Lucarini M., Durazzo A. (eds.) Extractable and Non-Extractable Antioxidants

MDPI, 2019. — 236 p.The delineation and exploitation of extractable and non-extractable antioxidants in the main food groups, as well as by-products and biomass waste, are required. The focus should be addressed towards the description and updating of the methodological approach of antioxidant compounds in a multidisciplinary and innovative design. Conventional procedures and advanced extraction technologies, as well as analytical techniques, with particular attention to green procedures, will be considered. The combination of emerging analytical techniques and the application of statistical methods, i.e., infrared spectroscopy, multi-elemental analysis, isotopic ratio mass spectrometry, and nanotechnologies coupled with chemometrics are welcome.
The application of studies of extractable and non-extractable antioxidants on food waste, in line with concepts of circular economy and biorefineries, will be considered.
The utilization of extractable and non-extractable antioxidants in the nutraceuticals field is another focal point of this Special Issue: extracts, fractions, purified and semi-purified substances, used alone or in combination with other ingredients as dietary supplements or functional foods. This field needs to be explored using rigorous science approaches, considering a combination of studies from different fields (nutrition, food chemistry, medicine, etc.) is increasing.