Advancements in Processing and Value Addition of Underutilized Edible Plants: Extraction, Analysis, and Bioavailability of Phenolic Compounds

Dear Colleagues,

In the context of global food security and nutritional health, making use of underutilized edible plants has become a crucial research area. These plants, often rich in a variety of bioactive compounds, particularly phenolic compounds and carotenoids, offer numerous health benefits, including antioxidant, anti-inflammatory, and anticancer properties. Moreover, these plants present significant potential for the extraction of proteins and aromatic compounds.

Due to limited awareness, these valuable resources remain underexplored. Therefore, advancing processing technologies and valorization strategies to effectively extract, analyze, and enhance the bioavailability of not only phenolic compounds but also other bioingredients from these plants is essential to promoting sustainable development in the food industry and improving public health.

This Special Issue aims to provide a comprehensive overview of the latest advances in the processing and valorization of underutilized edible plants, with a specific focus on the extraction, analysis, and bioavailability of phenolic compounds as well as other biomolecules of interest. By bringing together experts from various fields—such as food science, technology and engineering, nutrition, biotechnology, and chemistry—this issue seeks to foster interdisciplinary collaboration and knowledge exchange. The ultimate goal is to contribute to the development of innovative and sustainable food products that meet the evolving dietary needs and preferences of consumers.

This Special Issue invites researchers to submit original research articles or reviews related to the following topics:

• The application of novel extraction techniques for phenolic compound isolation: including ultrasound, microwaves, supercritical fluid extraction, etc.
• The structural identification and quantitative analysis of phenolic compounds: utilizing modern analytical techniques such as HPLC-MS, NMR, etc.
• A bioactivity assessment of phenolic compounds in underutilized edible plants: including antioxidant, anti-inflammatory, hypoglycemic activities, etc.
• Strategies for enhancing the bioavailability of phenolic compounds: nanoparticle encapsulation, microencapsulation, chemical modification, etc.
• The application of phenolic compounds in functional food development: new food formulations, health benefits, consumer acceptance, etc.
• The impact of processing on phenolic compound content and activity: the optimization of processes such as heat treatment, fermentation, drying, etc., and a study of the effects of various processing conditions on the phenolic profile, bioactivity, and sensory attributes of underutilized edible plants.
• The impact of plant–microbe interactions on phenolic compound production and transformation.
• The development of natural preservatives and antioxidants based on phenolic compounds.
• Sustainability and economic feasibility: assessing the sustainability and economic viability of processing and value addition strategies for underutilized edible plants.

Dr. Ellen Silva Lago-Vanzela
Guest Editor

Prof. Dr. Roberto da Silva
Co-Guest Editor

Manuscript Submission Information

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Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

• edible plants
• phenolic compounds
• extraction techniques
• analytical methods
• bioactivity
• bioavailability
• functional foods
• processing optimization
• structural identification
• sustainability