Advances in Food Preservatives

Innovative Extraction and Analysis Methods

Bochra Bejaoui (Herausgeber)

Buch | Hardcover

XVI, 349 Seiten

2026
Springer International Publishing (Verlag)
978-3-032-17267-9 (ISBN)

Infos

This book presents the most up-to-date methods for extracting and analyzing food preservatives, offering readers a comprehensive view of cutting-edge research on both natural and synthetic preservation agents. Organized into five sections, it opens with an in-depth overview of the potential of wild and medicinal plants, essential oils, and bioactive compounds as natural preservatives, as well as their relevance in animal feed applications. Through this section, readers gain insight into modern extraction techniques and innovative approaches for harnessing these natural compounds to improve food safety and extend shelf life. The second section presents innovative preservation strategies, with a focus on biopolymer-based active films that offer sustainable and effective protection for food products, while subsequent chapters in section 3 outline green extraction strategies, as well as preconcentration and purification technologies designed to obtain high-quality natural preservatives. Advanced analytical section covers chromatographic techniques, innovative detection methods, and data-driven approaches for monitoring preservative residues. The book concludes with a section devoted to case studies for postharvest strategies, multi-omics, and machine learning-assisted detection, offering practical insights into improving fruit and vegetable quality and controlling microorganisms in food systems. Given its breadth, the book is a valuable resource for researchers in food science, chemists specializing in food safety, and professionals in the food industry. It bridges traditional knowledge with modern innovations, providing evidence-based solutions for sustainable food preservation.

Autor

Bochra Bejaoui is an Associate Professor of Analytical Chemistry at the Faculty of Sciences of Bizerte (University of Carthage) and a researcher at the Useful Materials Laboratory of INRAP. She holds a Ph.D. and an HDR in Analytical Chemistry and specializes in the development of extraction and separation methods, as well as in the design of functional nanomaterials and materials derived from industrial by-products. These materials are integrated into advanced analytical approaches aimed at extracting and identifying high-value compounds and detecting contaminants in environmental and food matrices, while also supporting applications in antimicrobial technologies. Her research also focuses on the valorization of natural biomolecules, and the assessment of food quality. Her work is grounded in an integrated approach combining methodological optimization, experimental design strategies, and the development of sustainable adsorbents. In the field of food safety, Dr. Bejaoui develops robust analytical methods for monitoring undesirable compounds and evaluating food preservatives, examining their extraction, effectiveness, and potential impacts. She has authored numerous peer-reviewed articles and book chapters and has held various editorial responsibilities, including serving as a guest editor for the journal Materials and as editor of the book Updates on Titanium Dioxide . Dr. Bejaoui also contributes to several national and international research projects, reinforcing her commitment to advancing analytical chemistry, food chemistry and environmental science.

Inhalt

Section 1 Natural Food Preservatives.- Chapter 1: Wild and Medicinal Plants Potentials as Natural Food Preservatives.- Chapter 2: Essential Oils Effectiveness as Natural Preservatives in Food.- Chapter 3: Harnessing Nature s Bioactives: Modern Strategies for Extraction and Application in Food Preservation.- Chapter 4: Preservatives in Animal Feeds.- Section 2 Novel Food Preservation.- Chapter 5: Biopolymer as Active Film for Food Preservation.- Section 3 Innovative Methods for Improved Extraction, Preconcentration, and Purification of Food Preservatives.- Chapter 6: Application of Green Extraction Methods for the Production of Natural Food Preservatives.- Chapter 7: Food Preservatives: Traditional and Green Extraction Methods.- Section 4 Advanced Analytical Methods for the Determination of Preservative Residues.- Chapter 8: Challenges and Advances in Chromatographic Analyses of Food Preservatives.- Chapter 9: Trends in Food Preservative Detection: A Reliable and Facile Approach-State of the art.- Chapter 10: Innovative Analytical Approaches for Food Preservatives: From Advanced Detection to Data-Driven Interpretation.- Section 5 Case Studies.- Chapter 11: Advanced Postharvest Strategies: The Role of Preservatives and Innovative Technologies in Enhancing Fruit and Vegetable Quality and Safety.- Chapter 12: Multi-Omics and Machine Learning-Assisted Approaches for the Detection of Food Preservative Residues: A New Frontier in Analytical Science.- Chapter 13: Natural Food Preservatives: Its Applications in the Control of Microorganisms in Foods.

Produkt-Details

• Erscheint lt. Verlag: 24.5.2026
• Zusatzinfo: XVI, 349 p. 22 illus., 12 illus. in color.
• Verlagsort: Cham
• Sprache: englisch
• Maße: 155 x 235 mm
• Themenwelt: Naturwissenschaften ► Chemie
• Schlagworte: Food preservatives residues analysis • Green Extraction Methods • innovative materials • Natural Food Preservatives • Solid-Phase Extraction • Synthetic Food Preservatives
• ISBN-10: 3-032-17267-5 / 3032172675
• ISBN-13: 978-3-032-17267-9 / 9783032172679
• Zustand: Neuware