Antioxidative Properties of Natural or Synthetic Colorants
A special issue of Antioxidants (ISSN 2076-3921). This special issue belongs to the section "Natural and Synthetic Antioxidants".
Deadline for manuscript submissions: closed (15 November 2022) | Viewed by 6845
Special Issue Editors
Interests: food engineering and technology; high pressure processing; polyphenols antioxidative activity; plant proteins
Special Issues, Collections and Topics in MDPI journals
Interests: extraction and purification of phytochemicals; antioxidants; stability of polyphenols and degradation mechanisms; macromolecules-phytochemicals interactions
Special Issue Information
An attractive and stable color is an important factor in the marketability and sensory evaluation of food products. Pigments have been utilized to provide and enhance the appeal of foods since the beginning of recorded history. The demand for food colorants is changing, particularly due to the choice between natural and synthetic colorants. Among the benefits of synthetic colorants are low cost, enhanced stability and bright colors in a variety of food matrices, but the safety issues lead to a reduction in the arsenal of permitted colorants, followed by a general tendency of consumers to reduce non-natural components in their diet. Due to this limitation and the worldwide tendency towards the consumption of natural products, the interest in natural colorants has increased significantly. Natural pigments can be obtained from sources such as plants, microalgae, insects and microorganisms and cover a wide range of the visible spectrum depending on the extraction source, pH and interactions with the food matrix. Compounds within each of the major chemical classes often express multiple hues, such as flavonoids ranging from red to blue, pyrrole derivatives expressing red and green colors and carotenoids that are responsible for yellow-orange hues. Besides the color attributes, in terms of the interest in multifunctional compounds, the possibility to combine pigments with possible health benefits linked with their antioxidant activity is highly desirable.
This Special Issue focuses on the antioxidative activity of synthetic and nature-derived pigments, starting with the extraction and characterization of the pigments, the mechanisms and kinetics of their degradation and, finally, their utilization in various products.
Prof. Dr. Avi Shpigelman
Dr. Zoya Okun
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. Antioxidants is an international peer-reviewed open access monthly 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
- antioxidative activity
- synthetic colorants
- natural pigments
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