Natural Antioxidants and Their Oxidized Derivatives in Processed Food

A special issue of Antioxidants (ISSN 2076-3921). This special issue belongs to the section "Extraction and Industrial Applications of Antioxidants".

Deadline for manuscript submissions: 10 December 2024 | Viewed by 951

Special Issue Editors


E-Mail Website
Guest Editor
Department of Veterinary Sciences, University of Messina, 98168 Messina, Italy
Interests: antioxidant activity; antioxidant properties; bioactivity; vegetable by-products; natural products; essential oils
Special Issues, Collections and Topics in MDPI journals

E-Mail Website
Guest Editor
Department of Veterinary Sciences, University of Messina, 98168 Messina, Italy
Interests: production processes; sensory features; aroma compounds; antioxidant capacity

Special Issue Information

Dear Colleagues,

The importance of antioxidants in promoting human health and preventing degenerative diseases in correlation with intracellular oxidation is well known. Several pharmacological effects such as anti-inflammatory, anticancer, cardioprotective, neuroprotective, and antiaging have been recognized in various antioxidants naturally present in foods, and the World Health Organization recommends their intake through a diet rich in foods high in natural antioxidants to help health and well-being.

The antioxidants in raw foods are being extensively investigated, from both qualitative and quantitative points of view. However, what we ingest after raw food is processed may be different. Indeed, food processing, as well as food formulation, packaging, and storage time and conditions, can reduce or increase the levels of antioxidant substances and their antioxidant activity and bioavailability. These alterations are worth further investigation to understand more in-depth the antioxidant properties of different processed foods.

In addition, little is known about the oxidized forms of antioxidants that can arise during food processing and their nutritional, sensory, and health effects.

This Special Issue intends to cover recent updates on natural antioxidants and their oxidized forms in processed foods. Topics include, but are not limited to, the extraction, characterization, antioxidant activity, and bio-availability of natural antioxidants and/or their oxidized derivatives when affected by processing treatments, interaction with other food components, packaging systems, and storage. We welcome studies on the formation mechanism of the oxidized forms of antioxidants and their implications for food nutritional and sensory quality and human health.

We invite researchers to contribute original or review articles in related fields to this Special Issue. We believe that a greater understanding of these topics can help the food industry in the development and optimization of processing approaches that can be used to enhance the nutritional and health quality of processed foods.

We look forward to your contributions.

Dr. Concetta Condurso
Dr. Maria Merlino
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

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. Antioxidants is an international peer-reviewed open access monthly 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.

Keywords

  • natural antioxidants
  • oxidized derivatives
  • bioavailability/bioaccessibility
  • antioxidant activity
  • processed food
  • thermal treatment
  • non-thermal treatment
  • innovative processing technologies
  • mild processing technologies
  • active packaging
  • shelf-life
  • nutritional benefits
  • health benefits
  • sensory quality

Benefits of Publishing in a Special Issue

  • Ease of navigation: Grouping papers by topic helps scholars navigate broad scope journals more efficiently.
  • Greater discoverability: Special Issues support the reach and impact of scientific research. Articles in Special Issues are more discoverable and cited more frequently.
  • Expansion of research network: Special Issues facilitate connections among authors, fostering scientific collaborations.
  • External promotion: Articles in Special Issues are often promoted through the journal's social media, increasing their visibility.
  • e-Book format: Special Issues with more than 10 articles can be published as dedicated e-books, ensuring wide and rapid dissemination.

Further information on MDPI's Special Issue polices can be found here.

Published Papers (1 paper)

Order results
Result details
Select all
Export citation of selected articles as:

Review

31 pages, 2428 KiB  
Review
Protein–Chlorogenic Acid Interactions: Mechanisms, Characteristics, and Potential Food Applications
by Mohammad Tarahi, Maryam Gharagozlou, Mehrdad Niakousari and Sara Hedayati
Antioxidants 2024, 13(7), 777; https://doi.org/10.3390/antiox13070777 - 27 Jun 2024
Viewed by 816
Abstract
The interactions between proteins and chlorogenic acid (CGA) have gained significant attention in recent years, not only as a promising approach to modify the structural and techno-functional properties of proteins but also to enhance their bioactive potential in food systems. These interactions can [...] Read more.
The interactions between proteins and chlorogenic acid (CGA) have gained significant attention in recent years, not only as a promising approach to modify the structural and techno-functional properties of proteins but also to enhance their bioactive potential in food systems. These interactions can be divided into covalent (chemical or irreversible) and non-covalent (physical or reversible) linkages. Mechanistically, CGA forms covalent bonds with nucleophilic amino acid residues of proteins by alkaline, free radical, and enzymatic approaches, leading to changes in protein structure and functionality, such as solubility, emulsification properties, and antioxidant activity. In addition, the protein–CGA complexes can be obtained by hydrogen bonds, hydrophobic and electrostatic interactions, and van der Waals forces, each offering unique advantages and outcomes. This review highlights the mechanism of these interactions and their importance in modifying the structural, functional, nutritional, and physiological attributes of animal- and plant-based proteins. Moreover, the potential applications of these protein–CGA conjugates/complexes are explored in various food systems, such as beverages, films and coatings, emulsion-based delivery systems, and so on. Overall, this literature review provides an in-depth overview of protein–CGA interactions, offering valuable insights for future research to develop novel protein-based food and non-food products with improved nutritional and functional characteristics. Full article
(This article belongs to the Special Issue Natural Antioxidants and Their Oxidized Derivatives in Processed Food)
Show Figures

Graphical abstract

Back to TopTop