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Natural Antioxidants: Innovative Extraction and Application in Foods compiles comprehensive information and recent findings on the extraction of antioxidants from different natural resources and investigates their application in food. The book focuses on different sources of natural antioxidants such as the Hypochaeris and Hyoseris species, pomegranate seed oil, thyme, hemp, coriander, olive mill wastewaters, the edible mushroom Hericium erinaceus, Brewer’s spent grain, broccoli byproducts, cardoon, and Norway spruce bark. Moreover, the effect of different treatments such as blanching, microwave exposure, roasting, and enzymatic browning on the phytochemical content and bioactivity of the extracts is also addressed. Readers will find valuable insights into the impact of extraction methodologies on the bioactivity of the extracts, along with an understanding of the vast potential of natural extracts for the quality of food products. Readership Food and nutrition researchers, health professionals, nutritionists, and food science and chemistry students

Research & information: general --- supercritical fluid extraction --- pressurized liquid extraction --- ultrasound-assisted extraction --- trans-resveratrol --- Norway spruce bark --- shelf life --- byproducts --- fresh pasta --- vegetable extracts --- antimicrobial activity --- wood waste --- phenolic profile --- planar chromatography --- DPPH-HPTLC assay --- Cynara cardunculus L. --- cardoon leaves --- by-products --- antioxidant activity --- ferulic acid --- brewer’s spent grain --- alkaline hydrolysis --- adsorption --- synthetic resin --- macroporous resin XAD-7HP --- olive mill wastewaters --- oxidative stability --- polyphenols --- sunflower oil --- enzymatic browning --- antioxidant compounds --- Hericium erinaceus --- mushroom metabolites --- polyphenol oxidase --- tyrosinase --- laccase --- natural inhibitor --- selenomethionine --- green coffee --- acrylamide --- Arabica --- Robusta --- Maillard reaction --- selenium uptake --- pretreatment --- ultrasound assisted extraction—UAE --- rapid solid-liquid dynamic extraction—RSLDE --- gas chromatography-mass spectrometry—GC-MS --- antioxidants --- C. sativa --- T. vulgaris --- C. sativum --- pomegranate seeds --- oil --- microwave pretreatment --- total phenolic content --- antioxidant capacity --- Hyoseris radiata --- Hyoseris taurina --- Hypochaeris laevigata --- Hypochaeris radicata --- phytochemicals --- obesity --- diabetes type 2 --- n/a --- brewer's spent grain --- ultrasound assisted extraction-UAE --- rapid solid-liquid dynamic extraction-RSLDE --- gas chromatography-mass spectrometry-GC-MS

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This Special Issue provides recent advances in the use of plants for therapeutic purposes. This Special Issue collected the plants, including leaf, fruit, and others. This Special Issue's targets were crude plant extract and active principle purified from the plant. This Special Issue prompted researchers to provide each plant discovery. We are pleased to include in this Special Issue the screened Mexican plants and the halophytic plants growing in central Saudi Arabia, and so on. As a result, we have sparked scientists' interest in studying the plant for therapeutic purposes. This field necessitates network pharmacology analysis and machine-aided learning. Many disorders resistant to modern medication are looking for active principles isolated from the plants all over the world.

Medicine --- Pharmacology --- safflower --- hydroxysafflor yellow A --- safflower yellow A --- flavonoid --- platelet aggregation --- vescalagin --- methylglyoxal --- inflammation --- antioxidant --- insulin secretion --- traditional medicine --- hypoglycemic plants --- Eryngium longifolium --- Alsophila firma --- glucose 6-phosphatase --- fructose 1,6-bisphosphatase --- Lycium shawii --- Anabasis articulata --- Rumex vesicarius --- Zilla spinosa --- anticancer --- antimicrobial --- biogenetic interrelationship --- flavonoid contents --- trace elements --- human tumor cell lines --- cytotoxic effect --- plant extracts --- Acalypha monostachya --- Lindera obtusiloba --- apolipoprotein E-deficient mice --- atherosclerosis --- endothelium --- black bean soybean sauce --- by-product --- functional supplements --- Moringa oleifera --- anti-aging --- fibrosis --- kidney disease --- Gan-Mai-Da-Zao --- depression --- brain-derived neurotrophic factor --- serotonin transporter --- unpredictable chronic mild stress --- Acalypha arvensis --- ellagitannin --- corilagin --- Staphylococcus aureus --- flavonoids --- antibacterial --- Alzheimer’s disease --- amyloid β --- immunomagnetic reduction --- Drosophila melanogaster --- water extract of fermented rice bran --- non-alcoholic fatty liver disease --- high-fat diet --- aged rat --- Salvia haematodes --- rapid solid–liquid dynamic extraction (RSLDE) --- extractor Naviglio® --- Soxhlet apparatus --- medium pressure liquid chromatography (MPLC) --- antioxidant potential --- Inga jinicuil --- phytochemical profile --- HPLC-PDA --- GC-MS --- anti-inflammatory --- fast dissolving films --- yeast β-glucan --- bilberry juice --- diabetes --- herbal medicine --- bioactive derivative --- triple negative breast cancer --- Wnt/β-catenin --- anti-cancer --- n/a --- Alzheimer's disease --- rapid solid-liquid dynamic extraction (RSLDE)

