Antimicrobial and Antioxidant Properties of Bioactive Compounds from Foods

Dear Colleagues,

The growing demand for safe, high-quality, and minimally processed foods has intensified interest in natural bioactive compounds with antimicrobial and antioxidant properties. These compounds, derived from plant, animal, fungal, and microbial sources, support oxidative stability, inhibit pathogenic and spoilage microorganisms, and contribute to human health. Major classes include phenolics, flavonoids, carotenoids, peptides, polysaccharides, essential oils, and organic acids, all showing strong potential for use in food preservation and functional food development.

This Special Issue aims to present recent advances in the identification, characterization, and application of natural bioactive compounds in the food sector. Emphasis is placed on structure-activity relationships, synergistic interactions, and incorporation into innovative delivery systems such as nanoemulsions, edible coatings, and active packaging. Sustainable extraction and valorization of bioactive molecules from agricultural residues and food industry by-products, aligned with circular economy and zero-waste principles, are also encouraged.

Topics of interest include mechanisms of action against foodborne pathogens and oxidative stress, stabilization and encapsulation strategies, the influence of processing and storage on compound stability, novel analytical techniques, and health-promoting effects.

This Special Issue welcomes original research articles and comprehensive reviews aimed at advancing scientific knowledge and promoting nature-based solutions that enhance food safety, quality, and overall well-being for consumers.

Dr. Ivana Čabarkapa
Guest Editor

Dr. Dragana Tomanić
Dr. Danka Dragojlović
Guest Editor Assistants

Manuscript Submission Information

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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.