Special Issue "Natural Food Additives: From Source to Application"
Deadline for manuscript submissions: closed (20 November 2021).
Interests: food chemistry; bioactivity; natural product chemistry; bioactive compounds; chemometrics
One of the most recent trends associated to innovative food products regards the reduction/elimination of artificial additives and their substitution with bio-based compounds. The main reason for such a tendency is not related with effectiveness or safety, since all compounds that are legally accepted as food additives fulfil strict requirements and continuous assessment. In turn, natural-based compounds are generally preferred due to their widely recognized health benefits, which cannot be found among their artificial counterparts. Likewise, the consumers’ concerns towards the ecological impact of the food industry are generally appeased by the employment of natural-based additives, as these are achievable from renewable sources (e.g., plants, mushrooms, or seaweeds) and without implying such high volumes of hazardous chemicals and solvents.
Furthermore, natural-based ingredients often include more than one bioactive molecule, providing synergistic effects that cannot be achieved otherwise. Nevertheless, these compounds that can be directly obtained from natural sources present some technological limitations, mostly associated to their poor stability under different processing conditions. Accordingly, this Special Issue is mainly focused on critical aspects associated to the whole production chain of bio-based compounds, inviting researchers to contribute with original research or review articles focusing on particular aspects such as:
- Natural species with highest potential as sources of bio-based food additives;
- Optimized extraction/purification technologies;
- Structural elucidation of isolated compounds;
- Stabilization of bioactive compounds;
- Protected delivery technologies;
- Development of innovative food formulations;
- Interaction among shelf-life conditions and overall quality;
- Consumers’ acceptance studies.
Dr. João C.M. Barreira
Prof. Isabel C.F.R. Ferreira
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 papers will be 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 monthly 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 2000 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.
- Bio-based food additives
- Extraction/purification technologies
- Molecular structure elucidation
- Stabilization techniques
- Innovative food formulations
- Consumers’ acceptance