Special Issue "Development of Ingredients for Food Industry through By-Products Valorization Volume II"

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Security and Sustainability".

Deadline for manuscript submissions: 15 January 2024 | Viewed by 94

Special Issue Editors

CBQF—Centro de Biotecnologia e Química Fina—Laboratório Associado, Universidade Católica Portuguesa, Escola Superior de Biotecnologia, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal
Interests: agro-food industrial by-products; valorization strategies; green chemistry; process development; human and animal gut microbiome; bioactive compounds for food and cosmetics
Special Issues, Collections and Topics in MDPI journals
Escola Superior de Biotecnologia, Universidade Católica Portuguesa, 4169-005 Porto, Portugal
Interests: polyphenols; food by-products; antioxidants: functional foods
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Volume I of this Special Issue (https://www.mdpi.com/journal/foods/special_issues/Food_Industry_By_Products_Valorization) has been an amazing success, receiving widespread attention and interest from a wide range of scholars. I would like to take this opportunity to thank them for their contributions and support. This topic continues to play a pivotal role in the field of food today, and I believe that now is the perfect time to launch Volume II. I hope that it will be as successful as Volume I and that it will have clear significance and value to the study of this field.

The food industry is looking for natural ingredients to replace artificial/synthetic ones. This trend is justified by the increase in consumer awareness of the food health effects. Consumers look for clean and simple labels, in which they recognize the ingredients used to produce their foods. Nevertheless, the supply chain of natural compounds to produce these ingredients is limited, and the use of natural resources is, most of the time, not sustainable. Natural does not mean sustainable! Hence, to respond to the limitation of the supply chain for natural compounds and to produce natural and sustainable ingredients, the use of industrial waste and by-products has become a solution, which also provides an opportunity for earning additional income for the dependent industrial sector. The recovered compounds can be reintroduced into the supply chain, which is the circular economy approach. On the other hand, the effective valorization of industrial waste and by-products can efficiently help in reducing environmental problems by decreasing unwarranted pollution.

Several types of waste and by-products can be generated from dairy, crops, cereals, citrus, meat, fish, meat, and other industries (mostly agro), and can be used as sources of natural compounds, including phytochemicals, enzymes, carotenoids, vitamins, proteins, polysaccharides, fiber, etc. These compounds can be used to develop functional ingredients, providing safe preservatives, sensory and textural properties, or bioactive ingredients beneficial for health.

For these reasons, research on this subject has intensified in recent years; thus, we request the submission of the most recent original papers or reviews that cover the production of natural compounds from industrial waste and by-products, as well as their exploration as functional and bioactive ingredients with applications in the food industry.

Dr. Raquel Madureira
Dr. Ana Oliveira
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.


  • industrial by-products
  • waste
  • valorization
  • circular economy
  • food ingredients
  • natural
  • sustainable
  • clean label
  • bioactive
  • functional

Published Papers

This special issue is now open for submission.
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