Natural Antioxidants to Food Preservation

Dear Colleagues,

Lipid and protein oxidation is one of the major causes of quality deterioration in foods. Oxidative deterioration in any type of food manifests in the form of discoloration, development of off-flavour and off-odour, production of potentially toxic compounds such as fatty acid peroxides, cholesterol hydroperoxide, and peroxy radicals, and also nutrient and drip losses, consequently reducing the shelf life of foods. In this regard, the use of antioxidants is one of the major strategies for preventing lipid and protein oxidation and may be effective in controlling and reducing oxidation in foods. Due to the potential toxicological effects of synthetic antioxidants, interest in natural antioxidants has increased and the search for naturally occurring compounds that have antioxidant effects has expanded dramatically during the last decade. In this respect, existing technological strategies involve the direct application of antioxidants to foods or the coating of packaging materials with natural extracts in order to improve the oxidative stability of the products inside. This open access, Topical Collection issue brings together original research and review articles on natural antioxidants. It highlights new discoveries, approaches, and technical developments in the field of food preservation. The main feature of this Topical Collection is to provide a platform through which to share significant works in the field of natural antioxidants that can advance our understanding of food preservation and may lead to improvements in the shelf-life of foods.

Dr. Jose Lorenzo
Guest Editor

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. 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 collection website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 250 words) can be sent to the Editorial Office for assessment.

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Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2700 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.