Exploring the Antimicrobial Potential of Essential Oils in Food Products
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Physics and (Bio)Chemistry".
Deadline for manuscript submissions: 3 October 2025 | Viewed by 78
Special Issue Editors
Interests: essential oil; antimicrobial; antioxidant; product natural; bioactive compound; extraction techniques; gas chromatography; mass spectrometry; medicinal plants
2. Museu Paraense Emílio Goeldi, Coordenação de Botânica-LAD, Avenida Perimetral, 1901, Laboratório Adolpho Ducke (LAD), Terra Firme, Belém 66077-830, PA, Brazil
Interests: natural products; phytochemistry; extraction methods; essential oil; biological activity; pharmacology of natural products
Special Issues, Collections and Topics in MDPI journals
Interests: essential oil; antimicrobial; antioxidant; product natural; bioactive compound; extraction tecniques; gas chromatography; mass spectrometry; medicinal plants
Special Issue Information
Dear Colleagues,
Essential oils are volatile compounds from the secondary metabolism of aromatic plants; they have their own characteristics, such as in terms of colour, flavour, aroma, and a complex chemical composition. In their chemical composition, there is a diversity of chemical classes of compounds, such as monoterpenes (hydrocarbons and oxygenated), sesquiterpenes (hydrocarbons and oxygenated), phenylpropanoids, and other classes. In the context of chemical composition, these volatile oils stand out for having biological properties, and these properties have aroused great interest in several economic sectors for their applications, such as in the food industry, due to the antimicrobial and antioxidant activities that act in the preservation and inhibition of lipid oxidation of food, respectively. In this sense, this Special Issue proposes the submission of manuscripts using innovative techniques for the extraction of bioactive compounds, such as chromatography and mass spectrometry, highlighting recent advances in research. In addition, this Special Issue will investigate how factors such as food processing techniques, storage conditions, and the body's absorption mechanisms influence the stability and efficacy of these compounds.
Dr. Oberdan Ferreira
Dr. Eloisa Helena De Aguiar Andrade
Dr. Mozaniel de Oliveira
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
- natural products
- essential oils
- bioactive compounds
- food industry, antioxidants
- antimicrobials
- food preservation
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