Natural Antioxidant Potential from Food By-Products
A special issue of Molecules (ISSN 1420-3049). This special issue belongs to the section "Natural Products Chemistry".
Deadline for manuscript submissions: 31 October 2024 | Viewed by 115
Special Issue Editor
Interests: nutraceuticals; phytochemicals; secondary metabolites; natural products; essential oils; citrus; LC-MS; HRGC/HRMS
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Today, the food processing industry produces significant amounts of by-products and/or waste throughout the production chain.
The increased use of waste and by-products as secondary raw materials has recently received much attention, as it is both cost effective and in line with the principles of a circular economy and sustainable nutrition.
Both types of products possess potential added value if properly processed and transformed, as they have been recognized as valuable and easily accessible sources of bioactive compounds, including several types of natural antioxidants.
Antioxidants include several classes of compounds that can delay/inhibit the onset of oxidation induced by reactive oxygen species (ROS), and thus directly cause a beneficial outcome in various biological systems (anti-inflammatory, anti-carcinogenic, and anti-atherosclerotic activity).
Antioxidant compounds differ significantly in terms of their physico-chemical properties and can exert their action by different mechanisms.
Various techniques have been developed to assess the antioxidant capacity of crude natural extracts or pure chemical compounds extracted from natural sources.
In this Special Issue, we welcome original research papers or review articles focusing on the evaluation of the natural antioxidant potential of food by-products in order to explore the possible beneficial effects of food by-products and improve our understanding of their beneficial properties through in vitro and/or in vivo studies.
Dr. Domenico Cautela
Guest Editor
Manuscript Submission Information
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Keywords
- food by-products
- antioxidant capacity
- antioxidant activity
- mechanism of action
- bioactive compounds
- value-added products
