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 1393
Special Issue Editors
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
Interests: oxidative stability of vegetable oil; vegetable oil supplementation; antioxidant activity
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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