From the Green Extraction of Food Waste and By-Products to the Structure-Activity Relationships of Natural Antioxidants
A special issue of Antioxidants (ISSN 2076-3921). This special issue belongs to the section "Extraction and Industrial Applications of Antioxidants".
Deadline for manuscript submissions: closed (20 September 2022) | Viewed by 49802
Special Issue Editors
Interests: food chemistry; green extraction; functional foods; dietary supplements and products; food traceability; spectroscopic untargeted fingerprint
Special Issues, Collections and Topics in MDPI journals
Interests: drug discovery; computational chemistry; computer-aided drug design; virtual screening; food chemistry; nutraceuticals; natural products
Special Issues, Collections and Topics in MDPI journals
Interests: green extraction; ultrasound; waste management; circular economy; food chemistry; dietary food supplements; functional foods
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
The exploitation of the green extraction techniques is gaining particular interest regarding the recovery of natural antioxidants from agro-industrial waste and by-products with the aim at providing faster, more efficient, safer, and sustainable alternatives to conventional extractions. Agro-industrial side streams provide numerous raw materials for the recovery of antioxidants compounds, which once extracted should be concentrated, purified, and formulated ensuring both the quality and the economic sustainability of the final products. Nevertheless, the structure–activity relationships and understanding of how they interact with biological targets of pharmaceutical interest of these natural compounds have only recently begun to be investigated, gaining interest not only in the scientific community engaged in the pharmaceutical sector but also in that engaged in food science. Since the comprehension of them could be quite useful both in the rational formulation of new ingredients (i.e., dietary supplements, food preservatives, cosmetics, …) whose technological properties could be improved, but also in the design of innovative antioxidant compounds.
The present Special Issue, “From the Green Extraction of Food Waste and by-Products to the Structure-Activity Relationships of Natural Antioxidants”, aims to collect and to publish recent advances in this interdisciplinary pathway. We welcome authors to contribute with original research as well review articles enable to cover different aspects in this research field connecting food-science, food-processing, food-chemistry with molecular design and modelling.
Prof. Dr. Raffaella Boggia
Prof. Dr. Giosuè Costa
Dr. Federica Turrini
Guest Editors
Manuscript Submission Information
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Keywords
- Green Extraction
- Structure-activity relationships
- Rational design and formulation
- Computational chemistry
- Molecular docking and structure-based virtual screening
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