Food Byproducts as Sustainable Ingredients for Innovative and Healthy Foods
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Security and Sustainability".
Deadline for manuscript submissions: 10 May 2026 | Viewed by 1
Special Issue Editors
Interests: food waste recovery; antioxidants; chromatography; mass spectrometry; food chemistry; natural products, food analysis
Interests: antioxidant activity; polyphenols; chromatography; food analysis; antioxidants; food chemistry
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
At present, consumers have increasingly focused their attention on food quality and its correlation with nutrition. Moreover, the increasing focus on sustainability and the circular economy in the agri-food sector has led to growing interest in the valorization of food byproducts. These materials, often considered waste, are rich in bioactive compounds, fibers, proteins, and other valuable nutrients that can be reintroduced into the food chain as functional and health-promoting ingredients.
This Special Issue aims to collect high-quality research articles and reviews on the innovative utilization of food byproducts for the development of new, sustainable, and nutritionally enhanced food products. Key topics of interest include advanced extraction methods, functional and nutritional characterization, technological applications, sensory evaluation, and consumer acceptance of byproduct-enriched foods. By integrating scientific, technological, and nutritional insights, this Special Issue seeks to promote strategies that reduce food waste, enhance food quality, and support environmental sustainability.
The Special Issue is open to all contributions aimed at investigating the recovery of valuable compounds from agri-food wastes and byproducts targeting their nutraceutical and food application.
Dr. Sonia Bonacci
Dr. Alessandra De Bruno
Guest Editors
Manuscript Submission Information
Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.
Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.
Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.
Keywords
- bioactive compounds
- food wastes
- food byproducts
- compound recovery
- food enrichment
- nutrients
- food chemistry
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