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Natural Products and Bioactive Compounds in food

This is an article collection published in Food Production, Processing and Nutrition.

Guest editors:

Prof. Chao
College of Food Science, Fujian Agriculture and Forestry University; Engineering Research Centre of Fujian-Taiwan Special Marine Food Processing and Nutrition, Ministry of Education, China

Dr. Rong
Guelph Food Research Centre, Agriculture & Agri-Food Canada, Guelph, Ontario, Canada

Prof. Bradley Bolling –
Department of Food Science, University of Wisconsin-Madison, USA

We are pleased to invite you to submit original articles and reviews to the special issue entitled “Natural Products and Bioactive Compounds in Food”. The purpose of this special issue is to feature latest, high-quality, advanced research and knowledge contributed by various research groups globally working on natural products in food that would shape the future research direction.

Natural products such as complex carbohydrates, proteins and specialty lipids as well as minor bioactive compounds play a vital role in human wellness and in food quality. These include various physiological and biological activities based on their specific chemical structures. Modified natural products also play several powerful bioactive functions and some have been used as food additives to improve food taste and sensory qualities. Recently, the anti-aging, antioxidant, anti-tumor, anti-viral, anti-diabetic, and gut microbiota regulatory efficiencies of natural products have been at the forefront of many studies. However, the structure-function relationships of them are yet to be established. Besides, a variety of natural products have attracted more attention in order to investigate their applications and functions, which facilitate their use as food ingredients or bioactive compounds in food and natural health products and pharmaceutical fields.

We invite researchers to contribute to this special issue by submitting updated and new findings on the structure, functionality, nutrition, and application of natural products. Both original research papers and critical reviews are welcome.

Potential topics include, but not limited to, the following:

> Discovery and structural identification of natural products in food
> in vitro and in vivo evaluation of the function of natural products 
> Modification of natural products 
> Physicochemical properties and potential applications of natural products
> Industrial and potential applications of natural products
> Product research & development

Submission deadline: 30 November 2022

Submission guidelines

The journal's Guide for Authors on how to prepare a paper is available at Papers must be submitted electronically via the editorial system site for the Journal at 

To ensure that all manuscripts are correctly identified for inclusion in the special issue, it is important to select "Natural Products and bioactive compounds in food" under 'Article Collection' when reach the  "Additional Information" page during the submission process.

Published articles in this collection:

  1. Pineapple is a commercial tropical fruit ranking sixth in global fruit production. Seasonal market gluts result in huge postharvest losses in all pineapple-growing nations. To reduce postharvest losses of frui...

    Authors: Saji Gomez, Bintu Kuruvila, P. K. Maneesha and Meagle Joseph
    Citation: Food Production, Processing and Nutrition 2022 4:5
  2. Non-covalent complexation interactions are known to occur between bioactive compounds and proteins. While formulating with these components can have positive outcomes such as stabilization of colors and active...

    Authors: Mackenzie M. Hansen, Richard W. Hartel and Yrjö H. Roos
    Citation: Food Production, Processing and Nutrition 2022 4:2
  3. Postharvest storage of many freshly picked berries affects polyphenol and sugar content. However, little is known about the impact of refrigerated and frozen storage on aronia berry composition. Therefore, the...

    Authors: Erica S. King, Andrea Noll, Susan Glenn and Bradley W. Bolling
    Citation: Food Production, Processing and Nutrition 2022 4:3
  4. Fox nut (Euryale ferox) is categorized among superior quality foods because of its highly nutritious profile. It also serves as a good protein source for vegetarian diets. However, it is not widely consumed, due ...

    Authors: Marrium Liaquat, Imran Pasha, Muhammad Ahsin and Abdullah Salik
    Citation: Food Production, Processing and Nutrition 2022 4:1
  5. Bioactive compounds including polyphenols (PP) have been observed to naturally form non-covalent complexation interactions with proteins under mild pH and temperature conditions, affecting protein structures a...

    Authors: Mackenzie M. Hansen, Richard W. Hartel and Yrjö H. Roos
    Citation: Food Production, Processing and Nutrition 2021 3:29