Innovative Uses of Phytochemical Antioxidants in Food Science for Healthier Consumption

The rapidly expanding field of food science and nutrition increasingly focuses on the integration of dietary phytochemical supplements, praised for their safety and multiple health benefits. Key among these compounds are anthocyanins, noteworthy for their interaction with food hydrocolloid systems and their regulatory effects on adipocyte lipogenesis, which in turn supports their role in combating obesity and other metabolic disorders. Further research underscores these phytochemicals' strong antiradical activities, attributed to their unique chemical structures. This interest has spurred scientific efforts to develop rapid, non-invasive methods for assessing the functional principles of such bioactive molecules, including both macromolecules and micromolecules, which enhance antioxidant, anticancer properties, and improve the overall physicochemical characteristics of food products.

This Research Topic aims to unveil the versatility of antioxidant phytochemicals as sustainable edible sources within food technology, promoting healthier human consumption. It will also explore the dual utility of both destructive and non-destructive techniques in monitoring physicochemical alterations and clarifying functional mechanisms, to aid in tracking these molecules throughout the production process.

In pursuit of further advancements in this domain, this topic seeks innovative articles, including high-quality reviews and original research, that shed light on novel identification, extraction, and application strategies of natural antioxidants, all aimed at boosting the processing quality and functionality of food products. To foster a comprehensive exploration of this burgeoning field, submissions are invited on themes including, but not limited to:

-Natural bioactive products
-Nano and microencapsulation technologies
-Emerging technologies for extraction
-Development of edible films and bioactive materials
-Applications of green chemistry in food science
-Analytical methods for food analysis
-Advances in food materials science
-Supramolecular chemistry in food tech

Keywords: Biological active agents, Antioxidants, Phytochemicals, Functional foods, Health-promoting effects, Absorption and metabolism, Food technology, Metabolism of action, Physiochemical changes

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.