Natural Antioxidants as Preservatives of Food and Feed

Dear Colleagues,

Food and feed preservation is of great importance in industry and international trade. Preservation means and their combinations are strictly regulated, whereas, academically speaking, the efforts presented in research articles for all types of foods and population groups as well as for feeds for all types of animals meant for human consumption are endless. Natural antioxidants have attracted the interest of researchers for many decades already. Pure compounds and extracts from natural sources that contain them—including essential oils—may also exert a protective effect against food and feed spoilage, extending, thus, their self-life. Therefore, the issue focuses on the multiple role of natural compounds (and extracts) predominantly examined for their antioxidant activity in vitro, in model systems and real food/feed systems.

Contributions for this Special Issue, both in the form of original research and review articles, may cover all aspects of antioxidants from natural products, including their extraction/isolation, purification, and structural characterization and applications in different food and feed matrices and model systems; in vitro and in vivo biological activity and possible interactions with the matrix; structure–bioactivity relationships; quality and safety aspects; and legislative and metrological gaps and needs.

Prof. Dr. Maria Z. Tsimidou
Prof. Dr. George Arsenos
Guest Editors

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