Extraction and Industrial Applications of Antioxidants
A section of Antioxidants (ISSN 2076-3921).
Section Information
Dear Colleagues,
The increasing consumer awareness regarding the use of natural antioxidants has led to exploring new natural sources of these compounds. As such, by-products obtained from the agri-food industry constitute an important source of natural antioxidants.
Prior to commercialization at the industrial level, it is first necessary to extract the antioxidants using, if possible, green extraction methods. Secondly, the antioxidant obtained must be characterized considering that their biological activity differs if they are alone or in a matrix. For this purpose, both screening (e.g., spectrophotometric techniques) as well as advanced analysis techniques, including the use of liquid or gas chromatography, coupled with mass detectors, triple quadrupole, etc., will be necessary.
Once the compounds are characterized in a global or individualized way, studies will be necessary to demonstrate their safety, for example, cytotoxicity studies. In vitro and in vivo bioavailability and bioavailability tests will also be required considering the application, since these may be included in active packaging or in food, as food additives, or for different purposes.
So, the Section "Extraction and Industrial Applications of Antioxidants" will cover:
i) Extraction of antioxidants;
ii) Analysis of antioxidants;
iii) In vitro and in vivo cytotoxicity assays;
iv) In vitro and in vivo bioaccessibility and bioavailability assays;
v) Antioxidants on packaging; and
vi) Patents and commercial applications.
Editorial Board
Topical Advisory Panel
Special Issues
Following special issues within this section are currently open for submissions:
- Natural Antioxidants and Their Oxidized Derivatives in Processed Food (Deadline: 30 March 2026)
- Natural Antioxidants from Agro-Wastes and Food Waste: Characterization and Applications (Deadline: 31 March 2026)
- Innovative Approaches to Antioxidant Activity and Polyphenol Extraction (Deadline: 30 April 2026)
- Antioxidant Activity of Natural Bioactive Compounds in Food and Agricultural Byproducts (Deadline: 30 April 2026)
- Innovative Processing Technologies and Their Effects on Antioxidant Activity in Plant-Derived Natural Products (Deadline: 30 April 2026)
- Innovative Analytical Pathways: Exploring Phytochemical Profiles and Bioactivities Through Advanced Instrumentation (Deadline: 30 May 2026)
- Antioxidant Properties and Applications of Food By-Products—2nd Edition (Deadline: 31 May 2026)
- Plants and Plant-Based By-Products as Valuable Sources of Antioxidants: Current Tendencies and Achievements in Their Exploitation (Deadline: 31 May 2026)
- Antioxidant and Antimicrobial Activity of Honey Bee Products—3rd Edition (Deadline: 31 May 2026)
- Antioxidants in Meat and Meat Products (Deadline: 30 June 2026)
- Artificial Intelligence and Other Bioinformatic Modern Technologies Approaches to the Study of Antioxidant Capacity in Food Production (Deadline: 30 June 2026)
- Agri-Food Wastes as Natural Source of Bioactive Antioxidants: Fourth Edition (Deadline: 10 July 2026)
- Bioactive Antioxidants: Structural Characterization, Synthetic Pathways, and Clinical Applications (Deadline: 31 July 2026)
- Olive Antioxidants: Extraction, Biological Activity and Practical Applications—3rd Edition (Deadline: 31 July 2026)
- Phytochemical Profile, Antioxidant and Cytotoxic Activities of Plant Essential Oils (Deadline: 31 July 2026)
- Phenolic Compounds from Novel Natural Sources and Fermented Foods (Deadline: 30 August 2026)
- Antioxidants from the Sea and Their Application (Deadline: 31 August 2026)
- The Role of Antioxidants in Food Safety and Quality (Deadline: 30 September 2026)
- Food Proteins and Peptides as Antioxidants: Resource, Extraction, Functional Property and Application (Deadline: 31 October 2026)
- Antioxidants from Food and Food Wastes for Nutraceutical, Pharmaceutical and Cosmetic Fields, 2nd Edition (Deadline: 31 December 2026)