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Antioxidants
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Natural Antioxidants from Plant-Based By-Products: Mechanisms and Applications in Food...
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Natural Antioxidants from Plant-Based By-Products: Mechanisms and Applications in Food Systems

A special issue of Antioxidants (ISSN 2076-3921). This special issue belongs to the section "Natural and Synthetic Antioxidants".

Deadline for manuscript submissions: 30 June 2026 | Viewed by 10120

Special Issue Editor

Prof. Dr. María Jesús Petrón Testón

E-Mail Website
Guest Editor
Food Technology, Agricultural Engineering School, University of Extremadura, Avda Adolfo Suárez s/n, 06007 Badajoz, Spain
Interests: meat technology; vegetable technology; preservation; packaging; modified atmosphere packaging; antioxidants; food by-products; extraction; bioactive compounds; green solvents
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

The growing demand for sustainable and health-oriented food solutions has driven increased interest in natural antioxidants derived from agro-industrial by-products. These bioactive compounds—particularly polyphenols—present in grape pomace, almond skins, olive leaves, and other plant-based residues, offer promising antioxidant, antimicrobial, and functional properties. Their incorporation into food systems, especially meat and processed products, can improve shelf life, safety, nutritional value, and sensory quality while contributing to waste reduction and circular economy practices.

This Special Issue aims to highlight recent advances in the extraction, characterization, mechanisms of action, and practical applications of natural antioxidants from plant-based by-products. We welcome original research articles, reviews, and case studies related to the following:

  • Innovative extraction and valorization techniques;
  • Antioxidant mechanisms at molecular and cellular levels;
  • Application in food preservation and formulation;
  • Impact on product quality, safety, and shelf life.

Contributions from multidisciplinary approaches, including food science, chemistry, biotechnology, and nutrition, are highly encouraged.

Prof. Dr. María Jesús Petrón Testón
Guest Editor

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 250 words) can be sent to the Editorial Office for assessment.

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

  • natural antioxidants
  • plant-based by-products
  • phenolic compounds
  • food preservation
  • shelf life extension
  • sustainable food systems
  • extraction techniques

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Published Papers (7 papers)

