Characterization of Antioxidants’ Physicochemical and Nutritional Properties and Their Applications in Food
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Physics and (Bio)Chemistry".
Deadline for manuscript submissions: 31 October 2025 | Viewed by 1320
Special Issue Editors
Interests: food science and technology; functional foods; bioactive compounds; circular bioeconomy
Interests: Food science and technology; food microbiology and safety; food biotechnology
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Antioxidants are currently of great interest in various research communities and the food industry. Oxidative stress, a consequence of a surplus of free radicals compared to the body's ability to neutralize them, is a significant challenge, often triggered by environmental factors and intricately associated with various pathological conditions, such as inflammation, cancer, and atherosclerosis.
Today’s lifestyles often lead to oxidative stress as people undergo exposure to external influences, such as ultraviolet radiation, pollutants (i.e., heavy metals and pesticides), medicines, drugs (i.e., tobacco and alcohol), and high-calorie diets. There is currently evidence indicating that nutritional status plays an essential role in anti-radical defense. Considering the growing social concern for dietary antioxidants, a manifest focus on the prevention and mitigation of oxidative stress has emerged, searching for natural sources of antioxidants and designing new foods enriched in bioactive compounds with antioxidant properties.
Incorporating natural antioxidants into food, including those produced by microorganisms or recovered from agri-food side-streams, although in its developmental stage due to some limitations, not only offers health benefits but can also align with principles of sustainable production. Understanding the properties, molecular mechanisms, and benefits of antioxidants is vital for facilitating their applications in food, ensuring healthier food, and reducing the risk of free radical-mediated diseases.
We invite researchers to submit original, innovative research articles and/or reviews that explore the characterization of antioxidant properties and their potential to be applied in the food sector.
Prof. Dr. Claudia Lavinia Buruleanu
Prof. Dr. Adriana Dabija
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
- oxidative stress
- antioxidant enzymes
- natural antioxidants
- bioactive compounds
- molecular mechanisms
- food by-products and waste
- green extraction procedures
- food formulation
- bioavailability
- better health
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