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The application of analytical chemistry to the food sector allows the determination of the chemical composition of foods and the properties of their constituents, contributing to the definition of their nutritional and commodity value. Furthermore, it is possible to study the chemical modifications that food constituents undergo as a result of the treatments they undergo (food technology). Food analysis, therefore, allows us not only to determine the quality of a product or its nutritional value, but also to reveal adulterations and identify the presence of xenobiotic substances potentially harmful to human health. Furthermore, some foods, especially those of plant origin, contain numerous substances with beneficial effects on health. While these functional compounds can be obtained from a correct diet, they can also be extracted from food matrices for the formulation of nutraceutical products or added to foods by technological or biotechnological means for the production of functional foods. On the other hand, the enormous growth of the food industry over the last 50 years has broadened the field of application of analytical chemistry to encompass not only food but also food technology, which is fundamental for increasing the production of all types of food.

Humanities --- Social interaction --- solid-liquid extraction --- green extraction --- RSLDE --- bioactive compounds --- Naviglio extractor --- Naviglio’s principle --- Hsian-tsao --- Platostoma palustre (Blume) --- headspace solid-phase microextraction (SPME) --- volatile components --- simultaneous distillation-extraction (SDE) --- amino acid profiling --- hydrophilic interaction chromatography (HILIC) --- tandem mass spectrometry --- Triticum species flours --- flour quality characteristics --- narrow-leaved oleaster fruits --- near-infrared hyperspectral imaging --- geographical origin --- convolutional neural network --- effective wavelengths --- food colorants (synthetic, natural) --- food matrices --- instrumental analysis --- sample preparation --- mango --- volatile compounds --- frequency detection (FD) --- order-specific magnitude estimation (OSME) --- odor activity value --- sensory analysis --- lead (II) --- ELISA --- monoclonal antibody (mAb) --- isothiocyanobenzyl-EDTA (ITCBE) --- chemiluminescent enzyme immunoassay (CLEIA) --- meadow saffron --- metabolomics --- UHPLC-QTOF-mass spectrometry --- extraction methods --- antioxidants --- Pressurized liquid extraction --- soxhlet --- solvent extraction --- green analytical chemistry --- Rosemary --- poultry eggs --- spectinomycin --- lincomycin --- ASE --- GC-EI/MS/MS --- acrylamide --- kobbah --- transglutaminase --- pectin --- chitosan-nanoparticles --- coatings --- mesoporous silica nanoparticles --- grass pea --- HPLC-RP --- Curcuma longa L. --- curcuminoid stability --- multi-step extraction --- ultrasound-assisted extraction --- extraction kinetic --- functional foods --- gas chromatography --- health effects --- liquid chromatography (HPLC) --- mass spectrometry --- nutraceuticals --- phytochemicals --- solid-liquid extraction techniques --- solid-liquid extraction --- green extraction --- RSLDE --- bioactive compounds --- Naviglio extractor --- Naviglio’s principle --- Hsian-tsao --- Platostoma palustre (Blume) --- headspace solid-phase microextraction (SPME) --- volatile components --- simultaneous distillation-extraction (SDE) --- amino acid profiling --- hydrophilic interaction chromatography (HILIC) --- tandem mass spectrometry --- Triticum species flours --- flour quality characteristics --- narrow-leaved oleaster fruits --- near-infrared hyperspectral imaging --- geographical origin --- convolutional neural network --- effective wavelengths --- food colorants (synthetic, natural) --- food matrices --- instrumental analysis --- sample preparation --- mango --- volatile compounds --- frequency detection (FD) --- order-specific magnitude estimation (OSME) --- odor activity value --- sensory analysis --- lead (II) --- ELISA --- monoclonal antibody (mAb) --- isothiocyanobenzyl-EDTA (ITCBE) --- chemiluminescent enzyme immunoassay (CLEIA) --- meadow saffron --- metabolomics --- UHPLC-QTOF-mass spectrometry --- extraction methods --- antioxidants --- Pressurized liquid extraction --- soxhlet --- solvent extraction --- green analytical chemistry --- Rosemary --- poultry eggs --- spectinomycin --- lincomycin --- ASE --- GC-EI/MS/MS --- acrylamide --- kobbah --- transglutaminase --- pectin --- chitosan-nanoparticles --- coatings --- mesoporous silica nanoparticles --- grass pea --- HPLC-RP --- Curcuma longa L. --- curcuminoid stability --- multi-step extraction --- ultrasound-assisted extraction --- extraction kinetic --- functional foods --- gas chromatography --- health effects --- liquid chromatography (HPLC) --- mass spectrometry --- nutraceuticals --- phytochemicals --- solid-liquid extraction techniques

