Application Prospects of Natural Antimicrobials and Antioxidants in Food Industry
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Quality and Safety".
Deadline for manuscript submissions: closed (10 September 2023) | Viewed by 11596
Special Issue Editors
Interests: food microbiology; green extraction technologies; chemical characterisation; in vitro antioxidant; antimicrobial activity; application of bioactive compunds in foods
Special Issues, Collections and Topics in MDPI journals
Interests: food quality and safety; food technology; seafood; fatty acids; seaweed antioxidans; marine bioactives
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Despite considerable technological progress in the food industry and improved hygiene practices and temperature-regulated distribution chains, food safety and food spoilage are still a major problem. Because of this, large amounts of raw materials and ready-to-eat products are wasted every year. At the same time, the demand for safe, minimally processed and high-quality foods is growing, as well consumer concerns about the use of synthetic preservatives. In the search for alternative compounds that can be used for food preservation, phytochemicals from natural extracts and essential oils obtained from plants, agro-food byproducts, as well as marine algae have shown strong biological potential. The high antioxidant and/or antimicrobial activity (against foodborne and spoilage bacteria) makes their application in food preservation of great interest. Current studies emphasize the phytochemical profile of many natural sources; however, there is a need for further research on their extraction and application in the food: directly in food models to access quality, safety and prolongation of shelf life, application in food packaging materials, etc. In this Special Issue of Foods, you are invited to submit recent research of applications of natural antimicrobials and antioxidants in food models and packaging materials, as well as review articles dealing with state-of-the-art knowledge on the topic.
Dr. Danijela Skroza
Dr. Vida Šimat
Guest Editors
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Keywords
- natural preservatives
- natural antioxidants
- natural antimicrobials
- phenolics
- functional foods
- food application studies
- quality improvement
- shelf-life prolongation
- agro-food byproducts
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