Special Issue "Natural Additives in Food II"
Deadline for manuscript submissions: closed (31 July 2020).
Interests: natural products; food chemistry; analytical chemistry; natural food ingredients; bioactive compounds
Special Issues and Collections in MDPI journals
Special Issue in Antioxidants: Antioxidants Properties of Natural Products: A Themed Issue in Honor of Professor Isabel C.F.R. Ferreira
Topical Collection in Antioxidants: Advances in Antioxidant Ingredients from Natural Products
Special Issue in Antioxidants: Medicinal, Aromatic and Edible Plants: The Link Between Pharmacy, Food and Nutrition
Special Issue in Molecules: Medicinal, Aromatic, and Edible Plants: The Link between Pharmacy, Food, and Nutrition
Special Issue in Molecules: Steroidal and Triterpenoid Compounds: Natural Sources, Bioactivities and Applications
Special Issue in Foods: Bioactive/Nutraceutical Compounds in Plant Foods
Special Issue in Pharmaceuticals: Anticancer Compounds in Medicinal Plants
Natural additives have great potential for the food industry, due to the interest of consumers in alternatives to artificial counterparts. After a first Special Issue published in 2019 (https://www.mdpi.com/journal/molecules/special_issues/natural_additives?view=compact&listby=type), we have the pleasure to announce a second edition of the Special Issue in Molecules called “Natural Additives in Food II” in order to highlight the significant progress in this area.
The plant and fungi kingdom are great sources of bioactive compounds, that can be used to develop natural food ingredients. These natural ingredients can be added as extracts, taking advantage of the synergistic effects between compounds, or as individual molecules, after purification, thus, adding the most bioactive ones to the foodstuff. Although quite promising, natural additives still face some drawbacks and limitations. Therefore, an important research topic is the discovery of new alternative sources of natural additives fulfilling the different classes: preservatives (antimicrobials, antioxidants, and antibrowning), nutritional additives, coloring agents, flavoring agents, texturizing agents, and miscellaneous agents.
This Special Issue “Natural additives in Food II” invites researchers to contribute with original research or review articles related to natural ingredients for food applications, including natural compounds obtained from plants, mushrooms, marine, and bee products, extraction procedures, chemical identification, stabilization techniques, and food incorporation.
Dr. Lillian Barros
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. Molecules 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 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 compounds
- Extraction procedures
- Chemical characterization
- Food incorporation
- Stabilization techniques
- Functional foods