Research on Antimicrobial Strategies in Food Systems
A special issue of Applied Sciences (ISSN 2076-3417). This special issue belongs to the section "Food Science and Technology".
Deadline for manuscript submissions: 20 September 2025 | Viewed by 36
Special Issue Editor
Interests: encapsulation; molecular interactions; bioactive molecules; biopolymers; controlled release
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Food antimicrobials are essential compounds used in the food industry to maintain product quality and safety. These compounds inhibit the growth of spoilage microorganisms, thereby extending shelf life, and prevent the growth of pathogenic microorganisms, thereby ensuring food safety for consumers. These compounds can be broadly classified into two categories based on their origin: synthetic antimicrobials and natural antimicrobials. Despite the demonstrated efficacy of the direct application of antimicrobials within food systems, consumer concerns regarding the stability, efficacy, and acceptability of processed products have arisen. This may be particularly important in the context of natural antimicrobials, whose sensitivity to environmental factors such as pH, temperature, and light has been shown to lead to degradation. In addition, the direct application of antimicrobials frequently results in the inactivation of these compounds, thereby decreasing their efficacy. Furthermore, free antimicrobials have been observed to interact with food components, decreasing their antimicrobial efficacy and exerting adverse influences on the sensory characteristics of food. Similarly, the rapid diffusion of natural antimicrobials from the food matrix highlights the need for innovative delivery systems to stabilize these compounds and ensure their controlled release for sustained efficacy. This Special Issue aims to publish manuscripts that highlight advanced strategies for preserving the bioactivity of antimicrobials while maintaining the sensory and functional integrity of food products. For example, these strategies may concern the search for new molecules with antimicrobial activity, the micro/nanoencapsulation of antimicrobials, the development of active packaging, or any other innovative strategies that allow an original and effective use of antimicrobial agents.
Dr. Adem Gharsallaoui
Guest Editor
Manuscript Submission Information
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Keywords
- antimicrobials
- encapsulation
- active packaging
- innovative strategies
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