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Foods
Special Issues
Preservation and Shelf Life Extension of Food Products
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Preservation and Shelf Life Extension of Food Products

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Packaging and Preservation".

Deadline for manuscript submissions: 31 October 2025 | Viewed by 1144

Special Issue Editors

Prof. Dr. Aleksandra Szydłowska-Czerniak

E-Mail Website
Guest Editor
Department of Analytical Chemistry and Applied Spectroscopy, Faculty of Chemistry, Nicolaus Copernicus University in Toruń, Gagarina 7, 87-100 Toruń, Poland
Interests: antioxidant capacity new synthetic antioxidants; oilseeds; vegetable oils; emulsions; confectionery; biodegradable smart packaging; new analytical methods; spectroscopic techniques; chemometric tools
Special Issues, Collections and Topics in MDPI journals
Dr. Dobrochna Rabiej-Kozioł

E-Mail Website
Guest Editor
Department of Analytical Chemistry and Applied Spectroscopy, Faculty of Chemistry, Nicolaus Copernicus University in Toruń, Gagarina 7, 87-100 Toruń, Poland
Interests: oxidative stability of vegetable oil; vegetable oil supplementation; antioxidant activity
Prof. Dr. Aneta Jastrzebska

E-Mail Website
Guest Editor
Department of Organic Chemistry, Faculty of Chemistry, Nicolaus Copernicus University, 7 Gagarin Street, 87-100 Torun, Poland
Interests: chromatography; food analysis; meat; sample preparation

Special Issue Information

Dear Colleagues,

The main goal of this Special Issue entitled ‘Preservation and Shelf Life Extension of Food Products’ is to collect recent studies that demonstrate trends aimed at prolonging the shelf life of foods such as designing new packaging, using functional food additives, or changing production technology. Currently, active and intelligent packaging is one of the most promising factors for extending shelf life. The incorporation of antioxidants recovered from by-products or agro-food wastes into new packaging materials could be desirable to consumers and is an environmentally friendly strategy that maintains a high quality of food for the assumed shelf life. On the other hand, various antioxidant compounds introduced directly or enclosed in nanoencapsulation or nanoemulsions, especially from natural sources such as plant extracts, can be used for the present purpose. Moreover, studies that expand knowledge of well-known food preservatives may be presented.

Therefore, original research (communications, full papers, and reviews) that presents an innovative approach to extending the shelf life of foods is welcome.

Prof. Dr. Aleksandra Szydłowska-Czerniak
Dr. Dobrochna Rabiej-Kozioł
Prof. Dr. Aneta Jastrzebska
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. Foods 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 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

  • food additives
  • active packaging
  • shelf life
  • food preservation
  • oxidative stability
  • antioxidant activity
  • food storage

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Further information on MDPI's Special Issue policies can be found here.

Published Papers (2 papers)

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Research

18 pages, 549 KiB  
Article
Extension of Poultry Meat Shelf Life Using Cynara cardunculus L. Leaf Extracts as a Natural Preservative
by Cássia H. Barbosa, Mariana A. Andrade, Fernanda Vilarinho, Ana Sanches Silva and Ana Luísa Fernando
Foods 2025, 14(15), 2592; https://doi.org/10.3390/foods14152592 - 24 Jul 2025
Viewed by 275
Abstract
Food additives are used to prevent food spoilage and extend its shelf life. However, concerns regarding the potential health implications associated with some synthetic additives have prompted research efforts aimed at identifying natural alternatives, such as plant extracts. Cynara cardunculus L. (cardoon) is [...] Read more.
Food additives are used to prevent food spoilage and extend its shelf life. However, concerns regarding the potential health implications associated with some synthetic additives have prompted research efforts aimed at identifying natural alternatives, such as plant extracts. Cynara cardunculus L. (cardoon) is known for its antimicrobial and antioxidant properties. The aim of this study was to evaluate the capability of ethanolic food-grade extracts from cultivated cardoon and globe artichoke leaves to preserve poultry breast meat during refrigerated storage. A total of seven treatment groups were tested: one control group (no extract) and six active groups with 0.5%, 1%, and 2% (w/w) of either cultivated cardoon or globe artichoke leaf extracts. Lipid oxidation, moisture, colour, pH, acidity, and microbial growth were assessed in poultry meat samples over 15 days. Both extracts were effective in extending shelf life, up to 11 days, by delaying lipid oxidation and microbial growth. Cardoon extract (1% w/w) displayed superior antimicrobial efficacy, maintaining microbial counts below 5 Log CFU/g meat until day 15, compared to the control. Cultivated cardoon leaf extract proves promising as a natural antimicrobial and antioxidant, extending the shelf life of poultry meat. This presents an opportunity to maintain the quality of meat products, aligning with consumer preferences for natural ingredients and sustainable practices. Full article
(This article belongs to the Special Issue Preservation and Shelf Life Extension of Food Products)
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20 pages, 5421 KiB  
Article
Effects of Water-Soluble and Fat-Soluble Antioxidant Combinations in Oil-in-Water Emulsions on the Oxidative Stability of Walnut Kernels
by Ying Jing, Rongrong Wang, Huiliang Wen and Jianhua Xie
Foods 2025, 14(11), 1967; https://doi.org/10.3390/foods14111967 - 31 May 2025
Viewed by 630
Abstract
Walnuts, which are rich in unsaturated fatty acids (UFAs), are highly susceptible to oxidation during storage, leading to quality degradation. Consequently, antioxidant technologies for the oxidative stability of walnuts have garnered significant attention. The addition of antioxidants remains the most cost-effective and efficient [...] Read more.
Walnuts, which are rich in unsaturated fatty acids (UFAs), are highly susceptible to oxidation during storage, leading to quality degradation. Consequently, antioxidant technologies for the oxidative stability of walnuts have garnered significant attention. The addition of antioxidants remains the most cost-effective and efficient method currently available, with synergistic effects enhancing the efficacy of mixed antioxidant combinations compared to single antioxidants. In this study, four lipophilic antioxidants—tert-butylhydroquinone (TBHQ), butylated hydroxytoluene (BHT), dilauryl thiodipropionate (DLTP), and propyl gallate (PG)—were paired with four hydrophilic antioxidants—rosemary extract (RE), phytic acid (PA), tea polyphenols (TPs), and sodium ascorbate (SA)—resulting in 16 experimental groups to investigate synergistic effects. The effects of water-soluble and fat-soluble antioxidant combinations on walnut oxidation were systematically evaluated through peroxide value, acid value, thiobarbituric acid reactive substances, and DPPH radical scavenging capacities. Additionally, fatty acid composition analysis was employed to assess the preservation of beneficial UFAs. Mechanistic insights were obtained via thermogravimetric analysis and electron paramagnetic resonance spectroscopy. Notably, two combinations, 0.03% TBHQ + 0.03% TPs (w/w) and 0.03% DLTP + 0.03% SA (w/w), exhibited good oxidative stability of walnut kernels. These formulations demonstrated superior antioxidant performance and effectively inhibited oxidative pathways while maintaining UFA integrity, demonstrating their potential as advanced preservation strategies for lipid-rich foods. Full article
(This article belongs to the Special Issue Preservation and Shelf Life Extension of Food Products)
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