Recent Advances in Artificial and Natural Antioxidants for Food
A special issue of Applied Sciences (ISSN 2076-3417). This special issue belongs to the section "Food Science and Technology".
Deadline for manuscript submissions: 31 January 2025 | Viewed by 90
Special Issue Editor
Interests: analytical techniques (HPLC; GC-MS; LC-MS; NMR); antioxidants; beneficial effects; bioactive compounds; extraction techniques; food and health; food and nutrition
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Oxidation is a natural chemical process that produces molecules called free radicals, which react with and damage the body's cells by damaging their membrane, enzymes, and DNA. Numerous studies have shown that sustained damage can cause cardiovascular disease, neurological diseases, including depressive disorders, cognitive dysfunction, and even cancer. Substances capable of neutralizing the harmful effect of free radicals are antioxidants. Antioxidants are used to prevent oxidative alterations in food as well, such as rancidity (typical of fats and oils), browning (to which fruit and fruit juices are sensitive, for example), and alterations in aroma which would make the product inedible. These alterations very often cause a loss of nutritional value or the formation of sometimes harmful chemical compounds. Oxidative alterations can be due to the action of oxygen, air, light, heat, and the presence of metallic traces or enzymatic activities. Many antioxidants are found in nature, such as ascorbic acid, sulfur dioxide, lecithins, and tocopherols, and are generally harmless, while artificial ones are chemically produced in the laboratory. However, in many cases, a complete documentation of the latter’s effects on human metabolism is lacking. In any case, the importance of both natural and artificial antioxidants has led to numerous lines of research in various sectors, ranging from the extraction of these compounds from various food matrices, especially those of vegetal origin, including waste from the agri-food sector, thus promoting the circular economy, to aspects that concern their synthesis and the use of nanotechnologies in their delivery. The ultimate aim is to improve the quality of food and consequently generate beneficial effects for health. Therefore, all manuscripts focusing on these research areas will be welcome in this Special Issue.
Prof. Dr. Monica Gallo
Guest Editor
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Keywords
- oxidation
- free radicals
- beneficial effects
- rancidity
- browning
- alteration of aroma
- food waste
- circular economy
- nanotechnology
- extraction techniques
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