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Research

Jump to: Review

28 pages, 4362 KB  
Article
Ultrasound-Assisted Extraction of Yellow Peacock Flower (Caesalpinia pulcherrima) and Its Application in Gelatin Capsule Waste-Based Active Packaging Films for Dried Shrimp Preservation
by Pudthaya Kumnerdsiri, Khanittha Chinarak, Lalitphan Kitsanayanyong, Anurak Uchuwittayakul, Wanchat Sirisarn, Piyangkun Lueangjaroenkit, Pimonpan Kaewprachu, Jaksuma Pongsetkul, Samart Saiut, Saroat Rawdkuen and Passakorn Kingwascharapong
Antioxidants 2026, 15(5), 576; https://doi.org/10.3390/antiox15050576 - 2 May 2026
Viewed by 215
Abstract
Environmental pollution from plastics is largely driven by inadequate waste management, particularly in food packaging that relies heavily on petroleum-derived materials. This study utilized gelatin capsule waste (GCW) as a sustainable biopolymer and incorporated yellow peacock flower extract (YPE), obtained via ultrasound-assisted extraction [...] Read more.
Environmental pollution from plastics is largely driven by inadequate waste management, particularly in food packaging that relies heavily on petroleum-derived materials. This study utilized gelatin capsule waste (GCW) as a sustainable biopolymer and incorporated yellow peacock flower extract (YPE), obtained via ultrasound-assisted extraction (UAE), at various concentrations (0–2%, w/v) to develop biodegradable films with enhanced functional and antioxidant properties. The main phenolic constituents of YPE were flavonoid aglycones and their glycosylated derivatives. YPE showed total phenolic content of 98.44–129.34 mg GAE/g dry extract, with ABTS, DPPH, and FRAP antioxidant activities ranging from 5.51 to 8.11, 3.17–7.63, and 3.86–5.82 mg TE/g dry extract, respectively. Incorporation of YPE into GCW films significantly improved light barrier properties, thermal stability, mechanical strength, and antioxidant activity, along with a reduction in water vapor permeability and an increase in contact angle, indicating enhanced film hydrophobicity. All films exhibited excellent biodegradability, with complete disintegration within 15 days under soil burial conditions. Films containing 2% YPE (GF4) showed significantly higher thickness, tensile strength, and thermal stability, along with increased opacity, compared with the control (GF0), indicating a reinforcing effect. FTIR analysis revealed the interaction between protein and phenolic compounds from YPE. In a food application model, GF4 film pouches (5 × 5 cm2) effectively delayed oxidative deterioration of dried shrimp during storage at 25 ± 2 °C for 15 days. These findings highlight YPE as a promising bioactive ingredient for biodegradable active packaging and demonstrate the feasibility of GCW as a sustainable biopolymer for eco-friendly films. Full article
(This article belongs to the Special Issue Natural Antioxidants from Plant-Based By-Products: Mechanisms and Applications in Food Systems)
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22 pages, 1299 KB  
Article
Polyphenol Powders from Ginkgo biloba L. and Clitoria ternatea L.: Influence of Drying Techniques and Carriers on Antioxidant Capacity and Polyphenol Release Profiles
by Alicja Kucharska-Guzik, Jessica Brzezowska, Klaudia Masztalerz, Mariusz Nejman, Łukasz Guzik and Anna Michalska-Ciechanowska
Antioxidants 2025, 14(12), 1447; https://doi.org/10.3390/antiox14121447 - 1 Dec 2025
Viewed by 918
Abstract
This study evaluated the impact of the drying and carrier type on the physicochemical and functional properties of Ginkgo biloba L. and Clitoria ternatea L. extracts and their blends, at ratios of 1:1, 1:2, and 2:1 (w/w). Extracts were [...] Read more.
This study evaluated the impact of the drying and carrier type on the physicochemical and functional properties of Ginkgo biloba L. and Clitoria ternatea L. extracts and their blends, at ratios of 1:1, 1:2, and 2:1 (w/w). Extracts were obtained using water as a green solvent and dried by freeze− or spray drying with maltodextrin or inulin. Powders were characterized for moisture content, water activity, color, polyphenol composition (HPLC–MS/MS), and antioxidant capacity (Folin–Ciocalteu, TEAC ABTS, FRAP). Spray−dried samples exhibited lower moisture content and water activity, while freeze-drying ensured higher polyphenol levels. The 1:1 (w/w) blend with inulin showed the most favorable balance between stability and antioxidant capacity, indicating synergistic effects. This formulation was selected for pilot-scale processing and encapsulated into hard gelatin capsules, which demonstrated rapid polyphenols release under simulated gastric conditions. The findings highlight the potential of spray-dried polyphenol-rich powders as standardized ingredients for immediate-release dietary supplements. Full article
(This article belongs to the Special Issue Natural Antioxidants from Plant-Based By-Products: Mechanisms and Applications in Food Systems)
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17 pages, 2304 KB  
Article
Roasted Astragalus membranaceus Inhibits Cognitive Decline in 5xFAD Mice by Activating the BDNF/CREB Pathway
by Ji Hye Yoon, Jinyoung Maeng, Yujin Kim, Gidong Koo, Jeong Seok Shim, Sangeun Im, Subin Jung, Jihwan Shin, Sung-Su Kim and Sungho Maeng
Antioxidants 2025, 14(10), 1250; https://doi.org/10.3390/antiox14101250 - 18 Oct 2025
Cited by 2 | Viewed by 2130
Abstract
Alzheimer’s disease (AD) is a complex pathological process that incurs significant societal costs, yet effective treatments have not yet been developed. Novel compounds targeting β-amyloid, based on the amyloid cascade hypothesis, have failed to demonstrate clinical efficacy. Among natural products with diverse mechanisms, [...] Read more.
Alzheimer’s disease (AD) is a complex pathological process that incurs significant societal costs, yet effective treatments have not yet been developed. Novel compounds targeting β-amyloid, based on the amyloid cascade hypothesis, have failed to demonstrate clinical efficacy. Among natural products with diverse mechanisms, components contained in Astragali radix have shown anti-dementia effects in various preclinical studies, including improved cognitive function, reduced β-amyloid levels, and decreased insulin resistance. This study administered a water-extracted roasted Astragali radix (RA) to 3-month-old female 5xFAD mice for 3 months, observing changes in cognitive behavior, blood glucose, and neural signaling. RA lowered glucose levels, improved working memory, fear avoidance memory, and spatial memory, and reduced anxiety behavior in 5xFAD mice. In the hippocampus, the protein expression of BDNF and p-CREB/CREB was increased, while p-JNK/JNK was decreased. The effects of RA were similar to unroasted Astragali radix in 5xFAD mice, with some components being more abundant. Therefore, RA enhances its taste and aroma, making it suitable for long-term consumption in the form of tea, which could be effective in preventing neurodegenerative diseases such as dementia. Full article
(This article belongs to the Special Issue Natural Antioxidants from Plant-Based By-Products: Mechanisms and Applications in Food Systems)
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21 pages, 325 KB  
Article
Antioxidant and Quality Effects of Red Grape Pomace in Barbecued Pork Burgers: Implications for PAH Formation
