The Antioxidants in Fermented Foods—2nd Edition
A special issue of Antioxidants (ISSN 2076-3921).
Deadline for manuscript submissions: 28 February 2026 | Viewed by 74
Special Issue Editors
Interests: bioactive compounds from microorganisms; food; fermentation; metabolism; biodiversity; functionality of microorganisms
Special Issues, Collections and Topics in MDPI journals
Interests: biomaterials; biophysical and biological properties; chemical biology; immobilization; encapsulation and drug delevery; antioxydant activity; nanomedecine and nanobiology
Special Issues, Collections and Topics in MDPI journals
Interests: oxidative stress; green extraction of secondary metabolites from plants; extraction and biological activity of primary metabolites from plants; characterization and biological activity; molecular mechanisms of antioxidant activity
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Our previous Special Issue edition, titled “The Antioxidants in Fermented Foods”, received an outstanding response, with numerous high-quality submissions contributing to a comprehensive collection of cutting-edge research. Building on this success, we are pleased to announce the second edition of our Special Issue, titled “The Antioxidants in Fermented Foods—2nd Edition”.
This second edition further explores the dynamic relationship between fermentation processes and antioxidant generation, emphasizing the role of microbial metabolism in enhancement of bioactive properties of fermented foods. Several studies from the first edition highlighted the potential of fermentation-derived antioxidants in promoting health, paving the way for deeper investigations into optimized production methods, advanced evaluation techniques, and their physiological effects. We invite contributions that delve into innovative strategies for antioxidant production, novel in vitro/in vivo assessment approaches, and the mechanisms by which these bioactive compounds influence human health.
By compiling the latest advancements in this field, we aim to provide valuable insights for researchers, industry professionals, and health enthusiasts, thereby reinforcing the significance of fermented foods as a key component of functional nutrition.
We look forward to receiving your contributions.
Prof. Dr. Yves Waché
Dr. Fares Boudjouan
Dr. Nadjet Benaida-Debbache
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
- fermentation
- microorganism metabolism
- transformation of plant precursors
- antioxidant activity
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