The Food Processing Industry’s 200th Anniversary: Bioactive Compounds, Antioxidants, and Potential Health Benefits (2nd Edition)
A special issue of International Journal of Molecular Sciences (ISSN 1422-0067). This special issue belongs to the section "Bioactives and Nutraceuticals".
Deadline for manuscript submissions: 31 March 2025 | Viewed by 983
Special Issue Editor
Interests: functional foods; polyphenols; antioxidants; public health; nutritional evaluation; natural product extracts
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
"The industrial revolution" is a shorthand term for a historical era that began in Great Britain in the 18th century and was characterized by an apparent acceleration of progress. Over the years, the food industry has changed and adapted to meet changing consumer demands and behaviors. The supply, consumption, and delivery of food products around the world are part of a complex system that defines this industry. Food processes can bestow the potential health benefits of bioactive compounds in processed food products. People with allergies, diabetes, and other health issues who cannot consume certain common food items also benefit from modern food processing. Additional nutrients, such as vitamins and antioxidants, can be added to foods during processing. Food processing offers a number of advantages, such as extending the shelf life of food and improving the usability of products; however, highly processed meals can have disadvantages. According to the World Health Organization, a diet high in fat, added sugar, and salt, such as one that includes many highly processed foods, can increase the risk of cancer, type 2 diabetes, and heart disease. The key is to strike a balance between the advantages and disadvantages of food processing. This can be achieved by consuming a mix of whole, minimally processed foods and those that have undergone some processing to improve their safety, taste, and nutritional value. It is also important to be mindful of the ingredients used in processed foods and to choose options that are made with natural ingredients.
Since it is necessary to develop approaches that provide improved food products for human health and wellbeing, while minimizing their environmental impact, such that the circular economy becomes a reality in food (and industrial) processing, this Special Issue on "The Food Processing Industry’s 200th Anniversary: Bioactive Compounds, Antioxidants, and Potential Health Benefits (2nd Edition)" will (I) explore the maintenance or enhancement of the concentration of bioactive compounds that can be used as functions in foods during their processing and (II) examine the mechanisms by which the desired effect is achieved. Original research articles and reviews on the topic are welcome.
Dr. Vassilis Athanasiadis
Guest Editor
Manuscript Submission Information
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Keywords
- antioxidants
- bioactive compounds
- food processing
- functional foods
- green processes
- health potentials
- molecular mechanisms
- polyphenols
- shelf life
- vitamins
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