do these compounds affect food quality and shelf life? What are the health-promoting effects of these bioactive compounds when incorporated into foods and nutraceuticals?
To gather further insights into the extraction and application of bioactive compounds from medicinal mushrooms and plants, we welcome articles addressing, but not limited to, the following themes:
• Traditional and green extraction technologies
• Innovative processing technologies for the development of functional foods and beverages
• Nutritional composition and biological activity of extracts
• Improvement of food and beverage quality and shelf life
• Health-promoting effects of nutraceuticals from plants and mushrooms
• Health-promoting effects of foods and beverages with medicinal plants and mushrooms
The field of bioactive compounds from medicinal mushrooms and plants has garnered significant attention due to the increasing awareness of the impact of nutrition on health and disease prevention. Functional foods and nutraceuticals have emerged as key concepts, emphasizing the role of diet in enhancing bodily functions and reducing disease risk. Medicinal mushrooms and plants, rich in bioactive compounds such as polyphenols, carotenoids, fibers, prebiotics, vitamins, fatty acids, and minerals, have been traditionally used for their health-promoting properties. Recent studies have highlighted their potential in replacing synthetic additives in foods, thereby improving food quality and shelf life. However, there remains a gap in optimizing extraction techniques and fully understanding the biological activities of these compounds, necessitating further research in this area.
This research topic aims to explore innovative processes for extracting bioactive compounds from medicinal mushrooms and plants and their potential applications in functional foods and nutraceuticals. The main objectives include identifying the most effective extraction techniques, understanding the nutritional composition and biological activities of the extracts, and developing formulations that enhance food quality and health benefits. Specific questions to be addressed include: What are the optimal conditions for extracting bioactive compounds from different mushrooms and plants? How do these compounds affect food quality and shelf life? What are the health-promoting effects of these bioactive compounds when incorporated into foods and nutraceuticals?
To gather further insights into the extraction and application of bioactive compounds from medicinal mushrooms and plants, we welcome articles addressing, but not limited to, the following themes:
• Traditional and green extraction technologies
• Innovative processing technologies for the development of functional foods and beverages
• Nutritional composition and biological activity of extracts
• Improvement of food and beverage quality and shelf life
• Health-promoting effects of nutraceuticals from plants and mushrooms
• Health-promoting effects of foods and beverages with medicinal plants and mushrooms