Innovative Additives for Food Preservation

Dear Colleagues,

The continuous growth of the global population poses a major challenge for food production and, consequently, for the food industry. Increasing numbers of consumers demand for nutrient-rich, minimally processed foods that meet safety standards, offer health benefits, and maintain extended shelf life. Achieving these objectives requires the development and application of innovative processes and technologies, where food additives play a significant role. Natural bioactive substances such as phenolics, tocopherols, carotenoids, and terpenoids have emerged as promising and innovative alternatives for food preservation applications; furthermore, these compounds are widely recognized for their nutraceutical properties. These innovations target key challenges in food preservation—including microbial contamination, lipid oxidation, and nutrient degradation—while aligning with growing consumer demand for clean-label products.

This Special Issue seeks to compile the latest advancements in sourcing, evaluating, and applying natural additives in food systems with the purpose of extending their shelf life. We invite you to contribute with review articles and research papers to this Special Issue.

Dr. Henry I. Castro-Vargas
Dr. Menglei Xu
Guest Editors

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