Concepts, Mechanisms, and Applications of Antioxidants in Food
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Nutraceuticals, Functional Foods, and Novel Foods".
Deadline for manuscript submissions: 31 October 2024 | Viewed by 81
Special Issue Editors
Interests: food toxicology; food safety; bioactive compounds; antioxidants; oxidative stress; mycotoxins; cancer; pharmacology; toxicology
Special Issues, Collections and Topics in MDPI journals
Interests: food chemistry; functional food; nutraceuticals; bioactive compounds; antioxidants
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Antioxidants are compounds that suppress oxidation processes, contributing to food preservation, quality enhancement, and safety, as well as presenting potential health benefits. Diverse classes of antioxidants, such as vitamins, carotenoids, and polyphenols, are naturally present in raw materials. However, these natural antioxidants or synthetic analogues can also be added in order to enhance stability or to produce value-added food products.
This Special Issue aims to contribute to our understandings of the principles of oxidation processes in food and their implications on food quality, antioxidant mechanisms, antioxidants synergy in preventing oxidation in food, and antioxidant–food matrix interactions. This Special Issue is open to all contributions related to the identification and characterization of novel natural sources of antioxidants, sustainable recovery antioxidants from these sources, and their potential application in the food industry. Special interest is devoted to the potential human health benefits of food–bioactive compounds with antioxidant properties.
In this Special Issue entitled “Concepts, Mechanisms, and Applications of Antioxidants in Food”, we welcome original research and review articles that study food antioxidant components and discuss their main concepts, mechanisms, applications, and health benefits. We expect that this Special Issue will collect the most recent advances in the field, providing a valuable resource for researchers and professionals in this field.
Dr. João Guilherme Costa
Dr. Bojana Vidović
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. Foods is an international peer-reviewed open access semimonthly 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
- food
- antioxidants
- bioactives
- vitamins
- carotenoids
- polyphenols
- mechanisms
- extraction
- applications
- health
