Recovery of Bioactive Compounds from Food Waste
Deadline for manuscript submissions: closed (25 March 2021) | Viewed by 15920
The food processing and agro-food sectors generate important quantities of by-products and waste, which produce negative environmental and economic impacts. Thus, reduction on food waste has emerged as a priority at a global level. Food waste is generally represented by skins, leaves, peels, seeds, pomace, spoiled vegetables and fruits, and other waste generated along the whole food chain. These wastes are a source of bioactive compounds associated with positive effects on food preservation and formulation also strongly linked to human health. However, critical aspects and deep investigations about the strategies of bioactive compounds recovery from food waste and their uses in food fields are required. Advances on isolation of functional ingredients such as lipids, antioxidants, antimicrobial compounds, protein hydrolysates or oligosaccharides are currently under study. Different approaches to packaging or direct addition into the formulation (e.g., emulsions, liposome, coating) for improving the shelf-life and nutritional value of foods are some of the new applications. This Special Issue is open to all contributions aimed at innovative and in-depth study on recovery from food waste of bioactive compounds and/or their pioneering applications.
Prof. Vladimiro Cardenia
Manuscript Submission Information
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- Bioactive compounds
- Food waste
- High-value products