by María Jesús Petrón, María Jesús Martín-Mateos, Miriam Sánchez-Ordóñez, Belén Godoy and María Rosario Ramírez-Bernabé
Antioxidants 2025, 14(7), 832; https://doi.org/10.3390/antiox14070832 - 7 Jul 2025
Cited by 1 | Viewed by 1208
Abstract
The growing concern over the presence of polycyclic aromatic hydrocarbons (PAHs) in grilled meats has intensified the search for natural mitigation strategies. This study evaluates the effect of red grape pomace (RGP), a natural by-product with antioxidant properties, on the lipid stability, color, [...] Read more.
The growing concern over the presence of polycyclic aromatic hydrocarbons (PAHs) in grilled meats has intensified the search for natural mitigation strategies. This study evaluates the effect of red grape pomace (RGP), a natural by-product with antioxidant properties, on the lipid stability, color, fatty acid profile, volatile compounds, and PAHs formation in barbecued pork burgers. Unlike previous studies focusing on polyphenol extracts, this work investigates, for the first time, the direct incorporation of whole RGP stabilized by high hydrostatic pressure (HHP), a method that preserves its bioactive profile and ensures food safety. Incorporation of RGP at different levels (0.5%, 1%, and 3%) demonstrates its potential as a functional ingredient in meat products. Our results show that RGP effectively inhibits lipid oxidation, as indicated by significantly lower malondialdehyde (MDA) levels (p < 0.001) compared to control batches. It also modified the fatty acid profile by reducing saturated fatty acids and increasing the linoleic acid content (up to 15.56% at the 3% level). As the RPG concentration increased, color parameters (lightness, redness, yellowness, chroma, and hue) decreased significantly (p < 0.001), particularly at higher pomace levels (1% and 3%). The RGP did not significantly affect the PAH concentration, indicating its safe use in barbecued products. However, it selectively influenced volatile compounds, decreasing the hydrocarbon levels at higher concentrations, likely due to its antioxidant properties. These findings suggest that stabilized RGP may serve as a natural additive that enhances the nutritional quality and reduces lipid oxidation, without promoting PAH formation in thermally processed meats. Full article
(This article belongs to the Special Issue Natural Antioxidants from Plant-Based By-Products: Mechanisms and Applications in Food Systems)
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19 pages, 2098 KB  
Article
Influence of an Antioxidant Nanomaterial on Oral Tablet Formulation: Flow Properties and Critical Quality Attributes
by Andrea C. Ortiz, Javiera Carrasco-Rojas, Sofía Peñaloza, Mario J. Simirgiotis, Lorena Rubio-Quiroz, Diego Ruiz, Carlos F. Lagos, Javier Morales and Francisco Arriagada
Antioxidants 2025, 14(7), 829; https://doi.org/10.3390/antiox14070829 - 5 Jul 2025
Cited by 1 | Viewed by 2040
Abstract
Antioxidant nanomaterials, particularly mesoporous silica nanoparticles (MSNs) functionalized with polyphenols, offer innovative solutions for protecting oxidation-sensitive components and enhancing bioavailability in pharmaceuticals or extending the shelf life of nutraceutical and food products. This study investigates the influence of MSNs functionalized with caffeic acid [...] Read more.
Antioxidant nanomaterials, particularly mesoporous silica nanoparticles (MSNs) functionalized with polyphenols, offer innovative solutions for protecting oxidation-sensitive components and enhancing bioavailability in pharmaceuticals or extending the shelf life of nutraceutical and food products. This study investigates the influence of MSNs functionalized with caffeic acid (MSN-CAF) on powder flow properties and their tableting performance. Aminated MSNs were synthesized via co-condensation and conjugated with caffeic acid using EDC/NHS chemistry. Antioxidant capacity was evaluated using DPPH●, ABTS●+, ORAC, and FRAP assays. Powder blends with varying MSN-CAF concentrations (10–70%) were characterized for flow properties (angle of repose, Hausner ratio, Carr’s index), tablets were produced via direct compression, and critical quality attributes (weight uniformity, hardness, friability, disintegration, nanoparticle release) were assessed. MSN-CAF exhibited reduced antioxidant capacity compared with free caffeic acid due to pore entrapment but retained significant activity. Formulation F1 (10% MSN-CAF) showed excellent flowability (angle of repose: 12°, Hausner ratio: 1.16, Carr’s index: 14%), enabling robust tablet production with rapid disintegration, low friability, and complete nanoparticle release in 10 min. Additionally, the antioxidant nanomaterial demonstrated biocompatibility with the HepG2 cell line. MSN-CAF is a versatile nanoexcipient for direct compression tablets, offering potential as an active packaging agent and delivery system in the nutraceutical and food industries. Full article
(This article belongs to the Special Issue Natural Antioxidants from Plant-Based By-Products: Mechanisms and Applications in Food Systems)
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17 pages, 1443 KB  
Article
Morin Flavonoid Interaction with Albumin and Its Nanoparticle Conjugation: An Efficient Antioxidant Vehicle for Nutraceuticals
by Guillermo Montero, Víctor Guarnizo-Herrero, Catalina Sandoval-Altamirano, Germán Günther, Soledad Bollo, Francisco Arriagada and Javier Morales
Antioxidants 2025, 14(7), 764; https://doi.org/10.3390/antiox14070764 - 21 Jun 2025
Cited by 1 | Viewed by 1704
Abstract
Morin is a natural flavonoid with potent antioxidant activity, yet its clinical and nutraceutical applications remain limited due to poor aqueous solubility and low bioavailability. This study explores the interaction of morin with bovine serum albumin (BSA) and the development of BSA-based nanoparticles [...] Read more.
Morin is a natural flavonoid with potent antioxidant activity, yet its clinical and nutraceutical applications remain limited due to poor aqueous solubility and low bioavailability. This study explores the interaction of morin with bovine serum albumin (BSA) and the development of BSA-based nanoparticles as a delivery platform. Fluorescence spectroscopy confirmed the formation of a stable 1:1 morin–BSA complex, governed by hydrophobic interactions, with a binding constant (Ka) of 1.87 × 105 L·mol−1. Binding conferred enhanced photostability, as BSA attenuated morin degradation under oxidative stress conditions. BSA nanoparticles prepared by desolvation encapsulated morin with high monodispersity and encapsulation efficiencies up to 26%. Co-encapsulation with ellagic acid or tocopherol succinate improved loading capacity but reduced morin release, suggesting intermolecular stabilization. Release studies in simulated intestinal fluid showed controlled diffusion, while compatibility assays in milk-based food matrices confirmed colloidal stability in whole and reduced-fat milk. These findings support BSA–morin nanoparticles as a promising system for the oral delivery and functional food incorporation of polyphenolic antioxidants. Full article
(This article belongs to the Special Issue Natural Antioxidants from Plant-Based By-Products: Mechanisms and Applications in Food Systems)
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Review

