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Special Issue: phenolic profiling and antioxidant capacity in agrifood products
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Phenolic compounds are secondary plant metabolites known to be one of the most important sources of natural antioxidants in the human diet. These compounds play important roles in long-term health and reducing the risks of chronic and degenerative diseases. Apart from the biological capacities shown by phenolics in in-vivo and in-vitro studies, they present protective effects against the deterioration of foods and beverages because of their intrinsic nature as antioxidants. For all these reasons, the search for new sources of natural antioxidants, nutraceuticals and functional foods have been the subject of many studies in recent years. However, such compounds are potentially vulnerable to different factors of plant processing (such as light, temperature, pH, oxygen, etc.) for obtaining different food and beverage products. Consequently, substantial modifications to their structure and concentration could occur, leading to changes in their potential biological activities. Recent endeavors have placed particular importance on finding plant-processing methods and techniques for stabilizing plant-based products that do not alter their phenolic content and therefore their antioxidant and other biological activities. This Special Issue aims to bring together the most recent work, on the one hand, on the development of new functional food and nutraceutical products with high phenolic content and antioxidant potential, and on the other hand, on the impact that conventional and advanced food processing technologies [e.g., pulsed electric fields (PEF), pulsed-light (PL), ultraviolet (UV)-light; high pressure processing or high hydrostatic pressure (HPP/HHP); ultrasound; extrusion technology, etc.] have on the phenolic and bioactivity characteristics of industrial foods.
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MDPI