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Processes
Special Issues
Chemical Insights into Food Antioxidants
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Chemical Insights into Food Antioxidants

A special issue of Processes (ISSN 2227-9717). This special issue belongs to the section "Chemical Processes and Systems".

Deadline for manuscript submissions: 15 February 2027 | Viewed by 1359

Editors

Prof. Dr. Márcio Vargas-Ramella

E-Mail Website
Guest Editor
Biological Sciences Department, Santa Catarina State University (UDESC), Laguna 88790-000, Brazil
Interests: antioxidant; food chemistry; chemical characterization; degradation kinetic; food processing; shelf-life; bioactive compound; functional food
Special Issues, Collections and Topics in MDPI journals
Prof. Dr. Carmen Sílvia Favaro-Trindade

E-Mail Website
Guest Editor
School of Animal Science and Food Engineering (FZEA), University of São Paulo (USP), Pirassununga 13635900, SP, Brazil
Interests: microencapsulation of food ingredients and bioactive compounds; agro-industrial waste for the production of functional foods; food additives
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

In recent years, the scientific community and food industry have shown increasing interest in the dual role of antioxidants: (i) their role in human health and (ii) as critical agents in food preservation. This Special Issue, “Chemical Insights into Food Antioxidants”, was conceived to highlight recent scientific advances in both fields, focusing on chemical characterization, extraction, functionality, and the mechanisms of action of synthetic and natural antioxidants found in food systems and food sources.

In addition, food processing, formulation, packaging, and storage conditions critically influence the integrity and efficacy of antioxidants. Thus, advanced chemical insights into their structural transformations, degradation pathways, and interactions with other food components are vital for optimizing their application.

We welcome original research and reviews addressing

  • Chemical characterization and quantification of antioxidants using advanced analytical methods;
  • Stability and degradation kinetics during processing (thermal/non-thermal), storage, and packaging;
  • Structure–activity relationships leading antioxidant functionality in complex matrices;
  • Recent advances in extracting antioxidant compounds;
  • Encapsulation and delivery strategies to enhance stability/bioaccessibility;
  • Synergistic effects between antioxidants and food components;
  • The development of antioxidant-enriched foods and natural preservation systems.

By compiling multidisciplinary research, this Special Issue aims to advance the chemical foundations of antioxidant science for improved food quality, nutrition, and health outcomes.

We look forward to receiving your valuable contributions.

Prof. Dr. Márcio Vargas-Ramella
Prof. Dr. Carmen Sílvia Favaro-Trindade
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 250 words) can be sent to the Editorial Office for assessment.

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-anonymized 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 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 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 chemistry
  • chemical characterization
  • degradation kinetics
  • food processing
  • shelf life
  • bioactive compound
  • functional food

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Published Papers (1 paper)

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Research

36 pages, 4934 KB  
Article
Protocol Proposal and Molecular Docking Mechanistic Elucidation of an Ecological Tanning Process for Fish Skin
by Marilia Inês Soares Ferrante, Juan Philippe-Teixeira, Kátia Kalko Schwarz, Daniel Pedro Willemann, Paulo Cezar Bastianello Campagnol and Márcio Vargas-Ramella
Processes 2026, 14(7), 1173; https://doi.org/10.3390/pr14071173 - 5 Apr 2026
Viewed by 852
Abstract
Chrome tanning of fish skins generates hazardous effluents and carcinogenic Cr(VI) residues; chromium-free routes to valorize collagen-rich by-products from aquaculture and coastal fisheries are therefore needed. We report a 12-stage ecological protocol employing acetic acid/NaCl pickling, Acacia mearnsii tannin, A. podalyriifolia retanning, mashed-papaya [...] Read more.
Chrome tanning of fish skins generates hazardous effluents and carcinogenic Cr(VI) residues; chromium-free routes to valorize collagen-rich by-products from aquaculture and coastal fisheries are therefore needed. We report a 12-stage ecological protocol employing acetic acid/NaCl pickling, Acacia mearnsii tannin, A. podalyriifolia retanning, mashed-papaya enzymatic bating, and cinnamon as antimicrobial/odor adjunct, scaled from bench to pilot using exclusively locally sourced inputs, for Nile tilapia (Oreochromis niloticus) and Patagonian flounder (Paralichthys patagonicus). Three trained operators evaluated macroscopic quality against five predefined criteria adapted from SATRA and ISO 3376 grading conventions, providing a structured feasibility baseline that does not substitute for the standardized instrumental testing designated as priority future work. Both species achieved satisfactory grain stability, complete tannin penetration, pliable handle, and cinnamon-dominant odor without residual amines; dark-brown coloration is a recognized practical limitation for fashion applications. In silico molecular docking (GNINA v1.0) was used to explore the mechanistic plausibility of each ecological substitution, generating testable hypotheses rather than definitive mechanistic conclusions: the multidentate polyphenol proxy (PGG) exhibited consistently superior collagen engagement over the flavanol monomer across both collagen constructs and all three scoring metrics (1CAG: Vina affinity −5.51 ± 0.13 vs. −3.54 ± 0.35 kcal/mol; CNNscore 0.874 ± 0.009 vs. 0.771 ± 0.010; 7CWK: Vina affinity −6.98 ± 1.43 vs. −4.37 ± 0.16 kcal/mol; CNNscore 0.858 ± 0.024 vs. 0.635 ± 0.094). Dipeptide probes were reproducibly accommodated in the papain catalytic cleft, with the closest configuration reaching 3.997 Å from the catalytic nucleophile (OCS25-SG). Trans-cinnamaldehyde occupied the quorum-sensing pocket with reproducible placement (CNNscore 0.718 ± 0.034) but without score-based selectivity over structural decoys, a result interpreted as hypothesis-generating for future microbiological validation. The protocol is reproducible from bench to pilot and generalizable across two species with distinct dermal architectures. Quantitative physical-mechanical testing (shrinkage temperature, tensile strength, elongation, tear load), CIELab colorimetric analysis, and effluent characterization (COD, BOD5, total phenolics) are designated as priorities for future validation. Full article
(This article belongs to the Special Issue Chemical Insights into Food Antioxidants)
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