Green Extraction and Formulation of Antioxidants Derived from Food- and Agricultural Waste
Deadline for manuscript submissions: closed (10 January 2024) | Viewed by 6305
Interests: nutraceuticals; bioavailability; in vitro digestion; bioactive compounds; polyphenols; food waste; green extraction
Food and agricultural wastes have been recognized as valuable and easily accessible sources of bioactive compounds, including different types of antioxidants. Increasing the utilization of waste as secondary raw material has been given a lot of attention recently because it is both cost-efficient and in accordance with the principles of the circular economy and sustainable nutrition.
Antioxidants are compounds known for their beneficial effects on human health and have attracted great interest as nutraceuticals to be utilized in the development of functional foods and dietary supplements. They differ significantly considering their physicochemical properties and are often characterized by low stability (e.g., oxygen, light and heat sensitivity), inadequate sensory properties, low solubility, or low bioavailability (due to poor absorption, or intensive metabolism and elimination). Those factors limit the possibilities of their utilization as nutraceuticals.
To overcome these limitations, it is necessary to develop suitable extraction and formulation procedures specifically designed for each antioxidant aiming to maintain the stability of the active ingredient and to deliver it in a suitable form to the target. The focus should be on green extraction and formulation techniques requiring less energy, non-toxic solvents and lower amounts of lipids, surfactants, and biopolymers while providing safe and superior products.
In this Special Issue, original research reports and updated literature reviews will provide the current state of the knowledge on the novel green extraction and formulation of antioxidants derived from food and agricultural wastes.
Prof. Dr. Dubravka Vitali Čepo
Dr. Kristina Radić
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