Hydrophilic and Lipophilic Antioxidants in Foods and Food Processing
A special issue of Antioxidants (ISSN 2076-3921). This special issue belongs to the section "Natural and Synthetic Antioxidants".
Deadline for manuscript submissions: 15 January 2026 | Viewed by 1
Special Issue Editor
Interests: dietary antioxidants; carotenoids; polyphenols; vitamin E; vitamin C; antioxidant activity/capacity; interactions; bioavailability
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
The purpose of this Special Issue in Antioxidants is to present recent investigations on the antioxidant activity/capacity of various food items, focusing mainly on the prominent hydrophilic antioxidants vitamin C and polyphenols, as well as on the prominent lipophilic antioxidants vitamin E and carotenoids. In addition to results on antioxidant potential, at least coming from 2 to 3 different assays, an analytical characterization of the most relevant antioxidant compounds in the food items is required. In addition to investigations of diverse foods, another topic of this Special Issue will be the effect of food processing, including traditional techniques in household and industry (e.g., steaming, frying, canning, drying), as well as modern technical processes (e.g., high-pressure processing), on antioxidants, as well as on the antioxidant activity/capacity.
Dr. Volker Böhm
Guest Editor
Manuscript Submission Information
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Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Antioxidants is an international peer-reviewed open access monthly journal published by MDPI.
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Keywords
- antioxidant activity
- antioxidant capacity
- antioxidant mechanisms
- carotenoids
- polyphenols
- vitamin C
- vitamin E
- impact of food processing
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