Food Preservation Methods and Natural Preservatives: Latest Advances and Prospects
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Packaging and Preservation".
Deadline for manuscript submissions: 22 February 2025 | Viewed by 13
Special Issue Editors
Interests: shelf life; phenolic extract; by-product valorization; green preservative; antioxidants; natural compounds; food processing
Interests: functional foods; polyphenols; shelf life; agro-food by-product valorization; green preservative; antioxidants; natural compounds; food processing
Special Issue Information
Dear Colleagues,
Foods are spoiled when microbiological, chemical, or physical changes occur that render them unacceptable to the consumer. Over the last few years, the food industry has prompted rising interest in developing new technologies to produce safe, healthy, nutritious, and environmentally sustainable food with a clean label. Many efforts have already been made in this direction. In addition to conventional preservation techniques (heating, freezing, drying, and evaporation), mild technologies, natural preservatives, and innovative packaging are used to maintain the safety and quality of foods, thereby extending their shelf life.
Currently, there is a strong demand to replace artificial preservatives, which are often viewed negatively by consumers due to some adverse health effects. Natural preservatives’ growing relevance has paved the way for valorising agro-food by-products rich in molecules with antimicrobial and antioxidant activity.
Therefore, this Special Issue welcomes original papers or review articles dealing with, but not limited to, novel strategies to ensure food safety and minimise quality loss due to microbial, physico-chemical, or enzymatic reactions using mild preservation techniques—e.g., high-pressure processing, controlled instantaneous decompression, oscillating magnetic fields (ohmic heating, dielectric heating, microwaves), ultrasound, ionising radiation, high-intensity pulsed light, pulsed electric fields, cold plasma, ozone, and hurdle technology—natural preservatives, and functional/active food packaging to ameliorate food quality and extend its shelf life.
Current innovations and ideas will be summarised, focusing on recent innovative applications and future perspectives.
Dr. Beatrice Sordini
Dr. Sonia Esposto
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. Foods is an international peer-reviewed open access semimonthly 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
- shelf life
- food safety
- technological process
- mild technologies
- novel preservation techniques
- bioactive compounds
- natural preservatives
- valorisation of agri-food by-products
- food packaging
- biopolymers
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