Consumer backlash against the use of synthetic chemicals as preservatives has driven research into much safer natural products. Research in the search for the most effective natural products as preservatives for various food products has largely focused on plant-derived products, especially essential oils. Several benefits of their use as preservatives have been identified: hypoallergenicity, improvement of product flavors, taste of food products and general health for consumers. Natural extracts (essential oils) are safe alternative sources to replace synthetic products with antimicrobial, antiviral and antifungal activity. Recent studies have shown that essential oils for example have antibacterial and antifungal properties in vitro. In vivo, they have demonstrated positive effects of reducing mycotic infections, in the case of different plant species. According to the European Union and the World Health Organization - food safety is everyone's responsibility, starting from the raw materials until they reach the consumer.

The antimicrobial (prevention of spoilage by inhibiting the growth of microorganisms) and antioxidant (prevention of lipid oxidation and peroxidation) activities of essential oils and other natural extracts are attributed to their volatile compounds. They have been widely used for medicinal, bactericidal, virucidal, fungicidal, antiparasitic, insecticidal and antioxidant purposes. The use of these types of extracts in order to obtain optimal technical solutions for food preservation is directly related to their quality. In this regard, it is necessary to implement a safe and effective product quality system in the technological flow of food processing.

Researchers are invited to contribute the latest findings and methods for creating and describing applications for obtaining and using natural extracts and other derivatives in safe food production. The final aim of this special issue is to provide knowledge on the latest methods of obtaining by modern and economically efficient methods natural extracts, including their characterization and standardization, as well as the ways of their use in obtaining safe food products. A hopeful active engagement with exciting discoveries will be possible from academic and industrial scientists in various sectors.

Original research papers and reviews are encouraged for publication in this special issue. The following are just a few possible areas of research:
• analysis methods regarding the identification and quantification of a large number of organic compounds with antimycotic, antifungal potential from different natural extracts;
• the development of technologies for obtaining natural extracts, respectively the design and construction of industrial facilities to obtain acdstora with optimal production yields;
• creation of a database on mixtures of natural extracts with maximum efficiency in the food preservation process;
• the use of natural extracts and other derivatives in obtaining safe food products;

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Antioxidants and Antimicrobials in Food Production