Journal of Food Quality

Safety and Quality of Rediscovered and Non-Traditional Plant Origin Foods

Publishing date
01 Aug 2021
Submission deadline
02 Apr 2021

Guest Editors

1Slovak University of Agriculture in Nitra, Nitra, Slovakia

2Mendel University in Brno, Brno, Czech Republic

3University of Ljubljana, Ljubljana, Slovenia

This issue is now closed for submissions.

Safety and Quality of Rediscovered and Non-Traditional Plant Origin Foods

This issue is now closed for submissions.


Both foods and raw food materials can contain undesirable substances, which can be present due to endogenous reactions within the foods or can enter into foods from the environment. Compounds that enter into foods via agricultural production, storing, transfer, markets, technological or culinary processing, and environmental contamination are signed as pollutants or contaminants. These substances are divided into exogenous (primary) contaminants, originating in the environment, and endogenous (secondary) contaminants, originating in foods due to various physical and chemical influences.

Mycotoxins, risky elements including heavy metals, nitroso compounds, polyaromatic hydrocarbons, halogen derivatives of organic compounds (polychlorinated biphenyls, polychlorinated dibenzo-p-dioxins and dibenzofurans), pesticide residues, and other contaminants originating from packing can be considered the priority food contaminants. These substances can negatively influence food safety and quality as well as the health of consumers. On the other hand, food quality is significantly increased by the amount of biologically valuable components in food raw materials. These compounds have a positive effect on the live organism, tissue, or cell. They provide health benefits beyond the basic nutrition value of the food product and can be divided based on different criteria, such as origin, chemical structure, or effect on human health. This group of substances includes terpenoids, phytosterols, phenolics and polyphenols, sulphur compounds, vitamins, and other components with chemoprotective effects.

The aim of this Special Issue, therefore, is to analyse the relationship between these different groups of food components and contamination, safety, quality, and to take into account especially the health of the consumers. This Special Issue will be focused on rediscovered and non-traditional plant-derived food raw materials, which can be utilised for the production of innovative food products or new food products. We welcome both original research and review articles.

Potential topics include but are not limited to the following:

  • Monitoring of various contaminant groups in relation to their origin and the minimising of risks for food consumers
  • The influence of storing conditions and technological processing on food raw materials
  • The influence of food product distribution on food quality and safety
  • The presence of biologically valuable components in raw materials and foods of plant origin and their effect on the consumer health
  • The relationships, both synergism and antagonism, between contaminants and biologically valuable compounds
  • The utilisation of rediscovered and non-traditional food raw materials of plant origin
  • Advances in the development of innovative and new food products with significant human health benefit, based on rediscovered and non-traditional food raw materials of plant origin
Journal of Food Quality
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Acceptance rate18%
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Impact Factor3.3
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