Natural Antioxidants and Their Oxidized Derivatives in Processed Food

Dear Colleagues,

The importance of antioxidants in promoting human health and preventing degenerative diseases in correlation with intracellular oxidation is well known. Several pharmacological effects such as anti-inflammatory, anticancer, cardioprotective, neuroprotective, and antiaging have been recognized in various antioxidants naturally present in foods, and the World Health Organization recommends their intake through a diet rich in foods high in natural antioxidants to help health and well-being.

The antioxidants in raw foods are being extensively investigated, from both qualitative and quantitative points of view. However, what we ingest after raw food is processed may be different. Indeed, food processing, as well as food formulation, packaging, and storage time and conditions, can reduce or increase the levels of antioxidant substances and their antioxidant activity and bioavailability. These alterations are worth further investigation to understand more in-depth the antioxidant properties of different processed foods.

In addition, little is known about the oxidized forms of antioxidants that can arise during food processing and their nutritional, sensory, and health effects.

This Special Issue intends to cover recent updates on natural antioxidants and their oxidized forms in processed foods. Topics include, but are not limited to, the extraction, characterization, antioxidant activity, and bio-availability of natural antioxidants and/or their oxidized derivatives when affected by processing treatments, interaction with other food components, packaging systems, and storage. We welcome studies on the formation mechanism of the oxidized forms of antioxidants and their implications for food nutritional and sensory quality and human health.

We invite researchers to contribute original or review articles in related fields to this Special Issue. We believe that a greater understanding of these topics can help the food industry in the development and optimization of processing approaches that can be used to enhance the nutritional and health quality of processed foods.

We look forward to your contributions.

Dr. Concetta Condurso
Dr. Maria Merlino
Guest Editors

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