Special Issue "Food Preservation: Challenges and Efforts for the Future"
Deadline for manuscript submissions: closed (15 December 2019) | Viewed by 19143
Interests: biopreservation; antimicrobials; essential oils; plant extracts; functional cultures; food & gut microbiome
Special Issues, Collections and Topics in MDPI journals
Special Issue in Applied Microbiology: Biopreservation as an Alternative Strategy for Food Safety, Biofilm Inactivation and Antimicrobial Resistance: Challenges and Future Perspectives
Special Issue in Microbiology Research: Emerging Technologies and Innovations for Gut Microbiome Research
Special Issue in Applied Sciences: Emerging Technologies and Innovations for Gut Microbiome Research
Special Issue in Microorganisms: Unveiling the Multiple Aspects of Microbial Ecology—Selected Papers from 41st International Congress of SOMED
Special Issue in Biomedicines: Microbes Rule Our World-Multilevel Interactions among Humans, Animals and Environment Selected Papers from 41st International Congress of SOMED
Special Issue in Applied Microbiology: Biopreservation as an Alternative Strategy for Food Safety, Biofilm Inactivation and Antimicrobial Resistance: Challenges and Future Perspectives 2.0
Interests: antioxidants; bioactive compounds; essential oils; plant extracts; food chemistry; food analysis
Special Issues, Collections and Topics in MDPI journals
Special Issue in Foods: The Benefits of Plant Extracts for Human Health
Special Issue in Applied Sciences: Antioxidants in Natural Products II
Special Issue in Molecules: Natural Products and Essential Oils Biocidal Activities and Innovative Applications
Special Issue in Gels: Bioactive Gel Films and Coatings Applied in Active Food Packaging
Special Issue in Horticulturae: Plants Bioactive Compounds as Food and Nutraceutical Authentication Markers
Microbial hazards and food oxidation have acquired substantial economical, ethical and legal importance in the food industry. Administration of a variety of food additives, along with strict preservation processes, are applied to suppress the development of pathogenic microorganisms and oxidation reactions, as well as to prolong the shelf-life of foods. Today, there is mounting pressure on food manufacturers to either completely avoid the use of chemical preservatives or to adopt more "natural" alternatives. The use of natural antimicrobial compounds, functional microbial starter cultures and antioxidants for "synthetic preservative-free" products are included among the latest and most successful accomplishments in the food industry.
Biopreservatives contribute to microbial safety and antioxidant activity and may offer organoleptic, technological, nutritional and health benefits. Such agents may provide additional advantages compared to preservatives and starter cultures currently used in food manufacture and are expected to result in improvement and optimization of the food production processes, leading to safer and healthier products. Examples include natural bioactive compounds with antimicrobial, antioxidant and health-promoting propeties, as well as microorganisms that are able to synthesize antimicrobial molecules with a positive health input.
Hence, we particularly have an interest in manuscripts dealing with the most recent achievements of specific antimicrobial activity and/or antioxidant capacity of natural products and functional microbial cultures. This Special Issue will become an international forum for researchers to summarize current inventions, developments, and ideas in the field, with a special emphasis on the technical applications obtained within the last five years, and future perspectives.
Potential topics include, but are not limited to:
- Antimicrobial-antioxidant properties of natural products
- Antimicrobial efficiency of functional microbial cultures
- Food preservation and smart packaging
- Application of high pressure methodologies for ensuring food preservation and safety
- Quality assurance criteria and safety data
- Legal aspects of the use of natural substances in food industry
Dr. Yiannis Kourkoutas
Dr. Charalampos Proestos
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 2200 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.
- Antimicrobial/antioxidant natural agents
- Functional cultures
- Smart packaging
- Quality assurance
- Food safety