Natural Food Additives: From Source to Application
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Quality and Safety".
Deadline for manuscript submissions: closed (20 November 2021) | Viewed by 67191
Special Issue Editor
Interests: food chemistry; bioactivity; natural product chemistry; bioactive compounds; chemometrics; molecular structure elucidation; statistical analysis; product development; biochemistry
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
One of the most recent trends associated to innovative food products regards the reduction/elimination of artificial additives and their substitution with bio-based compounds. The main reason for such a tendency is not related with effectiveness or safety, since all compounds that are legally accepted as food additives fulfil strict requirements and continuous assessment. In turn, natural-based compounds are generally preferred due to their widely recognized health benefits, which cannot be found among their artificial counterparts. Likewise, the consumers’ concerns towards the ecological impact of the food industry are generally appeased by the employment of natural-based additives, as these are achievable from renewable sources (e.g., plants, mushrooms, or seaweeds) and without implying such high volumes of hazardous chemicals and solvents.
Furthermore, natural-based ingredients often include more than one bioactive molecule, providing synergistic effects that cannot be achieved otherwise. Nevertheless, these compounds that can be directly obtained from natural sources present some technological limitations, mostly associated to their poor stability under different processing conditions. Accordingly, this Special Issue is mainly focused on critical aspects associated to the whole production chain of bio-based compounds, inviting researchers to contribute with original research or review articles focusing on particular aspects such as:
- Natural species with highest potential as sources of bio-based food additives;
- Optimized extraction/purification technologies;
- Structural elucidation of isolated compounds;
- Stabilization of bioactive compounds;
- Protected delivery technologies;
- Development of innovative food formulations;
- Interaction among shelf-life conditions and overall quality;
- Consumers’ acceptance studies.
Dr. João C.M. Barreira
Prof. Isabel C.F.R. Ferreira
Guest Editors
Manuscript Submission Information
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Keywords
- Bio-based food additives
- Extraction/purification technologies
- Molecular structure elucidation
- Stabilization techniques
- Innovative food formulations
- Consumers’ acceptance
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