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31 pages, 2597 KB  
Review
Functional Benefits of Brewer’s Spent Grain and the Challenge of Developing Food Ingredients for Human Health
by Carmen Soto-Maldonado, Alejandra Espinosa, José Luis Bucarey and Lida Fuentes
Antioxidants 2026, 15(2), 247; https://doi.org/10.3390/antiox15020247 - 13 Feb 2026
Viewed by 1186
Abstract
Recent developments have highlighted the importance of using by-products such as brewer’s spent grain (BSG) as functional food ingredients. BSG is a source of polyphenols, antioxidants, dietary fiber, and protein, all of which are crucial for preventing metabolic syndrome and cardiovascular disease. This [...] Read more.
Recent developments have highlighted the importance of using by-products such as brewer’s spent grain (BSG) as functional food ingredients. BSG is a source of polyphenols, antioxidants, dietary fiber, and protein, all of which are crucial for preventing metabolic syndrome and cardiovascular disease. This review focuses on bioactive compounds in BSG, such as ferulic and p-coumaric acids, which are distinguished for their antioxidant and anti-inflammatory properties. These compounds play a vital role in liver protection by boosting antioxidant enzyme activity and reducing inflammation and oxidative stress. Additionally, arabinoxylans (AX) in BSG enhance gut health by promoting the growth of beneficial microbiota. The review also identifies gaps in understanding how processing affects bioactive compound bioavailability in foods, emphasizing the need for innovative food technologies to enhance nutrient release and absorption, including the recent studies that show the role of gut microbiota in fermenting BSG components, leading to the release of beneficial compounds, such as ferulic and butyric, which positively influence health and metabolism. Despite these advancements, further research is essential to explore the interactions within the gut, liver effects, and the overall health benefits of BSG, aiming to optimize processing techniques to preserve its nutritional value and promote sustainable food innovation. Full article
(This article belongs to the Special Issue Natural Antioxidants from Plant-Based By-Products: Mechanisms and Applications in Food Systems)
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