Chemical Insights into Food Antioxidants

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

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