Dear Colleagues,

Antioxidants are abundant in plant foods and concentrated in fruits and vegetables. The most abundant low-molecular antioxidants in fruits and vegetables are ascorbic acid, polyphenols (anthocyanins, flavonoids, phenolic acids, tannins, etc.), and carotenoids (especially beta-carotene, lycopene, lutein, cryptoxanthin, tocopherol (vitamin E), and glucosinolates). Antioxidants scavenge free radicals in the body cells to avoid or diminish oxidative damage. The consumption of antioxidant-rich diets protects against intracellular oxidation, preventing degenerative diseases and enhancing health.

A daily intake of 400 grams of fruit and vegetables is recommended by the World Health Organization to prevent chronic diseases. However, fruits and vegetables have a short shelf life, and accelerated deterioration increases food waste, particularly within supply chains. Furthermore, food waste exacerbates food insecurity by affecting the availability of nutrients for vulnerable populations. The EAT-Lancet Commission on Healthy Diets aims to reduce food waste in food systems. A limited number of rapid procedures, coupled with high costs, has limited our understanding of antioxidant loss during the post-harvest supply chain. As well as active packaging, the incorporation of nanosystems into coatings, such as nanoparticles, nanotubes, nanocomposites, and nanoemulsions, can preserve antioxidants in fruits and vegetables within the post-harvest chain and improve their bioavailability to benefit consumers. However, the post-harvest processing of fruits and vegetables, such as cooking, juicing, pasting, pureeing, fermentation, drying, pasteurising, freezing, and canning, can have a significant negative impact on antioxidants. Also, non-thermal emerging technologies like ultrasonication, cold plasma technology, high hydrostatic pressure, and pulsed electric fields influence the changes in antioxidants. Therefore, we invite researchers to submit their findings on the retention or changes in antioxidant levels during post-harvest storage or processing to improve the health and well-being of consumers.

Research in this area can include an assessment of antioxidant bioavailability during post-harvest storage or processing or during fresh-cut processing. It can also include an evaluation of how post-harvest storage or processing affects antioxidant bioaccessibility during in vitro digestion.

We look forward to receiving your contribution.

Prof. Dr. Dharini Sivakumar
Prof. Dr. Yasmina Sultanbawa
Dr. Cyrielle Garcia
Dr. Heather Smyth
Guest Editors

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• antioxidants
• polyphenols
• post-harvest
• food processing
• food storage