The increasing prevalence of foodborne illnesses, coupled with growing consumer demand for safe and wholesome food products, underscore the need for innovative approaches to food preservation and safety. Traditional methods, while effective, often rely on synthetic additives and preservatives. These may have unintended health and environmental consequences. In relation to this matter the 2030 Agenda for Sustainable Development, adopted by all United Nations has created 17 Sustainable Development Goals (SDGs), which have highlighted the need to reduce food loss and waste, promote sustainable agriculture, and ensure food safety.
In response to these challenges, there is a growing interest in exploring them as safe and sustainable alternatives. Natural bioactive compounds have long been recognized for their potential to enhance food quality, safety, and shelf life. Ongoing advancements in food science and technology continue to renew interest in these compounds as sustainable and consumer-friendly alternatives to synthetic additives. This special issue aims to highlight recent advancements in the field of natural food preservation, focusing on the characterization and application of bioactive compounds derived from natural origins.
This special issue aims to address the pressing global challenge of ensuring food safety and quality while minimizing the use of synthetic additives. By leveraging the potential of natural bioactive compounds, we seek to develop innovative food preservation strategies that prioritize human health and environmental sustainability. This special issue will explore the identification, characterization, and application of bioactive compounds derived from natural sources, unravel their mechanisms of action, and address relevant regulatory and consumer concerns.
We encourage submissions that demonstrate the potential of natural bioactive compounds. The following list of topics indicates typical subjects that fall within the scope of this issue:
• Promoting health and well-being through the incorporation of bioactive compounds in foods. Reducing reliance on synthetic additives and preservatives. Discovering and characterizing novel bioactive compounds from natural sources
• Extracting, stabilizing, and encapsulating bioactive compounds obtained from complex matrices or waste materials with potential applications in food and nutrition
• Improving nutritional value, extending shelf life, inhibiting microbial growth, and preventing natural oxidation processes
• Uncovering molecular mechanisms of action of natural compounds in food systems. Investigating synergistic effects with other food ingredients or processing techniques
• Applying bioactive compounds in food preservation, enhancing sensory properties (flavour, colour, texture). Exploring consumer perception and acceptance of natural bioactive compounds
• Addressing regulatory and safety considerations for the use of bioactive compounds in food products
By contributing to this special issue, you will have the opportunity to share your research with a global audience and advance the field of food science and nutrition.
The increasing prevalence of foodborne illnesses, coupled with growing consumer demand for safe and wholesome food products, underscore the need for innovative approaches to food preservation and safety. Traditional methods, while effective, often rely on synthetic additives and preservatives. These may have unintended health and environmental consequences. In relation to this matter the 2030 Agenda for Sustainable Development, adopted by all United Nations has created 17 Sustainable Development Goals (SDGs), which have highlighted the need to reduce food loss and waste, promote sustainable agriculture, and ensure food safety.
In response to these challenges, there is a growing interest in exploring them as safe and sustainable alternatives. Natural bioactive compounds have long been recognized for their potential to enhance food quality, safety, and shelf life. Ongoing advancements in food science and technology continue to renew interest in these compounds as sustainable and consumer-friendly alternatives to synthetic additives. This special issue aims to highlight recent advancements in the field of natural food preservation, focusing on the characterization and application of bioactive compounds derived from natural origins.
This special issue aims to address the pressing global challenge of ensuring food safety and quality while minimizing the use of synthetic additives. By leveraging the potential of natural bioactive compounds, we seek to develop innovative food preservation strategies that prioritize human health and environmental sustainability. This special issue will explore the identification, characterization, and application of bioactive compounds derived from natural sources, unravel their mechanisms of action, and address relevant regulatory and consumer concerns.
We encourage submissions that demonstrate the potential of natural bioactive compounds. The following list of topics indicates typical subjects that fall within the scope of this issue:
• Promoting health and well-being through the incorporation of bioactive compounds in foods. Reducing reliance on synthetic additives and preservatives. Discovering and characterizing novel bioactive compounds from natural sources
• Extracting, stabilizing, and encapsulating bioactive compounds obtained from complex matrices or waste materials with potential applications in food and nutrition
• Improving nutritional value, extending shelf life, inhibiting microbial growth, and preventing natural oxidation processes
• Uncovering molecular mechanisms of action of natural compounds in food systems. Investigating synergistic effects with other food ingredients or processing techniques
• Applying bioactive compounds in food preservation, enhancing sensory properties (flavour, colour, texture). Exploring consumer perception and acceptance of natural bioactive compounds
• Addressing regulatory and safety considerations for the use of bioactive compounds in food products
By contributing to this special issue, you will have the opportunity to share your research with a global audience and advance the field of food science and nutrition.