Oxidation is one of the largest challenges in food shelf-life food quality and retention of nutrition in food systems. The food industries dependence on synthetic preservatives results in expenditures of billions of dollars each year on antioxidants and preservation tactics. In the last few years, there has been a revolution towards natural and enzyme-based interventions to combat oxidative damage while addressing consumer demand for clean label and environmentally friendly products. Antioxidants and antioxidant enzymes are critical tools not only for food stability improvement but also for preventing disease and introducing greater nutritional functionality to food products. Their applications vary from protecting flavor and color in processed foods to inhibiting the rancidity of fats and oils and preventing free radical formation responsible for chronic metabolic diseases. In the past decade, the food industry has witnessed rapid advances in green processing, synthetic biology, enzyme engineering, and the development of functional foods and nutraceuticals. The incorporation of antioxidants and enzymes into smart packaging materials, edible coatings and active films represents a frontier innovation for extending food shelf life while reducing dependence on non-biodegradable plastics and synthetic stabilizers.

Antioxidants and Enzymes in Food Industry: Innovations, Mechanisms, and Industrial Perspectives thus serves as a timely and comprehensive resource, integrating fundamental chemistry, biotechnological innovation, and industrial application in the context of food antioxidants and enzymatic systems. It offers a holistic vision that connects molecular mechanisms with novel technologies like AI-based enzyme design nanozymes encapsulation systems and waste valorization technologies for eco-friendly manufacturing. Scientists and policymakers alike will find this book a valuable reference as they strive towards a next-generation food system which is nutrient-dense, oxidation-stable and environment-friendly.

Praveen Dahiya is Professor & Head - Centre for Biotechnology and Biochemical Engineering at Amity Institute of Biotechnology, Amity University Uttar Pradesh, Noida, India. Her research interests include Enzyme Technology, Industrial Biotechnology, Fermentation Technology, Solid Waste Management, Bioremediation, and Anti-Microbial Resistance. With a career spanning over 17 years in research and teaching, she has published 60 high-impact publications, edited books, and written book chapters that bridge fundamental science with real-world biotechnological solutions. She has also contributed to multiple Indian patent applications in enzyme and antimicrobial technologies and received three patent grants. She has also secured competitive research funding for projects in Medical Microbiology and Solid Waste Management. She has authored/edited three books and serving as editorial board member and reviewer in several journals of repute. Her experience includes research on the production of enzymes via fermentation, immobilization of enzyme on nano support matrix and studying its industrial applications in food grade ester synthesis, waste treatment and other biotechnological applications.

Preeti Mehta Kakkar is an Assistant Professor (Senior Grade) at Amity Institute of Biotechnology, Amity University Uttar Pradesh, Noida, India. Before joining Amity, she worked as Senior Scientific Officer at the DBT–IOC Centre for Advanced Bioenergy Research, Indian Oil Corporation Ltd., where she played a pivotal role in developing and demonstrating CO₂ bioconversion processes for biofuel and omega-3 fatty acid production at the pilot scale. Dr. Kakkar’s research expertise lies in industrial and environmental biotechnology, particularly bioprocess development, fermentation technology, CO₂ sequestration, microbial lipid production, biofuel and nutraceutical synthesis, and waste valorisation. Her research integrates process optimization and scale-up for circular bioeconomy applications, bridging industrial and academic innovation. She has published over 30 peer-reviewed research papers and 18 book chapters in international and national journals of repute and holds multiple international patents (USA, Japan, and Europe) and national patents in the areas of microbial lipid enhancement, algal biomass enrichment, and sustainable bioenergy and nutraceutical production.