Nanoemulsions in Food Science: Antimicrobial and Antioxidant
A special issue of Foods (ISSN 2304-8158).
Deadline for manuscript submissions: 16 January 2026 | Viewed by 79
Special Issue Editors
Interests: nanoemulsions; essential oils; novel foods; bioactive compounds; food safety
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
The management of food safety and food quality is a key concern in the food industry, requiring innovation and novel strategies. Although proven to be effective, traditional thermal methods often compromise food quality. In addition, non-thermal technologies, such as those incorporating ultrasound and ultraviolet, still lack optimization and are responsible for causing potential oxidative stress in food. In this sense, the development of nanoemulsions for application in food systems represents a reliable alternative due to their antimicrobial and antioxidant potential, as well as enhanced delivery ability. Therefore, assembling diverse perspectives from biotechnology, food science, and food technology, this Special Issue aims to advance our understanding of the application of nanoemulsions in different food systems for promoting bacterial inactivation and controlling oxidative stress. Original research articles and reviews are invited on the following topics:
- Advances in pathogen inactivation and oxidation control using nanoemulsions.
- Bacterial modulation in response to the application of nanoemulsions in food systems.
- The combination of traditional and non-thermal methods with nanoemulsions in different food processing systems.
- The modelling and optimization of the development and application of nanoemulsions.
- Challenges and solutions in industrial applications and sensory perception associated with the use of nanoemulsions.
- The application of nanoemulsions for innovations in packaging and storage, aiming to improve the control of pathogens, spoilage microorganisms, and oxidative stress.
We look forward to receiving your contributions.
Prof. Dr. Carlos A. Conte-Junior
Guest Editor
Dr. Yago Alves de Aguiar Bernardo
Guest Editor Assistant
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
- nanotechnology
- essential oils
- natural antimicrobials
- antioxidants
- storage
- bacterial modulation
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