In recent years, there has been a growing need for both nutritional and healthy foods with superior functional properties. In this line, bioactive compounds are economically available in different foods systems with limitations in quality and functionality.
The present Special Issue is placed in this context, and aims to provide a collection of modern chemical strategies developed with the intent of extracting, characterizing, tracing, or authenticating food bioactive compounds. Original research articles dealing with innovative techniques for the extraction (e.g., green chemistry) of bioactive compounds are welcome. In addition, when discussing modern analytical methods, the structural characterization and identification of these active components is required. Attention will also be devoted to theoretical aspects of the determination of the bioactivity and mechanisms of action of food bioactive compounds as well as challenging properties for application as drug agents. Review articles providing an overview of the latest trends in this area of interest are also very welcome.
Dr. Smaoui Slim
Laboratoire de Microorganismes et de Biomolécules du Center de Biotechnology de Sfax, Route Sidi Mansour km 6 B.P. 117, Sfax 3018, Tunisia
Interests: antioxidants; chromatography; mass spectroscopy; food chemistry; food processing; functional food