Phenolic Compounds

Plant-derived substances are attracting growing interest for their place in food and drink production, their importance to the food sector, and their possible use in treating disease. Among the many metabolites plants produce, phenolic compounds form the leading group, and part of the protective effect of plant-rich diets is attributed to them. They are known for a broad range of notable biological effects.

This collection is a special issue of the journal Processes, titled Phenolic Extraction, Optimization, Identification and Applications in Food Industry. It brings together recent work from leading researchers on the chemistry of phenolics, the methods used to extract them, the analytical techniques used to study them, their applications, and their biological activity. The mix of theoretical studies and experimental work centres on how these compounds are extracted, identified, and put to industrial use. Alongside the original research papers are two review articles that show how wide the subject is. The contributions are meant to advance these aims.

The issue covers advanced ways to isolate, purify, and analyse phenolics from foods, food waste, and medicinal plants. It also looks at their biological activities and mechanisms of action, health benefits shown through in vivo evaluation, and the development of new phenolic-based nutraceuticals and functional ingredients.