Natural Additives for Enhancing the Quality and Shelf Life of Animal-Based Food Products
A special issue of Applied Sciences (ISSN 2076-3417). This special issue belongs to the section "Food Science and Technology".
Deadline for manuscript submissions: 31 December 2026 | Viewed by 2292
Editors
Interests: meat quality; essential oils; active and edible films and coatings; consumer acceptability
Interests: meat quality; essential oils; natural additives; animal performance; carcass quality
Interests: food quality; bioactive compounds; agro industry residues; dairy products
Special Issues, Collections and Topics in MDPI journals
Interests: product development; food supplements; bioactive compounds; natural antioxidants; functional foods; edible active coatings
Special Issue Information
Dear Colleagues,
In recent years, growing consumer awareness around health, environmental impacts, and sustainability has led to an increasing demand for more natural food products. This shift includes a preference for reducing or eliminating synthetic additives throughout the entire food supply chain—from farm to fork. This trend has driven the search for natural alternatives that not only ensure food safety, but also improve sensory quality and extend shelf life.
This Special Issue aims to compile original research articles and comprehensive reviews focused on the use of natural additives in animal-based food products. The objective is to highlight their role in food preservation, improvements in organoleptic and functional properties, and potential antimicrobial and antioxidant effects. Special attention will be placed on innovative approaches that integrate these compounds at various stages of the food value chain.
We invite researchers and professionals to submit papers on the following topics:
- Applications of natural additives in animal production systems (e.g., feed, management practices) and their effects on final products;
- Integration of natural compounds into active or intelligent packaging;
- Direct incorportaion of natural additives into animal-derived products, including meat, milk, and their processed forms);
- Evaluation of the impact of these additives on microbiological, antioxidant, sensory, or nutritional qualities;
- Investigations into the mechanisms of action, stability, and synergistic effects of natural compounds in animal-based food products.
We welcome contributions that provide robust scientific evidence supporting the use of natural additives as tools for healthier and more sustainable food production.
Dr. Ana Guerrero Barrado
Prof. Dr. Ivanor Nunes Do Prado
Prof. Dr. Grasiele Scaramal Madrona
Dr. Ana Carolina Pelaes Vital
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 250 words) can be sent to the Editorial Office for assessment.
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-anonymized peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Applied Sciences is an international peer-reviewed open access semimonthly 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 2400 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
- active packaging
- animal-based products
- antimicrobial activity
- antioxidant properties
- consumers
- food preservation
- food safety
- natural additives
- sensory quality
- shelf-life extension
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