About this Research Topic
Functional foods are foods that have been enhanced with additional ingredients to provide health benefits beyond basic nutrition. In the realm of functional foods development, plant secondary metabolites from fruits and their by-products hold a central role due to their bioactive properties. These organic compounds, including phenolics, alkaloids, and terpenoids, are crucial for plant interactions with their environment but also offer significant health benefits when consumed. Fruit-derived components such as peels, seeds, and pomace are rich in these compounds and are leveraging increasing interest in sustainable and health-enhancing food solutions.
This Research Topic aims to explore the innovative methods for extraction and incorporation of secondary metabolites into functional foods. Our objective is to enhance the nutritional profile of food products and beverages, utilizing sustainable technologies that maintain or enhance the bioactivity of these compounds.
To gather further insights in this promising field, we welcome submissions of original research, systematic reviews, mini reviews, and perspective articles addressing, but not limited to, the following themes:
• Bioinnovation in extraction techniques such as supercritical fluid, microwave-assisted, and enzyme-assisted extraction that maximize yield and bioactivity.
• Development of functional foods integrating fruit-derived compounds through innovative methods, including:
(i) Fortification and enrichment processes.
(ii) Separation techniques for precise bioactive profiling.
(iii) Application of edible coatings and films to enhance food quality and lifespan.
(iv) Integrative use of nanotechnology for improved bioactivity and delivery.
(v) Adoption of plant-based and innovative ingredients substituting traditional options.
(vi) Sustainable processing methods that reduce environmental impact.
• Structural and bioactivity assessment of secondary metabolites from fruits and fruit by-products.
This Research Topic aims to explore the innovative methods for extraction and incorporation of secondary metabolites into functional foods. Our objective is to enhance the nutritional profile of food products and beverages, utilizing sustainable technologies that maintain or enhance the bioactivity of these compounds.
To gather further insights in this promising field, we welcome submissions of original research, systematic reviews, mini reviews, and perspective articles addressing, but not limited to, the following themes:
• Bioinnovation in extraction techniques such as supercritical fluid, microwave-assisted, and enzyme-assisted extraction that maximize yield and bioactivity.
• Development of functional foods integrating fruit-derived compounds through innovative methods, including:
(i) Fortification and enrichment processes.
(ii) Separation techniques for precise bioactive profiling.
(iii) Application of edible coatings and films to enhance food quality and lifespan.
(iv) Integrative use of nanotechnology for improved bioactivity and delivery.
(v) Adoption of plant-based and innovative ingredients substituting traditional options.
(vi) Sustainable processing methods that reduce environmental impact.
• Structural 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.
