Advances in Food Preservatives: Innovative Extraction and Analysis Methods

Name: Advances in Food Preservatives: Innovative Extraction and Analysis Methods
Brand: Springer
SKU: 9783032172679
Price: 20015.0 INR
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by Bochra Bejaoui

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ISBN13: 9783032172679
Binding: Hardcover
Subject: N/A
Publisher: Springer
Publisher Imprint: Springer
Publication Date: April 24, 2026
Pages: 366
Original Price: EUR 272.49
Language: English
Edition: N/A
Item Weight: 713 grams
BISAC Subject(s): Food Science / Chemistry & Biotechnology

About The Book

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.

About The Author

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.

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