Dear Colleagues,

Plant materials, including food and medicinal plants, such as fruits, vegetables, cereals, mushrooms, beverages, flowers, spices and traditional medicinal herbs, represent an important source of bioactive compounds (polyphenols, vitamins, tocopherols, carotenoids, terpenic compounds, proteins, polysaccharides, dietary fibers and enzymes) with numerous properties (antioxidant, anti-inflammatory, antimicrobial, antidiabetic, antitumoral and prebiotic activities).

In addition, plant biomass, represented by different agro-food industry by-products (pomaces, leaves, seeds, shells, brans, oilseed cakes, molasses, etc.), represents a valuable resource with untapped potential, once viewed as a waste material but still representing an important source of natural bioactive compounds. Considering global environmental concerns and resource scarcity, the agro-food industry is becoming increasingly aware of the importance of sustainable practices and waste reduction with the use of these resources to obtain products intended to maintain the health of the population, such as food ingredients, functional foods, food supplements, nutraceuticals and pharmaceutical products. These waste materials currently pose challenges that have attracted the attention of governments, corporations, academia and other organizations. Without a solution, they can place a significant environmental burden on ecosystems.

Thanks to recent advances in biotechnologies, most of these resources can now be used for the (i) development of green chemistry methods for processing, bioprocessing and bio-refining agro-food by-products in order to obtain products to meet societal needs; (ii) production of food to increase the nutritional, functional and technological properties of food products; (iii) procurement of food ingredients, functional foods, nutraceuticals, pharmaceuticals and cosmetics; (iv) use of agro-food by-products to reduce costs and promote sustainability; (v) development of biofuels (bioethanol, biomethane and biohydrogen) to ensure climate neutrality and resilience.

Dr. Elisabeta Irina Geana
Prof. Dr. Ovidiu Tita
Guest Editors

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• fruits and vegetables
• medicinal plants
• agro-food industry
• food ingredients
• functional foods
• nutraceuticals
• food supplements
• pharmaceutical products
• antioxidant activity
• oxidative stress
• aging
• anti-inflammatory activity
• sustainable recovery
• circular bioeconomy