Natural and Synthetic Antioxidants
A section of Antioxidants (ISSN 2076-3921).
Antioxidants show the ability to inhibit autoxidation by preventing the formation of free radicals or interrupting their propagation according to different mechanisms. They can be classified as primary antioxidants, chelators, O2•− quenchers, oxygen scavengers, and antioxidant regenerators.
There are many advantages of using antioxidants in food products, and their employment is becoming more and more indispensable. However, the total absence of toxic effects is desirable. Therefore, comprehensive studies of their effects and side-effects are requested. Almost all processed foods have synthetic antioxidants incorporated, which are reported to be safe, although some studies indicate otherwise, such as the examples of BHT (butylated hydroxytoluene) and BHA (butylated hydroxyanisole), which are the most widely used chemical antioxidants.
Recent trends guided by the food industry and the consumers’ acceptance are focused on the reduction of synthetic additives or their replacement by natural alternatives, which are general preferred due to recognized health benefits and sustainability issues, as they are obtained from renewable sources (natural matrices) avoiding the use of hazardous chemicals and solvents.
In this section, we welcome extensive studies on prospection of raw materials that could be valuable sources of natural antioxidants, optimization of efficient methodologies to extract, purify, and stabilize them, development of innovative formulations, and application case-studies. To be legally accepted, all antioxidants have to fulfill strict requirements and continuous assessment, so updates on synthetic antioxidants are also welcome.
- natural/synthetic antioxidants
- bio-based food additives
- extraction/purification technologies
- stabilization procedures
- mechanisms of action
- innovative formulations
- novel trends
- in vivo and in vitro methods for antioxidant activity assessment
- cell-based vs chemical evaluation methods
Following special issues within this section are currently open for submissions:
- Natural and Synthetic Antioxidants as Food Additives (Deadline: 31 October 2020)
- Medicinal, Aromatic and Edible Plants: The Link Between Pharmacy, Food and Nutrition (Deadline: 31 October 2020)
- Recent Developments in Bioactive Molecules Evaluation (Deadline: 31 October 2020)
- Bee Products as a Source of Natural Antioxidants (Deadline: 30 November 2020)
- Antioxidants of Natural Product (Deadline: 30 November 2020)
- Catalytic Antioxidants (Deadline: 31 December 2020)
- Lipophilic Derivative as Antioxidants (Deadline: 31 December 2020)
- Conventional and Unconventional Source of Non-Enzymatic Antioxidants (Deadline: 31 December 2020)
- Mediterranean Edible Plants: An Assessment of Their Antioxidant, Radical Scavenger Properties and Their Use As Super Foods, Nutraceuticals, Functional Foods (Deadline: 31 December 2020)
- Nutrigenomics and Antioxidant Components of Diet (Deadline: 31 December 2020)
- Bioactive Extract Derived Marine Algae in Antioxidants (Deadline: 31 December 2020)
- Antioxidant Systems in Fruits and Vegetables: Pre- and Postharvest Factors (Deadline: 31 December 2020)
- Melatonin and Related Compounds: Antioxidant and Inflammatory Actions (Deadline: 31 December 2020)
- Current Trends in Food-Derived Peptidic Antioxidants (Deadline: 31 December 2020)
- Antioxidant and Biological Properties of Plant Extracts (Deadline: 31 January 2021)
- Dietary Antioxidants in Mediterranean Diet (Deadline: 31 January 2021)
- The Potential of Dietary Antioxidants (Deadline: 28 February 2021)
- Extraction of Antioxidants from Food Waste II (Deadline: 31 May 2021)
- Olive Oil Antioxidants (Deadline: 30 June 2021)
- Antioxidant Capacity of Vegetables and Foods (Deadline: 31 August 2021)
- Synergistic Antioxidant and Antimicrobial Activity of Natural and Synthetic Compounds (Deadline: 30 September 2021)
Following topical collection within this section is currently open for submissions: