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Processes
Special Issues
Evaluation and Utilization of Antioxidant Activity in Food Products
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Evaluation and Utilization of Antioxidant Activity in Food Products

A special issue of Processes (ISSN 2227-9717).

Deadline for manuscript submissions: 31 October 2025 | Viewed by 1293

Special Issue Editors

Prof. Dr. Grzegorz Bartosz

E-Mail Website
Guest Editor
Institute of Food Technology and Nutrition, College of Natural Sciences, University of Rzeszow, Rzeszow, Poland
Interests: free radicals; reactive oxygen species; antioxidants; membranes
Special Issues, Collections and Topics in MDPI journals
Prof. Dr. Izabela Sadowska-Bartosz

E-Mail Website
Guest Editor
Laboratory of Analytical Biochemistry, Institute of Food Technology and Nutrition, College of Natural Sciences, University of Rzeszow, Rzeszow, Poland
Interests: antioxidants; anthocyanins; nanoparticles; neurodegenerative diseases
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Recent trends in nutrition have placed an emphasis on the pro-health properties of foods, including their contents of antioxidants. Therefore, the analysis of the total activity of antioxidants, as well as the content of individual antioxidants, such as ascorbic acid, tocopherols, flavonoids, carotenoids, and other antioxidants, represents an important facet of food science. The effects of food storage and processing on the content and activity of antioxidants, their bioavailability, and antioxidant activity as a marker of food quality are important. New plant, animal, and in vitro sources of food are being characterized in this respect. New antioxidants are being identified and characterized, and interactions between food antioxidants are being studied.

The purpose of this Special Issue, “Evaluation and Utilization of Antioxidant Activity in Food Products”, is to address current research questions and achievements in this fascinating field. Both research articles and reviews are welcome. Please note that although all submitted and accepted papers will form part of the Special Issue, each paper will be published immediately to avoid time delays.

Prof. Dr. Grzegorz Bartosz
Prof. Dr. Izabela Sadowska-Bartosz
Guest Editors

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 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 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. Processes 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 2400 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.

Keywords

  • antioxidant
  • food
  • FRAP
  • CUPRAC
  • PRAC
  • ABTS
  • DPPH
  • polyphenols
  • carotenoids
  • analysis

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Published Papers (2 papers)

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Research

14 pages, 1991 KB  
Article
The Effect of Thermal Treatment and Storage on the Stability of Ascophyllum nodosum Extract
by Xin Liu and Wenqiao Yuan
Processes 2025, 13(10), 3043; https://doi.org/10.3390/pr13103043 - 24 Sep 2025
Viewed by 63
Abstract
Macroalgae-derived polyphenols have been considered as a potential source of food supplements that can enhance the nutritional value and extend the shelf life of foods. However, thermal treatment during food processing as well as storage might induce the degradation of some bioactive compounds [...] Read more.
Macroalgae-derived polyphenols have been considered as a potential source of food supplements that can enhance the nutritional value and extend the shelf life of foods. However, thermal treatment during food processing as well as storage might induce the degradation of some bioactive compounds in the extract. In the present study, the stability of the extract from the edible brown algae Ascophyllum nodosum was evaluated under thermal treatment (40–90 °C). Significant differences in TPC, RSC, and antioxidant activity were found during all treatments. The total phenol content (TPC) and antioxidant activity (DPPH scavenging activity) decreased up to 5% and 10%, respectively, after 6 h of thermal treatment, while the reducing sugar content (RSC) increased from 8 to 35% as the temperature increased from 40 to 90 °C. The stability of the extract during storage with or without exposure to air was evaluated at room temperature (25 °C) and low temperature (4 °C) for 108 h, and the influence of the solvent used to contain the extract has been investigated by studying both concentrated and non-concentrated extracts. It was found that the extract stored at 4 °C without exposure to air had a negligible TPC change, while RSC increased in the extract exposed to air, suggesting that oxygen in the air might accelerate polysaccharide degradation during storage. Antioxidant activity of extracts remained constant at both 4 and 25 °C, regardless of exposure to air. Full article
(This article belongs to the Special Issue Evaluation and Utilization of Antioxidant Activity in Food Products)
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17 pages, 1772 KB  
Article
Effect of Fermentation With and Without the Addition of Carrots on the Total Antioxidant Capacity of White and Red Cabbage
by Małgorzata Rak, Grzegorz Bartosz and Izabela Sadowska-Bartosz
Processes 2025, 13(9), 2928; https://doi.org/10.3390/pr13092928 - 13 Sep 2025
Viewed by 411
Abstract
Cabbage is one of the most popular vegetables all over the world, with white cabbage generally being more popular than red cabbage. This study aimed at a comparison of the antioxidant properties of fresh and fermented white and red cabbage. Total phenolic content, [...] Read more.
Cabbage is one of the most popular vegetables all over the world, with white cabbage generally being more popular than red cabbage. This study aimed at a comparison of the antioxidant properties of fresh and fermented white and red cabbage. Total phenolic content, the content of anthocyanins and carotenoids, and the Total Antioxidant Capacity (TAC) assayed by ABTS• scavenging, DPPH• scavenging, FRAP, and ORAC of fresh white and red cabbage, fermented white and red cabbage (sauerkraut), and sauerkraut juice were compared. The TAC of fresh and fermented red cabbage, and of red sauerkraut juice (110.3 ± 8.9, 47.4 ± 4.6 and 48.9 ± 5.7 mmol Trolox equivalents/kg, respectively) was significantly higher than the TAC of fresh and fermented white cabbage and white sauerkraut juice (5.1 ± 0.2, 7.9 ± 0.9 and 6.6 ± 0.9 mmol TE/kg, respectively, when assayed by ORAC). The TAC of white sauerkraut and white sauerkraut juice could be elevated by fermentation with 20% of black carrots (to 16.4 ± 1.2 and 10.5 ± 0.8 mmol TE/kg, respectively) but the TAC of red sauerkraut and red sauerkraut juice was diminished by a mixture of either orange or black carrots, which are of lower anthocyanin content than the red cabbage (41.8 ± 3.0 and 29.2 ± 3.1 mmol TE/kg, respectively). These results may justify the promotion of the broad consumption of red cabbage, both fresh and fermented, and encourage the usage of red cabbage as a promising material for functional foods. Full article
(This article belongs to the Special Issue Evaluation and Utilization of Antioxidant Activity in Food Products)
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