Antioxidant Compounds in Food Processing
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 August 2024 | Viewed by 1512
Special Issue Editors
Interests: antioxidant compounds; food lipids; characterization of bioactive compounds; analytical methods; oxidative stability
Special Issue Information
Dear Colleagues,
Antioxidant compounds play a pivotal role in food processing as they preserve the quality, nutritional value, and shelf life of various food products. These compounds, such as vitamin C, vitamin E, carotenoids, and polyphenols, counteract the detrimental effects of oxidative processes, which can lead to food rancidity, color changes, and nutrient degradation.
Through their ability to neutralize free radicals and inhibit oxidation reactions, antioxidants help to maintain the sensory attributes and extend the stability of processed foods. Additionally, they contribute to promoting consumer health by reducing the risk of chronic diseases associated with oxidative stress.
The influence of food processing on antioxidant compounds is a dynamic interplay that can impact the content, stability, and bioavailability of these components in foods. While processing techniques like heating, drying, and storage may lead to the degradation of certain antioxidants, they can also enhance the availability of others, such as lycopene in tomatoes, by breaking down cell walls and releasing bound antioxidants. Additionally, innovative processing methods can concentrate or preserve antioxidant compounds, thereby boosting their levels or improving their stability in processed foods.
This Special Issue will be dedicated to new perspectives regarding antioxidant compounds throughout the food production process and the influence of antioxidant compounds in food processing.
Dr. Silvia Marzocchi
Prof. Maria Caboni
Guest Editors
Manuscript Submission Information
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Keywords
- antioxidant compounds
- health properties of food
- food processing
- oxidative stability
- analytical chemistry
