Antimicrobial Potential and Antioxidant Activities of Natural Compounds in Foods
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: closed (31 December 2021) | Viewed by 30008
Special Issue Editors
Interests: food processing; microbiological risk assessment; non-thermal technologies in food processing; natural antimicrobials; bioactive compounds in food; agri-food by-products valorisation via processing
Special Issues, Collections and Topics in MDPI journals
Interests: natural antimicrobials; natural antioxidants; food coatings; edible films; packaging materials; chitosan; starch; biodegradable polyesters
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Nowadays, food industry is making great efforts to formulate novel products with enhanced nutritional value, organoleptic quality, high convenience, being functional, clean labelled, microbiologically safe, and with extended shelf-life. Natural compounds from animal, vegetable, microbial, and biotechnological origin have demonstrated to be efficient and sustainable bioactives that can be used in nutraceutical developed food products, with antimicrobial, antioxidant, anticancerogenic, antilipidemic, prebiotic, immunomodulatory and antiaging properties. Extracts from marine algae, ancient grains, aromatic herbs, vegetables, microbial fermentation secondary metabolites, insects and animal derivatives, and agri-food by-products, are among the most recently investigated matrices/substrates (2005-2020) to be introduced in food commodities innovation, due to their promising possibilities from both, a functional and technological point of view. Polysaccharides (e.g. chitosan), proteins and peptides, polyphenols, fatty-acids, carotenoid pigments, terpenoids from essential oils (e.g. carvacrol), and organic acids (e.g. ferulic acid), among others, have shown antioxidant activity and significant antimicrobial effect in vitro and in vivo, against a wide range of foodborne pathogens. The research lines such as (i) novel extraction methods (green extraction procedures, maximization of efficient yields, reduction of production costs), (ii) innovative food applications of these compounds (nanoencapsulation and guided/controlled release, edible coatings, active packaging materials), and (iii) combined processes to enhance the functionaland technological value of antioxidants/antimicrobials (synergistic/additive/new effects by combination with high pressure, pulsed electric fields, cold plasma), are among the most interesting highlights to deal with in the next decade.
Prof. Dr. Maria Vargas
Prof. Dr. María Consuelo Pina-Pérez
Guest Editors
Manuscript Submission Information
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Keywords
- Natural antioxidant
- Natural antimicrobial
- Green extraction
- Encapsulation
- Edible coatings
- Active packaging
- Emerging technologies