The Extraction, Characterization and Application of Functional Ingredients from Agri-Food Wastes and By-Products
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Nutraceuticals, Functional Foods, and Novel Foods".
Deadline for manuscript submissions: 15 August 2024 | Viewed by 1225
Special Issue Editors
Interests: plant bioactive compounds; advanced extraction techniques; chromatography methods; microencapsulation techniques; valorization of agrofood industry by-products; antioxidants; polyphenols; pigments; fruit and herb processing; functional food
Special Issues, Collections and Topics in MDPI journals
Interests: bioactive ingredients; antioxidants; vegetable oils; plant-based protein; by-products valorization; cryogenic grinding; supercritical extraction
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
The food industry produces large quantities of waste and by-products that are rich in bioactive compounds such as polyphenols, carotenoids, phytosterols, fatty acids, aromatic compounds, etc., which can be used as functional ingredients for the preparation of food and pharmaceutical products. To take advantage of these benefits, advanced extraction techniques have gained importance over conventional methods in recent years. These techniques, which are influenced by various extraction parameters and matrix-related factors, need to be carefully optimized in order to increase efficiency and obtain targeted bioactive compounds. The valorization of agri-food waste and by-products can be achieved through advanced drying technologies that can extend the shelf life of perishable products, facilitate the preservation of bioactive compounds, and can be processed into a stable value-added product. The aim of this Special Issue is therefore to present the latest research findings on the valorization of agri-food processing waste and by-products using advanced methods for the extraction, isolation, and characterization of bioactive compounds. We invite contributions which present findings on extraction methods, optimization strategies, and the evaluation of bioactive compounds, with a focus on practical applications in sustainable food practices.
Dr. Sandra Pedisić
Prof. Dr. Sandra Balbino
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
- agri-food waste and by-products
- advanced and conventional extraction techniques
- characterization of bioactive compounds
- application of functional ingredients
- drying technologies
- biological activities
- functional foods
