Natural and Synthetic Antioxidants as Food Additives

Dear Colleagues,

Traditionally, food production is closely related to the utilization of various additives and spices. Depending on consumer demand and region, a broad variety of additives is being used for the improvement of foods’ safety features, sensory characteristics (color, taste, texture, and aroma), and elongation of shelf-life.

Today, in response to the consumer trend of adapting a “healthier” lifestyle in order to prevent the development of various diseases, the food industry has broadened the features of food additives to include their nutritional value combined with their health beneficial effects. This has initiated a vigorous research activity towards the screening of a plethora of bioactive substances and preparations, suitable for use in foodstuffs. Among numerous additives tested, molecules and natural product extracts displaying strong antioxidant activities were highlighted as the best fit to consumer demand, since they have been determined as capable to prevent or retard the development of various illnesses, such as coronary heart disease, various types of cancer, etc.

Consequently, there is a strong scientific interest and industrial demand for the development of novel, safe, and multipurpose food additives, of natural or synthetic origin, that possess potent antioxidant properties and comply with the standards set by the contemporary food manufacturing industry.

Prof. Serkos A. Haroutounian
Guest Editor

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