Application of Biotechnological Methods Aimed to Obtain Bioactive Compounds from Food Industry By-Products, 2nd Version

Dear Colleagues,

Currently, food losses represent a severe imbalance in the availability and accessibility dimensions of the short-term global food system. Therefore, food waste management plays a central role in this system since food waste is expected to rise to about 126 Mt by 2020, and the slogan “from waste to resources” is being promoted in order to inject food waste back into the economy as new raw materials, thus increasing the security of supply. Because up to 42% of food waste is produced by household activities and 39% by the food manufacturing industry, the circular economy is focused on the revalorization of those food losses (low-cost raw materials). These "secondary raw materials" can be traded and shipped just like primary raw materials from traditional extractive resources, thus accentuating certain properties (nutritional, functional, antimicrobial, etc.) through different recycling systems such as green extraction methods, which make this byproduct treatment economically attractive to the food industry and environmentally friendly promoting the sustainability. Hence, the main topic of this Special Issue is directed towards the application of various biotechnological techniques that manage to transform and improve the obtaining of bioactive compounds so they can be revalued and so their valuable properties can be used in food and even nutraceuticals and cosmeceuticals. Short communications, original articles, and reviews are welcome.

Dr. Jose Antonio Curiel
Guest Editors
Dr. F. Javier Leyva-Jimenez
Co-Guest Editor

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