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• Reference Manager
• EndNote
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The application of analytical chemistry to the food sector allows the determination of the chemical composition of foods and the properties of their constituents, contributing to the definition of their nutritional and commodity value. Furthermore, it is possible to study the chemical modifications that food constituents undergo as a result of the treatments they undergo (food technology). Food analysis, therefore, allows us not only to determine the quality of a product or its nutritional value, but also to reveal adulterations and identify the presence of xenobiotic substances potentially harmful to human health. Furthermore, some foods, especially those of plant origin, contain numerous substances with beneficial effects on health. While these functional compounds can be obtained from a correct diet, they can also be extracted from food matrices for the formulation of nutraceutical products or added to foods by technological or biotechnological means for the production of functional foods. On the other hand, the enormous growth of the food industry over the last 50 years has broadened the field of application of analytical chemistry to encompass not only food but also food technology, which is fundamental for increasing the production of all types of food.

solid-liquid extraction --- green extraction --- RSLDE --- bioactive compounds --- Naviglio extractor --- Naviglio’s principle --- Hsian-tsao --- Platostoma palustre (Blume) --- headspace solid-phase microextraction (SPME) --- volatile components --- simultaneous distillation-extraction (SDE) --- amino acid profiling --- hydrophilic interaction chromatography (HILIC) --- tandem mass spectrometry --- Triticum species flours --- flour quality characteristics --- narrow-leaved oleaster fruits --- near-infrared hyperspectral imaging --- geographical origin --- convolutional neural network --- effective wavelengths --- food colorants (synthetic, natural) --- food matrices --- instrumental analysis --- sample preparation --- mango --- volatile compounds --- frequency detection (FD) --- order-specific magnitude estimation (OSME) --- odor activity value --- sensory analysis --- lead (II) --- ELISA --- monoclonal antibody (mAb) --- isothiocyanobenzyl-EDTA (ITCBE) --- chemiluminescent enzyme immunoassay (CLEIA) --- meadow saffron --- metabolomics --- UHPLC-QTOF-mass spectrometry --- extraction methods --- antioxidants --- Pressurized liquid extraction --- soxhlet --- solvent extraction --- green analytical chemistry --- Rosemary --- poultry eggs --- spectinomycin --- lincomycin --- ASE --- GC-EI/MS/MS --- acrylamide --- kobbah --- transglutaminase --- pectin --- chitosan-nanoparticles --- coatings --- mesoporous silica nanoparticles --- grass pea --- HPLC-RP --- Curcuma longa L. --- curcuminoid stability --- multi-step extraction --- ultrasound-assisted extraction --- extraction kinetic --- functional foods --- gas chromatography --- health effects --- liquid chromatography (HPLC) --- mass spectrometry --- nutraceuticals --- phytochemicals --- solid-liquid extraction techniques