Special Issue "Green Extraction Technologies and Analytical Strategies for Sustainable Food By-Products Valorisation: Food-Health Relationships in Sustainable Agro-Food Systems"
Deadline for manuscript submissions: closed (31 December 2020) | Viewed by 10107
Interests: agrobiodiversity and natural resources; agrifood application and their health-promoting and nutritional properties; analytical strategies for phytochemical and nutritive characterization; reuse strategies for processing waste derived from agricultural and food products; traditional and innovative extraction methods; HPLC fingerprinting and chemometrics
Special Issues, Collections and Topics in MDPI journals
Special Issue in Foods: Plant Foods and Underutilized Fruits as Source of Functional Food Ingredients: Chemical Composition, Quality Traits, and Biological Properties
Special Issue in Foods: Screening, Identification, and Quantification of Nutritional Components and Phytochemicals in Foodstuffs
Special Issue in Sustainability: Food Security and Sustainable Rural Development: Exploiting Potential Functional Foods with High Health-Impact as an Example of Biodiversity Integration and Conservation
Special Issue in AppliedChem: Advanced Analytical Strategies for Identification and Quantification of Bioactive Compounds in Natural Products
Topical Collection in Foods: Bioactive Molecules and Health-Promoting Properties in Traditional and Innovative Food and Beverage
Special Issue in Agriculture: Strategies for Sustainable Extraction and Analysis of Bioactive Compounds with High Health Impacts and Nutritive Substances from Agricultural Fresh and Derived Products and Their Processing Waste
Food waste valorization and re-use strategies, rather than conventional food waste processing (i.e. incineration or composting), are becoming more and more popular, and they are commonly named as “2nd generation food waste management”. These strategies are particularly interesting for food processing companies because the valorization of food and food-supplement by-products could have a significant economic impact for the producers, and it could be an important innovation in this field.
Green procedures are aimed at shortening processing time, reducing solvents consumption, and decreasing pollution, and they are, as much as possible, energy-saving and cost-saving. The use of green extraction technologies in the food industry has recently attracted attention, above all due to the numerous advantages of this technique in food-processing (i.e., filtration, defoaming, degassing, cutting), food preservation (i.e., enzyme and microorganism inactivations), and natural product-extraction. Moreover, the solvents utilized in green extractions are biograde solvents produced from biomasses such as wood, starch, vegetables, and fruits.
Innovative and eco-compatible strategies to recycle food by-products, which have proven to remain rich in phytochemicals and bioactive compounds, should be developed as an alternative to incineration or composting, in order to obtain high added-value products in sustainable agro-food systems.
Dr. Dario Donno
Manuscript Submission Information
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- green procedures
- re-use strategies
- food by-products
- eco-compatible analytical strategies
- food–waste–health relationships
- by-products phytochemical composition