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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 November 2025 | Viewed by 1070

Special Issue Editor

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.

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 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

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

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Published Papers (3 papers)

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Research

21 pages, 325 KiB  
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
Viewed by 159
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 KiB  
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
Viewed by 374
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 KiB  
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
Viewed by 427
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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