Artificial Intelligence and Other Bioinformatic Modern Technologies Approaches to the Study of Antioxidant Capacity in Food Production
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: 5 December 2025 | Viewed by 166
Special Issue Editor
Interests: food science and technology; beer; oils; food quality; food analyses
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Food quality is pushing food processing to an evermore complex system. It is actually impossible to consider the food supply chain only in terms of the agri-food chain; we must adopt a wider and more efficient interconnection of variables taking into account the numerous inputs influencing the food production and the numerous consequences of food (and the other outputs) on the consumer health and wellbeing.
The studies on antioxidant capacity (polyphenols and other components interactions) are commonly studied to verify the ability to improve the consumer life and expectations, but the complexity of the variables and information is going to be more and more difficult to manage using the classical informatic tools.
Artificial intelligence (AI) is interesting as an innovative approach to collect and manage big data for the optimization of food to compete in the current and future market. Studies consider that more than 30% of companies globally are using AI and that more than 40% are exploring the technology. AI can manage big data from input sourcing (ingredients, consumers expectations, clinical evidences, etc.), workflow, systems, and product characteristics.
Scientific applications of innovative informatic methods in food antioxidant studies are welcomed in this Special Issue.
Dr. Giuseppe Perretti
Guest Editor
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Keywords
- artificial intelligence
- bioinformatics
- food processing
- food quality
- antioxidant capacity
- big data
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