Separation and Identification of Natural Antioxidant Extracts in Foods

Dear Colleagues,

Natural antioxidant extracts have gained attention in recent years due to their potential roles in food preservation beyond the well-known health benefits. Antioxidants neutralize free radicals, prevent oxidative damage and reduce the risk of several diseases. In food processes, using antioxidant-rich natural extracts meets consumer preferences for clean-label ingredients and natural alternatives to synthetic antioxidants.

Understanding the separation and identification of these compounds is vital for advancing functional foods. In this regard, a variety of extraction techniques, ranging from conventional solid–liquid extraction (SLE), liquid–liquid extraction (LLE) (including innovative technologies such as supercritical fluid extraction (SFE)), microwaves and ultrasounds, are gaining prominence in both laboratory and industrial settings. These techniques, when combined with sustainable solvents (e.g., biosolvents, ionic liquids or deep eutectic solvents), offer rapid and efficient separation of diverse antioxidant compounds from various biomass sources, particularly in the realm of food science. Concerning the identification stage, analytical methods such as chromatography (e.g., HPLC, GC), spectrophotometry and mass spectrometry play pivotal roles in properly isolating and characterizing compounds. These techniques enable researchers to explore the potential of antioxidants for enhancing the nutritional value and health benefits of food products.

For this Special issue, we invite front-line researchers and authors to share their original work, review articles or scientific interpretations focused on the separation and identification of natural antioxidant extracts in foods, including, but not limited to, the extraction and isolation of microbial and plant-derived natural antioxidants; extraction methods for natural antioxidants; green technologies  (or solvents) for antioxidant recovery; antioxidants as natural additives for food preservation and implementation of natural antioxidants in the food sector.

Dr. Fabiane Oliveira Farias
Dr. Cassamo Ussemane Mussagy
Guest Editors

Manuscript Submission Information

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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.

• natural antioxidants
• solid–liquid extraction
• liquid–liquid extraction
• green technologies
• analytical methods
• bio-based solvents
• food application