Functional foods are foods that have been enhanced with additional ingredients to provide health benefits beyond basic nutrition. Plant secondary metabolites are valuable bioactive compounds that can be sourced from various fruits and fruit by-products. Secondary metabolites are organic compounds produced by plants that are not directly involved in their growth, development, or reproduction. These compounds play crucial roles in the plant's interaction with its environment, including defense against pests and diseases, attraction of pollinators, and adaptation to abiotic stresses.
In fruits and fruit by-products, secondary metabolites are particularly valued for their bioactive properties, which can have significant health benefits for humans. Types of secondary metabolites are phenolic compounds, alkaloids, terpenoids, etc. Fruits and fruit by-products, such as peels, seeds, and pomace, are often rich sources of secondary metabolites.
Additionally, there is currently a global desire for sustainable food production, as well as a shift to renewable energy sources and improved energy efficiency. The demand for efficient, sustainable methods for the extraction of bioactive substances from natural sources has led to the development of innovative extraction technologies (supercritical fluid extraction, ultrasound-assisted extraction, microwave-assisted extraction, pressurized liquid extraction, enzyme-assisted extraction, ionic liquid extraction, etc.). These methods aim to improve the yield, purity, and bioactivity of the extracted compounds while minimizing environmental impact.
We welcome submissions of Original Research, Systematic Reviews, Mini Reviews, and Perspectives that focus on the following topics:
• Innovative extraction technologies of phenolic compounds, alkaloids, and terpenoids from fruit and fruit-by-product
• Development of new functional foods which involves incorporating bioactive compounds from fruits or fruit by-products by innovative approaches with a special focus on:
(i) Methods of fortification and enrichment of foods and beverages.
(ii) Application of separational techniques for individual determination of bioactive compounds.
(iii) Application of edible coatings and films.
(iv) Application of nanotechnology.
(v) Use of plant-based and alternative ingredients instead of conventional ones.
(vi) Use of sustainable processing methods.
• Identification, structural characterization and bioactivity assessment of secondary metabolites from fruits and fruit by-products.
Keywords:
fruit by-product, bioactive compounds, secondary metabolites, sustainability, functional foods
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.
Functional foods are foods that have been enhanced with additional ingredients to provide health benefits beyond basic nutrition. Plant secondary metabolites are valuable bioactive compounds that can be sourced from various fruits and fruit by-products. Secondary metabolites are organic compounds produced by plants that are not directly involved in their growth, development, or reproduction. These compounds play crucial roles in the plant's interaction with its environment, including defense against pests and diseases, attraction of pollinators, and adaptation to abiotic stresses.
In fruits and fruit by-products, secondary metabolites are particularly valued for their bioactive properties, which can have significant health benefits for humans. Types of secondary metabolites are phenolic compounds, alkaloids, terpenoids, etc. Fruits and fruit by-products, such as peels, seeds, and pomace, are often rich sources of secondary metabolites.
Additionally, there is currently a global desire for sustainable food production, as well as a shift to renewable energy sources and improved energy efficiency. The demand for efficient, sustainable methods for the extraction of bioactive substances from natural sources has led to the development of innovative extraction technologies (supercritical fluid extraction, ultrasound-assisted extraction, microwave-assisted extraction, pressurized liquid extraction, enzyme-assisted extraction, ionic liquid extraction, etc.). These methods aim to improve the yield, purity, and bioactivity of the extracted compounds while minimizing environmental impact.
We welcome submissions of Original Research, Systematic Reviews, Mini Reviews, and Perspectives that focus on the following topics:
• Innovative extraction technologies of phenolic compounds, alkaloids, and terpenoids from fruit and fruit-by-product
• Development of new functional foods which involves incorporating bioactive compounds from fruits or fruit by-products by innovative approaches with a special focus on:
(i) Methods of fortification and enrichment of foods and beverages.
(ii) Application of separational techniques for individual determination of bioactive compounds.
(iii) Application of edible coatings and films.
(iv) Application of nanotechnology.
(v) Use of plant-based and alternative ingredients instead of conventional ones.
(vi) Use of sustainable processing methods.
• Identification, structural characterization and bioactivity assessment of secondary metabolites from fruits and fruit by-products.
Keywords:
fruit by-product, bioactive compounds, secondary metabolites, sustainability, functional foods
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.