Dear Colleagues, The importance of consuming antioxidants in food, beverages, and so on has increased enormously during the last decade. The food and beverage industry is demanding antioxidants from natural sources to replace synthetic antioxidants because of the negative health consequences and beliefs regarding some of the synthetic ones. Natural antioxidants, such as polyphenols, carotenoids, and vitamin C, exhibit a plethora of biological effects, including anti-inflammatory, anti-aging, anti-atherosclerosis, and anticancer effects. Much scientific research has been devoted to the evaluation of the antioxidant activity of natural products, such as olive oil, fruits, and vegetables, as well as to the extraction, isolation, and characterization of antioxidant compounds from medicinal plants, spices, and marine sources. Much research has also been devoted to the recovery of antioxidants from olive mill waste, winery waste, and other wastes as well as their use for the authentication (e.g., geographical origin, organic–non organic) of foods and natural products by means of chemometrics. The aim of this Special Issue, entitled “Antioxidants in Natural Products II”, is to collect all of the available scientific research on the discovery of new antioxidants from all kinds of foods, beverages, and natural products, as well as their uses for human benefit, and to critically present the available and emerging analytical methods for the measurement of the antioxidant activity and other quality parameters of natural products. Prof. Dr. Antony C. Calokerinos Prof. Dr. Mustafa Bener Prof. Dr. Charalampos Proestos Prof. Dr. Petros Tarantilis Guest Editors Link: https://www.mdpi.com/journal/applsci/special_issues/Antioxidants_Natural_Products_II

The main tasks are the dissemination of knowledge, the change of the process for obtaining edible insects, the development of the edible insect food industry, the expansion of the composition of already used insects, and the future conduct of research on risks to human health.

Over the years, there has been an effort to extend food shelf life so as to reduce global food waste. The use of natural biodegradable materials in production procedures is more and more adopted nowadays in order to achieve cyclic economy targets and improve environmental and human health indexes. Active packaging is the latest trend for food preservation. and this is the goal of the project

Foodomics techniques provide appropriate technical solutions for a variety of food science applications, finding application in different areas: food authentication and profiling, food quality and safety, food processing and digestion, identification of bioactive compounds, nutrition, and human health.

To assist food industry and food analytical laboratories to perform routine food analysis

The Hellenic Research & Innovation Centre (HRIC) is a state-of-the-art Institute of Food Safety that offers high quality chemical, microbiological and consultation services to the food industry. For more information Visit our website: www.hric.gr

Extraction of bioactive compounds

Determination of metal migration in cans

Isolation of antioxidants by high energy techniques and characterisation of their structure by HPLC/DAD, LC/MS/MS and NMR. Determination of their antioxidant capacity and antimicrobial activity. Encapsulation of compounds in food matrices for new product development.

determine trans fatty acids in foods of different origin by GC-MS