Research Topic

Sustainable Alternatives for Food Preservatives and Additives

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Sustainable alternatives for food preservatives and additives
In recent years there has been a rise in environmental and health awareness around food production and consumption. As a result, consumers’ preferences are increasingly leaning towards green consumerism, clean labelling and environmental ...

Sustainable alternatives for food preservatives and additives
In recent years there has been a rise in environmental and health awareness around food production and consumption. As a result, consumers’ preferences are increasingly leaning towards green consumerism, clean labelling and environmental sustainability.

In line with these tendencies, the food industry has sought to find sustainable alternatives to synthetic preservatives and severe treatments, such as thermal processes. Sustainable alternatives aim to reduce the environmental impact of food production, whilst ensuring product safety and extended shelf life. Natural compounds derived from plants, microbes and animals may provide new green alternatives. In addition, new preservatives and additives can be produced from food by-products or even waste, thus providing added-value to eco-friendly solutions. However, natural compounds may also have detrimental environmental or human health effects dependent on the dose and application method.

This Research Topic aims to showcase the most recent research on sustainable alternatives to food preservatives and additives, soliciting the submission of high-quality original research articles, reviews, mini-reviews and perspective articles focused on this topic.

Potential subtopics of the collection may include, but are not limited to, natural antioxidants, antimicrobials and preservatives derived from plants, animals and microorganisms. Some examples include plant extracts, essential oils, natural enzymes, polyphenols, natural compounds of microbial (antagonistic compounds, secondary metabolites, etc.) or animal origin (e.g. chitosan), bioactive peptides, fatty acids esters, green alternatives to nitrites and nitrates, and edible or eco-friendly packaging. The beneficial and harmful effects of products of natural origin through dose and/or application-dependent methods of research, should also be considered within this Research Topic.


Keywords: Food preservatives, Additives, Sustainability, Consumer preference, Environmental sustainability, Environmental impact, Food production, Food packaging, Edible packaging, Natural antioxidants


Important Note: All contributions to this Research Topic must be within the scope of the section and journal to which they are submitted, as defined in their mission statements. Frontiers reserves the right to guide an out-of-scope manuscript to a more suitable section or journal at any stage of peer review.

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