NMR Spectroscopy for the Characterization of Foods: Applications in Antioxidant Research and Beyond

Dear Colleagues,

Nuclear magnetic resonance (NMR) spectroscopy is a powerful and versatile tool in food science, offering unique insights into the chemical composition, structure, and dynamics of bioactive compounds. In the field of antioxidants, NMR enables the direct and non-destructive analysis of phenolics, flavonoids, vitamins, and other molecules with health-promoting properties. Moreover, NMR contributes to unravelling the mechanisms of oxidative stability, food processing effects, and the role of antioxidants in nutrition and health.

This Special Issue welcomes original research articles and reviews focused on NMR applications in food and antioxidant science. Topics of interest include, but are not limited to, the following:

• NMR spectroscopy for the characterization of antioxidant compounds;
• Metabolomic and chemometric approaches to evaluate antioxidant activity and bioavailability;
• NMR studies on oxidative stability, food processing, maturation, and storage;
• Low-field NMR and magnetic resonance imaging (MRI) applied to antioxidant-rich foods and beverages;
• Novel applications of NMR to assess authenticity, traceability, and functional properties related to antioxidants.

We warmly invite researchers to contribute their work to this Special Issue, aiming to highlight the pivotal role of NMR spectroscopy in advancing antioxidant research and promoting healthier, more sustainable food systems.

Dr. Giacomo Di Matteo
Guest Editor

Dr. Federico Brigante
Guest Editor Assistant

Manuscript Submission Information

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