Delivery Systems of Natural Antioxidants
A special issue of Antioxidants (ISSN 2076-3921). This special issue belongs to the section "Natural and Synthetic Antioxidants".
Deadline for manuscript submissions: closed (28 February 2024) | Viewed by 619
Special Issue Editors
Interests: antioxidants; food preservation; new foods; increase shelf life; comprehensive use of resources
Special Issues, Collections and Topics in MDPI journals
Interests: antioxidants; emerging and conventional technologies and processes; food preservation; new foods development; shelf life improvement; functional food
Special Issue Information
Dear Colleagues,
Antioxidants have been considered to be potential components for preservatives since they prevent oxidative stress, have pharmacological activities, and can maintain the nutritional characteristics of food products during their shelf life. Among others, antioxidants extracted from natural sources, such as vegetables, exhibit a wide range of biological effects, so they have been widely explored as promising components in delivery systems to promote their application in the food, cosmetics, and pharmaceutical sectors. These delivery systems should be accurately incorporated in food formulation leading to nutritional, sensorial attractive, safe, and stable products for the consumer. Positive results obtained across these studies suggest a role for these systems as potential additives for several types of food in industrial applications.
This Special Issue will cover a selection of original research and current review articles related to the delivery systems of antioxidants for the prevention of oxidative stress in food products. The following topics will be considered: new sources of natural antioxidants for delivery systems and new delivery systems, novel technologies that enhance the delivery of bioactive antioxidant agents, and edible packaging and films with antioxidants that protect food against oxidative deterioration.
Aspects to consider in all of the above include the physicochemical characteristics of these systems, improvement of the shelf-life of food, increases in bioavailability and controlled and targeted release, relationships between the structure of these systems and their functionality, interactions of these components with different matrices, and stability of new formulated products with these systems.
Special consideration will be given to practical applications to common foods.
Dr. María Pilar Almajano Pablos
Dr. Idoia Codina-Torrella
Guest Editors
Manuscript Submission Information
Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.
Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Antioxidants is an international peer-reviewed open access monthly journal published by MDPI.
Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.
Keywords
- natural antioxidants
- food preservation
- emulsion
- liposomes
- dry spray
- sources of natural antioxidants
- shelf-life of foods
- active packaging systems
