New Insights into Natural Antioxidants in Foods: 2nd Edition
Deadline for manuscript submissions: 20 July 2024 | Viewed by 1982
Interests: natural antioxidants; phenolic compounds; quality of food; analytical methods for antioxidants; antioxidant status of food; oxidative stability; process optimization; design of experiment (DOE); response surface method
Special Issues, Collections and Topics in MDPI journals
The increasing awareness of consumers on the effect of food components on human health and increasing demands for innovations have led the food industry to change its strategy and offer allegedly “natural” and “clean label” products. These marketing catchwords are often used to describe food with naturally derived bioactive compounds, including natural antioxidants. Therefore, the efforts of scientists and the food industry have been focused on searching for new sources of natural antioxidants (mainly of plant origin) and new methods of incorporating antioxidant-active compounds into food. Natural antioxidants can easily minimize the addition of chemical preservatives to food. This approach has gained consumers’ acceptance, even though the sensory attributes of such “natural” food have changed in terms of sensory properties. Most natural antioxidants are derived from plant resources and include various compounds such as vitamins, polyphenols, phenolic acids, enzymes, and low-molecular antioxidants. However, “nature-origin” antioxidants are also obtained from the enzymatic hydrolysis of proteins (peptides). The broad range of natural antioxidant-active compounds results in various mechanisms of antioxidant action in food, such as free radical scavenging, scavenging of molecular oxygen, chelating transition metal ions, regeneration of other antioxidants (such as tocopherols), and, finally, the inhibition of pro-oxidant enzymes. Moreover, the final antioxidant effect in food is the result of various factors, such as the concentration of antioxidants, interaction with food constituents, mode of incorporation (direct or indirect) into food products, and storage conditions.
The aim of this Special Issue is to bring new insights into natural antioxidants in food in terms of new sources of these compounds, extraction and purification techniques from various materials, new application strategies in food (biofilms, nanocapsules, etc.), the interaction of natural antioxidants with other compounds in the food matrix (e.g., polyphenols–proteins interaction), and, finally, development of mathematical models for describing changes to the antioxidant activity of food products during storage.
The topic of natural antioxidants is gaining increasing interest among scientists and the food industry, so we invite you to participate in the second edition of the Special Issue. Researchers are encouraged to submit both original research and review articles that report results in the field of natural antioxidants in food.
Dr. Malgorzata Muzolf-Panek
Manuscript Submission Information
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- natural antioxidants
- phenolic acids
- oxidative stability