Application of HPLC in Food Analysis
A special issue of Processes (ISSN 2227-9717). This special issue belongs to the section "Food Process Engineering".
Deadline for manuscript submissions: closed (10 December 2022) | Viewed by 353
Special Issue Editor
Special Issue Information
Dear Colleagues,
Functional foods and nutraceuticals have gained popularity and are now commonly utilized for health promotion and disease risk reduction. They contain many kinds of nutrients and functional ingredients such as polyphenols and carotenoids, isothiocyanate, and coenzymes, which are associated with several powerful health benefits. Many researchers have reported their antioxidant, anti-inflammatory, and microbial-modulating activities. However, in many cases it is difficult to apply them in available nutraceuticals because some of these functional ingredients are unstable against heat or acid, and some have low solubility and low bioavailability. Therefore, it is useful to evaluate their physicochemical properties (i.e., solubility, stability, antioxidant activity), and it is also important to evaluate their bioavailability and functionalities. HPLC is one of the powerful tools to evaluate them. In this Issue, we will show the recent applications of HPLC for functional foods analysis.
Dr. Naoko Ikuta
Guest Editor
Manuscript Submission Information
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Keywords
- functional foods
- nutraceuticals
- physicochemical properties
- antioxidants
- stability
- solubility
- bioavailability
