About this Research Topic
The food processing industry increasingly recognizes the importance of natural compounds and biopolymers as essential additives. These elements are pivotal in enhancing both the functional and nutritional attributes of food products, serving various roles such as gelling, texturizing, and emulsifying. Recent studies highlight their antioxidant, antimicrobial, and sensory properties which contribute significantly to food preservation and taste enhancement, while their biodegradability supports environmental sustainability. However, the challenge remains in harnessing these compounds effectively, ensuring stable integration while maximizing their benefits without compromising food quality.
This Research Topic aims to exploit the potential of natural compounds and biopolymers to manufacture food products that are safer, healthier, and aligned with sustainable practices. It seeks to understand the multi-faceted roles of these materials in food science, uncover new sources, and optimize their applications to meet consumer demands for clean-label products.
To deepen our understanding of how biopolymers and natural additives can transform food processing, the scope of this research will cover:
- Strategies for sourcing and integrating natural compounds into food products.
- Enhance food protection, sensory qualities, and nutritional enhancements through natural additives.
- Innovative sources and processing techniques for natural compounds and biopolymers.
- Role of natural additives in extending shelf life and enhancing palatability.
This delineation ensures a focused inquiry into not only the properties and benefits of these compounds but also their practical applications in real-world settings.
This Research Topic aims to exploit the potential of natural compounds and biopolymers to manufacture food products that are safer, healthier, and aligned with sustainable practices. It seeks to understand the multi-faceted roles of these materials in food science, uncover new sources, and optimize their applications to meet consumer demands for clean-label products.
To deepen our understanding of how biopolymers and natural additives can transform food processing, the scope of this research will cover:
- Strategies for sourcing and integrating natural compounds into food products.
- Enhance food protection, sensory qualities, and nutritional enhancements through natural additives.
- Innovative sources and processing techniques for natural compounds and biopolymers.
- Role of natural additives in extending shelf life and enhancing palatability.
This delineation ensures a focused inquiry into not only the properties and benefits of these compounds but also their practical applications in real-world settings.
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.
