Antioxidant Strategies for Food Emulsion Systems
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: closed (20 March 2024) | Viewed by 290
Special Issue Editors
Interests: lipid oxidation; antioxidants; collagen; biopolymers; antioxidant activity; nutraceuticals; bioactivity; melanosis; cold-smoking; sea-food valorization; gelatin; marine byproducts; food science; phytochemicals
Interests: animal models; nanotechnology; polymer thin films; buccal administration; chromatography; casting; manufacturing; peptides; dosage forms; nanoparticles; nanomedicine
Special Issue Information
Dear Colleagues,
Emulsions are colloidal dispersions composed of at least two immiscible liquids, where one of them is dispersed in the other as small droplets. A wide variety of food products consist of emulsion systems, such as milk, sauces, dressings, creams, spreads or soups, where emulsions confer a desirable appearance, texture, mouthfeel or flavor profile. Furthermore, in recent years there has been a great interest in the use of food emulsions as delivery systems of bioactive compounds. However, one of the major constraints for the application of emulsions in foods is their oxidative instability. In this context, several strategies have been addressed to increase the oxidative stability of food emulsion systems, where the incorporation of antioxidants is one of the most commonly used approach. However, many antioxidant compounds are chemically unstable and exhibit variable water/oil solubility, reducing their antioxidant efficacy.
We invite you to submit your latest research findings or a review article to this Special Issue. Manuscripts addressing recent advances in antioxidant strategies for food emulsion systems are welcome. In this context, contributions focused on the application of novel antioxidant compounds or antioxidant extracts from novel plant sources, role of the antioxidant localization in emulsion systems, design of interfaces, role of interactions between emulsifiers or between emulsifiers and antioxidants, application of optimized emulsification methods, among others, will be considered. Furthermore, studies focused on the oxidation mechanisms, antioxidant mechanisms and novel methods for evaluation of lipid oxidation in food emulsions are also welcome.
We look forward to your contribution.
Dr. Begona Gimenez
Dr. Javier Morales
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
- emulsion systems
- antioxidants
- antioxidant capacity
- interfaces
- emulsification methods
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