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: 20 February 2026 | Viewed by 19
Special Issue Editors
Interests: food science and technology; natural antioxidants
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 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 chemistry
- chemical characterization
- degradation kinetics
- food processing
- shelf life
- bioactive compound
- functional food
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