Dear Colleagues,

The production of food waste has become a major economic and environmental problem for the food industry. The extraction of bioactive compounds from this food waste and its revalorization to contribute to the circular economy has become a major research issue in the last several years. In this context, the use of so-called “green extraction techniques” and “green solvents” has gained much attention as solvents such as methanol, ethanol and acetone present several disadvantages (toxicity, low biodegradability, the high cost of the solvent itself and the latter separation stages, environmental hazards).

The area of “green extraction techniques” if thus of great interest and under ongoing investigation and constant innovation.

For this reason, this Special Issue of Foods is focused on the extraction of bioactive compounds present in food waste due to processing and specifically environmentally friendly extraction techniques. It will provide an overview of the current status and future perspectives on the use of these techniques in the food industry and research and their application to the circular economy.

Potential topics include, but are not limited to, the following:

• Bioactive compounds, sources, extraction principles, and major challenges in using green technologies;
• Water-based green extraction techniques;
• Pressurized liquid extraction and supercritical fluid extraction;
• Microwave-assisted extraction;
• Ultrasound-assisted extraction;
• Enzyme-aided extraction;
• Pulsed electric fields;
• Negative-pressure cavitation extraction;
• Pressing/extrusion;
• Combination of green extraction techniques.

Dr. Ana Isabel Andrés
Dr. María Luisa Timón Andrada
Dr. María Jesús Petrón Testón
Guest Editors

Manuscript Submission Information

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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.

• bioactive compounds
• food waste/by-products
• green extraction
• revalorization