Antioxidants and Their Application and Role in Bakery Products
A special issue of Antioxidants (ISSN 2076-3921). This special issue belongs to the section "Extraction and Industrial Applications of Antioxidants".
Deadline for manuscript submissions: 30 September 2025 | Viewed by 95
Special Issue Editors
Interests: food technology; functional foods; bioactive compounds; gluten-free cereal-based products; supplementation; mineral compounds; pseudocereals; prebiotics; dietary fiber; by-products; food-waste revalorization; technological parameters; sensory analysis; nutritional value; nutritional intervention; gluten-related diseases; celiac disease; clinical trials
Special Issues, Collections and Topics in MDPI journals
Interests: food chemistry; gas chromatography; solid phase microextraction; bioactive compounds; volatiles; Maillard reaction; thermal processing; sensomics
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Bread and other bakery products have been a staple food for centuries. Their ubiquitous consumption has given them a leading position of global importance in international nutrition. However, obtaining high-quality bakery goods remains a major challenge due to the growing awareness of consumers looking for innovative bakery products that, in addition to high quality and nutritional value, will have additional functional properties that ensure the maintenance and improvement of health.
Antioxidants promote well-being and health by counteracting the excessive production of reactive oxygen species (such as superoxide, peroxide, and hydroxyl radicals) in the body generated in response to harmful stimuli disrupting cellular functions and leading to chronic diseases. They are both natural or synthetic compounds that inhibit the oxidation of proteins and lipids, reducing oxidative stress by neutralizing reactive oxygen species. Plants including vegetables, fruits, herbs, cereals and by-products are a rich source of natural compounds of antioxidant properties such as phenolic compounds, carotenoids and vitamins.
The application of antioxidants could be an appealing and effective defence strategy against oxidative damage, therefore, it is important to develop new bakery product formulations supporting consumers' health by providing compounds of antioxidant properties. This special issue welcomes original research papers, short communications and reviews that gather information on innovative and promising ingredients of antioxidative properties, explore the technological and nutritional aspects of the use of natural and synthetic antioxidants in conventional and gluten-free bakery products, assess the potential health benefits of specially designed bakery products and discuss their role in the body.
Dr. Urszula Krupa-Kozak
Dr. Małgorzata Starowicz
Guest Editors
Manuscript Submission Information
Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.
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.
Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.
Keywords
- antioxidants
- antioxidant activity
- phenolic compounds
- vitamins
- cereal-based conventional and gluten-free bakery products
- plant-based by-products
- fruits and vegetables
- herbs
- functional foods
- health-related potential
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