Natural Additives in Food II
A special issue of Molecules (ISSN 1420-3049). This special issue belongs to the section "Natural Products Chemistry".
Deadline for manuscript submissions: closed (31 July 2020) | Viewed by 99687
Special Issue Editor
Interests: natural bioactive compounds; medicinal chemistry; bioactivity and toxicology; functional applications
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Natural additives have great potential for the food industry, due to the interest of consumers in alternatives to artificial counterparts. After a first Special Issue published in 2019 (https://www.mdpi.com/journal/molecules/special_issues/natural_additives?view=compact&listby=type), we have the pleasure to announce a second edition of the Special Issue in Molecules called “Natural Additives in Food II” in order to highlight the significant progress in this area.
The plant and fungi kingdom are great sources of bioactive compounds, that can be used to develop natural food ingredients. These natural ingredients can be added as extracts, taking advantage of the synergistic effects between compounds, or as individual molecules, after purification, thus, adding the most bioactive ones to the foodstuff. Although quite promising, natural additives still face some drawbacks and limitations. Therefore, an important research topic is the discovery of new alternative sources of natural additives fulfilling the different classes: preservatives (antimicrobials, antioxidants, and antibrowning), nutritional additives, coloring agents, flavoring agents, texturizing agents, and miscellaneous agents.
This Special Issue “Natural additives in Food II” invites researchers to contribute with original research or review articles related to natural ingredients for food applications, including natural compounds obtained from plants, mushrooms, marine, and bee products, extraction procedures, chemical identification, stabilization techniques, and food incorporation.
Dr. Lillian Barros
Guest Editors
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Keywords
- Bio-based compounds
- Extraction procedures
- Chemical characterization
- Food incorporation
- Stabilization techniques
- Functional foods
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