Advances in Natural Antioxidants for Food Improvement
A special issue of Antioxidants (ISSN 2076-3921). This special issue belongs to the section "Natural and Synthetic Antioxidants".
Deadline for manuscript submissions: closed (31 March 2022) | Viewed by 152651
Special Issue Editors
Interests: food chemistry; analytical chemistry; food technology; sensory analysis; natural antioxidants; proteomics
Special Issues, Collections and Topics in MDPI journals
Interests: proteomics; peptidomics; analitical chemistry; bioinformatics; mass spectrometry
Special Issues, Collections and Topics in MDPI journals
Interests: meat quality; genetic influences in meat quality; genetic improvement
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
The food industry generally uses synthetic antioxidants (BHT, BHA, TBHQ, PG) to control lipid and protein oxidation, although with legal constrains in several countries. Indeed, the use of these compounds has been linked to several health risks, hence current research tends for their replacement by natural antioxidants. In this context, a growing interest in the substitution of synthetic food antioxidants by natural ones has fostered research on vegetable sources from terrestrial or marine origin. Another important aim is to identify other by-products for searching new antioxidants. For instance, in the meat industry, some processors in UE are already employing multi-functional ingredients such as rosemary (E-392) approved for use as spices and natural flavours to limit oxidation, but extensive research with other natural sources is still in progress. To achieve this goal, it is necessary to focus on four critical aspects: a) the antioxidant activity measured by in vitro and in vivo tests, and finally, in the food matrix; b) the knowledge of negative side-effects including toxicological aspects which may be produced by addition of extract, essential oil or additive to meat products. Even the prooxidant effects should be taken into account, c) an optimal relationship between antioxidant concentration and the response without detrimental of the product sensory aspects, without prejudice to the shelf life and quality of the foods and d) economic and environmental aspects related to the obtaining of the natural antioxidant extracts (type of solvents, green technologies used, operational costs, etc) should be considered.
This challenge is a very complex issue and for this reason being still unresolved and generating continuous interest in the research community. Overall, the aim of this special issue is to present the latest scientific studies focused on the different aforementioned practical aspects. Addressing all these problems is of paramount importance for incorporating of natural antioxidants in the food industry.
Dr. Daniel Franco Ruiz
Dr. María López-Pedrouso
Dr. Jose Lorenzo
Guest Editors
Manuscript Submission Information
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Keywords
- natural antioxidants
- foods
- lipid and protein oxidation
- sensorial properties
- antioxidant capacity in vitro and in vivo
- shelf-life
- antioxidant active packaging
- extract concentration and identification
- modelling of antioxidant activity in foods
- antioxidant activity from residual by-products in foods
- practical applications of antioxidants in the food industry
- toxicology aspects
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