Natural and Synthetic Phenolic Compounds for Food Applications II

Dear Colleagues,

Based on their potent antioxidant and antimicrobial properties, natural phenolic compounds have gained increasing attention for their possible exploitation not only as food supplements but also in the food industry, e.g., as active components in food packaging for food stabilization.

This Special Issue is dedicated to natural and synthetic phenolic compounds endowed with antioxidant and other food stabilization-related properties for potential application in the food industry. Original research articles dealing with innovative applications of natural phenolic compounds as additives in smart food packaging or describing the modulation of the solubility and/or of the antioxidant and other food relevant properties of natural phenolic compounds to broaden their applications are also welcome, although safety aspects should be carefully considered in this latter case. In the case of plant-derived extracts, structural characterization and identification of the main active components is required. Attention will be devoted also to green and sustainable approaches for the recovery of antioxidant and antimicrobial compounds from natural sources as well as to bioprocessing and green chemistry solutions to improve their properties. Review articles describing the current state of the art are also welcome.

Prof. Dr. Lucia Panzella
Guest Editor

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