New Preservation Strategies to Improve Food Quality

Dear Colleagues,

Currently, there is a growing demand from consumers for foods formulated with natural preservatives with a prolonged shelf life. Research aims to improve food quality through different methods, such as the development of new processes, the use of active packaging, the use of plant extracts with high antioxidant power and/or antimicrobial activity and the use of antagonistic microorganisms able to prevent food spoilage.

All strategies should improve the overall qualitative characteristics of food by acting synergistically both from a chemical–physical and microbiological point of view. Moreover, it is essential to understand the mechanism of action that lies at the basis of any conservation strategy.

For this Special Issue on "New Preservation Strategies to Improve Food Quality", we welcome papers that enhance our understanding about the use of new preservative strategies that can improve the quality characteristics of food and prevent its loss due to deterioration.

Dr. Lucia Parafati
Dr. Elena Arena
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.

• natural preservatives
• biocontrol
• antimicrobial activity
• antioxidant activity
• food formulation