Value-Added Applications of Bioactive Compounds from By-Products of Food Processing
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Security and Sustainability".
Deadline for manuscript submissions: 27 February 2025 | Viewed by 905
Special Issue Editors
Interests: food quality; sensory analysis; volatile profile; consumer preference; bioactive compounds; antioxidant effects; essential oils; hydrolates; functional food; olive oil
Special Issues, Collections and Topics in MDPI journals
Interests: enviromental-friendly alternatives to plant protection products; agrifood industry; post-harvest and storage; bioactive compound biosynthesis and secondary metabolites; non-destructive techniques; food quality
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
The escalating global population and evolving lifestyles have resulted in a substantial surge in food waste across industrial, agricultural, and household sectors. This abundance of food waste poses a pressing global concern, as mismanagement can harm the environment and human health. However, waste from fruits, vegetables, grains, and other food production and processing residues contains valuable bioactive compounds. These compounds, including polyphenols, dietary fiber, proteins, lipids, vitamins, organic acids, and minerals, often exist in higher concentrations in discarded parts than in those deemed market-worthy. Harnessing these bioactive compounds presents an opportunity to transform food waste into valuable resources. Various industries, from food production and nutrition to bioplastics, bioenergy, and biofertilizers, have embraced food waste as a novel and sustainable source for value-added products. This Special Issue explores the diverse applications and potential benefits of bioactive compounds derived from food processing by-products. It seeks to highlight innovative research, technologies, and methodologies that contribute to these compounds' extraction, characterization, and utilization for various value-added purposes. The Special Issue will cover a broad range of topics related to bioactive compounds obtained from food processing by-products, including but not limited to extraction techniques and optimization, characterization, and identification of bioactive compounds, biological activities, and health benefits and applications in functional foods and nutraceuticals, environmental sustainability, and waste reduction strategies.
Dr. Diana De Santis
Guest Editor
Dr. Margherita Modesti
Guest Editor Assistant
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 processing by-products
- extraction techniques
- functional foods
- nutraceuticals
- health benefits
- sustainability
- waste reduction
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