Advances in Fruit and Vegetable Processing
Natural Compounds, Green Extraction, Innovation Technology, Nutritional Value and their Interactions
The increasing demand for fruit- and vegetable-based products is related to growing evidence regarding both their nutritional value and the presence of health-promoting compounds. The bioactive compounds found in fruit and vegetables have considerable application potential. Processing technologies are crucial for extracting useful bioactive compounds from fruits, vegetables and their by-products, contributing to sustainable development and minimizing waste. Further research into the functionalities, processing methods and underlying health-promoting mechanisms of fruits and vegetables is important for the enhancement of quality of life, and ultimately the creation of novel or improved healthy foods. Thus, by bringing together scientists with experience in the fields of bioactive compounds, functional plant-based foods, as well as green and innovative processing technologies, this special issue aims to share various new ideas, experimental results and technological innovations to advance the field of fruit and vegetable processing, bring new insight of beyond processing, and shed light on what drives our functional food choices.
Manuscripts are encouraged to include original research and reviews focusing on the aforementioned research topics, encompassing but not limited to the following:
● Emerging smart technology (e.g., artificial intelligence)
● Green extraction (e.g., deep-eutectic solvent)
● Processing and preservation
● Molecular interactions
● Micro/nanoencapsulation
● Incorporating bioactive compounds into functional food
● Plant-based food and bioavailability
● Sustainable technology
Guest Editors
Prof. Dr. Xiaojun Liao
College of Food Science and Nutritional Engineering, China Agricultural University, China
Interests: Fruit and vegetable processing; Non-thermal food processing technologies; Processing and storage of agricultural products
Prof. Dr. Carine Le Bourvellec
French National Institute for Agriculture, Food, and Environment (INRAE), France
Interests: Component interactions; Fruit and vegetable processing; Polyphenolic compounds; Complex carbohydrates
Prof. Dr. Chibuike Udenigwe
School of Nutrition Sciences, University of Ottawa, Canada
Interests: Food properties and nutritional bioavailability, Molecular behaviour of proteins in complex matrices and encapsulated nanostructures
Dr. Xuwei Liu
College of Food Science, South China Agricultural University; Department of Food Science and Nutrition, The Hong Kong Polytechnic University, China
Interests: Molecular interactions; fruit and vegetable processing; Green extraction; Innovative food processing
Dr. Yuyan Zhu
Research Institute for Future Food, Department of Food Science and Nutrition, The Hong Kong Polytechnic University, China
Interests: Functional food; Nutrition and metabolic disorders, Metabolic syndrome and functional regulation
Dr. Hang Yu
State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, China
Interests: Fruit and vegetable storage and preservation; Food flavor synthesis and quality; Food-borne microbial control
Deadline
The deadline for manuscript submissions is 31 December 2024, but we can accommodate extensions on a case-by-case basis.
Keywords
Beyond processing; Nutritional components; Plant-based food; Interaction mechanisms; Bioavailability; Biopolymers; Preservation; Molecular properties; Green technology; Phytochemicals; Sustainability
Submission Instructions
Please submit the full manuscript to Food Innovation and Advances via our online submission system and select this special issue. In case of any queries, please contact Guest Editors directly:
Xiaojun Liao (liaoxjun@cau.edu.cn)
Carine Le Bourvellec (carine.le-bourvellec@inrae.fr)
Chibuike Udenigwe (cudenigw@uottawa.ca)
Xuwei Liu (xuwei.liu@scau.edu.cn)
Yuyan Zhu (yuyan.zhu@polyu.edu.hk)
Hang Yu (hangyu@jiangnan.edu.cn)
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The intestinal barrier is an important line of defense for the body's defense function, and its integrity is crucial for intestinal health. The intestinal mucosal barrier is an important part of the intestinal barrier and is essential for maintaining the stability of the internal environment in the digestive tract and the normal metabolism of the body. Anthocyanins have a protective effect on intestinal barrier damage. Malvidin-3-O- galactoside exists naturally in plants, and is the most common anthocyanin in blueberries. This study explored the mechanism of the improvement effect of malvidin-3-O-galactoside on colonic mucosal barrier function. The research results aim to lay a theoretical foundation for anthocyanins as a natural product for improving intestinal diseases.
Food Innovation and Advances 3(3): 279−287 doi: 10.48130/fia-0024-0026
