Bioactive Compounds in Foods: New and Novel Sources, Characterization, Strategies, and Applications

Global food production systems are under increasing pressure due to a range of environmental, economic, and societal challenges. Addressing these issues requires forward-thinking strategies and technological innovations within the food sector. This reprint presents a collection of scientific contributions that explore promising approaches to improving food quality, safety, and nutritional value. The studies focus on the identification and application of both established and novel sources of natural bioactive compounds. Emphasis is placed on their potential roles in enhancing food products through innovative processing methods and functional ingredient development. The contributions aim to support the advancement of sustainable and health-oriented food systems by highlighting emerging research trends and practical solutions for the future food formulation.