Natural Antioxidants to Food Preservation

A topical collection in Metabolites (ISSN 2218-1989). This collection belongs to the section "Food Metabolomics".

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Guest Editor
Centro Tecnológico de la Carne de Galicia, 32900 Orense, Spain
Interests: meat quality; genetic influences in meat quality; genetic improvement
Special Issues, Collections and Topics in MDPI journals

Topical Collection Information

Dear Colleagues,

Lipid and protein oxidation is one of the major causes of quality deterioration in foods. Oxidative deterioration in any type of food manifests in the form of discoloration, development of off-flavour and off-odour, production of potentially toxic compounds such as fatty acid peroxides, cholesterol hydroperoxide, and peroxy radicals, and also nutrient and drip losses, consequently reducing the shelf life of foods. In this regard, the use of antioxidants is one of the major strategies for preventing lipid and protein oxidation and may be effective in controlling and reducing oxidation in foods. Due to the potential toxicological effects of synthetic antioxidants, interest in natural antioxidants has increased and the search for naturally occurring compounds that have antioxidant effects has expanded dramatically during the last decade. In this respect, existing technological strategies involve the direct application of antioxidants to foods or the coating of packaging materials with natural extracts in order to improve the oxidative stability of the products inside. This open access, topical collection issue brings together original research and review articles on natural antioxidants. It highlights new discoveries, approaches, and technical developments in the field of food preservation. The main feature of this topical collection is to provide a platform through which to share significant works in the field of natural antioxidants that can advance our understanding of food preservation and may lead to improvements in the shelf-life of foods.

Dr. Jose Lorenzo
Guest Editor

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  • Natural antioxidants
  • Bioactive compounds
  • Lipid and protein oxidation
  • Health-promoting bioactive phenol and flavonoid antioxidant compounds from natural sources
  • Reduction in the use of nitrites
  • Nutritional value loss
  • Dietary strategies to reduce or prevent oxidative process
  • Natural antioxidants incorporated into an active package film
  • Positive effects on human health from natural antioxidants

Published Papers (1 paper)


21 pages, 45403 KiB  
Effect of Storage Temperatures on Physico-Chemicals, Phytochemicals and Antioxidant Properties of Watermelon Juice (Citrullus lanatus)
by Nur Shafinaz Mohamad Salin, Wan Mazlina Md Saad, Hairil Rashmizal Abdul Razak and Fatimah Salim
Metabolites 2022, 12(1), 75; - 13 Jan 2022
Cited by 14 | Viewed by 3121
Watermelon (Citrullus lanatus) consists of high moisture content and is favoured for its juice products. The popular fruit has a tempting taste, sweet aroma and attractive flesh colour. It is enriched with phytochemicals and antioxidant properties that are beneficial to human [...] Read more.
Watermelon (Citrullus lanatus) consists of high moisture content and is favoured for its juice products. The popular fruit has a tempting taste, sweet aroma and attractive flesh colour. It is enriched with phytochemicals and antioxidant properties that are beneficial to human health. Due to convenience, the majority of individuals are likely to consume watermelon juice. However, little is known about the fruit juice storage and temperatures that may affect its beneficial properties. This study investigated the effect of storage temperature at room temperature, refrigerator cold, refrigerator freeze and freeze-dried, and analyzed the juice physico-chemicals (weight loss, pH, ash, moisture, total soluble solid, browning and turbidity), phytochemicals (total phenolic, total flavonoid, lycopene and β-carotene) and antioxidant scavenging activities during 9 days of storage. The results showed that watermelon juice was affected by storage temperatures and conditions with significant changes in physico-chemical appearance and decrease in total phytochemical content, thus consequently affecting their antioxidant activities during 9 days of storage. Although fresh watermelon juice can be consumed for its high nutritional values, freeze-drying is the preferable technique to retain its benefits and to delay juice degradation. Full article
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