Natural Antioxidants as Preservatives of Food and Feed
A special issue of Molecules (ISSN 1420-3049). This special issue belongs to the section "Flavours and Fragrances".
Deadline for manuscript submissions: closed (31 August 2021) | Viewed by 405
Special Issue Editors
Interests: natural products' chemistry, bioactivity, and applications; olive tree products and byproducts; olive oil chemistry; analysis and quality; phytochemical analysis; nutrients and bioactive compounds; bioaccessibility and bioavailability; antioxidants as food preservatives; structure–antioxidant activity relationships
Special Issues, Collections and Topics in MDPI journals
Interests: production methods of farm animals, with emphasis on ruminants, and their effects on animal health and welfare; feeding behavior and physiological mechanisms that underlie food intake and diet selection in farm animals; interactions between nutrition and disease in farm animals; interrelationship of genetics and disease in farm animals; product quality from farm animal production systems; factors affecting voluntary feed intake and diet selection of farm animals; physiological mechanisms underlying diet selection in farm animals; growth and development of farm animals; organic livestock production systems; modeling responses of animals to their treatments, including feeding and health challenges
Special Issue Information
Dear Colleagues,
Food and feed preservation is of great importance in industry and international trade. Preservation means and their combinations are strictly regulated, whereas, academically speaking, the efforts presented in research articles for all types of foods and population groups as well as for feeds for all types of animals meant for human consumption are endless. Natural antioxidants have attracted the interest of researchers for many decades already. Pure compounds and extracts from natural sources that contain them—including essential oils—may also exert a protective effect against food and feed spoilage, extending, thus, their self-life. Therefore, the issue focuses on the multiple role of natural compounds (and extracts) predominantly examined for their antioxidant activity in vitro, in model systems and real food/feed systems.
Contributions for this Special Issue, both in the form of original research and review articles, may cover all aspects of antioxidants from natural products, including their extraction/isolation, purification, and structural characterization and applications in different food and feed matrices and model systems; in vitro and in vivo biological activity and possible interactions with the matrix; structure–bioactivity relationships; quality and safety aspects; and legislative and metrological gaps and needs.
Prof. Dr. Maria Z. Tsimidou
Prof. Dr. George Arsenos
Guest Editors
Manuscript Submission Information
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Keywords
- Natural antioxidants
- Food
- Feed
- Natural preservatives
- Structure–bioactivity relations
- Self-life
